What is Mexican Street Corn?

Mexican street corn, also called Elote, is grilled corn on the cob coated with mayonnaise, cotija cheese, chili powder and fresh lime juice. Traditional elote is served on the cob, while this skillet Mexican street corn recipe transforms those same flavors into an easy side dish made with frozen corn that can be prepared all year long.

• Butter
• Corn – frozen corn, canned corn or fresh corn on the cob
• Mayonnaise
• Sour Cream or Mexican crema
• Lime Juice
• Ground Cumin
• Chili Powder
• Cotija Cheese
• Fresh Cilantro

How to Make Skillet Mexican Street Corn

1. Melt butter in a large skillet over medium-high heat.
2. If corn kernels have ice crystals, rinse and drain well. Add to the melted butter and cook just until heated through.
3. Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
4. Mix together with half of the cotija cheese. Stir until cheese is melted.

5. Top with remaining cheese and a pinch more of chili powder. Garnish with cilantro and serve immediately.

Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.

Storage & Reheating

• Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.

I often make this quick and easy corn when we have guests for dinner. Everyone loves it and immediately they want the recipe. So add this one to your must-try list!

If you love this Recipe as much as I do, please leave a comment and a rating below, and be sure to help me share on Pinterest!

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Skillet Mexican Street Corn

Skillet Mexican Street Corn is a quick and easy side dish to add to just about any dinner. Everything you love about Mexican Street Corn on the Cob but much easier to serve and enjoy! Buttery corn with a creamy sauce, a splash of lime and cotija cheese. 

Course Side Dishes

Cuisine Mexican

Keyword Elote, Mexican Elote Skillet, Mexican street corn

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 396kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 4 cups frozen corn
• ¼ cup mayonnaise
• ¼ cup sour cream
• juice of 1 lime
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ cup cotija cheese
• ¼ cup cilantro or green onions

Instructions

• Melt butter in a large skillet over medium- high heat. Stir in frozen corn. Cook just until corn is heated through, stirring often.
• Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
• Add half of cotija cheese, stirring until melted.
• Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions.

Video

Notes

Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.

• Cheese: Substitute crumbled feta cheese, queso fresco or Parmesan for the cotija.
• Make it Spicy: Add cayenne pepper for a spicy kick.
• Garnish: If you aren’t a fan of cilantro flavor, try garnishing with green onions or jalapenos.
• Corn: Use fresh corn, cut from the cobb (cook it on the grill until slightly charred) or canned corn, drained.
• Feed a Crowd: Double or triple this recipe as needed, it’s great to feed a crowd.
• Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 41g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 367mg | Fiber: 5g | Sugar: 7g

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Pasta salad is the perfect summer side dish for any day of the week and of course barbecues and potluck dinners. This one is so easy to make ahead and it’a a real crowd pleaser.

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Mexican Street Corn Pasta Salad

It seems like dinner always needs to happen in a hurry at our house. It helps a lot to have some make ahead side dishes ready to go like this Mexican Street Corn Pasta Salad.

I am very pleased to be partnering again this year with Produce for Kids to help end hunger. This post is sponsored by Produce for Kids but all thoughts and opinions are my own.

1 in 4 children in Oklahoma struggles with hunger. Look for the Produce for Kids signage in your local Homeland store & learn how you can help support Regional Food Bank of Oklahoma. 

Through the Regional Food Bank of Oklahoma’s Backpack Program, children receive a backpack full of kid-friendly, non-perishable and nutritious food on Friday to sustain them over weekends and school holidays. During the 2016-17 school year, over 24,000 students in 500 schools participated in the Backpack Program. Support brands with the Produce for Kids signage in your local Homeland store to help give back to this program.

Getting kids (and adults at my house) to eat more veggies can be a challenge. I love to incorporate them into quick and easy pasta salads and I never hear a complaint!

I chose Delano Farms Grape Tomatoes, Avocados from Mexico, Real Sweet Vidalia Onions, plus fresh corn and cilantro for this flavorful summer side dish.

