Growing up in Southeast Idaho, I always had the chance to enjoy authentic Mexican food. This easy Mexican corn on the cob recipe brings back so many summer memories. Every Fourth of July, we would head down to the river and grab some street corn. This perfect summer treat reminds me of the holiday and although I may not be able to run to the food truck, making it at home is the next best thing!
Mexican street corn, or “Elote,” is a perfect combination of flavors and textures that make for a delicious side dish at any barbecue or get-together. The best part? It comes together in just 10 or 15 minutes!
Ingredients
- 5 ears of corn
- 1/2 cup mayonnaise
- 1/2 lime, juiced
- Tajín seasoning
- 1/2 cup crumbled Cotija cheese
How to Make Mexican Street Corn
Boil the Corn
Bring a large pot of water to a rolling boil. Carefully place the corn into the pot, ensuring they are fully submerged. Allow the corn to cook for 5 to 7 minutes, depending on the size of the ears and your preferred tenderness. Once done, use tongs to remove the corn and place them on a plate to cool slightly. This step softens the kernels and brings out their natural sweetness.
Prepare the Mayo Mixture
In a small mixing bowl, add the half cup of mayonnaise and squeeze in the juice of half a lime. Stir the mixture thoroughly until the lime juice is fully incorporated into the mayo, resulting in a smooth, tangy sauce. This lime-infused mayo adds a creamy and citrusy flavor that perfectly complements the sweetness of the corn.
Use a clean kitchen towel to gently pat the boiled corn dry, ensuring there is no excess moisture that could dilute the mayo mixture. Carefully insert a skewer into the thicker end of each ear of corn to make handling easier.
Using a basting brush or spoon, generously coat each ear of corn with the lime-mayo mixture, making sure to cover all sides for maximum flavor.
Coat with Cheese and Season
Spread the crumbled Cotija cheese on a large plate or shallow dish. Take each mayo-coated ear of corn and roll it in the cheese, pressing gently to ensure the cheese sticks to the surface. The Cotija adds a delicious salty and crumbly texture.
Finally, sprinkle Tajín seasoning over the corn to your liking. Tajín adds a zesty, slightly spicy kick that enhances the overall flavor of the dish.
Serve
Arrange the finished ears of corn on a serving platter and eat warm. The contrast between the hot corn and the cool toppings is unmatched, you will love it!
I have created a lot of recipes, but this is one of my all time favorites. Next time you’re planning a barbecue or wanting a taste of summer, give this Mexican street corn recipe a try. It’s quick, easy, and the ultimate crowd pleaser!
Easy Mexican Corn on the Cob
Ingredients
- 5 ears of corn
- 1/2 cup mayonnaise
- 1/2 lime juiced
- Tajín seasoning
- 1/2 cup crumbled Cotija cheese
Instructions
- Bring a large pot of water to a boil.
- Add the ears of corn and boil for 5 to 7 minutes until tender.
- Remove the corn from the pot and let it cool slightly.
- In a small bowl, mix the mayonnaise and lime juice until well combined.
- Pat the boiled corn dry with a clean towel.
- Insert a skewer into the end of each ear of corn for easy handling.
- Brush the mayonnaise and lime mixture generously all over each ear of corn.
- Roll the coated corn in the crumbled Cotija cheese until fully covered.
- Sprinkle Tajín seasoning over the corn to taste.
- Serve the Mexican Street Corn warm and enjoy!