Broiled Mexican Corn on the Cob (Street Style)

The moment that first charred, creamy bite of Mexican street corn hits your tongue, you just know this is how corn was meant to be eaten. Forget boring buttered kernels; we’re taking things up a notch with smoky spices, tangy crema, and that glorious crumble of salty cotija cheese. I’ve eaten enough elote from street vendors to know this broiler hack delivers all the flavor without the sidewalk crowds. Fire up your oven, amigos we’re about to make corn cob magic happen.

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Why You’ll Love This Mexican Street Corn

Restaurant-Worthy, But Way Cheaper

• Skip the food truck line this elote tastes just like the real deal, but costs way less to make at home.

Perfectly Charred & Smoky

• The broiler gives those gorgeous blackened bits that add just the right amount of smoky crunch.

Creamy, Zesty, Addictive Sauce

• That tangy crema-mayo mix with homemade taco seasoning? Game. Changer.

Ready in Under 30 Minutes

• No fancy techniques, no endless steps just quick prep, a few flips under the broiler, and boom. Done.

Customizable Heat Level

• Like it mild? Go light on the cayenne. Want it spicy? Extra chipotle or a dash of hot sauce your rules.

Great for BBQs, Parties, or Solo Snacking

• Fancy enough for guests, easy enough for a weeknight side, and always a crowd-pleaser.

Fun, Messy, Finger-Lickin’ Good

• No forks needed just grab, bite, and embrace the delicious chaos. (Napkins highly recommended.)

Basically? It’s the easiest way to level up plain corn into something insanely delicious. Try it once, and it’ll become your go-to summer side! ️✨

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What You’ll Need To Make

Let’s Talk Key Ingredients (And Why They Rock!)

Fresh Corn on the Cob – The star of the show! Look for plump, bright yellow ears with tight husks. Pro tip: If you give the kernels a little poke and they spray juice? Perfect.

Mexican Crema (or Sour Cream) – Crema’s slightly tangy, luxuriously smooth, and clings to corn like a dream. No crema? No sweat sour cream works great too.

Homemade Taco Seasoning – Skip the packet! Our blend of chili powder, cumin, and smoked paprika adds way more flavor (and bragging rights).

Cotija Cheese – The salty, crumbly magic that makes elote elote. Can’t find it? Feta’s a decent backup, but trust me Cotija’s worth the hunt.

Smoked Paprika or Chipotle Powder – This is where the oomph comes from. Smoky, a tiny bit spicy, and 100% addictive.

Why It Works: The creamy, the spicy, the salty every bite’s a flavor party. And the best part? You probably have half this stuff in your pantry already. Mic drop.

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Servings: 6 ⏳ Time: 30 mins

Broiled Mexican Street Corn – Let’s Get Cooking!

Step 1: Fire Up the Broiler

Pop that oven rack one slot below the top and crank your broiler to HIGH. Line a big baking sheet with foil (because nobody likes scrubbing burnt corn juice later).

Step 2: Prep the Corn

Husk those ears and give ’em a good rinse to ditch any sneaky silk strands. Pat ’em dry, then lay ’em on the baking sheet. Brush ’em all over with melted butter this is where the magic starts.

Step 3: Broil & Char to Perfection

Slide the corn under the broiler and let it sizzle for 5-6 minutes until it starts getting those sexy little black spots. Pull it out (careful, it’s hot!), give each cob a one-third turn, and broil again. Repeat one more time until all sides are lightly charred (about 15-18 minutes total).

Step 4: Whip Up the Taco Seasoning

While the corn’s doing its thing, mix all those spices in a bowl. Congrats, you just made homemade taco seasoning way better than the packet stuff!

Step 5: The Creamy Dreamy Sauce

In another bowl, stir together the Mexican crema (or sour cream), mayo, 2 tbsp cilantro, and 1 tbsp of your fancy new taco seasoning. Taste it. Go ahead, we’ll wait. Chef’s kiss.

Step 6: Slather, Top & Devour

When the corn’s done, drown it (or lightly coat it, if you’re fancy) with that creamy sauce. Then, shower it with crumbled Cojita, the rest of the cilantro, and a dusting of chipotle or smoked paprika.

Serve immediately and watch people fight over the last ear. ️✨

Easy Ingredient Swaps for Your Mexican Street Corn

Ran out of something? No problem! Here are some simple swaps to keep the flavor amazing:

For the Creamy Base:

• Mexican crema → Sour cream, Greek yogurt (thinned with a splash of milk), or even ranch dressing for a tangy twist.
• Mayo → Avocado crema (blended avocado + lime) for a fresher vibe.

For the Cheese:

• Cotija → Feta, queso fresco, Parmesan (for a sharper bite), or even crumbled goat cheese.

