This recipe is an authentic Mexican street corn recipe (also known as Elotes Mexicanos). Growing up in Corona, California, there were vendors frequently walking up local streets, with bells on their white carts, selling delicious Mexican Street Corn. My husband and I both have many fond memories eating Elotes Mexicanos while growing up. He tried my recipe and could not get over how delicious it is! On a scale of 1-10, with 10 being the best, he gave my Mexican street corn a 10! You have to try it and let me know if you agree that it’s the best Mexican street corn recipe out there! If you like vegetarian Mexican food, you’ll love my Potato Taquitos, Cheesy Mexican Street Corn Enchilada Bake, Easy Veggie Burritos, and Veggie Quesadillas.
All summer long, every summer, my husband requests that I buy corn. When he asks me to “buy corn,” I immediately know that he longs for me to make him some of this savory Mexican Street Corn or my mouthwatering Corn Cucumber Avocado Salsa – DROOL! With just the right amounts of lime, mayo, and cotija, rolled in chili powder, this is one unforgettable street corn recipe!
My insanely addicting gluten free Mexican Street Corn snack recipe contains ears of corn, limes, salt, mayonnaise, cotija, chili powder, bay leaves, and thyme (or epazote, if you can find it in a Mexican supermarket; Amazon sells this epazote), and is ready in less than 20 minutes! Watch out – these never last long around my house and I highly doubt they’ll last long wherever they land.
History of Mexican Street Corn
In Spanish, the word “elote” means corn. The history of corn traces back to the Aztec civilization. The Aztecs considered corn sacred and is the cornerstone of Mexican cuisine, especially in tortillas. The Mexican street corn that we know today has roots in Mexico City, according to Julee Ho’s article.
Mexico City is known for its delicious street food, known as antojitos, which means “little cravings.” Also, corn is a main ingredient for the City’s street vendors. In Mexico City, street corn is the main ingredient in street food; it’s covered in butter, mayonnaise, cotija, and chili powder. My Mexican street corn recipe uses mayonnaise (trust me, there’s enough!), cotija, and chili powder.
If I had any Mexican markets near me, I would have bought epazote, but because this wasn’t an option and I didn’t want to wait for Amazon to deliver this epazote, I cooked the corn in bay leaves and thyme, which, according to my research, is comparable to epazote. If you can buy epazote to make this, I highly recommend it as it will yield the most authentic Mexican flavors.
Ingredients in Mexican Street Corn (Elotes Mexicanos)
Corn on the cobb. Corn on the cobb is the main ingredient in this recipe. Traditional Mexican corn is not sweet; however, the corn sold in the United States is sweet, so the corn taste varies from Mexico to the U.S. If you’re short on time, you can usually find corn on the cobb that is already shucked. It costs a little more, but it’s a lot quicker.
Two limes. Limes are delicious, healthy and contain antioxidants. In this recipe, they are needed and fresh limes are preferred over store-bought lime juice. Of course you can use lime juice, but the flavor won’t be as fresh and tasty.
Salt. Salt is used as a seasoning to help enhance the flavors. Salt helps bring out the flavors of the corn and the other ingredients.
Mayonnaise. Mayo is a key component in this recipe. Some Mexican street corn recipes use sour cream but according to my research, sour cream (and cilantro) are not authentic Mexican street corn ingredients. Mayo provides flavor, moisture, and a fantastic method to coat the corn before rolling it in the cotija.
Cotija. Cotija is a Mexican cow milk cheese that was named after the small town, Cotija de la Paz, in Michoacán. Its flavor is salty, milky, and delicious, with a crumbly texture. The Mexican street corn in Mexico has cotija just as my recipe does. If you can’t find it, buy fresco cheese instead.
Chili powder. Just like authentic Mexican street corn, chili powder is integral in this recipe. It contains cayenne, cumin, garlic, and other seasonings. The last step is to sprinkle the chili powder all over the corn.
Bay leaves. If you can’t find epazote at a Mexican supermarket, then use one or two bay leaves instead. Bay leaves are used to season the corn while it cooks and add a distinguishing aroma. Amazon sells this epazote.
Thyme. Similar to the bay leaves, if you cannot locate epazote at a Mexican grocery store, then use bay leaves and dried thyme to season the corn as close to authentic as possible. Although the amount needed in the recipe is small, it goes far and is important.
How to make the best Mexican Street Corn (Elotes Mexicanos)
If you’re lazy like me, you can buy the corn on the cobb pre-shucked. It costs slightly more, but it saves time on shucking, and oftentimes, after a busy and long workday, time is of the essence and I’ll pay more for convenience.
STEP 1: Add salt, bay leaves, and dried thyme to a large pot of boiling water. Place the corn in the boiling water for 30 seconds. Remove with tongs, letting excess water drip off, and place it on a large dinner plate.
I like to prepare the next to steps ahead of cooking the corn. It helps expedite the cooking process.
STEP 2: Before you warm the pot of water to cook the corn, make sure to spread the cotija on a large dinner plate. This will come in handy when it comes time to roll the corn in the cotija cheese. You’ll need to work quickly so it’s best to prepare before you begin.
STEP 3: Next, cut the 2 limes into 8 wedges. You can cut into 4 wedges, but it’s harder to squeeze the juice out when they’re in larger pieces. Squeeze the limes into a small bowl.
Accomplishing this step ahead of cooking the corn will help you quickly spread the lime juice over the cooked corn. One of the secrets is to use a spoon to quickly spread the lime juice all around the cooked corn. This needs to occur promptly, as soon as the corn is placed out of the hot water, on the plate. Next, rub salt all over the ears of corn.
STEP 4: Use a spoon to smother the mayo all around each piece of corn. Roll the corn in the cotija and sprinkle with chili powder. I like to evenly coat all sides of the corn with all the ingredients.
More Mexican recipes you’ll love!
Sheet Pan Elote Mexican Street Corn Nachos
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Final Thoughts
Finally, if you make this Mexican Street Corn (Elotes Mexicanos) recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Mexican Street Corn (Elotes Mexicanos)
Ingredients
- 4 ears corn shucked
- 2 limes juiced
- 2 tsp salt divided
- ⅓ c mayonnaise
- ¾ c cotija can sub queso fresco cheese
- 2 tbsp chili powder
- 1-2 bay leaves
- ½ tsp thyme (if you can find epazote in a Mexican grocery store, use it an omit the bay leaf and thyme)
Instructions
- Add 1 teaspoon salt, bay leaves, and thyme to a large pot of boiling water. Place the corn in the boiling water for half a minute. Remove with tongs and place it on a large dinner plate.
- Immediately sprinkle the fresh lime juice over each corn, followed by the other teaspoon salt.
- Use a spoon to smother the mayo over each piece of corn. Roll the corn in the cotija and sprinkle with chili powder.
- If you make this recipe, don't forget to leave a rating and comment!
Notes
Nutrition (per serving)
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