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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
Equipment
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
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!1 tablespoon (14 g) unsalted butter, 4 ears of corn
- Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.2 tablespoons mayo, 3 ounces (85 g) cotija cheese, 1/2 teaspoon (½ teaspoon) smoked paprika, 1 green onion stalk, Handful of freshly of chopped parsley, Salt and pepper
- Mix to combine then divide evenly and serve!
I usually like to jump straight to the recipe but I saw Anthony Bourdain and went on to read your kind words and wanted to let you know that I feel exactly the same & thank you for them., sincerely, Becky Johnson
Thank you <3
I added a lil sour cream and cilantro to mine. Everyone loved it!!!
My crew loves Mexican street corn, and this less mess version is going to be great for the little one!!! Making it soon.
We make this a lot in our house. Really grey with a dash of cayenne to add some heat and a fresh squeezed lime at the end!
I also enjoy corn off the cob! Much more civilized… I add some spiciness with about 1/4 tsp of cayenne & cumin & black pepper. After the corn is cooked I add a half pint of whipping cream or Mexican Crema and let it absorb the spices. Very tasty! Susan Kring
Delish!!!
Love the recipe. I cooked up a bit of turkey bacon and chopped jalapeño with the corn. It gave it a bit of kick that I like.
Oh yum!!! Love those additions!
You have insulted everyone that likes cilantro. It doesn’t taste like soap, have you eaten soap? You may not like the taste but cilantro is an herb that is prevalent in many cuisines, including Mexican. Your recipe is fine, your terminology is weak!
umm i don’t think that saying what cilantro tastes like to me insults people that like the taste. in case you didn’t know, everyone who hates cilantro (because of a gene mutation; google it) says it tastes like soap. i haven’t EATEN soap but i have definitely tasted soap before. i realize cilantro is an herb that is prevalent in many cuisines, including my own taiwanese cuisine, and it’s unfortunate i have the gene mutation that makes cilantro taste like soap to me. you have no idea how badly i want to taste how delicious cilantro can be. your judgement is fine but your facts are weak!
Hello Julie.. first I would like to say thank you for all of your inspiring recipes. I also appreciate the kind words you shared with us about Anthony.. I feel the same way as you do and apparantly many others and yes it is horrible.. mental health issues often.. way too often get overlooked. He is truly missed.
I would also like to congratulate you on how you handled the gentleman’s unnecessary comments.. some people just don’t understand how people communicate. I truly can see how he could think your issue with cilantro and comment was insulting a culture.. I don’t get it and think you handed that like a champ hopefully he understands since you so kindly explained how and why you have the issue to begin with. Again thanks for everything.. be well!!
Thank you so much for writing! I appreciate your kind words!
@Rick Fields, Silly
I think I make this at least once a week. It is always a hit. I add in a small diced jalapeno and some lime juice and I even found some Honey/Habanero Mayo and added 1 Tbls. Yum!
that honey/habanero mayo sounds AMAZING!!
So very yum
I can identify so much at mourning a “celebrity “. My husband and I would watch Anthony’s show every Sunday night for years. The way he told stories and showed us the world in a different point of view was captivating. I cried for a week over this loss. It just got me. I still can’t watch his shows.
For the corn, I know I need to try this ASAP! I’ve never had Mexican corn before and I know I’m missing out!