Are you looking to learn how to make Mexican corn?
This guide will give you step-by-step instructions to cook Mexican corn that tastes like the authentic Mexican corn you would buy in Mexico’s streets.
While making a Mexican elote is quite simple, you need to know a few things so you achieve that delicious authentic taste! Let’s get started!
How to Make Mexican Corn
The schools haven’t taught you this yet, but the secret to good Mexican corn is a little bit of lime and a LOT of butter. The lime is to cut the corn’s sweetness, letting it stand out, while the butter is to make the corn taste creamy, which will make you want to close your eyes and savor the flavor. Here’s how you’ll do it. (See the rest of the blog post for the details.)
MEXICAN CORN RECIPE
Follow this recipe to make the best Mexican corn on the cob.
Ingredients
- 5 corn on the cob
- 1 1/2 tablespoon olive oil
- salt & pepper to taste
- ⅓ cup mayonnaise
- ⅓ cup sour cream or crema
- ½ teaspoon ancho chile powder
- ½ teaspoon cumin
- 1 tablespoon cilantro chopped, plus extra for serving
- ½ cup cotija cheese, queso fresco or feta cheese
- Lime wedges
Directions
1. Preheat grill to medium heat.
2. Brush corn with olive oil and season with salt and pepper to taste and add the corn and cook until the corn begins to charcoal, occasionally stirring. It takes about 7-8 minutes for the corn to be slightly charred and about 5-6 minutes for it to be slightly charred. While the horn is frying, grill it over medium heat and rotate every few minutes until it is lightly charred and lightly browned.
3. While the corn is grilling, on a dish, mix the mayonnaise, sour cream, cumin, and cilantro to create a mixture.
4. As soon as you remove the corn from the grill, roll or brush the corn in the mayonnaise mixture. Sprinkle about 1 to 2 tablespoons of chili powder and 1 tablespoon salt and pepper over it and spread all around. It’s not recommended to roll the corn in the sauce as it can get really lumpy when it comes into contact.
5. Sprinkle the corn with cotija cheese (or feta cheese or queso fresco) and sprinkle the cob with fresh lime juice.
You can garnish each ear of corn with your desired amount of coriander and cotija cheese. Elote can be served in a cup or bar style, mixing corn directly into a cup of hot sauce, queso fresco, salsa, cheese, and salsa verde, or served in a bowl.
Mexican Corn Nutrtion
This nutrition value is an estimate and will vary based on the number of ingredients used, brands, cooking methods and more.
- Calories: 323
- Carbohydrates: 18g,
- Protein: 6g,
- Fat: 27g, Saturated Fat: 8g
- Cholesterol: 34mg,
- Sodium: 361mg
- Potassium: 282mg
- Fiber: 2g
- Sugar: 7g
- Vitamin A: 440IU
- Vitamin C: 6.1mg
- Calcium: 114mg
- Iron: 0.8mg
Mexican Street Food (Video)
How do you make Mexican corn? Watch this video and learn just how easy and it is to make the Mexican treat, Mexican Street Corn.
mexican corn salad
If you’re not a fan of eating corn on the cob, you can make a Mexican street corn salad.
You will need the same ingredients as the Mexican Corn Recipe. You will only need to cut off the corn off the cob; that’s the main difference between these two recipes.
Once the kernels are cut off from the cob, it starts off by pan-frying the corn in butter and garlic until it’s tinged with gold.
Once cooked, simply proceed to transfer corn into large bowl and add add the mayonnaise mixture.
Try different cheeses for the best Mexican corn salad: I used queso fresco, but you can use cotija cheese or even feta cheese or try it with other cheeses.
Crumble your choice of cheese and serve warm or at room temperature.
how to make mexican corn in a cup
If you want to cook corn in a cup (elote en vaso), the same principles in our Mexican corn recipe apply here.
The only main difference from the recipes above is that this particular recipe is served in a cup.
Mexican corn in a cup
Here are some tips when preparing Mexican corn in a cup.
While you can use fresh corn, you can also buy canned or frozen corn for a more convenient option and less time in the kitchen. But if you want to cut your corn off, that’s also fine. 5 ears of corn should get you around 4 cups of corn; 3 should get you 3 cups. You can use it more or less depending on your needs.
Mexican Street Corn
Mexican corn on the cob, also known as Mexican street corn, is one of my favorite summer foods that I can eat all the time. Wrapped in a cool sour cream sauce, rolled in cheese and spices, and sprinkled with lime, this Mexican street corn recipe is cooked in foil packets that keep warm so that you and your guests can get a taste of the delicious taste and texture of this delicious summer dish.
If you like this recipe and want a more fun corn dish, check out my other corn tortillas, corn chips, and cornbread recipes. If you are looking for a coleslaw version of the recipe, you should look at the corn-cheese version or the coriander-cotija version with cornmeal and salsa verde.