Mexican Street Corn in a Bowl

Mexican Street Corn in a Bowl
Chef Brainy
What Started it all:
Mexican Street corn in a bowl

Mexican Street Corn, also known as "Elote," is a popular street food in Mexico. This recipe transforms the classic grilled corn on the cob into a delicious and easy-to-eat bowl form. Perfect for serving at barbecues or as a side dish, this recipe is adjusted to serve 4 people.


  • 4 ears of corn, cooked and kernels removed (about 4 cups)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)
  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1 jalapeño, finely chopped (optional, for extra heat)


  1. Prepare the Corn: If using fresh corn, cook the ears by boiling, grilling, or roasting them until tender. Once cooled, remove the kernels from the cobs and place them in a large mixing bowl.
  2. Mix the Dressing: In a separate bowl, combine the mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, ground cumin, lime juice, salt, and pepper. Stir until well combined.
  3. Combine Ingredients: Pour the dressing over the corn kernels. Add the crumbled cotija cheese and chopped cilantro. If using, add the finely chopped jalapeño. Mix everything together until the corn is evenly coated with the dressing.
  4. Adjust Seasoning: Taste and adjust the seasoning with additional salt, pepper, or lime juice if needed.
  5. Serve: Transfer the Mexican Street Corn to a serving bowl. Garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder if desired.

This Mexican Street Corn in a Bowl is a flavorful and easy-to-make dish that brings the essence of Mexican street food to your table. It's perfect for sharing and sure to be a hit at any gathering. Enjoy!

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.

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