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This Mexican street corn off the cob reminds me of Anthony Bourdain’s ability to transport you to another country and to try something new.
I’ve never met the guy but I did watch a lot of his shows and his storytelling was captivating. It transported you to each location and I felt that after each episode, I yearned for more and I had a desire to travel.
If I were to sort out my feelings over his passing years ago, I think he was an inspiration to me. Traveling for food, learning about one’s culture through food — that is what inspires me to travel and that is what Anthony did.
He literally went to every country with no judgement and truly wanted to learn.
I hope we all learn from this tragic event and carry on his spirit by exploring the world, being bold with food, and knowing to seek out help when you need it or reaching out to someone if you think they need it.

Thoughts on my Mexican street corn recipe
I have been pining to make this Mexican street corn off the cob recipe since last year.
I LOVE Mexican street corn but is there anything more awkward than eating an entire fresh corn on the cob at the table with your friends? Haha
I mean, I know it’s totally fine but I really hate it because 1. it’s messy, you end up with so much cotija cheese and other ingredients on your face, and 2. you get so much stuck between your teeth that if you don’t carry floss or toothpicks with you, it can get real annoying!
There are some restaurants apparently that if you ask, they will cut the corn off the cob for you when you order Mexican street corn.
So that got me thinking…then why not just make the entire dish IN a bowl OFF the cob in the first place?!
Well, that is exactly what I did and I could’ve eaten this ENTIRE bowl of Mexican street corn, or as they say in Spanish, elote!
I loved this elote recipe so much that I created another variation – my poblano Mexican street corn off the cob AND a Mexican street corn kale salad.
Who would’ve thought taking ears of corn and cutting it off the cob would yield such an incredibly easy to make and loads of flavor dish?
The best part? Your face won’t be covered in cotija cheese, mayo, or corn.
However, I guess if you are all about the experience, you could make this on the cob too but I like taking ears of corn and shaving off the corn kernels into a big bowl (or small bowl if you’re saving some to snack on later) because it’s easier to divide up and share as a side dish!

How to make Mexican street corn (elote) off the cob
You’ll need the following ingredients:
- Butter
- Ears of corn or corn kernels
- Mayo
- Cotija cheese (or try queso fresco if you can’t find cotija cheese)
- Green onion
- Parsley or fresh cilantro (cilantro tastes like soap to me so that’s why I always use parsley)
- Salt and pepper, to taste
Prepare the corn kernels. You’ll want to either grill the ears of corn or cut off the corn kernels and char it in the skillet with some butter. They kind of spit and pop at you when they get hot (kind of like popcorn!) so just be careful.
Combine ingredients in a large/small bowl. Once the corn kernels are cooked/charred, add them to a bowl and mix in the mayo, cotija cheese, smoked paprika, green onion, and parsley (or fresh cilantro). Don’t forget salt and pepper, to taste! Stir together to incorporate everything.
Enjoy. Divide and enjoy your street corn…in a bowl!

Can I use frozen corn kernels?
Yes, just thaw it and make sure it’s warm (microwave or stovetop).
Can I grill the corn on the cob first?
Yes! That’d be so good.
I can’t find cotija cheese
You can use feta or queso fresco!
I don’t like cilantro
Friend, neither do I.
I think it tastes like soap.
You can sub parsley!
Can I use vegan mayo?
You can use whatever mayo you want.

Should this be served warm or cold?
You can do either but it’s best warm!
How does this keep?
You can keep it in the refrigerator for up to three days.
I think this is best eaten as quickly as possible and I’m sure you won’t have trouble with that!

This Mexican street corn would be great to serve with a summer panzanella, grilled lime butter shrimp, or these grilled chicken kebobs!
If you’re looking for another version of this Mexican street corn off the cob, try this smoky poblano Mexican street corn off the cob!!

Mexican Street Corn off the Cob
Ingredients
- 1 tablespoon (14 g) unsalted butter
- 4 ears of corn, shucked and kernels removed (about 3–4 cups depending on how large your corn is)
- 2 tablespoons mayo
- 3 ounces (85 g) cotija cheese, freshly grated or crumbled
- ½ teaspoon smoked paprika
- 1 green onion stalk, finely chopped
- Handful of freshly of chopped parsley
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Equipment
Instructions
- In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
- Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
- Mix to combine then divide evenly and serve!
Video
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Amy
Wednesday 9th of August 2023
This was so good and an easy way to use up my farm fresh corn. Made as written with the exception of corn prep. I didn't have time to char the corn so I microwaved it with the butter, then let it cool a bit before adding the rest of the ingredients (as another reviewer mentioned, so it wouldn't get too "melty"). Did not add salt, as cotija is really salty already. Served warm and it was perfect alongside some soyrizo tacos. For leftovers I added pickled jalapenos. I've made this a few times and every time it turns out perfect.
millaandmolliesmom
Thursday 1st of June 2023
ok this is really EASY to make, you can save time and use a BBq grill and roast the corn* even a day ahead , use canned that is drained or even frozen in a pinch, i suggest cooling the corn a little before adding the cheese & mayo or it "melts" to much, if you are a fan sub Cilantro for the parsley , really happy to have found this, and friends all are asking for the recipe, serve with BBQ, Tamales, Tacos,enchiladas &paired with refried beans make a great meal option
Holly
Thursday 30th of March 2023
We have made this countless times. Corona and feta. Parsley or cilantro. Fresh corn or frozen. Fantastic recipe. My son in law asks for it every time I ask what veggie. Thank you!!
Sandrine
Tuesday 20th of December 2022
Hi Julie,
I want to make this for a side dish for Christmas, but one guest cannot stand mayo.. what can I use instead of Mayo in this?
thank you
Brenda
Friday 15th of September 2023
@Julie Chiou, use plain Greek yogurt as a substitute.
millaandmolliesmom
Thursday 1st of June 2023
@Sandrine, you dont really taste the mayo since its so little and the cheese has a strong flavor my "mustard " only kid will even eat this
Julie Chiou
Wednesday 21st of December 2022
you can use sour cream, but it might alter the taste of this dish a bit since mayo doesn't have that sour component to it, but that's the best substitute i can think of
Julie
Sunday 28th of August 2022
Hello Julie, I'm Julie too. And I just want to say that you're the only person I "heard" say cilantro tastes like soap. Because it really does and that's what I've been telling everyone. Anyway, I'm excited to make corn elote with your recipe. Cheers!
Julie Chiou
Tuesday 30th of August 2022
yes, i can't stand it! i wish i could like it but unfortunately we just have the gene that makes it taste like soap :(