mexican street corn

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

Mexican Street Corn Salad (Esquites) Recipe

(30 milliliters) vegetable oil

corn

Kosher salt

(30 milliliters) mayonnaise

(60 grams) feta

(1/2 ounce) fresh cilantro leaves, finely chopped

jalapeño pepper, seeded and stemmed, finely chopped

lime

Chili powder or hot chili flakes,

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Try this recipe once, and you'll understand why we call the Mexican elote one of the best ways to serve corn, hands down.

Elote (Grilled Mexican Street Corn) Recipe

(60 milliliters) mayonnaise

(60 milliliters) sour cream

(110 grams) finely crumbled Cotija or feta cheese,

cilantro leaves and tender stems

lime,

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. 

While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.

Mexican Street Corn

corn (from 6-7 cobs)

butter

mayonnaise

green onions

cilantro

salt

garlic powder

chili powder (or

queso fresco, cilantro and chili powder

Grilled Mexican Street Corn is the perfect grilled corn slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder. This is one of the best corn recipes you will eat!

Grilled Mexican Street Corn

sour cream

cilantro (freshly chopped)

Paarmesan (freshly grated)

lime (juiced)

Red chili powder (to taste)

limes

Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.

In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy's Tacos copycat).

Mexican Street Corn (Torchy's Copycat)

Vegetable oil

lime juice

chili powder

cayenne pepper

Salt and pepper,

queso fresco

Preheat grill for high heat. Brush corn with...

Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.

In a medium bowl, combine corn kernels, mayonnaise,...

In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.

A quick and easy side dish that comes together in no more than 15 minutes! Lightly charred corn is turned into a tangy, creamy, and slightly spicy salad perfect for cookouts, backyard BBQs, or an easy weeknight dinner. Try it with grilled chicken, steak, or your favorite seafood.

Mexican Street Corn Salad (Esquites)

olive oil

corn*

greek yogurt

cumin

garlic,

jalapeño, seeds and stem removed, thinly sliced

red onion, diced (or thinly sliced)

cilantro,

feta*, crumbled

Kosher salt and black pepper

Heat a large skillet over medium-high heat and give it a generous drizzle of olive oil. Add the corn and cook, undisturbed, for about 2 minutes, until the corn begins to lightly char and turn golden brown underneath. Continue to cook corn, tossing occasionally until corn is lightly charred all over, about 3-5 minutes longer. If using frozen corn, it may need to cook a few minutes longer. If using corn on the cob, brush the corn with oil and cook on either a grill or in a large skillet, turning occasionally until slightly charred on all sides.

Meanwhile, in a large bowl, finely grate the zest of 2 limes and squeeze in the juice (should be about 4 tablespoons). Whisk in the yogurt (or mayo), chili powder, cumin, and garlic. 

To the large bowl with the yogurt mixture add the charred corn, jalapeño, red onion, cilantro, and feta. Toss to combine. Season with salt and pepper to taste. 

Top corn salad with additional feta and cilantro just before serving to give it that extra visual pop of yummm...

There you have it! So tasty! And so easy! Serve it warm, chilled, or at room temperature.

This salad is so easy to make and it is absolutely delicious!

An ultimate summer side dish! Corn cobs are grilled for a nice charred flavor then slathered with a creamy mayo mixture, rolled in cotija cheese and dusted with chili powder and cayenne for a little kick. No one can resist!

Grilled Mexican Street Corn (Elotes)

mayonnaise ((preferably 1/4 cup regular and 1/4 cup light))

Tbsp finely chopped cilantro (, plus more for garnish)

garlic

fair pinch cayenne pepper

Cotija cheese

tsp ancho chili powder (, then more to taste)

Lime wedges (,

Preheat a grill to medium-high heat (to about 450 degrees F).

Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.

Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.

Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don&#039;t overdue it or the cheese will be overwhelming and you won&#039;t have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn.

Sprinkle corn with chili powder, then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder.

Sprinkle lightly with more cilantro and serve with lime wedges if desired.

Learn how to make this EASY and FLAVORFUL grilled Mexican corn at home in minutes!! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro!!

Grilled Mexican Corn (Elote)

cream

vegetable oil,

corn,

cotija cheese, crumbled

lime limes

chili powder, cayenne powder,

Preheat an outdoor grill to medium-high heat (or...

Preheat an outdoor grill to medium-high heat (or indoor grill pan).

To a medium bowl, add the mayo, crema,...

To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.

Brush grill grates with oil, add the corn...

Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.

Remove corn from grill, evenly brush all ears...

Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you don’t you will likely have some left over)

Either sprinkle with the cheese or add the...

Either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.

Evenly squirt with lime juice and sprinkle with...

Evenly squirt with lime juice and sprinkle with chili powder, cayenne powder, and/or smoked paprika, to taste.

Optionally garnish with cilantro and serve immediately.

A mini version of Mexican Street Corn! This Elote corn recipe is made with baby corn so it's a great appetizer or vegetarian party food. Perfect for Day of the Dead, Cinco de Mayo, cookouts and picnics.

