DIY Mexican Street Corn

Submitted by Hannah Lewis

About the cook: We work with food, talk about food and fell in love over food. What started as a website to share our homemade recipes with you all has developed into a food-focused recipe, travel, review and event website and we love it that way. We are based out of Columbus and absolutely love our city, go Buckeyes! We want everyone who lives here or visits to feel the exact same way as we do about our capital city so we have plenty of restaurant reviews, event details and more.

About the dish: A do it yourself Mexican street corn perfect for summertime! Pair with a Corona Light for extra summertime bliss.

National Origin: Mexican

Serves: 6

Estimated Time: 30 to 60 Minutes


6 ears of corn
1/2 cup mayonnaise
1/3 cup Mexican crema
1/2 stick of butter, melted
1 cup bacon, cooked and chopped
1 cup chorizo, cooked and chopped
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon flaky sea salt
1/2 cup cilantro, chopped
1 cup crumbled cotija cheese
1 lime, cut into wedges


Husk your corn, keeping as much of the stalk as possible to use as a handle for eating.
Prepare grill or warm a cast iron skillet/grill pan to medium heat.
Cook corn for 2-3 minutes on each side, until it looks charred and starts to “pop,” about 12-15 minutes. Remove from heat and let cool.
Prepare elote by using a rubber spatula to spread mayo on corn. Then, add cotija cheese followed by additional ingredients. Finish with a drizzle of crema.
Serve with a lime wedge and a cold Corona Light!

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