Recently, my school held our annual International Festival, which is our biggest fundraiser of the year. Since Covid, this was the first year we were able to host it again, and the turnout was amazing. Everyone had such a good time, and the food was delicious.
The family hosting the Mexico booth had Mexican Street Corn as one of their foods to sample. Boy, do I have to say that it was so yummy!
I’ve since discovered how to make easy Mexican Street Corn at home. It’s better than finding a hole-in-the-wall Mexican restaurant here in our neck of the woods. For some reason, the nicer Mexican restaurants don’t seem to make it like real Mexican street corn.
I had the opportunity to ask a little girl in my Dual Language class how her mom makes Elotes known as Mexican corn. She laughed at me because she said there isn’t a recipe, you just put anything you like in it. Her mom makes it all the time and it’s different every time depending on what’s in their refrigerator at the time.
So my first attempt at making Mexican Street Corn was luck, but it actually came out wonderful. We had it with our tacos on Taco Tuesday and my kids thought it was tasty, too.
The one thing that I will do differently is roast the corn ahead of time, so it will have that Mexican Street Corn taste, but it’s definitely not necessary. I have also heard some people like to use cotija cheese, a Mexican cheese with a salty and milky flavor.
How to Make Mexican Street Corn
Easy Mexican Street Corn Recipe
This Mexican corn recipe can be altered to fit your liking. It's a wonderful side to any Mexican dish.
- 1 16 oz bag frozen corn thawed
- 2 cups shredded cheese I used a Mexican blend
- 1 c sour cream
- 1 c mayonnaise
- 4 oz can green chilis drained
- 1/2 stick butter
- Mexican Chile Powder Seasoning I used Tajin
- salt and pepper to taste
- 1 lime sliced
- cilantro garnish
Mix corn, sour cream, cheddar cheese, mayo, green chilis, Mexican chili powder seasoning and salt and pepper in a large bowl
Place corn mixture in a large skillet and heat on medium while stirring frequently
Place corn mixture in a greased baking dish
Bake at 350 for 20 minutes or until slightly browned on top
Serve with lime slices to squeeze on corn and garnish with cilantro
The first time I made this I served it in individual cups to get the full effect. However, now I serve it in the baking dish. I always allow my kids to squeeze lime juice onto their servings.
The best part of this Mexican Street Corn recipe is that the ingredients are easy to find in any grocery store, and you can add anything you want to the corn mixture. A lot of people prefer Queso Fresco (Mexican cheese) and Mexican Crema (Mexican Sour Cream). It's easy to find in Texas, but I'm not so sure in the other states. Both ways taste awesome.
Of course, you can grill corn on the cob and cut the kernels off, but that would take a little bit more time. I would probably use 8 ears of corn for this recipe if you choose to grill the corn. Remember, when grilling fresh corn on the cob, peel back the husks to remove the silk before grilling. I like to grill my corn on the cob in the husk. I brush the corn with some melted butter and season the corn with salt and pepper. You can even add some garlic if you like. I can never get enough garlic.
Have fun and experiment. Try the corn with tortilla chips as a snack, or use it to make Mexican street corn salad. You can even make it in mason jars to bring camping or to a cookout. It is a great side dish for chicken and steak.
What ingredient would you modify to fit your family’s tastes with this easy Mexican Street Corn recipe? Leave us some ideas.
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