Mexican Corn on the Cob

Southern-Style Grilled Mexican Corn on the Cob is a finger-lickin’ twist on a summer classic. Each ear of corn is slathered with seasoned butter, then coated with a creamy blend of mayo and Mexican crema that clings to every kernel. A hearty sprinkle of salty cotija cheese, a squeeze of fresh lime, and a dash of chopped cilantro bring just the right mix of tang and freshness. Whether you’re firing up the grill for a backyard BBQ, a church picnic, or a weeknight supper on the porch, this easy side dish is sure to steal the show.

Ingredients to Make Mexican Corn on the Cob Recipe

Fresh corn is a scrumptious option on its own, but add a bright, zesty flavor twist and it takes it up another level. Perfect for barbecues, cookouts, or even a casual weeknight meal, this easy recipe adds a burst of flavor to your side dishes in just minutes. It’s one of our favorite summer side dishes to cook alongside steak, chicken, pork chops or just about anything! Ingredients you’ll need to make grilled Mexican Street Corn (Elote): (Scroll down for the full printable recipe card.)

• Corn – Four large ears of fresh corn. I used yellow corn, you can use your favorite variety.
• Butter – Salted butter adds richness to the grilled corn.
• Mayonnaise and Crema – Mayonnaise and Mexican crema give the corn a decadent flavor.
• Herb – Fresh cilantro adds freshness.
• Lime – Fresh lime juice and lime zest adds a pop of citrus flavor.
• Spice – Dark chili powder adds a hint of spice.
• Seasonings – Salt and black pepper, to taste.
• Cheese – Cotija cheese crumbled or grated for a salty taste.

How to Make the BEST Mexican Corn on the Cob Recipe

• Prep the Corn – Pull husk back from each cob and remove silk. Recover corn with the husk.
• Soak Corn – Dissolve salt in a large bowl of cold water. Add corn and immerse. Soak corn for 10 minutes. Remove and drain well. Use a paper towel to pat dry.
• Prep the Grill – Preheat your grill to medium-high heat and brush the grates with oil or spray with grilling spray.
• Pull Back the Husk – Pull back the husk placing the corn directly on the grill grates.
• Cook – Grill per the cook time in the recipe until tender and slightly charred in spots.
• Make the Seasoned Butter and Mayonnaise Mixture – Stir together the softened butter,  lime juice, lime zest, and chili powder in a small bowl. Mix together the mayonnaise and crema.
• Slather the Corn – Once the corn is done, immediately brush it all over with the lime butter mixture. Let it melt a bit then brush lightly with the mayonnaise-crema mixture.
• Garnish – Sprinkle the cotija and fresh cilantro, then enjoy.

Kitchen Equipment for Making Mexican Corn

• Outdoor grill or indoor grill pan, if grilling indoors.
• Tongs to turn the corn every few minutes helps it cook evenly and prevents burning.
• Two small bowls.
• Measuring cups and spoons.
• Small whisk or fork to mix the butter and mayonnaise mixture.
• Sharp knife and chopping board for prepping the cilantro.
• Large bowl for soaking the corn.
• Pastry brush for brushing the butter on the corn.

Recipe Variations and Substitutions

• Corn – Choose fresh yellow corn with bright green husks and moist silk for the sweetest, juiciest flavor.
• Spice –  You can use cayenne pepper, ancho chile powder or chipotle chile powder for extra spice. You can use smoked paprika in place of chili powder for a milder flavor.
• Toppings – Get creative with toppings! For a different twist, try the chili-lime butter and skip the mayo and crema altogether. Not a fan of mayo? Simply drizzle with crema for a lighter, tangy finish.
• Crema – You can use sour cream thinned with a little milk in place of crema.
• Cilantro – If you don’t care for cilantro, you could use fresh parsley or chives.
• Cheese – You could use queso fresco in place of cotija cheese, or another crumbly cheese like feta cheese, in a pinch.
• Size – Cut the cooked ears of corn into smaller pieces for a fun, shareable side dish at gatherings.

Storage and Leftovers

• Leftovers – Store leftover grilled Mexican Corn on the Cob in an airtight container in the fridge for up to 3 days.
• Reheating – Reheat by wrapping in foil and warming on the grill or on a sheet pan in a preheated 350°F oven. You can also remove the corn from the cob and reheat in a skillet over medium heat.
• Freezer Storage – You can freeze grilled corn by cutting the kernels off the cob and storing them in a freezer-safe bag for up to 2 months. Use them as an ingredient in salads, on tacos or casseroles dishes later.

More Mexican-Inspired Recipes to Make

• Taco Stuffed Shells are perfect for those days you can’t choose between tacos and pasta.
• This recipe for Cheese Stuffed Taco Meatloaf is a fan favorite.
• Crockpot Cheesy Salsa Chicken is a crowd pleasing supper.
• Stuffed Taco Potatoes are packed with flavor.
• Beef Enchilada Casserole is like a south of the border lasagna.
• Better than Taco Bell Copycat Mexican Pizzas.
• Crockpot Chicken Tacos is a tasty option for busy day meals.
• Homemade Bean Dip for game day and tailgating.
• Black Bean and Vegetable Burrito from Recipe Runner.

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Helpful Kitchen Items:

• Cast Iron Stovetop Grill Pan
• Pastry Brush
• Tongs
• Mixing Bowls