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This Mexican street corn is the side I make all summer long, and it never lasts on the table. Sweet grilled corn gets brushed with a cool, tangy crema, then covered in salty cotija, a little chipotle heat, and a big squeeze of fresh lime. Every bite is creamy, smoky, and bright at the same time.

Corn with Mexican seasoning on a black plate
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I have made this over a lot of summers, and I know exactly where street corn goes sideways and how to get around it. Start to finish, it takes about 25 minutes.

What sets mine apart is the crema. I skip the mayonnaise almost every other recipe leans on and make a quick sauce from heavy cream and sour cream instead, so it stays fresh and tangy without that heavy mayo flavor. It clings to every kernel and lets the corn, cheese, and lime come through.

photo of Jen

Family Favorite

The Summer Cookout Side My Family Asks For First

For years this has been my cookout corn, back to when my kids would eat three ears each and still circle back for more. It is the first side to empty every time, and someone always asks me how I make the sauce. It would not feel like summer at my house without a platter of it next to whatever is on the grill.

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Here’s Where Most Go Wrong

The crema will not stick to wet corn. Brush it on straight off the grill while the surface is still damp and it slides right off, pooling on the plate instead of coating the kernels.

Pat each ear dry with a paper towel before you add the sauce. It takes ten seconds, and it is the difference between crema that grips every kernel and crema that runs off.

Drying the corn is the whole game.

What You’ll Need

The recipe card has the full ingredient list and amounts. These are the ones worth a closer look.

Corn: Fresh summer corn is sweet enough to stand up to the salty cheese and chili. In peak season it barely needs anything, which is why I only make it when corn is in season.

Heavy cream and sour cream: These make the crema. The sour cream brings the tang and the heavy cream keeps it pourable but thick enough to coat the corn. Whisk it smooth before the corn comes off the grill so it is ready to go. If you want to save a step, a store-bought Mexican crema works in its place.

Cotija cheese: Buy a block and crumble it yourself. Pre-crumbled cotija is drier and does not cling to the corn the way fresh-crumbled does.

Chipotle chili powder: This is where the smoky heat comes from. It goes into the crema and over the top, so start with less if kids are eating and add more for the adults.

Fresh parsley: I finish it with parsley for the green, fresh bite because not everyone loves cilantro. If cilantro is your thing, swap it straight across.

Limes: Use fresh limes, not bottled juice. The bright acid is what balances the rich crema and salty cheese, and bottled lime tastes flat next to it.

mexican corn with crema placed on the tray.

How to make Mexican Street Corn Recipe

Step 1: Wrap and Season the Corn Place each husked ear on a piece of foil. Brush it all over with olive oil, sprinkle with sea salt, and wrap the foil tightly around the corn.
Step 2: Grill Until Tender Heat the grill to medium and set all six wrapped ears on the grates. Close the lid and cook 15 to 20 minutes, turning often so no side scorches. The corn is ready when a fork slides into a kernel easily.
Step 3: Whisk the Crema While the corn grills, stir the heavy cream, sour cream, lime juice, chipotle chili powder, and salt together in a small bowl until smooth. Set it by the grill so it is ready the second the corn is done.
Step 4: Dry, Sauce, and Top Unwrap the corn and pat each ear dry. Brush on the crema, then sprinkle with chipotle chili powder, crumbled cotija, chopped parsley, and a squeeze of fresh lime. Add a little sea salt and serve hot.

brush the corn with oil and salt. wrap in aluminum foil and grill. brush with mexican crema and sprinkle with chili powder, cotija cheese, fresh parsley.

Grilled, Charred, or Boiled

The foil is my default because the corn cooks evenly, stays tender, and there are no burnt spots or husk mess to deal with. If you want to nail plain grilled corn on the cob first, that post covers three ways to do it.

If you want the dark, charred look, pull the foil back for the last few minutes and set the corn right on the grates, turning until you get those toasty spots.

No grill? Boil the ears for 5 to 7 minutes, or char them in a hot cast-iron skillet. Either one gets you to the same place.

A Few Things I’ve Learned Making This

Add the lime at the very end. Fresh lime brightens everything, but if it sits on the corn too long it turns the crema watery. Squeeze it right before serving.

Do not overcook the corn. You want tender kernels with a little bite. Push it too far and the corn goes soft and loses that fresh, sweet flavor.

Hold a little back for garnish. Keep some cotija, chili powder, and parsley in reserve so the platter still looks good after everyone has started serving themselves.

Make It Ahead for a Crowd

This is one of my favorite sides to make for a cookout because the pieces come together fast at the end. I do not fully assemble it far ahead, because the cheese softens as it sits.

To get ahead, grill the corn and refrigerate it, then whisk the crema and crumble the cotija separately. Brush and top the corn right before you serve so it tastes fresh. It rounds out a spread of easy Mexican recipes or anything else off the grill.

