Mexican Street Corn

I think I could eat tacos or Mexican food literally everyday. There is not a shortage of taco joints near me either. There’s even a taco festival every summer in one of my local neighborhoods.

I love when I go to a place that has Elote, though. If you find a place that has it on the menu, then they know what they are doing.

Elote is also known as street corn, mainly because this is a very common thing you’ll find being sold on the streets in Mexico. Sometime it’s served on the cob or in a cup. The downside to this dish being so yummy and so addicting, is that the corn is slathered in mayonnaise.

I wanted to be able to enjoy this dish all summer long so I substituted the mayo with avocado mayo.  A small jar is a little expensive, but it makes other dishes like tuna or chicken salad a little less greasy and less guilty.  Keep in mind that a little bit goes a long way with avocado mayo.


I didn’t buy fresh corn on the cob for this recipe. I went the lazy route and used canned kernels but next time, I will definitely be using grilled corn on the cob. Corn can contain a lot of GMO’s so make sure you either used locally sourced corn for this or I found cans of vacuum sealed, sweet corn (no salt, no water and no GMO).  I can imagine if I grilled the corn that having some charred kernels would add some extra flavor.

This dish is fresh, with a little kick. It’s perfect to bring to any summer BBQ and it’s super fast to make. Serve this as a cold side or as a topping for your next taco night!


Mexican Street Corn


  • 2 cans of sweet corn kernels or about 4 ears of corn on the cob with the kernels cut off
  • 1/3 cup mayo, more as desired
  • 1 TSP chili powder
  • TSP cayenne, pepper more to taste
  • 1/2 cup crumbled cojita or feta cheese (optional but highly recommended)
  • Juice of 1/2 lime
  • Pinch fine sea salt
  • Pinch black pepper
  • Chopped cilantro leaves for garnish


  1. Combine corn kernels and avocado mayo in a large bowl, mix until corn is well coated.
  2. Add in cayenne pepper, chili powder, salt and pepper and lime juice. Mix again
  3. Top with cilantro and crumbled cheese
  4. Serve cold


If you are grilling your corn first, wrap each cob individually in tinfoil with a small amount of butter in each foil. Place directly on the grill for about 15 minutes, turning every so often.  After 15 minutes, remove the tin foil and let the corn char directly on the grill for another 15 minutes.  Once cool, cut the kernels off the cob.

Recipe from Lexi’s Clean Kitchen


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