How to Make Mexican Street Corn Pasta Salad:

• Cook pasta according to package directions, drain and rinse in cold water.
• Cut cooked corn off of cob.
• Chop avocados, tomatoes, onion, and cilantro.
• Mix together mayonnaise, sour cream, lime juice, garlic, chili powder and cheese.
• Combine all ingredients into a large bowl and stir until combined.
• Cover and refrigerate until ready to serve.

I love the flavors of this easy salad and I think it will be a big hit for any summer cookout or family dinner. You could always switch up the veggies for what you have on hand. That’s the wonderful thing about pasta salad, perfect for using what you have in the fridge.

If you are making this ahead, you might want to stir your avocados in just before serving, especially if they are on the ripe side.

I seem to get into a side dish rut and I’m determined to add a few new recipes to our summer meals this year. Our garden is growing like crazy and I hope to be sharing lots more veggie recipes with you soon.

Our squash plants are blooming and our tomato plants are loaded. We also have snap peas, green beans, cucumbers, okra, broccoli, onions, lettuce, and several varieties of sweet peppers.

If only we could get a rain! It’s so hot and dry here this year. Our weather has been more like August than June. Pretty worrisome for our pastures, hay crop and water for our cows. Tough on all of those farmers out there too.

So let me know if you have any recipe requests for summer dishes. I’m looking for more ideas for fresh vegetables.

Delicious Dishes to Complete Your Meal:

• Spicy Honey Grilled Chicken Tenders
• Broccoli Pineapple Salad
• Frito Corn Salad
• Sesame Pasta Salad
• White Cheddar Potato Rolls
• Summer Salads in Jars with Cheese Crisps and Avocado Dressing

More Produce for Kids Recipes to Check Out:

• Grilled Chicken Tostadas 
• Pineapple Guacamole
• BBQ Roast Beef Wraps with Sweet Pepper Slaw
• Pineapple Pico de Gallo Avocado Toasts
• BLT Wraps with Strawberry Vinaigrette
• Easy Pasta Salad
• Meal Planning ~ Produce for Kids

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Mexican Street Corn Pasta Salad

Delicious pasta salad filled with your favorite Mexican Street Corn flavors.

Course Side Dishes

Cuisine American

Keyword corn salad, elotes pasta salad, pasta salad

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 8

Calories 425kcal

Author Milisa

Ingredients

• 16 ounces pasta like macaroni cooked, drained, rinsed with cold water
• 1 cup grilled or cooked corn cooled and cut from cob
• 1 cup diced grape tomatoes
• 2 avocados peeled, seeded and cut into bite-size pieces
• Juice of 1/2 lime to squeeze over avocados
• ½ cup diced vidalia onion
• ½ cup fresh cilantro chopped
• ¾ cup mayonnaise
• ¾ cup sour cream or plain Greek yogurt
• 1 teaspoon granulated garlic
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ½ cup cotija cheese can substitute Parmesan or Feta

Instructions

• Add pasta, corn, tomatoes, onion and cilantro to a large bowl.
• If serving immediately, squeeze juice of 1/2 lime over avocado and add to pasta. If serving later, add avocado right before serving.
• Mix mayonnaise, sour cream, garlic, chili powder and salt together and pour over pasta. Stir to coat evenly.
• Add cheese and stir to combine.
• Serve immediately or cover and refrigerate until ready to serve.

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 37g | Protein: 10g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 30mg | Sodium: 358mg | Fiber: 4g | Sugar: 8g

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Corn on the cob is a classic side for summer cookouts. This recipe takes your average grilled corn to a whole new level of deliciousness. It’s seriously going to steal the spotlight at any barbecue.

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Grilled Mexican Street Corn

Last summer my brother told me that he had made Mexican Street Corn and that it was the best thing ever. I was totally skeptical when he told me how he made it. Totally.

I mean sweet summer corn is about as good as it gets and putting mayonnaise on corn just sounded so weird. So I waited a whole year to try it.

Now I am shouting from the roof tops – Y’all gotta try this! It is seriously amazing.  My brother was so right and I will be making this with every ear of corn I can get my hands on.

