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Mexican Corn on the Cob

Filed Under: Grill Recipes, Mexican Recipes, Side Dish, Spring & Summer, Vegetable Recipes, Vegetarian Recipes

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Grilled Mexican Street Corn served on a white rectangular platter

Mexican Corn on the Cob (also called Mexican Street Corn and Elote Corn) is a favorite street food in Mexico that’s easy to make at home on your grill. Grill sweet corn on the cob is coated with butter and grilled until it gets a lovely char, then slathered with chili mayo and finished with fresh cilantro, crumbled cotija cheese, a sprinkle of smoked paprika and a squeeze of lime. Serve it in this classic way or mix things up and serve it as a Mexican street corn recipe off the cob, aka Mexican Street Corn Salad!

Mexican Street Corn Served on a rectangular white platter

When you mention the word ‘Spork‘ to people who live in Bend, Oregon, they swoon. “Oh, have you tried their Spicy Fried Chicken? **groan** It’s amazing!” “But, the Chilaquiles, they’re my favorite – so authentic, with crema and cotija.” And then there’s the Hoisin Pork Belly Sando, the Pork Carnitas Tacos, the Coconut Green Curry Bowl, the Lomo Salatado, the Grilled Mexican Sweet Corn (Mexican Corn on the Cob)… All of these dishes fall into one category, street food, global streetfood, Spork’s tagline.

We first tried Spork’s food when we were looking for a house in Bend 4 years ago. Back then, we were handed these mouthwatering morsels through the window of an Airstream trailer, often at some Summer event’s outdoor food court. It seemed like magic that they could conjure such magnificent flavors from such a tiny kitchen, but that was part of the charm.

Spork Logo

So when we first saw the Spork logo and a message “coming soon” on the glass door of a building on Newport Avenue, we were: #1, thrilled, and #2, scared. Could they transition to a full blown restaurant and maintain their mojo?

The answer: a resounding Yes!

A few weeks ago we had several ears of corn in our CSA share, so I decided to try making Mexican corn on the cob at home. My muse, Spork’s Grilled Sweet Corn of course. After 2 attempts, I wasn’t satisfied. Something was missing. What to do?

When all else fails, ask.

Hi there,
 
I’m a Bend local and love your food! My husband and I were so excited to see your name on the door of your new restaurant on Newport and then it seemed like it took forever before we could eat there. We were afraid that the magic of the Airstream environment might be lost, but NO! your food is still awesome and we love the vibe in the restaurant.
 
I have a food blog – https://pinchandswirl.com/ – and I’d love to do a post raving about Spork. But I need a recipe. Would you be willing to share your recipe for your fabulous grilled Mexican corn with me (and my readers)? I’d so appreciate it!
 
Best regards,
Marissa
 

Reply:

Heya Marissa thanks for getting in touch …

There isn’t really a recipe for that dish … and it’s one of those dishes that you can make however you’d like, really. Grilled corn + butter + mayo + cotija + whatever else you feel like … is how it’s done in Mexico … spice the mayo with things … squeeze lime … salt … chili powder … fresh cilantro … you know? There’s a hundred variations … some people grill the corn with the husk on … some don’t …

For us … grill corn lightly (husk off), butter, lime, chili mayo, sea salt, cotija cheese, smoked paprika and cilantro … EAT! 🙂

cheers … let us know if you have other questions … 🙂
Chris

Just when I thought I couldn’t love this restaurant any more.

Chili mayo – that was it!

Mexican Street Corn Served on a White Platter

So make this at home to wow your friends and family, but don’t miss a meal at Spork should you find yourself in Bend, Oregon.

You can also make this into a meal by turning it into Mexican Street Corn Salad and topping with Grilled Shrimp – start with chips and Mango Salsa! It’s also perfect paired with Carne Asada or Carne Asada Tacos and Creamy Cucumber Salad. Make Green Chile Chicken Enchiladas (with homemade Green Enchilada Sauce) and/or White Chicken Chili for a large group. Or use just the grilling method to riff on this delicious Corn Salad!

Mexican Corn on the Cob Recipe Video

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5 from 3 votes

Mexican Corn on the Cob

Mexican Corn on the Cob (or Mexican Street Corn) is a favorite street food in Mexico that’s easy to make at home on your grill. Grill sweet corn on the cob is coated with butter and grilled until it gets a lovely char, then slathered with chili mayo and finished with fresh cilantro, crumbled cotija cheese, a sprinkle of smoked paprika and a squeeze of lime. Serve it in this classic way or mix things up and serve it as a Mexican street corn recipe off the cob, aka Mexican Street Corn Salad with Spicy Shrimp!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, Side Dish
Cuisine: Mexican
Servings: 4 people
Author: Spork Restaurant, Bend, Oregon

Ingredients

  • 4 ears sweet corn husks pulled back and silks removed
  • 2 tablespoons cold butter
  • 1 teaspoon chili powder
  • 1/4 cup mayonnaise
  • 1/2 cup chopped fresh cilantro
  • 2 ounces crumbled cotija cheese
  • smoked paprika to taste
  • 1 lime cut into wedges

Instructions

  • Preheat grill to medium-high.
  • Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)
  • Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.
  • Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.
  • Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.
Keywords: 4th of July, Cinco de Mayo, easy, grilled, vegetarian
Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
Mexican Corn on the Cob (or Mexican Street Corn) is a favorite street food in Mexico that's easy to make at home on your grill. Grill sweet corn on the cob is coated with butter and grilled until it gets a lovely char, then slathered with chili mayo and finished with fresh cliantro, crumbled cotija cheese, a sprinkle of smoked paprika and a squeeze of lime. Serve it in this classic way or mix things up and serve it as a Mexican street corn recipe off the cob, aka Mexican Street Corn Salad with Spicy Shrimp!

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Comments

  6. nagimaehashi says

    May 7, 2015 at 6:39 pm

    This. Is. GOLD!!! I just saw this in your round up. I’ve seen a gazillion Mexican corns but THIS is a proper one! Don’t you love restaurants that share their secret recipes? Pinning! I can’t lose this, I actually HAVE corn and was searching for a Mexican recipe!! (PS I was thinking of making my mayo with pureed chipotle in adobo…)

    Reply

  7. Dorothy Dunton says

    May 6, 2015 at 1:30 pm

    Hi Marissa! I doubled the recipe and added an 8 oz, can of baby clams with the liquor. It really added to the flavor! We had it with your corn and homemade flour tortillas (and will be having it again!). This would be good to serve in chilled martini glasses for a summer party! BTW, eat it with a spoon so you get a good mix in every bite!

    Reply

  8. Dorothy Dunton says

    May 3, 2015 at 1:57 pm

    Hi Marissa! Just the other day my husband and I were talking about Mexican corn. My only problem is, where we are I can’t get cojita cheese – any suggestions for a substitute? Appreciate it! I just picked up everything I need for Mexican seafood cocktails and this corn would go great with them!

    Reply

      • Dorothy Dunton says

        May 4, 2015 at 7:57 am

        Hi Marissa! I first had this in a hole-in-the wall joint in MI. Combine 1-1/2 c. clamato juice, 1/4 c. catsup, 1/4 c. fresh lime juice, Tabasco to taste, a good pinch of salt, 1/2 c. finely chopped onion and 1/4 c. chopped cilantro (or parsley). Gently fold in 1 avocado cut into small cubes, 1/2 pound crab meat and 1/2 pound shelled and deveined shrimp. I can’t take credit for the recipe – I found it somewhere on the internet. It is really, really good!

        Reply

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