A staple of summer grilling and easy to make at home!

What Is Street Corn

Also referred to as Mexican elote, Mexican food corn, street corn, or Mexicorn on the cob, essentially it is corn on the cob smothered with a sauce made by using a mayo-sour cream mixture and sprinkling it with cotija cheese and fresh chopped cilantro.

It is considered as one of the most popular street foods in Mexico. Here in the US, it is served in popular restaurants like Chili’s, California Pizza Kitchen, and sometimes even in Whole Foods’ salad bar.

Think of my recipe here as a copycat version of the Mexican elote you enjoy in those restaurants.

For most Americans (and us), it is one of those addictive foods to treat your friends and family for summer cookouts. You can easily serve it by itself on the cob with a stick or in a cup, as a side dish with steak tacos or an appetizer with tortilla chips.

Regardless of how you serve, the combination of charred kernels smothered in a tangy sauce is guaranteed to please.

Swaps & Substitutions for Mexican Corn

Mexican crema: Look for crema alongside the sour cream or with the cheeses at your grocery store. If you aren’t able to find it, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine.
Cotija cheese: If cotija isn’t available, feel free to omit it, or just use grated Parmesan or crumbled feta cheese instead.

How to Eat Mexican Street Corn

There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here!

What Kind Of Corn Should I Use

During the warmer months, I use fresh summer corn. You can shuck the corn and grill it on the cob, or cut it off the cob and cook it in a skillet.