I realized recently that I needed to up my side dish game if we are going to be having a cookout every week. I like easy side dishes that don’t take long to put together and don’t make a giant mess.

If I we can cook the sides on the grill along with the meat, that’s even better. I want to be out with the family, not stuck in the kitchen.

This Mexican Street Corn just fits the bill and did I mention the flavors are outrageously delicious? Seriously. If you don’t have fresh corn on the cob, you can always make this Skillet Mexican Street Corn with frozen corn. All the same great flavors!

How to Make Grilled Mexican Street Corn

• Remove corn husks and silks.
• Add corn cobs and 2 tablespoons of water to a large piece of foil. Wrap foil around corn to make a sealed pouch. You can also add the corn directly to the grill and skip the foil but I think the corn is more moist when cooked in the foil pouch.
• Place on grill over indirect heat and cook about 15 minutes.
• Mix together mayonnaise, sour cream, chili powder, garlic and chopped cilantro.
• Remove corn from grill and brush sauce mixture over corn.
• Sprinkle with cotija cheese, additional chili powder, cilantro and fresh lime juice.

You may be wondering, What is Cotija Cheese?

Cotija Cheese is a hard, cows milk cheese that originated in Mexico. It is similar to Parmesan cheese or Feta cheese. It is a bit salty and the perfect topping for this Mexican Street Corn.

Where to find Cotija Cheese:

I found it at Kroger in the dairy section with the other shredded cheese. It might also be located in the Mexican refrigerated section near the fresh tortillas.

You can substitute Parmesan or Feta cheese if you are not able to find the cotija. This was my first time to try it and it will be something I keep on hand from now on.

I loved it on the corn and also on salads too. I’m sure it’s an amazing addition to any Mexican dish.

I generally try to keep my recipes pretty simple and I don’t use a lot of specialty ingredients, mostly because in our small town they are hard to find. I did find this at the bigger town grocery but I think it is pretty widely available everywhere.

I couldn’t stop raving about this corn. I was so skeptical and didn’t really expect to like it but it was one of the best things I’ve ever made. I think it is probably my new favorite side dish.

Even my pickiest eater loved this corn and I’m so glad, because I’m going to make it often.  The flavor combination is just amazing. Don’t skip the squeeze of lime, it adds just the perfect zing to the creamy sauce and the cheese.

We served this up with some Spicy Honey Grilled Chicken that I will be sharing soon. It will go with any thing you throwing on the grill. From burgers, to steaks, to ribs. You are gonna love it! We also love this garlic butter grilled corn on the cob and if you are looking for classic corn on the cob, this one’s a keeper.

Other Amazing Dishes to Complete Your Meal:

• Smoked Spare Ribs
• Fajita Burgers
• Easy Citrus Grilled Pork Chops

Other Summer Side Dishes to Check Out:

• Creamy Dill Potato Salad
• The Best Macaroni Salad
• Fried Squash
• Summer Corn Salad ~ The Slow Roasted Italian

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Grilled Mexican Street Corn

Easy recipe for Grilled Mexican Street Corn with a delicious coating of cotija cheese, mayo and sour cream mixture that will knock your socks off. This is going to be your new favorite side dish for summer!

Course Side Dishes

Cuisine Mexican

Keyword elotes, grilled corn, Mexican corn on the cob

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 281kcal

Author Milisa

Ingredients

• 6 Ears of fresh Corn
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup chopped fresh cilantro plus more for garnish
• ½ teaspoon granulated garlic
• ¼ teaspoon ground chipotle pepper
• ½ cup cotija cheese
• 1 fresh lime cut into wedges

Instructions

• Shuck corn husks and silks. Add corn to a large piece of foil and sprinkle with 2 tablespoons of water. Roll foil into a packet and seal.
• Place on a heated grill over indirect heat for 20 minutes.
• In a medium- size bowl, mix mayonnaise, sour cream, cilantro, garlic and chipotle pepper together until smooth.
• Brush sauce over grilled corn and sprinkle with cotija cheese.
• Garnish with fresh lime and more cilantro if desired.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 20g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 29mg | Sodium: 264mg | Fiber: 2g | Sugar: 5g

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