Mexican Street Corn is a bold, creamy, and smoky side dish featuring sweet corn slathered in tangy sauce, finished with chili spice and fresh toppings. Perfect for BBQs, taco nights, or summer gatherings, this easy elote-style recipe delivers big flavor in every bite.
Ingredients:
- 6 medium ears sweet corn
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup minced fresh cilantro
- 2 garlic cloves, minced
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 6 tablespoons Cotija cheese
- 5 teaspoons Peppers of Key West Not so Fishy Fish Seasoning
Directions
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk.
- Rewrap corn in husks, secure with butcher’s twine.
- Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain.
- Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
- Meanwhile, in a small bowl, combine sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice.
- Peel back husks; spread sour cream mixture over corn.
- Sprinkle with Cotija cheese and Peppers of Key West Not so Fishy Fish Seasoning.
- Serve immediately.
❓ Frequently Asked Questions: Mexican Street Corn
What is Mexican Street Corn?
It’s a popular street-style corn dish made with grilled or roasted corn coated in a creamy sauce and finished with chili spice and fresh toppings.
Can I make this recipe without a grill?
Yes! You can roast the corn in the oven or cook it in a skillet, then add the creamy topping afterward.
How spicy is this dish?
It’s mildly spicy by default, but you can easily adjust the heat by adding more or less chili seasoning or hot sauce.
Can Mexican Street Corn be made ahead of time?
You can prep the sauce and cook the corn ahead, then assemble just before serving for best texture and flavor.
What does Mexican Street Corn pair well with?
It’s perfect alongside tacos, grilled meats, burgers, seafood, or as part of a summer BBQ spread.
