Mexican Street Corn (Elote)

I’ve been on a bit of a Mexican kick lately and wanted to bring those cravings into my kitchen. So here we are, whipping up a quick recipe for Mexican Street Corn (Elote).

Who doesn’t love a good Mexican Street Corn recipe? Many times I find that it turns out too watery, too chunky, or too mild. So I played around in my kitchen to come up with the perfect 5 step recipe for Mexican Street Corn. My secret? Keep reading.

Eat it alone, serve it as a side dish, a dip (hello…pass the chips!) or top chicken, fish, shrimp, or tacos — there are so many fun ways to enjoy Mexican Street Corn!

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I’m using corn on the cob for this recipe but if it’s not in season or isn’t readily available you can substitute it for frozen corn. Just be sure to thaw it first.

This recipe calls for one of my favorite herbs, cilantro. Did you know that enjoying the taste of cilantro is genetic? I’m about to get real nerdy and drop some knowledge on ya..

Most cilantro-haters are people with a shared group of olfactory-receptor genes called OR6A2. Those people pick up the smell of aldehyde chemicals which are found in cilantro and soap..interesting, right? Are you part of the small population that hates cilantro? Let me know in the comments!

Kitchen Hacks: Herb Scissors

Quick kitchen tip:

Herb scissors make cutting green onions easy. They cut right through them without breaking them, leaving you with perfect circles without crushing the fragile stems. You can find herb scissors on the cheap from Amazon!

  • Servings: 6
  • Difficulty: easy
  • Print

Bring this mexican street corn to your next taco party!


  • 6 ears of corn (kernels cut off) equivalent to about 5 cups
  • 1 tbs vegetable oil
  • 1/2 tbs minced garlic
  • 2 tbs ricotta
  • 1/4 cup green onions (reserve a few for garnish)
  • 1 jalapeno pepper (finely chopped)
  • 1/2 cup cilantro (reserve 1 tbs for garnish)
  • 1 lime – juice & zest
  • 1/2 cup finely crumbled cotija or feta cheese
  • 4 tbs chili powder (I used Chili Lime seasoning from Trader Joes)


  1. Heat a medium sized pan with vegetable oil over medium-high heat
  2. Add corn and cook for about 5 minutes, stirring frequently
  3. Drain pan of any liquid
  4. In a small bowl, mix ricotta, garlic, lime, & chili powder
  5. Add ricotta mixture to pan with remaining ingredients and stir to incorporate

Check out more of my recipes here.


Easy Mexican Street Corn


Author: JZ Eats

Eating is my hobby, cooking is my passion. Sharing easy to follow recipes from my kitchen.

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