For the Spice Blend:

• No taco seasoning? Use store-bought or mix chili powder + cumin + garlic powder + pinch of salt.
• Chipotle powder → Smoked paprika, cayenne, or a dash of hot sauce.

For the Corn:

• Fresh corn → Frozen or canned corn (just char it in a skillet for that smoky flavor).
• Broiler method → Grill (for extra smokiness) or even air-fry (400°F for 10-12 mins, shaking halfway).

For Extra Fun:

• Butter → Garlic butter or lime-infused butter for extra zing.
• Cilantro haters? Try parsley, green onions, or a squeeze of lime.

No matter what swaps you make, it’ll still be delicious!

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Fun Tweaks to Level Up Your Mexican Street Corn ✨

Want to get creative? Try these easy twists to make the recipe your own:

1. Extra Flavor Boosts

• Lime It Up – Squeeze fresh lime juice over the finished corn for a bright, zesty kick.
• Garlic Lover’s Dream – Mix minced garlic or garlic powder into the crema sauce.
• Spicy AF – Add diced jalapeños, hot sauce, or extra cayenne to the seasoning.

2. Texture Twists

• Crunchy Toppings – Sprinkle with crushed Takis, Doritos, or toasted pepitas for a fun crunch.
• Grilled Instead of Broiled – Throw the corn on the grill for deeper smoky flavor (just brush with oil first).

3. Sauce Swaps & Drizzles

• Cheesy Gooeyness – Melt shredded Oaxaca or Monterey Jack on top before serving.
• Avocado Crema – Blend avocado with lime and crema for a creamy, fresh twist.
• Sriracha Mayo – Mix mayo with sriracha for a sweet-spicy glaze.

4. Make It a Meal

• Elote Bowl – Cut the kernels off the cob and serve over rice with black beans, pico de gallo, and grilled chicken.
• Elote Dip – Scrape the kernels into a skillet, mix with the crema sauce, top with cheese, and broil until bubbly. Serve with chips!

5. Dietary Tweaks

• Vegan? Use vegan mayo, coconut yogurt, and dairy-free cheese (or nutritional yeast).
• Lighter Version – Swap mayo for Greek yogurt and skip the butter (just spritz with oil).

The best part? You can mix and match these ideas to create YOUR perfect elote. Happy experimenting! �

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Pro Tips for Perfect Mexican Street Corn

Want to nail this recipe like a street food vendor? Here are my best hacks:

1. Corn Selection & Prep

• Pick the freshest ears – Look for bright green, snug husks and plump kernels.
• Soak corn before broiling – 10 mins in water prevents drying out (great for grilling too!).
• No silk struggles – Rub corn with a damp paper towel to remove stubborn strands.

2. Broiling Like a Boss

• Watch closely! Broilers vary check at 4 mins to prevent burning.
• Rotate evenly – Turn corn in thirds (not halves) for uniform char.
• Double-layer foil – Prevents sticking and makes cleanup effortless.

3. Sauce Secrets

• Make it ahead – Flavors meld if crema mix chills for 30+ mins.
• Thin it out – Add a splash of lime juice or milk if too thick.
• Zest hack – Add lime zest to the sauce for extra brightness.

4. Serving & Storage

• Skewer the ends – Insert wooden sticks for mess-free eating.
• Keep it warm – Serve on a heated platter or foil-covered tray.
• Leftovers? Cut kernels off, mix with sauce, and reheat as a killer side dish.

5. Next-Level Tricks

• Charred lemon halves – Broil lime/lemon wedges alongside corn for garnish.
• Spritz, don’t drown – Use a squeeze bottle for neat crema application.
• Herb confetti – Mix cilantro with minced chives or mint for freshness.

Bonus: For outdoor vibes, serve with Mexican sodas or icy cervezas!

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Budget-Friendly Hacks for Mexican Street Corn

Who says delicious elote has to break the bank? Here’s how to save cash without skimping on flavor:

1. Corn Smart

• Buy in-season – Summer corn is cheapest (and sweetest!).
• Frozen or canned hack – Thawed frozen corn or drained canned kernels work in a pinch char in a skillet with a little oil.
• Check local markets – Farm stands often sell “ugly” or slightly older corn at a discount (perfect for broiling!).

2. DIY Seasoning = Big Savings

• Skip pre-made taco seasoning – Mix chili powder + cumin + garlic powder (way cheaper per serving).
• Use salt wisely – A little goes far when paired with bold spices.

3. Swap Pricey Ingredients

• Sour cream > Mexican crema – Nearly identical taste for less $$.
• Feta > Cotija – Similar salty crumble, often half the price.
• Lime juice > fresh limes – Bottled works fine in sauces (save fresh for garnish).

