When it comes to summer produce, few vegetables are as enticing as corn. Whether grilled, roasted, or served chilled, it brings out the best flavors of the season. There are lots of different ways to enjoy corn, but if you’re looking for something special, a Mexican street corn recipe can be the best option. Bursting with spices, fresh herbs, and tangy notes of citrus, it’s a delicious dish for seasonal events, like BBQs and cookouts.

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Mexican street corn transforms

ordinary corn into a flavorful

seasonal summer highlight

Perfect for entertaining,

elote recipes bring bold

flavors to any cookout

Mexican street corn recipes

adapt easily for summer

dishes, sides, or mains

Sweet summer corn pairs

beautifully with spices

herbs, and tangy lime

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Mexican street corn, known as elote, is a popular street food for many reasons. It’s made with corn on the cob, slathered with mayonnaise, sour cream, or crema, and sprinkled with cotija cheese and chili powder before being topped with lime juice and cilantro. The result is a creamy, cheesy, spicy, smoky, and sweet bite that’s conveniently portable, thanks to the corn remaining on the ear. The bold mixture of flavors pairs beautifully with sweet summer corn, making it the ideal seasonal treat.

While the original dish is always a hit, the flavors can be used to create a range of summertime dishes. From salads to sides and even baked dishes, Mexican corn offers a depth of flavor that always seems to be a crowd favorite. Ready to dive into this delicious dish? Ahead, see the best Mexican street corn recipes to bookmark for this summer.

@isabeleatsblog

Mexican Street Corn Pasta Salad is the perfect side for picnics, potlucks, and parties! It has all the flavors of Mexican elote but in a quick and easy pasta salad. Definelty a must make this 4th of July! Get the full recipe at the link in my @isabeleatsblog profile. #pastasalad #sidedish #happy4thofjuly #cookoutfood

♬ Ooo La La La La – Rayelle

Mexican Street Corn Pasta Salad

Ingredients 

• 16 ounces bowtie pasta
• 2 teaspoons olive oil
• 4 medium ears of corn, husked
• Juice from 2 limes
• 1 cup mayonnaise
• 1 cup Mexican crema, or sour cream
• 3/4 teaspoon fine salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped cilantro, plus more for topping
• 1/2 cup crumbled cotija cheese, plus more for topping
• Tajiín, for topping

Instructions

1. Cook pasta al dente, according to package instructions. Drain and immediately toss with olive oil in a large bowl.
2. Allow the pasta to cool on the counter or in the fridge while you prepare the corn.
3. Over high heat. Add the corn and cook for 5 minutes or until tender and bright yellow.
4. Transfer to a plate and allow corn to cool for several minutes.
5. Cut the corn kernels off the cob and into a medium bowl.
6. In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
7. Add the mayonnaise sauce, cooked corn, cilantro, and cotija cheese to bowl of pasta and toss together to combine.
8. Top with additional cilantro, cotija cheese, and Tajín if desired.
9. Serve immediately or refrigerate until ready to eat.

@chefsiesie

My Mexican Street Corn Casserole 😋 #fyp #foodtiktok #mexicanstreetcorn #casserole #corn #dip #taconight #foodie #eat #easyrecipe

♬ What’s Your Fantasy – Ludacris

Mexican Street Corn Casserole

Ingredients 

• 6-ounce bag frozen corn
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 2 teaspoons chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 6 ounces queso fresco, plus more for topping
• 3 tablespoons cilantro, plus more for topping
• Lime juice to taste
• Tajín to taste

Instructions

1. Add all the frozen corn to a large bowl and top with remaining ingredients.
2. Stir ingredients until well mixed and the corn is well coated.
3. Place casserole mixture into a casserole dish, spreading with a spatula to smooth.
4. Bake casserole at 350°F for 30-35 minutes.
5. Remove from oven and top with remaining queso fresco, cilantro, and a few sprinkles of Tajín.

@macy.blackwell

Mexican Street Corn White Chicken Chili!🌽😋 My new favorite soup!!! So delicious! I ate on the leftovers for a week! Recipe is from @jzeats 💖 Ingredients: * 4 boneless, skinless chicken breasts * 1 yellow onion, chopped * 1 jalapeno, diced * 4 cups chicken bone broth * 1.5 cups sour cream * 1/2 cup shredded monterey jack cheese, (I used a blend of monterey jack and mild cheddar) * 4 cloves of garlic, minced * 1/2 tablespoon dried oregano * 1/2 teaspoon chili powder * 2 cups frozen sweet white corn * 1/2 cup fresh cilantro, chopped * 1 lime, juice * 3 tablespoons cornstarch * 3 tablespoons water * olive oil * cotija cheese * bacon crumbles * tortilla strips * sliced avocado Directions: 1. In a large soup pot heat 1 tablespoon of olive oil. Add onion, jalapeño, and sauté until softened. Add garlic, oregano, chili powder, and stir until combined. 2. Add broth, chicken, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the chicken is cooked. 3. Transfer cooked thin to a bowl and shred with forks. Add back into the pot. Add sour cream, shredded cheese, cilantro, corn, and lime juice. 4. In a small bowl combine cornstarch and water. Add into soup pot. 5. Simmer for 10 minutes. Stirring every few minutes. 6. Serve with crumbled bacon, cojita cheese, tortilla chips, and avocado! #soupseries #soupseason #easyrecipes #fallrecipes #souprecipe