For a buffet, wait to add the extra lime and parsley until the last minute so it stays fresh looking.

How to Store It

Store leftovers in an airtight container in the fridge for up to 3 days. The crema and cheese soften as they sit, so I freshen leftovers with a little extra cotija and a squeeze of lime before serving.

I do not recommend freezing it. Once thawed, the crema breaks and the corn turns mushy.

mexican corn on the cob with cotija cheese, chili powder and parsley.

Questions I Get About Street Corn

What is the difference between elote and esquites?

Elote is Mexican street corn served on the cob, the way this recipe makes it. Esquites is the same flavors served off the cob in a cup or bowl and eaten with a spoon. If you want that version, my Mexican street corn salad has you covered.

What can I use instead of cotija cheese?

Cotija is a salty, crumbly Mexican cheese. If you cannot find it, queso fresco is the closest swap and crumbled feta works in a pinch. All three give you that salty, crumbly finish.

Can I use store-bought crema?

Yes. I make mine from heavy cream and sour cream because I like how fresh it tastes, but a store-bought Mexican crema works when you want to save a step. Thin it with a little lime juice if it is too thick to brush on.

What should I serve with Mexican street corn?

It goes with anything off the grill, from burgers to chicken to carne asada. I serve it most with tacos and fajitas for an easy summer spread.

More Cookout Sides and Mexican Favorites

Video

4.93 from 53 votes
Mexican Street corn on a black plate

Mexican Street Corn

Author — Jennifer Fishkind
Serves — 6
Mexican street corn is sweet grilled corn on the cob covered in a cool no-mayo crema, crumbled cotija, chipotle chili, and fresh lime. My easy elote for summer cookouts.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
 

  • 6 ears corn husked and all silk removed
  • olive oil
  • 1-2 teaspoons chipotle chili powder
  • ¼ – ⅓ cup cotija cheese crumbled
  • ¼ cup fresh parsley finely chopped
  • sea salt
  • 2 limes juiced

MEXICAN CREAM SAUCE (Crema):

  • ½ cup heavy cream
  • 1 tablespoon sour cream
  • ½ lime juiced
  • ⅛ teaspoon chipotle chili powder
  • ⅛ teaspoon salt

Instructions
 

  • Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
    olive oil, sea salt, 6 ears corn
  • Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
  • While the corn is cooking, mix together the ingredients for the crema in a small bowl.
    ½ cup heavy cream, 1 tablespoon sour cream, ½ lime, ⅛ teaspoon chipotle chili powder, ⅛ teaspoon salt
  • When the corn is done cooking carefully remove the foil.
  • Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
    1-2 teaspoons chipotle chili powder, ¼ – ⅓ cup cotija cheese, ¼ cup fresh parsley, 2 limes
  • Serve hot and enjoy!

Jenn’s Notes

Tips:
  • Pat the corn dry before you sauce it. Wet corn makes the crema slide right off instead of coating the kernels.
  • Add the lime at the very end. If it sits too long it turns the crema watery.
  • Crumble the cotija yourself from a block. Pre-crumbled is drier and does not cling as well.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. The crema and cheese soften as they sit, so freshen leftovers with a little extra cotija and a squeeze of lime before serving. I do not recommend freezing it, because the crema breaks and the corn turns mushy once thawed.

Nutrition Info

Calories: 175kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 199mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1079IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg
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Comments

  4. 4 stars
    You do things like my mom did that’s what made me smile and then I saw were you had a news page and I had to see what you were doing and talking about

    Reply

  6. I am a little confused when do I use the fry ingredients before I put the crema on then again after with the remainder. Because the recipe says at the end sprinkle the additional dry ingredients. Help lol

    Reply

    1. I can see why you would be confused. You sprinkle the dry ingredients after your put the crema on. I will fix it in the instructions. Sorry for your confusion!!

      Reply

  8. A little disappointed because I got everything on the ingredients list only to see the notes saying NOT to get regular sour cream even tho that’s what the recipe calls for….. maybe change the ingredients list to saying the actual ingredient since we don’t know ? Just a thought.

    Reply

    1. I am so sorry – where do you see that it says not to use regular sour cream. (it does say you can substitute a store-bought crema, but I look and don’t see where you are seeing not to use regular sour cream.

      Reply

  10. 2 stars
    Your recipe at the top contradicts the recipe at the bottom. Sure wish I would’ve realize that before I added mayonnaise to it and had to dump the whole thing out..

    Reply

    1. I am very very sorry – we did update the recipe and that ingredient somehow slipped by us. I apologize. The post has been updated.

      Reply

      1. 5 stars
        I live in a apartment complex and we can’t grill out so I would love to have the Mexican street corn recipe using can corn if you have it thank you Wendy