4. Stretch the Sauce

• Thin with milk or water – Makes your crema/mayo mix go further.
• Use a pastry brush – Lightly coating corn uses less than dunking.

5. Reduce Waste

• Repurpose leftover seasoning – Use it on tacos, popcorn, or roasted veggies.
• Save corn husks – Dry them for tamale wrappers or compost.

6. Bulk Up for Leftovers

• Turn extras into a salad – Cut kernels off, mix with beans/rice, and lunch is ready!

Total savings? At least 30-50% with zero sacrifice on taste!

Pro tip: Pair with cheap eats like beans or rice bowls for a full meal under $2/serving. ✨

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Fun & Tasty Ways to Serve Mexican Street Corn

Want to take your elote from side dish to main event? Try these serving ideas:

1. Classic Street Food Style

• On a stick – Skewer the ends for easy handheld eating.
• Paper-wrapped – Crumple foil or parchment around the base for that authentic street cart feel.
• Dust with extra spice – Serve with lime wedges and a side of Tajín or chili powder for DIY seasoning.

2. Party & Appetizer Twists

• Elote bites – Cut cobs into 2-inch rounds for easy-to-share “corn lollipops.”
• Nacho bar topping – Scrape kernels onto nachos with melted cheese and pickled jalapeños.
• Dip duo – Serve with a side of extra crema sauce for dipping (great with chips or grilled meats).

3. Hearty Meal Pairings

• Taco night sidekick – Pair with carne asada, al pastor, or grilled chicken tacos.
• BBQ bestie – Serve alongside ribs, pulled pork, or smoky grilled veggies.
• Seafood combo – Amazing with grilled shrimp, fish tacos, or ceviche.

4. Off-the-Cob Creations

• Elote salad – Cut kernels into a bowl, mix with sauce, and add black beans + cherry tomatoes.
• Loaded fries – Smother crispy fries with corn, crema, cheese, and cilantro.
• Stuffed peppers – Mix corn with rice and stuff into poblano peppers before baking.

5. Breakfast Upgrade

• Breakfast tacos – Add scrambled eggs, corn, and cotija to warm tortillas.
• Avocado toast topper – Spoon kernels over toast with smashed avocado and hot sauce.

6. Kid-Friendly Versions

• Cheesy corn cups – Serve in small cups with extra cheese and mild seasoning.
• DIY topping bar – Let kids customize with their favorite add-ons (think crushed chips or mild salsa).

Pro Tip: For outdoor parties, set up a “Make Your Own Elote” station with sauces, toppings, and skewers guests will love it!

No matter how you serve it, this corn steals the show every time.

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Storage & Reheating Tips for Mexican Street Corn ♻️

Got leftovers? No problem! Here’s how to keep your elote tasting fresh and delicious:

️ Storing Leftovers

• Whole cobs (sauceless):
• Let cool completely → Wrap tightly in foil or plastic wrap.
• Store in the fridge for 2-3 days.
• Sauced cobs:
• Separate the corn from toppings (crema, cheese, etc.) if possible.
• Store in an airtight container for 1-2 days (sauce can get watery).
• Kernels only:
• Scrape off the cob → Mix with sauce → Store in a sealed container for 3 days.

Reheating Like a Pro

• Oven/Toaster Oven (Best for Texture):
• Unwrap corn → Broil 2-3 mins per side to re-crisp.
• Add fresh toppings after reheating!
• Air Fryer (Fast & Crispy):
• 350°F for 3-4 mins → Spritz with oil to revive char.
• Microwave (Quick Fix):
• Wrap in a damp paper towel → Heat 30-sec bursts (sauce may separate).
• Skillet (For Kernels):
• Toss in a hot pan with a little butter → 3-4 mins until sizzling.

❄️ Freezing?

• Not recommended for sauced corn (crema/mayo splits when thawed).
• Plain broiled corn: Freeze in airtight bags for 1 month. Reheat under broiler straight from frozen.

Reviving Leftovers

• Refresh toppings: Add a squeeze of lime, fresh cilantro, or a sprinkle of cheese.
• Repurpose it! Toss kernels into soups, quesadillas, or scrambled eggs.

Pro Tip: Love meal prep? Prep the dry seasoning and crema mix ahead, but assemble fresh for best texture!

No sad, soggy corn here just round two of deliciousness!

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Final Thoughts

There you have it the secret to street-style corn that’ll have your crew licking their fingers and begging for the recipe. Whether you’re feeding a backyard party or just treating yourself (no judgment here), this elote’s guaranteed to disappear fast. Pro tip: Make extra. Trust me, you’ll want leftovers… though I can’t promise they’ll actually make it to the fridge. Now go forth and get that corn glow-up! ️

P.S. If your cutting board looks like a seasoning bomb went off? You’re doing it right.

Recipe Card