Let’s examine the delicious world of Cheesy Mexican Street Corn, also known as Elote, but served off the cob for ultimate convenience. This dish brings the vibrant flavors of Mexico straight into your kitchen, and it’s perfect as a side dish or even a satisfying snack. You won’t need to struggle with that pesky corn cob; I’ll show you how to make it easy and incredibly tasty!
Cheesy Mexican Street Corn Off the Cob
A flavorful and easy-to-make side dish featuring sweet corn kernels tossed with creamy sauce, spices, and cheese, inspired by traditional Mexican street corn.
Prep: 10 min | Cook: 10 min | Total: 20 min
Servings: 4 servings
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 2 tablespoons unsalted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup crumbled cotija cheese (or feta cheese as a substitute)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
Instructions
- In a large skillet over medium-high heat, melt the butter. Add the corn kernels and cook, stirring occasionally, until they are slightly charred and heated through, about 5–7 minutes.
- In a small bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, cayenne pepper (if using), and lime juice until well combined.
- Remove the skillet from heat and stir in the sauce mixture, ensuring the corn is evenly coated.
- Add the crumbled cotija cheese and chopped cilantro, and stir to combine.
- Season with salt and freshly ground black pepper to taste.
- Serve warm as a side dish or as a topping for tacos, grilled meats, or salads.
Nutrition
- Calories: 280 kcal
- Fat: 18 g
- Carbs: 28 g
- Protein: 7 g
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First things first, you will need to gather your ingredients. Here’s what I use:
- 4 cups corn kernels (fresh or frozen)
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 cup crumbled queso fresco
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Now, let’s get cooking! To start off, if you’re using fresh corn, you will need to cook it. I usually boil it for about 4-5 minutes or until tender. If you prefer the smoky flavor, grilling the corn is an excellent option! After cooking, let the corn cool down a bit, and then cut the kernels off the cob. If you’re using frozen corn, just skip this step and go straight to sautéing.
In a large skillet over medium heat, I add a touch of oil and toss in the corn kernels. Cook them for about 5 minutes or until they start to get a little golden and caramelized. The heat really helps to enhance the sweet flavor of the corn!
Once done, I make a quick dressing by mixing the mayonnaise, sour cream, lime juice, and chili powder in a bowl. This mixture is what gives the corn that authentic elote flavor! Pour this dressing over your warm corn and mix until everything is well-coated.
Now, for the star of the show: the cheese! I fold in the crumbled queso fresco right after tossing the corn with the dressing. Feel free to adjust the amount based on your cheese love—more cheese is always an option! Lastly, season it with salt and pepper to taste, and give it one last stir.
Before serving, I love to garnish my cheesy corn with some freshly chopped cilantro for an extra pop of color and flavor. You can also sprinkle a bit more chili powder on top for that extra kick if you’re feeling adventurous.
This Cheesy Mexican Street Corn Off the Cob is best enjoyed warm, but it can also be served cold, making it versatile for any occasion. It’s creamy, cheesy, and packed with flavor—all the things you want in a dish! Serve it at your next BBQ, potluck, or simply enjoy it at home; I assure you, it won’t last long!
