Mexican Street Corn
You will love putting out this delicious, authentic-tasting, and easy Mexican street corn recipe at your next BBQ, potluck, cookout, or holiday get-together. It is perfect for feeding a crowd and a great side dish for all occasions, or even just a random Tuesday.
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A great side dish like this recipe for Mexican street corn can make your meal something special. Other side dish recipes you might enjoy include these parmesan crusted potatoes and this recipe for garlic butter fried corn. Check out all of our side dishes for more inspiration.
Why you will love this recipe
This authentic Mexican street corn recipe, known as esquites or elote in a cup, is sweet, salty, and tangy, with a great texture from the corn and creamy sauce.
It’s so darned simple! This easy street corn recipe is ready in about 30 minutes and keeps well.
This recipe is also naturally gluten-free. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Olive Oil and Ghee (or Butter) – A great nugget of culinary wisdom I learned from a professional chef I worked with was that using both together will prevent them from burning and allow for higher-heat cooking. Perfect for this recipe!
- Corn – Use fresh corn from the cob, canned, or frozen for this recipe. It uses approximately 3 ears of corn to make 3 cups. It all depends on their size. See the expert tips below for defrosting frozen corn.
- Cotija Cheese – This is a crumbly, aged Mexican cheese with a slightly salty taste.
- Green Onions and Fresh Cilantro – These herbs add a boost of freshness
- Mayonnaise and Sour Cream – For the creamy element. I always use our homemade mayo. It takes 10 minutes a week to have this prepped in my fridge.
- Garlic – A punch of garlic balances the creaminess.
- Fresh Lime Juice – A staple in Mexican cooking. Roll the fruit on your counter, pressing down slightly before slicing it in half with a sharp knife. This releases the juice, allowing you to get more out of your lime.
- Tajín – A mild Mexican seasoning that features ground dried chile peppers and dehydrated lime. You can find Tajín easily on Amazon or visit a local Mexican specialty shop.
- Salt – A pinch of fine sea salt brings out the best flavors in your ingredients.
Expert Tip!
When using frozen corn, simply add it to a mesh sieve and rinse it with cold water to thaw.
Equipment
Nothing fancy needed for this recipe.
- Large Skillet – You can use a non-stick, cast iron, or stainless steel skillet. We’ve been LOVING our HexClad pan lately. It is pricey but so worth it.
- Mixing Bowl – I like to use a large mixing bowl so it gives me lots of room to stir my ingredients.
Hybrid technology features a laser-etched hexagonal nonstick surface that combines stainless steel and ceramic coatings for the ultimate sear and easy cleaning.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, add the minced garlic to the fresh lime juice. Let this sit while you prepare the rest of the ingredients. This will allow the garlic’s flavor to soften and mellow a bit, so it isn’t overpowering.
Step 2
Next, heat the oil and ghee/butter in a large skillet over medium heat.
Step 3
Then, add the corn and sprinkle it with sea salt. Stir the kernels to coat them with the oil and distribute the salt.
Pat the corn into an even layer and let it sit for 2 minutes without stirring. This technique will add a charred effect to the corn, as if it were grilled.
Expert Tip!
Want that nice charred effect on the corn? Let the corn kernels sit undisturbed while they cook in the hot skillet.
Step 4
After the first 2 minutes of sitting, toss the corn again, then repeat the 2-minute rest a couple more times to char all sides.
Step 5
Then, transfer the charred corn to a large mixing bowl and set aside.
Step 6
Meanwhile, in a small bowl, make the sauce by stirring together the mayo, sour cream, lime juice, minced garlic, and Tajín until combined.
Pour this over the warm corn and stir to coat everything.
Step 7
Finally, add the sliced green onions, cilantro, and crumbled cotija cheese.
Stir it all well and sprinkle with more Tajín on top for presentation. Done!
Substitutions and recipe variations
You can substitute cotija with other saltier cheeses, such as Parmesan or feta.
If you can’t find Tajín, you can substitute chili powder or even smoked paprika.
