There’s nothing quite like Mexican street corn; traditionally referred to by locals as Elotes. If you’ve never had a chance to try Mexican street corn you’re missing out! You may not be able to head to Mexico to try it, but you can enjoy delicious Mexican street corn from your very own kitchen.
Elotes comes in so many flavors, and you can mix and match your own ingredient combinations to make your very own Mexican street corn recipes. You can also use Elotes to make Mexican street corn salad, soups and more! Here are 3 amazing Mexican street corn recipes to get you started:
Jalapeno Popper Mexican Street Corn
You will love this crispy panko crusted street corn. The flavors of spicy jalapeno mixed with the creamy dressing give you just the right amount of heat!
- 4 ears fresh sweet corn
- 2 jalapeno peppers
- 3 tablespoons canola oil
- 3/4 teaspoon salt
- 1/4 cup panko style breadcrumbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried Mexican oregano
- 4 ounces softened cream cheese
- 1/4 cup crema table cream
- 2 tablespoons fresh lime juice
- Ground chipotle pepper
- Fresh chopped cilantro (for garnishing)
- Shuck the husks off of your corn and discard husks. Take 2 tablespoons of canola oil and coat the jalapenos and corn.
- Place corn and jalapenos on a greased grill rack. Grill over medium-high heat, covered for about 10 to 12 minutes, or until lightly charred evenly on all sides.
- Carefully remove the rack from the grill. Allow the jalapenos to cool. Once cool enough to touch, remove the skin, membrane and seeds. Finely chop your jalapenos and set aside.
- While the corn is still hot sprinkle with 1/2 teaspoon of salt. In a medium-sized skillet, heat the remaining oil over medium heat. Add the panko breadcrumbs and mix well. Cook until slightly brown.
- Next, add your paprika and oregano. Cook over medium heat until the breadcrumbs are toasted evenly.
- In a small bowl combine crema table cream, remaining salt, and lime juice. Mix until well incorporated; spread this mixture over the corn.
- Sprinkle your Elotes with the breadcrumb mixture, chipotle powder, and chopped jalapenos. Sprinkle with bread crumbs, jalapenos. Garnish with fresh chopped cilantro if desired and enjoy!
Cheesy Mexican Street Corn
Queso lovers will love this cheesy take on the classic chili and lime flavored Mexican street corn recipe. Coated in a robust sauce and covered in cheese, both kids and adults will love it!
- 4 ears, shucked sweet corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican table crema
- 1/2 cup finely crumbled Cotija or feta cheese, extra for serving
- 1/2 teaspoon chili powder, extra for serving
- 1 teaspoon finely minced garlic 1/4 cup cilantro finely chopped
- 1 lime (optional)
- Set your gas grill to high heat. Cover grill and let it preheat for at least 5 minutes. You can also use a charcoal grill; just be sure the coals are nice and hot.
- While your grill is preheating, you can go ahead and oil your grill grate. In a large bowl combine crema table cream, mayonnaise, cheese, garlic, chili powder, and cilantro. Stir until evenly incorporated and set aside.
- Once your grill is good and hot, place your corn directly on the grill. Cook for about 8 minutes. Rotate the corn while cooking and make sure it is grilled evenly on all sides.
- When your corn is finished cooking, remove it and place it in your large bowl of prepared cheese mixture. Use a spoon to coat each ear of corn evenly. Garnish with extra cheese and chili powder, serve immediately. You can slice a lime and serve with lime wedges for a little extra flavor.
Skillet Mexican Street Corn
This skillet version of Mexican street corn, also known as Esquites, is a great side to any meal and also makes a great snack. Grab a spoon and enjoy this bowl full of flavor!
- 6 ears of tender corn, white corn is best for authentic esquites
- 2 tablespoons lard or cooking oil
- 1 small white onion diced, purple onions can be used to add extra color
- 1 seeded and diced jalapeno pepper
- 1/2 teaspoon salt
- 3 tablespoons fresh lime juice
- 1 cup Mexican table crema
- 2/3 cup crumbled Cotija, Feta or Parmesan cheese
- Heat your oil or lard in a large skillet. While the oil is heating cut the corn off the cob with a sharp knife.
- Once your oil is nice and hot add the corn, onion, and jalapeno pepper. Sautee over medium high heat for about 20 minutes or so. The vegetables should be tender but not browned.
- Mix in the salt and lime juice. Remove from heat.
- Serve in individual bowls and top with extra cheese and crema and enjoy. Make sure to save room for seconds!