What’s the Difference Between Street Corn and Regular Corn?

Street corn is grilled, charred, and topped with creamy, tangy, and spicy ingredients , while regular corn is usually boiled or steamed and served plain .

Can You Eat Street Corn the Next Day?

Yes! Store leftovers in an airtight container in the fridge for up to 3 days . For the best texture, reheat in the oven at 350°F .

Is There a Healthier Version of Street Corn?

Absolutely! Swap mayo for Greek yogurt and cotija cheese for feta to lighten it up while keeping the bold flavors.

Can I Make Street Corn Without a Grill?

Yes! You can roast it in the oven at 450°F (232°C) for 15-20 minutes , or cook it in a cast-iron skillet for similar results.

Is Elote the Same as Esquites?

No! Elote is served on the cob , while esquites is a cup-based version where kernels are mixed with toppings and eaten with a spoon .

Can You Use Frozen or Canned Corn for Elote?

Fresh is best, but frozen or canned corn works in a pinch . Simply char it in a pan to get the smoky effect.

What’s the Best Cheese for Street Corn?

Cotija cheese is traditional , but feta, Parmesan, or queso fresco can work as substitutes.

Can You Make Street Corn Vegan?

Yes! Use vegan mayo or cashew crema instead of regular mayo, and vegan cheese or nutritional yeast instead of cotija.

Why Is It Called Street Corn? Best Ways to Eat It

Description

Mexican street corn, or elote, is a beloved street food bursting with smoky, creamy, tangy, and spicy flavors. Grilled to perfection, slathered in mayo, sprinkled with cotija cheese, and finished with fresh lime juice and chili powder, this dish is a true taste of Mexico. Whether served at barbecues, family gatherings, or as a side dish, elote is a must-try for corn lovers everywhere!

Ingredients

4 ears of fresh corn on the cob (preferably with husks)
¼ cup mayonnaise (traditional or homemade)
½ cup crumbled cotija cheese (or feta as a substitute)
2 tbsp fresh lime juice
1 tsp chili powder (adjust for spice level)
2 tbsp butter (optional, for extra richness)
2 tbsp fresh cilantro, chopped (for garnish)

Instructions

Preheat your grill to medium-high heat (375-400°F). If using an oven, preheat to 450°F.
Prepare the corn: Husk the corn, leaving a few layers of husk on for a rustic look. If using an oven, roast the corn for 15-20 minutes until charred.
Grill the corn: Place the corn directly on the grill and cook for about 10 minutes, turning occasionally, until lightly charred.
Coat the corn: Brush the grilled corn with mayo, ensuring an even coating.
Add toppings: Sprinkle generously with cotija cheese, squeeze fresh lime juice, and dust with chili powder.
Garnish and serve: Top with chopped cilantro and serve immediately while warm.

Notes

✅ Storage Tips:

Store leftover elote in an airtight container in the refrigerator for up to 3 days.
Avoid freezing as the creamy toppings do not hold up well.

✅ Best Reheating Methods:

Oven: Wrap in foil and bake at 350°F (175°C) for 10 minutes.
Stovetop: Heat in a skillet over medium heat for 3-5 minutes.
Microwave: Use 30-second bursts, but this method is less ideal as it may dry out the toppings.

✅ Delicious Variations:

Esquites (Mexican Street Corn Salad): Cut the kernels off the cob and mix with toppings.
Hot Cheetos Elote: Roll the coated corn in crushed Flamin’ Hot Cheetos for a spicy, crunchy twist.
Avocado Elote: Blend mashed avocado into the mayo for a creamy, healthier alternative.
Cheesy Elote: Use melted queso fresco instead of cotija for an extra-indulgent version.

✅ Perfect Pairings:

Tacos al Pastor 🌮 – Sweet, smoky pork tacos pair beautifully with creamy elote.
Carne Asada 🥩 – The bold, grilled steak flavors enhance the tangy elote.
Horchata 🥛 – A refreshing cinnamon-infused rice drink to cool down the spice.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Cuisine: Mexican

Nutrition

Calories: ~220 kcal
Fat: 13g
Carbohydrates: 24g
Fiber: 3g
Protein: 5g