This Mexican Street Corn recipe is my favorite way to eat corn on the cob โ and an easy way to really wow your friends at the next BBQ or picnic with a fun twist on the traditional dish.
Every summer, our neighbor Bobby Houlding starts dropping boxes of his fresh sweet corn and tomatoes off on my parentsโ porch on his way home (of course, my father returns the favor when our pomegranates are ripe). Iโll eat corn on the cob any-which-way, but Iโll always love Mexican Street Corn best.
Commonly found at roadside food carts in Mexico, this street corn recipe can be boiled or grilled before being coated with crema or mayo & spices. When Iโm at a fair, rodeo or outdoor event, I look for the Mexican Street Corn vendor first. When thereโs no show in town, I make it at home.
Easy Gluten-Free Mexican Street Corn Recipe
Ingredients
- 6 ears of corn
- ยพ cup Mexican crema or mayonnaise
- ยฝ lb queso cotija, traditional Mexican cheese shredded, or feta cheese, crumbled (optional)
- Cayenne or smoked paprika to taste
- 4 limes, cut into wedges
Instructions
- Half each ear of corn by scoring with a large chef knife and snapping. Boil corn in salted water for 5 to 8 minutes, or until just tender.
- Spread corn with a thin layer of crema, then roll in cheese to coat.
- Sprinkle with cayenne. Squeeze lime juice over the top of the corn, serve with additional lime wedges if desired.
Notes
Nutrition
photo byย James Collierย
Mexican Street Corn Nachos: the next level of Elote
Once you know you love Mexican Street Corn (who doesn't?!?) - you're ready to try my friend Meg's Mexican Street Corn Nachos next!
You may want to mix yourself up a glass or two of Singe Serving Sangria too.
Let Us Know What You Think