Easy Mexican Street Corn Off the Cob (15 Minute Elote Recipe)
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No more struggling to eat Mexican street corn with this yummy homemade recipe! This Mexican street corn off the cob is made with frozen sweet corn, fresh lime juice, chopped coriander, crumbled feta, and butter for a creamy, cheesy, bold taste in a bowl.
This summer side dish is ready in 15 minutes and bursting with fresh flavors. Yum!
Table of Contents
Why you’ll love this recipe
- Quick – This Mexican street corn off the cob only takes about 15 minutes to make, including prep time!
- Easy – With simple ingredients and a few steps, you’ll have this street corn off the cob ready in no time.
- Flavorful – Lime juice, garlic, smoked paprika, cayenne, and fresh coriander help create a deliciously tangy, spicy, fresh flavour in each bowl of elote off the cob.
- Portable – This Mexican street corn recipe off the cob is served in a bowl, making it easy to take as a snack or transport to a friend’s house for a gathering.
- Versatile – If you prefer other toppings, like sour cream or queso fresco on street corn, feel free to add those on top!
- Great for BBQs – Serve this easy Mexican street corn recipe off the cob recipe alongside tacos or other BBQ mains for a tasty side dish.
- Made without mayo – This street corn recipe off the cob is made without mayo, so it’s a bit lighter than the version offered by street vendors yet still has a delicious flavour.
Need inspiration for a main dish to pair with the delicious sweetcorn? Try my : Air Fryer Steak Bites with Garlic Butter, The Best Halloumi Burger and Air Fryer Shrimp
What is Mexican street corn?
Mexican street corn is a yummy snack often offered by street vendors. It’s made with roasted or grilled Mexican corn cobs topped with salt and lime juice. Then the elote (another way to say Mexican street corn) is slathered with mayo.
Finally, this street corn is rolled in queso fresco crumbles and sprinkled with chili powder. Depending on who is making the elote, you may see some variation in the ingredients. Some vendors also use Mexican sour cream, cotija cheese, and freshly chopped cilantro/coriander.
I’ve created this Mexican street corn off the cob dish with similar ingredients as the authentic version, yet served in a bowl and without mayo for a more convenient, lighter option.
Can you make Mexican street corn off the cob?
Absolutely! This recipe for Mexican street corn off the cob allows you to enjoy authentic flavours in the convenience of a cup or bowl. Because it’s easier to transport and eat, I consider this the best Mexican street corn recipe off the cob.
Ingredients
Frozen Sweet Corn – Any type of frozen corn will work for corn off the cob recipes. However, I prefer sweet corn as I believe the flavour works well with the added spices, cheese, and seasonings. Yellow corn and fire-roasted corn are great alternatives.
Feta Cheese – Using feta cheese in this Mexican street corn off the cob helps keep this recipe lighter, as it has less fat and calories than other options like cotija or queso fresco. However, you can use a crumbly Mexican cheese if you prefer.
See the recipe card for full information on ingredients and quantities.
Variations/Adaptations
Here are a few ways to make this Mexican street corn off the cob recipe your own! Instead of using feta cheese, use cotija or queso fresco. Instead of using fresh cilantro/coriander, use chopped fresh parsley.
Swap frozen corn for canned (and drained) corn kernels or fresh corn on the cob. You can also easily turn this Mexican street corn salad recipe into a vegan side dish. Swap out the butter for non-dairy butter and use vegan feta cheese instead of regular feta cheese. The remaining ingredients for this off-the-cob mexican street corn are already vegan, so there is no need to swap those out.
Try some other yummy salad recipes ; Thai Noodle Salad with Peanut Sauce, Pesto Pasta Salad and Healthy Tuna Pasta Salad
How to make Mexican street corn (elote) off the cob
- To a large non-stick cast iron pan, add the butter and rapeseed oil (Image 1).
- Increase the heat to high and add the frozen sweetcorn into the pan. Leave to char for around 5 minutes, or until the corn starts to take on some colour (Image 2).
3. After 5 minutes, stir and continue to cook for a further 7 minutes, season generously with salt. Cook until the corn is nicely charred & cooked through. Reduce the heat to medium and add the garlic, paprika, Cayenne pepper and half of the fresh coriander (Image 3).
