Mexican Corn on the cob with cotija cheese, mayo and Latin spices is the perfect summer food! Enjoy this Mexican street food anytime with this easy recipe! I’ve made this several times alongside my shrimp tacos.

Why this recipe works

We call this Mexican corn elotes, but it should just be known as the best corn ever! An incredible combination of deliciously sweet corn, salty cheese, creamy mayonnaise, smoky chile, spicy hot sauce and a burst of lime. It will leave you craving for more!

RELATED: this recipe pairs well with a frosty Pina Colada

While we love crockpot corn on the cob, this authentic, flavorful Mexican street food really kicks it up a notch. It can easily be made at home and is the perfect accompaniment when grilling out. It’s amazing on Mexican night with your favorite tacos. My favorite kind right now are Tacos Dorados which are filled with mashed potatoes and fried until ultra crispy.

The preparation of Mexican corn is simple. The key is to have all your ingredients gathered and prepped for easy assembly.

Ingredients you will need:

For this recipe, you will need corn on the cob. If using corn kernels you can make my recipe for Mexican Corn in a Cup instead. The corn cobs can be cooked in any method you prefer – I recommend boiling or grilling.

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Corn on the cob
Mayonnaise
Cotija cheese
Lime
Hot sauce
Chili powder (such as Tajin or ancho chile)

How to Make Mexican Corn (Street Corn)

After the corn is cooked, you’ll want to let it cool a little for two reasons. First, you’ll be inserting some sturdy wooden sticks for handles and you don’t want to burn your fingers off.

Second, you’ll need to slather it in mayonnaise. If it’s too hot, the mayo will slide right off. The remaining ingredients need to stick to the mayo.

Pro tip: use a pastry/bbq brush to spread it evenly.

After the mayo has been applied, sprinkle or roll the corn in grated cotija cheese. Cotija is a sharp, salty cheese. If you absolutely cannot find cotija then you can use parmesan cheese. You can also use crumbled queso fresco, but it will have a totally different flavor.
The last three ingredients are important but depend on your own taste. Lime juice is going to add zest, brighten and enhance all the flavors. Chili powder adds a great smoky flavor.
Hot sauce is the final ingredient to add another dimension of flavor and some heat.

Expert Tips & FAQs

If fresh sweet summer corn on the cob isn’t available, frozen corn on the cob can be used.
For the chili powder, my personal favorite is Tajin, which is a chile-salt blend. Ground ancho chile is also a great choice.
There are so many options when it comes to hot sauce, but my favorites for Mexican street corn are Valentina or Tapatio. Add as much or little as you like depending on your spicy tolerance and enjoy!

This Mexican Corn is perfect for all your summer backyard barbecues. We hope you love it!

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Mexican Corn

Mexican Corn on the cob with cheese, mayo and Latin spices. Enjoy this Mexican street food anytime with this easy recipe!

4.78 from 18 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Sides

Cuisine: Mexican

Servings:

Calories: 227

Author: Amanda Davis

Ingredients

▢ 4 ears of corn
▢ ¼ cup mayonnaise
▢ ½ cup cotija cheese crumbled or grated
▢ 1 lime quartered
▢ Hot sauce such as Valentina or Tapatio
▢ Chili powder such as Tajin or ancho chile
▢ 4 Wooden sticks for taffy apples, corn dogs, etc

Before You Begin

If fresh sweet summer corn on the cob isn’t available, frozen corn on the cob can be used.
For the chili powder, my personal favorite is Tajin, which is a chile-salt blend. Ground ancho chile is also a great choice.
There are so many options when it comes to hot sauce, but my favorites for Mexican street corn are Valentina or Tapatio. Add as much or little as you like depending on your spicy tolerance and enjoy!

Instructions

Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add the corn to water, cover and cook for 5 minutes, then remove.
When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.
Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste. Repeat with remaining ears of corn and serve.

Nutrition

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Amanda Davis

President at Amanda's Creative Studio, Inc.

Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!