Add this this Mexican Street Corn Recipe to your next BBQ or summer cookout !This crowd-pleaser is naturally gluten-free making it the perfect side dish for everyone at your party.
There is nothing like good sweet corn in the summer months or any season really! But when it is Peak Corn season, one of the best ways to enjoy it is with this Mexcian street corn recipe becomes a staple in our household.
Combine it with your favorite protein and you have a delicious side for weeknight dinners. It’s an easy recipe to make
So is Mexican Street Corn gluten Free?
Yes! Mexican street corn in naturally gluten free and so are all of the ingredients used to make this recipe.
What is Mexican Street Corn ( Mexican Elotes)
Elotes, also known as Mexican Street Corn, are a popular street food in Mexico. It’s basically a dressed-up version of corn on the cob that’s full of flavor and texture. Here’s what makes it special. :
- The Base: Elotes starts with corn on the cob, which is traditionally grilled for a smoky char.
- The Creamy Coating: A creamy sauce, often made with mayonnaise or crema, is slathered over the corn.
- The Flavor Boost: But the magic comes from the toppings! You can sprinkle ochili powder for a kick, crumbles of salty Cotija cheese, and a squeeze of fresh lime for a touch of acidity. Cilantro is also a common addition.
The result is a combination of sweet, savory, spicy, and tangy flavors in every last single bite. It’s messy to eat (in the best way!), but absolutely worth it.
Save this recipe for later!!!
Ingredients needed
( see recipe card for exact measurements)
- Ears of corn on the cob, husk removed: I love to get fresh corn right from the local grocery stores or farmers markets.
- cotija cheese: Cojita is a salty cheese that also provides a little tang. ( feta cheese can be substituted if needed)
- Mexican Crema or sour cream
- mayonnaise : The mayo creates a creamy coating for the corn and helps the other ingredients to stick.
- .Fresh lime, juiced : for flavor
- fresh cilantro, chopped : for finishing touches
- tajin seasoning: for a little heat.
How to Make Mexican Street Corn
- Bring a pot with water to boil on medium high heat. Boil the corn cobs for about 5 minutes, or until tender.
- In a bowl, add the Mexican Crema, mayonnaise, and lime juice. Mix until well combined. Set aside.
- Chop the cilantro, set aside.
- When the corn is cooked, remove from the pot, let slightly cook off.
- Brush the mayo mixture over the corn.
- Add cotija cheese, tajin seasoning and cilantro.
NOTE: This recipe can also be grilled on an outdoor or indoor grill making it the perfect barbecue side dish!
What to serve with your Elote
The beauty of this dish is that it can be served alone, or to any of your favorite recipes as a side dish.
Mexican Street Corn
Ingredients
- 4 corns on the cob husk removed
- ½ cup cotija cheese
- 1/3 cup Mexican crema
- 1/3 cup mayonnaise
- 1 lime juiced
- 2 tbsp cilantro chopped
- 1 tsp tajin seasoning
Instructions
- Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
- In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.
- Chop the cilantro, set aside.
- When the corn is cooked, remove from the pot, let slightly cook off.
- Brush the Mexican crema mixture over the corn.
- Add cotija cheese, tajin seasoning and cilantro.
