Street Corn Recipe

This Street Corn Recipe brings the tangy zest of lime, creamy cotija cheese, and smoky charred kernels together for a vibrant, no-fuss summer side that’s perfect for backyard barbecues or Cinco de Mayo fiestas.

If you’ve ever wandered past a Mexican food truck and caught the irresistible aroma of charred corn slathered in mayo, cheese, and spices, you know the magic of elote—classic street-style corn. In this recipe, I’ll show you how to recreate that authentic Mexican treat at home. It’s simple, healthyish (we’re talking protein from cotija and a hint of fresh lime), and seasonal: fresh ears of sweet corn make all the difference. I first tasted this at a local farmers’ market in Santa Fe, and ever since, I’ve been grilling up ears by the dozen whenever fresh corn shows up in my weekly CSA box.

Why You’ll Love This Street Corn Recipe

No oven needed—just your grill or grill pan.
Ready in under 30 minutes from husk to plate.
Bright, tangy flavor thanks to fresh lime zest and juice.

Customizable spice level—with or without cayenne.
Gluten-free and easily adapted for vegans.
Perfect for summertime gatherings, potlucks, or taco nights.
Uses simple pantry staples—mayo, cheese, and spices you likely already have.
Charred kernels add that smoky, grilled depth everyone loves.

Ingredients

4 ears fresh corn, husks removed (look for bright green stalks, avoiding brown kernels)
½ cup mayonnaise (Hellmann’s or Duke’s for classic flavor—use vegan mayo to make it dairy-free)

½ cup sour cream or whole-milk Greek yogurt (Greek yogurt adds tang and cuts fat slightly)
½ cup crumbled cotija cheese (substitute crumbled feta if you can’t find cotija)
1 lime, zested and juiced (key for that citrus punch)

2 tbsp chopped fresh cilantro (optional—adds a herbaceous note)
1 tsp chili powder (Ancho or chipotle chili powder works wonders)
½ tsp smoked paprika (for extra smoky depth)
¼ tsp ground cumin (balances the tang)
½ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper
Pinch of cayenne or Tajín seasoning (for heat—adjust as you like)

Directions

Preheat your grill or grill pan over medium-high heat. Brush each ear of corn lightly with oil (avocado or canola oil works well) so it doesn’t stick—this also helps the char develop.

Place the corn on the hot grill. Rotate every 2–3 minutes until all sides show dark grill marks and the kernels are just tender, about 8–10 minutes total. You want char, not blackened beyond recognition.
While the corn grills, whisk together mayo, sour cream (or Greek yogurt), lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper in a bowl until smooth. Taste and adjust seasoning—feel free to add more cayenne if you want an extra kick.
Once the corn is charred, transfer it to a platter. Use a silicone brush or spoon to coat each ear generously with the mayo-lime mixture, making sure the sauce seeps between kernels.
Sprinkle crumbled cotija cheese and chopped cilantro over the sauced corn. For best adhesion, work fast—warm corn helps the cheese stick beautifully.
Squeeze a few more drops of fresh lime over each ear. If you’re feeling playful, drizzle a bit more smoked paprika or Tajín for color and zing.
Serve immediately—hot off the grill—on a tray lined with parchment paper or in individual cups with skewers for easy, less-mess eating.

Servings & Timing

Yield: Serves 4–6 as a hearty side
Prep Time: 10 minutes (mostly mixing the sauce)
Cook Time: 10 minutes grilling—20 minutes total
Total Time: About 25 minutes from start to finish

Variations

Vegan Street Corn: Swap in vegan mayo and dairy-free cheese for a 100% plant-based spin.
Spicy Chipotle: Add 1 tsp chipotle chili powder and a dash of adobo sauce to the sauce mix.
Mango & Jalapeño: Top with small diced mango and thinly sliced jalapeños for a tropical twist.

Off-the-Cob Salad: Cut kernels off the cob after grilling—toss with the sauce, some diced avocado, and fresh herbs.
Elote in a Cup: Layer grilled kernels, sauce, cotija, cilantro, and crushed tortilla chips in small cups for easy, no-fuss servings.

Storage & Reheating

Refrigerate leftover corn (unsauced) in an airtight container for up to 2 days.

Store any extra sauce separately in a sealed jar—keeps up to 4 days in the fridge.
To reheat, wrap corn in foil and warm on a medium grill or toaster oven for 5–7 minutes—this helps revive that charred flavor.
Make-ahead tip: Whip up the sauce a day in advance; flavors deepen overnight, and it saves prep time on serving day.

Notes

Soaking corn? Some people dunk ears in water before grilling to prevent burning—honestly, I find it isn’t necessary if you oil well and watch the heat.
Let the sauce come to room temperature so it spreads easily—you don’t want cold mayo dripping off piping hot corn.
If cotija isn’t available, a blend of grated Parmesan and feta mimics the salty crumbly texture nicely.

For extra char, hit the corn briefly over the open flame of a gas grill—just don’t walk away or it can flame up.

FAQs

Can I make this indoors? Absolutely—use a cast-iron grill pan on your stovetop or broil the ears, rotating every 2 minutes for even charring.
Is cotija cheese essential? Cotija delivers that authentic salty bite, but crumbled feta or queso fresco are fine stand-ins in a pinch.

How do I keep the sauce from sliding off? Pat the grilled corn lightly to remove excess oil and work quickly—warm kernels help the sauce cling.
Can I prep any part ahead of time? Yes—mix the sauce up to 24 hours ahead; just give it a quick stir before using.
What’s the nutritional profile? Each ear is roughly 180–220 calories, with around 8g fat and 2g protein from cheese—plus fiber from the corn.

Can I freeze leftovers? Freezing isn’t recommended; texture and flavor suffer after thawing, especially the crema sauce.
How do I make it extra spicy? Stir in more cayenne or swap chili powder for chipotle powder to kick up the heat.
Any tips for serving kids? Skip the cayenne, use mild paprika, and let them help squeeze limes—it makes it more fun.

Conclusion

This street corn recipe is your go-to for that perfect blend of smoky, creamy, and tangy flavors—no fancy equipment required. It’s always a hit at cookouts, potlucks, or just a sunny weeknight supper. Give it a try, leave me a comment below with your spin, and don’t forget to explore my Grilled Mexican Avocado Salad for a fresh pairing that’ll round out any meal!