♬ original sound – macy.blackwell

Mexican Street Corn White Chicken Chili

Ingredients 

• 4 boneless, skinless chicken breasts
• 1 yellow onion, chopped
• 1 jalapeno, diced
• 4 cups chicken bone broth
• 1/2 cups sour cream
• 1/2 cup shredded Monterey Jack cheese
• 4 cloves of garlic, minced
• 1/2 tablespoon dried oregano
• 1/2 teaspoon chili powder
• 2 cups frozen sweet white corn
• 1/2 cup fresh cilantro, chopped
• 1 lime, juice
• 3 tablespoons cornstarch
• 3 tablespoons water
• Olive oil
• Cotija cheese
• Bacon crumbles
• Tortilla strips
• Sliced avocado

Instructions

1. In a large soup pot, heat one tablespoon of olive oil.
2. Add onion, jalapeño, and sauté until softened. Then add garlic, oregano, chili powder; stir until combined.
3. Add broth, chicken, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 15 minutes until the chicken is cooked.
5. Transfer cooked chicken to a bowl and shred with fork. Then, add the mixture back to the pot and add sour cream, shredded cheese, cilantro, corn, and lime juice.
6. In a small bowl, combine the cornstarch and water until the mixture thickens, then add to the soup pot.
7. Simmer for 10 minutes.
8. Serve topped with crumbled bacon, cotija cheese, tortilla strips, and avocado.

@easyfamilyrecipes

ZERO cooking is required and it’s on your table in under 10 minutes! You can share it if you want to, but it may not last. 😉 This street corn dip recipe is a flavor party that is crazy delicious! FULL Recipe below or ➡️ You can also google ”easy family recipes mexican street corn dip” for a printable version. MEXICAN STREET CORN DIP
Ingredients ▢3 cups sweet corn 2 cans, drained ▢1/4 cup mayonnaise ▢1/2 cup sour cream ▢1 tbsp lime juice ▢1 tsp chili powder ▢1 tsp salt ▢1 tsp garlic powder ▢1/4 tsp cayenne pepper optional ▢6 ounces queso fresco crumbled Topping ▢1/4 cup cilantro chopped Instructions 1. In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, cayenne pepper. 2. Crumble the queso fresco and set aside about 1/4 cup for topping. Stir the remaining cheese into the dip. 3. Top with the remaining queso fresco crumbles and chopped cilantro. Serve immediately, or chill for up to 24 hours and serve with tortilla chips or veggies to dip. ©2024 Easy Family Recipes -https://easyfamilyrecipes.com/mexican-street-corn-dip/ . . . #EasyFamilyRecipes #mexicanstreetcorndip #easyappetizer #nobakerecipes #partyappetizer #potluckideas #partyfoodideas

♬ original sound – Kimber – Easy Recipes

Mexican Street Corn Dip

Ingredients 

• 3 cups sweet corn, two cans, drained
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 6 ounces queso fresco, crumbled
• 1/4 cup cilantro, chopped

Instructions

1.  In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, cayenne pepper.
2. Crumble the queso fresco and set aside about 1/4 cup for topping.
3. Stir the remaining cheese into the dip.
4. Top with the remaining queso fresco crumbles and chopped cilantro.
5. Serve immediately, or chill for up to 24 hours and serve with tortilla chips or veggies to dip.

@tastewithnicki

Street Corn Chicken & Rice Bowls Recipe 👇 🌮🌽🔥🌶️✨ Easy, flavorful, healthy -ish, and so GOOD!!! For the chicken: 1 lb of thin chicken breast (thighs is so good too) Olive oil @kindersflavors tequila lime seasoning 1 tsp chili powder 1 tsp cumin 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 crushed chipotle pepper (optional) 1/2 tsp salt 1/4 tsp black pepper For the street corn: 2 cups corn kernels (grilled or roasted or canned) 1/4 cup red onion, finely diced 1/4 cup cilantro, chopped 2 tbsp cotija cheese 1/4 cup mayonnaise 2 tablespoons Greek yogurt or sour cream Juice of 1 lime 1/4 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp paprika Salt and black pepper to taste Cilantro lime rice: Cook rice according to directions but add a squeeze of lime and fresh cilantro prior to cooking. Airfry chicken: Cook chicken at 390 degrees for 4 minutes. Flip and cook additional 4 minutes. #easyrecipe #healthyrecipe #streetcorn #mexicanstreetcorn #cleveland #cleblogger

♬ MONACO – Bad Bunny

Mexican Street Corn Chicken & Rice Bowls

Ingredients 

• 1 pound of thin chicken breast or thighs
• Olive oil
• Tequila lime seasoning
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 crushed chipotle pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups corn kernels, grilled, roasted or canned
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tablespoons cotija cheese
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• Juice of 1 lime
• 1/4 tablespoon chili powder
• 1/4 tablespoon garlic powder
• 1/4 teaspoon paprika
• Salt and black pepper to taste

Instructions

1. Cook rice according to directions, but add a squeeze of lime and fresh cilantro before cooking.
2. Add corn, mayonnaise, cotija cheese, Greek yogurt, lime juice, and seasonings to a small bowl and stir until well mixed.
3. Season the chicken and cook it in the skillet or on the grill. Then flip and cook for an additional 4 minutes
4. Slice chicken and place on top of the rice; then top with Mexican corn mixture and serve immediately.

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