This Easy Mexican Street Corn Recipe Tastes Authentic AF

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There’s no better snack on a hot summer day than grilled corn. It’s simple, sweet, smokey and embodies everything you love about summer. Some might be set in their ways when it comes to the exact grilling technique, but in our opinion, doing it Mexican street corn-style (elotes) is by far the best.

Making elotes might seem like an ordeal, but it’s actually pretty easy. It’s the perfect snack for your next BBQ and it’s guaranteed it’ll disappear off of your table before you can even sit down (make sure to hoard a few pieces for yourself). No one is saying Mexican-style street corn is by any means healthy, but it’s comforting as hell and hits all of your cravings at once.

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The biggest trick to making this tangy, sweet, spicy and cheesy dish is to buy top-notch corn. Don’t use the frozen kind, make sure it’s fresh. Summertime is peak corn season, which means it’s already fresher and sweeter, so you’re in luck.

You’ll want to fully shuck the cobs and cook the corn directly on the hot grill (medium-high heat). Leave the core attached so you’ll have something to hold onto when you’re rotating it. Let the corn get completely cooked through until it begins to get slightly charred. This should take about 8 to 9 minutes.

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Now to make the creamy spread. In a mixing bowl, combine mayo (or Greek yogurt), sour cream (or Mexican crema, which is a bit saltier), garlic and the juice of one lime.

Remove the corn from the grill and transfer it to a large platter. Smear the creamy spread generously all over each cob and then sprinkle cotija cheese (similar to feta), smoked paprika or chili powder and chopped cilantro for garnish. DONE. Serve immediately.

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You could also slice the grilled corn off the cob and make esquites, a Mexican street corn salad. This is probably more ideal if you don’t want to make a huge mess, and it doesn’t involve any grilling. Instead, slice the corn off of the cob ahead of time and char it on the stove top in a cast iron pan. It’s easy to transport if you’re looking for a side dish to bring to a cookout.

CORN CORN CORN CORN CORN CORN.