Slathered with lime-infused mayo, Tajín, and cotija cheese, this lighter grilled Mexican street corn recipe is every bit as delicious as the traditional version. Enjoy it while fresh sweet corn is in season!
Smoky Grilled Street Corn (Elotes)
My family loves fresh sweet corn in the summer, whether it’s in my Grilled Corn Salad with Feta, or this Mexican street corn recipe. If you’ve tried my Mexican-Inspired Grilled Corn Salad with Cotija, this recipe is more like street corn in its original form, the kind you can buy throughout Mexican and Mexican neighborhoods in the United States. The only difference is, my version of this summer side dish is a little bit healthier!
Why This Mexican Street Corn Is Always a Hit
Summer corn is so good, you could serve it with no seasonings at all and there’d be no complaints. But why settle when you can make it even better with some simple additions? Here’s why I love this recipe and why you will too.
- Rich and creamy. The mayo mixture slathered over the corn adds a satisfying richness.
- Layers of flavor. In addition to the mayo, you’ve got the sweetness of the corn, bright lime juice and zest, spicy Tajin (or chili powder, if you prefer), salty cotija, and fresh cilantro. It all comes together in the tastiest possible way!
- Indulgent without overdoing it. This Mexican street corn recipe has the flavor of the original without as much fat. I swap in light mayonnaise, use a more measured amount of cheese, and only coat each ear of corn in about a tablespoon of the lime mayo mixture. This adds plenty of flavor without overwhelming the corn, and it keeps the calories in check too.
Ingredients You’ll Need
Here are some notes on the ingredients you’ll need to make my lightened up version of Mexican street corn. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sweet corn – Fresh summer corn is best—the flavor of frozen corn pales in comparison and it has a soggier texture when grilled.
- Light mayonnaise – Use any brand you like.
- Lime – You’ll need juice and zest.
- Tajín – Or chili powder, if you prefer or don’t have Tajín on hand.
- Cotija cheese – This is a salty, savory Mexican cheese. If you can’t find it, some people like to swap in grated Parmesan or even finely crumbled feta.
- Cilantro – If you don’t like cilantro, you can leave it out or use parsley.
How to Make Mexican Street Corn
Below you’ll find a visual guide to making this Mexican street corn recipe.
- Make the mayo mixture. In a small bowl, stir the mayonnaise together with the lime zest and juice.
- Grill the corn. Place the corn directly on lightly oiled grill grates over medium-high heat. Turn the corn to evenly char all the sides, then transfer to a rimmed baking sheet.
- Brush with the mayo. Use a silicone brush to spread about a tablespoon of the mayo mixture onto each ear.
- Finish. Season with the chili powder, cotija, and cilantro, then serve.
Tips for Perfect Grilled Corn
I have a full post on how to grill corn on the cob, which is a must-read if you’ve never done it before! But here are a few of the most important pointers when you’re making Mexican street corn.
- Start with the best corn. The silk should feel moist and not dry, and the husks should be green and moist, not brown or dried out. The kernels should be plump all the way to the tip of the ear.
- Remove the husks and silk. When I make “regular” grilled corn, I often leave the husks on but remove the silk. For Mexican street corn, I think it’s neater and easier if you remove the whole husks along with the silk.
- Preheat the grill. If your grill isn’t hot, it will take longer to get a nice char on the kernels, and that longer time on the grill will dry out the corn, making it tough.
What to Serve With This Recipe
You can serve this Mexican street corn with so many summer favorites! Here are some ideas for inspiration.
Storing and Using Leftovers
Mexican street corn is best eaten right away. If you do have leftovers, I recommend slicing the kernels off and enjoying the leftovers cold as a salad or as a topping for tacos or Baked Potatoes.
Yield: 4 ears of corn
Serving Size: 1 corn
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Mix the mayonnaise, lime zest, and lime juice in a small bowl until evenly combined. Set aside.
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Preheat a grill to medium high heat and lightly oil the grates. Once heated, transfer the corn to the grill. Cook, turning the corn until evenly charred, the whole process should take 5-7 minutes. Remove the corn to a rimmed baking sheet and turn the grill off.
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While the corn is still warm, use a silicone brush to coat each ear of corn with the lime mayonnaise mixture. You’ll use about 1 tablespoon of the mayo mixture per ear of corn. Sprinkle the chili powder, cotija, and cilantro on each ear of corn. Serve immediately.
Last Step:
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Mayo mixture makes about ¼ cup – 1 tablespoon per ear of corn
Serving: 1 corn, Calories: 137 kcal, Carbohydrates: 19 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 2 g, Cholesterol: 11 mg, Sodium: 242 mg, Potassium: 265 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 344 IU, Vitamin C: 7 mg, Calcium: 51 mg, Iron: 1 mg
