Mexican Corn on the Cob

Mexican Style Corn on the Cob

Mexican style corn on the cob is one of my family’s favorite summer side dishes. The crisp taste of fresh corn on the cob is delicious. I especially love it topped with Mexican style spices, freshly squeezed lime juice and garden chopped cilantro.

Authentic Mexican style corn on the cob, known as elotes, is typically coated with a blend of half sour cream and half mayonnaise. However, some people enjoy using just mayonnaise or just sour cream.

Whichever is your preference, this Mexican corn on the cob is a mouthwatering side dish that goes great with tacos. Who would have thought that sour cream and mayo coated on top of corn on the cob could so delicious?

A few of my other favorite Mexican corn recipes are hot Cheetos elote and elote in a cup.

Recipe Highlights

• This recipe yields 8 corn on the cob but feel free to cut the recipe in half
• Both the cream mixture and spices can be prepared ahead of time, making it a quick side to put together for summer barbecues
• Elotes is a great way to use cilantro fresh from the garden

Tips for Making Authentic Mexican Corn on the Cob

One of the most popular ways to enjoy corn on the cob is with melted butter and perhaps a little salt and pepper.

However, if you want to make authentic Mexican corn on the cob, steer clear of the butter.

Mayonnaise and sour cream will serve as the “dressing” or coating that all the tasty seasonings adhere to.

Mexican Corn on the Cob Seasoning: If you make lots of Mexican foods like chili, you probably already have the seasonings on-hand. Most often, authentic Mexican Corn is seasoned with cumin, chili powder, and chili lime salt. A hint of chipotle powder can also be used. To make it like the original festival food, top each cob with chopped cilantro and lime juice.

Ingredients & Substitutions

• Fresh Corn on the Cob
• Salt & Pepper
• Ground Cumin & Chili Seasoning
• Mayonnaise
• Sour Cream (I recommend Playero)
• Cotija Cheese (can be substituted with parmesan cheese)
• Chili Lime Salt (I recommend Tajin)
• Fresh Chopped Cilantro
• Fresh Lime

Playero: I highly recommend using the Playero brand of sour cream if you can get your hands on it. Look in the ethnic section of your grocery store. This brand is a creamier style of sour cream with a smooth texture. Compared to regular American-style sour cream, “crema supremo” is thinner but rich in flavor

It will change how you eat Mexican style corn on the cob forever! Seriously, I have never gone back to using regular sour cream after I tried playero.

3 Ways to Cook the Corn

On the Grill

For the most authentic Mexican style corn on the cob like you get at a street fair, it’s best to grill the corn. Grilling gives the corn a slightly charred flavor and brings out the sweetness in the corn. The golden brown color throughout each kernel lets you know you’re well on your way to having a perfectly, caramelized, corn on the cob.

• To grill corn that’s already seasoned, be sure to wrap each ear in foil.
• Or place the corn directly on the grill and season with spices after it’s cooked.
• Grill until your corn is golden brown.

Boiled

Perhaps the most common way to make corn on the cob is by boiling it. The authentic way is to add fresh thyme and a bay leaf to the pot. For a little outdoor grill flavor, add a drop or two of liquid smoke. Just don’t go overboard. This is a case of less is more.

• Cook the corn in boiling salted water that also has fresh spices in it.
• Add a small amount of liquid smoke, if desired.
• Boil for about 3-5 minutes.

Pan-Grilled

If you don’t have access to a grill, fear not! Another lesser known way to prepare corn on the cob is by pan grilling it on a stovetop. Surprisingly, this method achieves a grilled taste without using an actual grill. Not to mention, it’s super convenient.

• Enjoy this corn using canned corn, frozen corn, and my personal favorite, fresh corn on the cob.
• If using frozen corn slightly defrost in the microwave and drain any liquid out.
• Do not add butter or oil into your pan while cooking corn.
• Allow corn to cook untouched for about 3 mins.
• Then roll over the ears or stir the corn and continue to cook until golden brown.

Assembling the Mexican Corn on the Cob

Prepare the mayo/sour cream mixture and chop the spices while the corn is grilling or beforehand. Once the corn has been grilled or cooked it’s time to assemble it. Here’s what you do:

1. Place corn on the cob holders onto each ear or place a wooden stick into one end.
2. Coat each cob in the mayo and sour cream mixture by rolling it or spreading it on with a knife.
3. Sprinkle evenly all over with a little chili powder (or other spices) and cotija cheese (or parmesan). Top with chili lime salt and chopped cilantro.
4. Squeeze fresh lime juice onto each corn on the cob.

Recommended products: Corn on the Cob holders, mini chopper, Playero, Tajin, Cotija Cheese.

For more Mexican-inspired corn recipes, check out How to Make Elote with Canned Corn and Elote with Hot Cheetos (Cheelotes).

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Mexican Corn on the Cob (Elote)

Yield: 8 corn on the cob

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 35 minutes

Easy recipe for authentic Mexican corn on the cob (elote) made just like street vendors. To make this delicious Mexican style corn, coat each grilled cob in a "secret sauce" and top with spices, cotija cheese, cilantro and fresh lime juice. It's perfect for summer barbecues.

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Ingredients

• 8 corn on the cob
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 cups cotija cheese, crumbled
• 1/2 teaspoon chili lime salt
• 1/2 cup fresh cilantro
• 4 limes

Instructions

Cook the Corn on the Cob

Grill Method (preferred method)

1. Preheat grill to high heat.
2. Remove husks from the corn.
3. Combine the ground cumin, chili powder, salt, and pepper and season each ear of corn. Wrap seasoned corn in aluminum foil. You can also cook the corn directly on the grill (without foil), however cook it first and season it when it's done. Watch carefully. Corn cooks fast!
4. Place the corn on the grill and rotate often. It will take about 10 minutes to cook.

Boiling Method:

1. Peel and remove corn from husks, remove silk, wash.
2. Bring salted water to boil. Make sure you have enough water to fully submerge the corn. (About 8 cups of water)
3. Add corn to the pot with 1-2 drops of liquid smoke, fresh thyme, and a bay leaf.

Pan-Grilled Method:

1. Cut into length wise chunks.
2. Lay corn into pan flat. No Oil, NO Butter
3. Sprinkle lightly, with seasoning. (About 1/8 teaspoon)
4. Cook on medium high heat, toss. (About 3 minutes cooking time)
5. You can tell your corn is done by the kernels becoming slightly browned.
6. Remember, you will have to cook your corn in batches, DO NOT OVER CROWD PAN

Making the Mexican Corn on the Cob:

Prep the Toppings:

• Combine mayonnaise and sour cream in a bowl and set aside.
• Combine the salt, pepper, cumin and chili powder and set aside.
• Chop the cilantro and slice limes into wedges.

Assembling the Mexican Corn on the Cob:

1. Put corn on the cob holders or a wooden stick in each cob.
2. Coat each corn on the cob in the mayonnaise/sour cream mixture. Roll the cobs in it or spread on with knife.
3. Sprinkle the spice mixture evenly over each piece followed by the cheese.
4. Next, sprinkle on some chili lime salt and cilantro.
5. Finally, squeeze fresh lime juice onto each Mexican corn on the cob.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 31.9gSodium: 164mgProtein: 6.5gg

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