4. Stir and cook through for a further 2 minutes, then kill the heat (Image 4).
5. Serve with a squeeze of lime juice and a crumble of feta (Image 5).
6. Add the remaining fresh coriander to top. If you love spice, add a generous sprinkle of chilli flakes (Image 6).
Consider making these other delightful salad dishes during the week; The BEST Prawn Salad Recipe, Grinder Salad (Italian Sub Salad) and The BEST Halloumi Salad
Tips for the best result
- Get a good char on the corn. When learning how to make street corn, it’s essential to know getting a good char on the corn helps the flavour immensely. It adds a nice smokiness and complex taste to the recipe. Don’t be afraid if the corn browns in the pan; that’s what you want when making this dish.
- Try this recipe with fresh grilled corn. You can also use fresh corn for this recipe, though it will take a few extra minutes. Boil or gill corn first until cooked. Then, slice off the kernels, and continue the directions below to create a yummy bowl of Mexican street corn off the cob.
- Swap with the ingredients you enjoy. Use seasoning and toppings you prefer when making this recipe to ensure you enjoy it. For example, you can create a more comforting recipe with Mexican cheese, sour cream, and mayo.
Love feta cheese? You’ll love these recipes; Whipped Feta Dip with Harissa, Viral Crispy Feta Eggs and Greek Chicken Bowls
Serving Suggestions
This yummy recipe pairs with quite a few types of meals/recipes. I recommend serving it with Mexican meals like tacos. It also pairs well with refried beans and Spanish rice. Or, pair this street corn side with BBQ dishes like ribs, pulled pork, etc.
If you make corn side dishes like this one ahead of time, you can keep them warm in the slow cooker. Once prepared, leave the Mexican street corn off the cob on low and enjoy it once your loved ones arrive. Be sure not to leave the dish in the slow cooker too long, as the corn can dry out.
Leftover Storage and Reheat Instructions
Fully prepare the street corn salad according to the recipe below. Then, allow it to fully cool before putting it into an airtight container. Store the leftovers in the fridge for 3-4 days. You can either eat this Mexican street corn off the cob cold. Or, zap it for a few minutes in the microwave until warmed through.
FAQs
Yes, you can make this Mexican street corn off the cob recipe with mayo. It will add a more decadent, creamy taste but also increase the calories.
You can eat elote corn off the cob, hot or cold. I prefer enjoying this recipe when it’s hot, as the heat softens the feta cheese. However, it’s just as tasty cold.
Learning how to make street corn off the cob in the air fryer is quite easy. Instead of frying the corn in the pan, you’ll roast it in the air fryer basket for 8-10 minutes with cooking spray at 350°F (177°C). Then, toss with the remaining ingredients (including butter) and serve with your desired toppings.
Yes, you can definitely make this elote recipe off the cob beforehand. It will last in the fridge for up to four days, so be sure to eat it before then.
If you tried this Mexican Street Corn Off the Cob recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Mexican Street Corn Off The Cob
Ingredients
- 50 g butter (£1.99/5)=(£0.40)
- 750 g frozen sweetcorn (£1.75)
- 2 cloves of garlic, minced (£0.39)
- Fresh coriander, roughly chopped to serve (£0.60)
- Juice of half a lime (£0.25)
- 100 g feta, crumbled (£0.89)
Cupboard Essentials
- 1 tbsp rapeseed oil
- 2 tsp smoked paprika
- 1 tsp Cayenne pepper
Method
- To a large non-stick cast iron pan, add the butter and rapeseed oil. Increase the heat to high and add the frozen sweetcorn into the pan. Leave to char for around 5 minutes, or until the corn starts to take on some colour.
- After 5 minutes, stir and continue to cook for a further 7 minutes, season generously with salt. Cook until the corn is nicely charred & cooked through.
- Reduce the heat to medium and add the garlic, paprika, Cayenne pepper and half of the fresh coriander. Stir and cook through for a further 2 minutes, then kill the heat.
- Serve with a squeeze of lime juice, a crumble of feta and the remaining fresh coriander to top. If you love spice, add a generous sprinkle of chili flakes.
Notes
- Achieving a good char on the corn enhances its smokiness and adds complexity to the dish.
- For a fresher taste, boil or grill the corn first, then slice off the kernels before proceeding with the recipe.
- Adapt the seasoning and toppings to your preference, such as using Mexican cheese, sour cream, and mayo for a comforting variation.
Nutrition
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