Add a fiery kick to the corn by mixing some minced chipotle peppers in adobo sauce. The smoky heat will take this recipe to the next level.
Dice ripe avocados and gently fold them into the corn, and add some cilantro rice to create a more substantial Mexican street corn salad.
Serving suggestions
Serve it in the traditional street style in small disposable cups or bowls, just like in Mexican street food stalls. Sprinkle some of the crumbled cheese on top, followed by a sprinkle of the Tajín seasoning, and garnish with a lime wedge.
Serve it as a side dish alongside grilled protein, such as shrimp, steak, or chicken.
Offer it as a unique topping for tacos along with black beans and salsa.
Serve it with tortilla chips or baked pita chips as a dip. It’s a fantastic option for parties or BBQs.
FAQS
It is commonly enjoyed warm when freshly prepared. However, in my experience, I’ve noticed it also tastes great both chilled and at room temperature.
Yes! To make this ahead of time, prepare the corn mixture as directed, but hold off on adding the toppings. Store the mixture in an airtight container in the refrigerator. When ready to serve, reheat the corn quickly in a microwave or warm skillet, then add the toppings before serving.
Yes, some regions may add different seasonings, such as epazote in Oaxaca or ancho chili powder in the central and northern regions. Also, the toppings can vary, with some regions incorporating additional ingredients such as diced tomatoes, red onions, or avocado.
Storage tips
To Store: Store any leftovers in an airtight container in the fridge for up to 2 days. Enjoy it chilled or at room temperature.
To Reheat: Add it to a small saucepan and warm over medium-low heat, or reheat quickly in the microwave.
More delicious side dish recipes
*Originally posted May 15, 2023, and updated April 24, 2026.*
If you’ve tried this yummy street corn recipe, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Mexican Street Corn
Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp ghee or butter
- 3 cups corn kernels
- ¼ tsp fine sea salt
- ¼ cup crumbled cotija cheese
- ½ cup thinly sliced green onions
- ½ cup cilantro
- 1 clove garlic, finely minced
- 1 tbsp fresh lime juice
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tsp tajin
Instructions
- Start by adding the minced garlic to a small bowl and covering it with the lime juice. Do this first so the lime juice has time to soften the falvor of the garlic. Set it aside.
- Next, heat the oil and ghee over medium heat in a large skillet.
- Add the corn to the hot skillet and sprinkle it with the salt. Stir the corn well to coat with the oil and salt.
- Spread the corn into an even layer in the skillet and allow it to sit without stirring for 2 minutes to develop a charred color.
- Toss the corn and repeat the process 2 more times – flatten it evenly and let it sit without stirring for 2 minutes – to get the charred effect on all sides.
- Remove the corn from the heat and transfer it to a mixing bowl.
- Meanwhile, in a small bowl, stir together the mayo, sour cream, and tajin. Add in the soaked garlic and lime juice and stir again. Pour this dressing over the warm corn and stir to combine.
- Next, stir in the green onions and cilantro.
- Finally, fold in the crumbled cheese.
- Sprinkle with more tajin on top for presentation and serve.
So good and full of flavor. Quickly became a family favorite.
That is awesome! It’s a fam fave around here too. Thanks for the great feedback 🙂
*****
Another winner! We had this as an appetizer, but it was so tasty I wish we’d changed the order of what we ate.
Used ghee and canned corn; replaced the cotija with crumbled feta, and the sour cream with cottage cheese. Oh, and I forgot the green onions… and still delicious! Thank you.
This Mexican street corn is a new addition to my comfort food! I had this after our exams and it was so comfy and delicious!
This street corn recipe was fantastic! I loved that it was off the cobb! So flavorful (and I loved how colorful it was on the table).
Beyond delicious and the perfect side dish for any summer cookout!
This Mexican street corn recipe was so fresh and flavorful! What a great side dish for Taco Tuesday.
I love Mexican Street Corn! I could eat it every day.
I feel the same! This is such a tasty dish. Thanks Jane!