Mexican Street Corn is one of the best things you can make on the grill, you have to try it!
This is not the typical mayonnaise and butter Mexican street corn that is found all over the web these days. This authentic Mexican Corn, known as Elote, is smothered in Mexican Crema, and sprinkled with Cotija (a dry mexican cheese). Next you add a little, smoky chili powder or smoked paprika and fresh cilantro and then immediately dive in. And the best part? The corn is grilled, which makes it pop with juicy, sweetness, and the crema is like buttah (that’s butter in case you didn’t notice;)

I know that trying ingredients from other countries, especially if you don’t really cook can seem a bit too adventurous, but I promise that these two ingredients are incredibly easy to incorporate into your every day cooking, and in fact, the more you use them the more you will find yourself adding them to anything.

I think that’s how it always goes. At first you try something a little different in a recipe, like ricotta. You may make something like your first homemade lasagna, and it turns out delicious. It boosts your self confidence as a cook, and you begin to make it more and more. Especially when guests come over. In fact, you become proud of the dish and may even start to invite people over just to eat it with you. With time you notice other recipes that use that ingredient and you’ll begin to try new things, which of course, eventually, and with time, leads to experimenting on your own with the said ingredient. Some may already feel comfortable doing so, while others would never dream of experimenting without a recipe.

Elote- easy Mexican Street Corn!

It’s how most of us start. I personally love it. I believe in cooking, and I certainly believe in you. I know you can do this. It takes practice. I promise it’s worth it. So what if the first 5 times turn out horrible. If the 6th time is a success, then for the rest of your life you’ll be able to make that dish for anyone that stops by, and your family will rave over it. Cooking is not a talent you are blessed with or you aren’t. You may not be a 5 star chef, but you can most definitely cook.

My advice,
1.Try it- Get in the kitchen and start cooking. If it’s a small recipe with only three ingredients, so be it.

2.Set up a goal- Whether the goal is just to cook one thing a week, or to try to conquer lasagna (which is actually much easier than you think, and please ignore the photo from my earliest days of blogging), set a goal and go after it.

3.Stop beating yourself up- I have made the most awful meals, and I’ve eaten other people’s awful meals. Oh well!! You’ve learned to read, write, ride a bike etc, and all of that came from practice. Don’t think about the mistakes. Instead learn from the successes. Did you cook the pasta perfect? Did you manage to cut everything without slicing a finger? Perfect! Concentrate on the good.

4.Remove “I can’t cook” from your vocabulary. Instead say, “I am learning, or want to learn how to be a better cook” Positive thinking can make amazing things happen. Half of the battle is just believing in yourself.

5. Try again. And again. And again. You don’t get better if you don’t keep trying. Bread was a hard one for me, but I have become known for my tender loaves of bread and it all came from a little effort. Ask for help, and advice, but keep trying. I’m always here, and I’ll answer any and all questions. Just email me. ohsweetbasil(at)gmail(dot)com

Our favorite side all summer long, Mexican street corn!

5.0 from 1 reviews
Authentic Mexican Corn {Elote} and My Top 5 Tips for Feeling Better About Cooking
Recipe type: side
Prep time: 
Cook time: 
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A great way to enjoy summer's bounty of delicious fresh produce, try this recipe for corn that has loads of flavor!
  • 6-8 Ears of Corn, husked
  • Mexican Crema (found in your local grocery store by the cheeses) or Mayonnaise
  • Cotija Cheese (Again, over by the cheese section)
  • Chili Powder or Smoked Paprika
  • 2 Limes
  • Fresh Cilantro, chopped
  1. Heat a grill to medium-high heat and add the corn. There is no need to add salt as the cotija cheese is salty.
  2. Grill on each side for a few minutes until some of the kernals begin to look darker, and a little charred, as pictured above.
  3. Remove from the grill and immediately spread the mexican crema all over the corn. Sprinkle lightly with cotija cheese, chili powder and lime juice. Top with a little bit of the fresh cilantro and enjoy.
  4. Best eaten hot off the grill, so be careful not to burn yourself.

Authentic Mexican Corn {Elote}

Fiesta Corn

the best creamed corn I have ever had. Like, ever. I may have licked the the bowl.

The Best Creamed Corn


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