This Mexican Street Corn recipe brings the bold, creamy, and zesty flavors of classic elote into an easy, off-the-cob side dish. Sweet, grilled corn kernels are tossed in a tangy, creamy sauce and finished with salty cotija cheese and fresh lime for a flavor-packed dish that works for weeknight tacos, backyard barbecues, or as a crowd-pleasing summer side.
Bring a fiesta of flavors to taco night!
This recipe has been a favorite on the blog and in my kitchen since 2013. I’ve updated the photos and added fresh tips to make it even easier to prepare at home.
When I lived in Los Angeles, street vendors selling elote were a nightly staple. Grilled corn slathered in a creamy, tangy sauce with a touch of spice and topped with cheese inspired this off-the-cob version.
By removing the corn from the cob, the dish becomes esquites — the convenient, scoopable version of elote that’s simple to serve at gatherings or alongside tacos. When fresh corn is in season, I make this almost every week. In the off-season, canned corn works well after a quick broil to add a bit of char.
Best of all, this elote-style side comes together in under 30 minutes, making it an effortless partner for carne asada, fajitas, or simply for scooping up with tortilla chips.
Key ingredients
Below is a quick overview of the most important ingredients in this recipe. For exact measurements, see the recipe card further down.
- Corn – Fresh grilled corn on the cob gives the best flavor, but canned corn that’s been browned under the broiler is a great alternative when fresh corn isn’t available.
- Sour cream – Sour cream provides the tangy creaminess typical of elote. For a richer version, use half sour cream and half mayonnaise.
- Cayenne pepper – Just a half teaspoon adds a pleasant heat. If you prefer milder spice, substitute with chili powder.
- Cotija cheese – This crumbly, salty Mexican cheese is the classic finish. If it’s unavailable, crumbled queso fresco, feta, or finely grated Parmesan are all suitable substitutes.
Instructions
Follow these simple steps to make Mexican Street Corn (esquites). Step-by-step photos below illustrate the process. Full recipe measurements are available in the recipe card.
What to serve it with
This Mexican Street Corn pairs beautifully with a wide range of Mexican-inspired mains. It adds texture and bright flavor to any plate. Try it alongside tacos, fajitas, or enchiladas, or scoop it up with tortilla chips as a lively appetizer.
- Tacos: Grilled steak tacos or pulled pork tacos
- Fajitas: Chicken or beef fajitas — great for family-style meals
- Enchiladas: Serve as a fresh side to creamy chicken enchiladas or baked ground beef enchiladas with zucchini
Mexican Street Corn
6 servings
Ingredients
- 5 ears corn on the cob
- 1/2 cup sour cream
- 3 tablespoons lime juice
- 1/2 teaspoon cayenne pepper, or chili powder
- 1/4 cup cotija cheese, crumbled
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat a grill to medium-high. Remove the husks from the ears of corn.
- Place the corn on the grill, turning every 3–4 minutes, until the kernels are slightly charred on all sides. Remove and let cool briefly so you can handle them safely.
- Using a sharp knife, cut the kernels from the cobs and add them to a medium saucepan.
- Set the pan over medium heat and stir in the sour cream, lime juice, and cayenne pepper. Cook for 5–7 minutes, stirring occasionally, until heated through and well combined.
- Transfer to a serving bowl and top with crumbled cotija cheese and chopped cilantro. Serve warm.
Notes
- Richer version: Use 1/4 cup sour cream and 1/4 cup mayonnaise for extra creaminess.
- No grill needed: If you don’t have a grill, cook ears of corn by boiling or roasting, or use broiled canned corn to add char.
- Using canned corn: Drain two 15-ounce cans, pat dry, spread on a foil-lined sheet, and broil 3–4 minutes to brown some kernels before combining.
- Cheese swaps: If cotija isn’t available, try grated Parmesan, crumbled feta, or queso fresco.
Nutrition Facts
Serving: 6 servings | Calories: 102 kcal | Carbohydrates: 15 g | Protein: 4 g | Fat: 4 g | Fiber: 2 g
More Mexican street corn ideas
If you love the flavors of elote, try these other ways to enjoy them — from bowls and soups to taquitos and pasta salads.