Mexican Corn On The Cob (One Pan)

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The best quick and easy Mexican corn on the cob recipe (grilled Mexican street corn or Elote), homemade in one pan- Loaded with butter, mayonnaise, chili powder, limes, Cotija cheese.

Typically, I like Boiling Corn on the Cob (One Pot) with milk and butter but today’s recipe will show you another way to enjoy corn, especially in the Summer, when you are firing up that grill.

The best thing about it is the rich and creamy topping with a subtle spicy kick that’s to die for!

Easy Mexican Corn On The Cob Recipe (Elote)

How to make Mexican corn on the cob? How to make Mexican street corn recipe?

  1. Rub butter on corn.
  2. Grill.
  3. Brush butter, mayo, sour cream.
  4. Sprinkle chili powder, cheese, cilantro, lime juice.
  5. Serve immediately.

What toppings to put on Mexican corn recipe?

It’s usually covered in all or some of the following: butter, mayonnaise, sour cream, chili powder, cumin powder, garlic powder, red chili flakes, cilantro, Cotija cheese, lime juice.

Is Cotija cheese same as parmesan?

No, they are not the same. Cotija is Mexican and has a distinct flavor profile. It can be a good alternative, if you don’t have Cotija on hand but your corn simply won’t have that authentic flavor.

What is Elote?

It’s roasted or grilled corn that’s covered in a mixture of mayonnaise, sour cream, Cotija cheese, chili powder, cilantro and lime juice.

What to serve with Mexican grilled corn?

Serve it as a side dish with tacos, tostadas, burritos, tamales, baked or even grilled chicken, steak or fish. Some of my favorite side dishes are Mexican Shredded Chicken (One Pot) and thess Steak Fajitas (One Pot) and these Chicken Fajitas (One Pot).

You can even serve this with burgers and hot dogs at a cookout, family barbecues and picnics.

Grilled Mexican Street Corn Recipe

Variations

You can enjoy leftovers in many different ways. Here are a few popular ways that my family enjoys it:

Mexican Corn Salad Recipe (One Bowl)-Instead of frozen corn, use the ones from this recipe to make a street corn salad.

Mexican corn dip– Mix together grilled corn kernels with jalapenos, mayonnaise, crumbled Cotija cheese, chopped cilantro, finely minced garlic, lime juice, chili powder. Serve with tortilla chips as an appetizer. It’s so good!

Turn it into corn soup– Mix together onion, garlic, jalapenos, broth, chili powder, cumin powder, salt, pepper, roasted corn kernels, sour cream, heavy cream and thicken with cornstarch or flour. Garnish with Cotija cheese and cilantro.

Turn it into corn casserole– Mix together grilled corn, mayonnaise, sour cream, chili powder, garlic, salt, pepper, jalapenos, crumbled queso fresco in a casserole dish. Bake and then garnish with more queso fresco and cilantro.

Mexican corn in a cup (Esquites)– This is easier to eat. You are simply removing grilled corn off the cob and mixing it together with mayonnaise, sour cream, Cotija cheese, chili powder, garlic, and cilantro

Tips and Techniques

Make it in the oven without grill– If you don’t have a grill, you can can also bake the corn at 400 degrees F until it’s cooked through. Broil it in the last few minutes until golden brown. Then, add all the toppings.

Don’t use frozen corn– It does not taste fresh and does not yield the same results.

Salted butter or unsalted butter– This is a personal preference. If you are using salted, make sure to do a light coating to prevent the corns from from becoming too salty.

Lemon juice vs. Lime juice– I highly recommend limes because that is the authentic choice but lemons taste good as well.

Do not cover corn in foil– If you cover it, you won’t get the slight charred appearance and flavor that’s truly incredible.

Best Mexican Grilled Corn

More Mexican One Pot Side Dishes

Easy Mexican Corn On The Cob Recipe (Elote)
Print

Mexican Corn on the Cob (One Pan)

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Quick and easy Mexican corn on the cob recipe (grilled Mexican street corn or Elote)- Loaded with butter, mayonnaise, chili powder, limes, Cotija cheese. 

Servings: 4 People
Course: Side Dish
Cuisine: Mexican
Keyword: mexican food, quick and easy
Calories: 258 kcal
Author: Abeer

Ingredients

  • 4 ears Corn Shucked
  • 1/4 cup Butter Salted or unsalted, Melted
  • 1/4 cup Mayonnaise Full fat
  • 1/4 cup Sour cream Optional
  • 1 tbsp Chili powder
  • 1/2 cup Cotija cheese Crumbled or grated
  • 1/3 cup Cilantro Finely chopped
  • 1 Lime Cut into 4 wedges

Instructions

  1. Rub ears of corn with a little butter. 

  2. Grill until lightly charred on all sides.

  3. Place them on a pan and brush butter on each corn.

  4. Then, brush mayo and sour cream (Optional). 

  5. Sprinkle chili powder, cheese, cilantro and lime juice. 

  6. Serve immediately and enjoy!

Recipe Notes

  • Read all my tips above.
  • Tastes best when served immediately but leftovers can be stored in the fridge for 1 day and reheated in the oven. 
Nutrition Facts
Mexican Corn on the Cob (One Pan)
Amount Per Serving
Calories 258 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g55%
Cholesterol 53mg18%
Sodium 433mg18%
Potassium 67mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 1115IU22%
Vitamin C 5.2mg6%
Calcium 108mg11%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Happy cooking everyone!

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