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Close-up shot of charred sweet corn kernels with thick white crema and red chili powder. (Mexican Street Corn Recipe)

Mexican Street Corn Recipe: The Ultimate Creamy Pan-Seared Elotes

This Mexican Street Corn Recipe features golden sweet corn kernels with a smoky char, tossed in a tangy lime crema, and topped with salty cotija cheese and bright chili powder. A perfect 20-minute side dish for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 4 cups sweet corn kernels Fresh or frozen (600g)
  • 1 tbsp neutral oil 15ml
  • 1/2 cup Mexican crema 120ml
  • 1 tbsp fresh lime juice 15ml
  • 1/2 cup cotija cheese 60g, crumbled
  • 1 tsp red chili powder 3g
  • 1/4 cup fresh cilantro 15g, finely chopped
  • 1 wedge fresh lime For garnish

Equipment

  • 1 Cast Iron Skillet Ensures the best char.
  • 1 Small mixing bowl For the crema sauce.

Method
 

Cooking Process
  1. Heat oil in a large skillet over medium-high heat. Add corn in an even layer and let sit undisturbed for 3-4 minutes until dark brown charred edges appear.
  2. In a small bowl, whisk together the Mexican crema and lime juice until smooth and glossy.
  3. Remove the skillet from heat. Pour the crema mixture over the charred corn and toss to coat thoroughly.
  4. Transfer to a bowl. Layer with crumbled cotija cheese, a dusting of chili powder, and fresh cilantro. Serve with a lime wedge.

Notes

For the best char, pat the corn dry before adding it to the hot oil.
If you cannot find cotija, a dry feta cheese is a suitable substitute.