Mini Mexican Street Corn

baby corns

tbsp oil

mayonnaise ((or dairy free mayo))

tbsp cilantro (coriander) (finely chopped)

garlic (minced)

cayenne

cilantro (coriander)

Heat a griddle pan until hot. Lightly brush the baby corn with a little oil, then place onto the hot griddle pan and cook until char lines form, turning occasionally. Alternatively, steam the baby corn for a few minutes or cook on the BBQ grill (carefully so the corn doesn't fall in!).

Whisk together the mayonnaise, sour cream, cilantro/coriander, garlic, lime zest and juice and cayenne.

Brush the baby corns with the mayo mixture to coat lightly, then roll each corn in parmesan and sprinkle with a little coriander.

Serve with a little squeeze of lime.

Elote is classic Mexican street corn, grilled and slathered in a irresistible sauce. This recipe has an added bonus: built-in handles for easy eating!

Elote (Mexican Street Corn)

neutral oil

feta cheese, cotija cheese, or queso fresco

Lime wedges,

Cilantro,

Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you&#8217;ve finished, use kitchen twine or string to tie the leaves together (see the photos).

Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.

In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.

Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.

Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1592317716/zjxweunrdwncajj8m39o.mp4

Video: **Best** Elote Recipe

Perfect corn on the cob recipe made with Cotija Cheese, Garlic Salt, Lime Juice and some Chilli Powder for some extra heat!

Healthy Mexican Street Corn

Sweet Corn Kernels

Tbsp Melted Butter

Tsp Garlic Salt

Tbsp Sour Cream

Cotija Cheese

2-3 Tbsp Fresh Cilantro (chopped)

Tsp Chipotle Chili Powder

Lime

Preheat the oven to 350F.&nbsp;

Cut 4 pieces of aluminum foil large enough to hold a cob, then place a cob on each piece.

Brush each one with melted butter, and sprinkle generously with garlic salt. Seal the edges of your foil to form packets.&nbsp;

Bake, or grill, for 30-35 minutes or until tender. Once the corn is done, carefully remove the foil and brush the corn with sour cream.

Sprinkle with cheese, chili powder and cilantro on all sides. Squeeze lime over and enjoy!

https://content.jwplatform.com/videos/syEyNrJH.mp4

These Mexican Street Corns are made with a healthier twist compared to the classic recipe. They are easy to make, delicious and perfect as a side dish for a Mexican themed lunch, dinner or party. Made with Cotija Cheese, Garlic Salt, Lime Juice and some Chili Powder for some extra heat!

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.
Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

Mexican Street Corn Recipe

yellow

vegetable oil or melted butter

½ teaspoon chile powder

cotija cheese

cilantro (chopped)

To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.

Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.

To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.

Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.

For Grilled Mexican Street Corn on The Cob:

To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.

Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.

Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

For Skillet Mexican Street Corn:

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas.  Light, flaky, and cooked in an air fryer for less calories!

Mexican Street Corn Empanadas

Mexican Street Corn Salad

empanada dough discs

Salsa or Pico de Gallo

Add 3 tablespoons of the Street Corn Salad...

Add 3 tablespoons of the Street Corn Salad to the center of each empanada dough disc.

Fold the disc in half.

Press out any air.

Press the edges to seal.

Crimp with a fork or fold over the...

Crimp with a fork or fold over the edges to seal.

Brush with non-stick spray or an egg wash.

Air Fry for 20 minutes at 325F.

Remove when golden brown.

Let cool for 2-3 minutes.

Serve with salsa or pico de gallo.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qjdsmyr3i5zxnetrduz7.mp4

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas. Light, flaky, and cooked in an air fryer for less calories!

Street Corn Empanadas

Mexican Corn on the cob with cheese, mayo and Latin spices. Enjoy this Mexican street food anytime with this easy recipe!

Top 32 mexican street corn recipes from across the web

The most viewed mexican street corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 32 mexican street corn recipes from across the web

The most viewed mexican street corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Street Corn Salad (Esquites...

Elote (Grilled Mexican Street Corn)...

Mexican Street Corn

Grilled Mexican Street Corn

Mexican Street Corn (Torchy's Copyc...

Mexican Street Corn Salad (Esquites...

Grilled Mexican Street Corn (Elotes...

Grilled Mexican Corn (Elote)

Mini Mexican Street Corn

Elote (Mexican Street Corn)

Healthy Mexican Street Corn

Mexican Street Corn Recipe

Mexican Street Corn Empanadas

Mexican Corn

Skillet Mexican Street Corn

Mexican Street Corn Casserole

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Mexican Street Corn (Elote)

15+ Sides for Tacos You’ll Love (+M...

Mexican Street Corn Salad

Mexican Corn Dip For One

Mexican Street Corn Salsa

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Quick &amp; Easy Mexican Corn Recip...

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Mexican Street Corn Quesadillas

Instant Pot Mexican Street Corn Sal...

Mexican Street Corn

Mexican Corn Ribs

Mexican Street Corn Recipe

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Mexican Street Corn Salad (Esquites...

The most viewed mexican street corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Quick & Easy Mexican Corn Recip...