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!
How to make Mexican corn on the cob? How to make Mexican street corn recipe?
- Rub butter on corn.
- Brush butter, mayo, sour cream.
- Sprinkle chili powder, cheese, cilantro, lime juice.
- 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.
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.
More Mexican One Pot Side Dishes
Mexican Corn on the Cob (One Pan)
- Rub ears of corn with a little butter.
- Grill until lightly charred on all sides.
- Place them on a pan and brush butter on each corn.
- Then, brush mayo and sour cream (Optional).
- Sprinkle chili powder, cheese, cilantro and lime juice.
- Serve immediately and enjoy!
- 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.
Happy cooking everyone!