Mexican Street Corn

Mexican Street Corn

August 27, 2015

Summer is starting to come to a close.  The Back to School signs have replaced all of the summer advertisements.  It's not too late, though, to bring in a little more summer especially with Labor Day just around the corner.  If you're still looking for a delicious side to make for the upcoming holiday, I give you this Mexican Street Corn, otherwise known as Elote.  

Typically Elote is served as a whole cob on a stick, but when you're feeding a crowd, coblets work just as good.  Mexican Street Corn is also usually slathered in mayonnaise, but this recipe is a little lighter and uses Mexican Crema (readily available at major grocery stores) which is a thin sour cream.  If you're a purist, then go for the mayo!  And slather it on thick.  :)


Serves 6


  • 6 Cobs Corn, husked & silks removed, cut into thirds
  • Mexican Crema
  • Cotija cheese, crumbled fine
  • Chile Margarita Spice Rub
  • Cilantro
  • Limes, quartered


    1. Heat up your grill.  Place coblets on the grill and turn occasionally until they begin to brown, about 10-15 minutes.  Remove to a platter.
    2. Spread a coblet with crema.  Sprinkle with Chile Margarita Spice Rub, cotija cheese, cilantro and give it a squeeze of lime.  Repeat with remaining coblets and serve immediately.

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