I have been holding out on you.
Just a little bit!
You see, I’ve been testing this recipe for a couple weeks now, and while each batch was amazing, this final version of Elotes Creamed Corn is epic. Like, wow.
If you are a fan of the flavors of Mexican street corn, you will LOVE this version of creamed corn. It pays homage to the incredible combination of charred corn, chili powder, lime, and cotija cheese. And if you haven’t had street corn (also known as “elotes”), you are seriously missing out.
But I’m here to help! This recipe is a great stepping stone for those flavors, although I HIGHLY recommend you find some authentic elotes as soon as possible. Corn fans, you won’t be disappointed.
Street corn is a glorious mix of sweet corn, grilled char, spicy chili, zesty lime, creaminess, and salty cheesiness. Seriously, I could eat elotes all day, every day. So, so, SO good.
This recipe is a simple but delicious side dish that is perfect for using up some of that succulent, sweet summer corn. It comes together quickly and with a handful of ingredients. Basically, it’s everything you want in a summer side dish!
I’m going to tell you all about how to make it!
Ingredients You’ll Need for This Elotes Creamed Corn:
- Ears of corn
- Avocado oil
- Unsalted butter
- Onion
- Garlic
- Chili powder
- Heavy cream
- Sour cream
- Lime zest and juice
- Cotija cheese
How to Make Elotes Creamed Corn:
Start by grilling your corn:
- Preheat a grill or grill pan to medium-high heat. Brush the ears of corn with avocado oil and season with a little salt.
- Once the grill is hot, add the ears of corn directly to the grill grates and cook for 10-15 minutes, turning the ears of corn every few minutes during this time. The corn should be tender and charred in spots.
Make the creamed corn base:
- Heat a large skillet over medium heat and add the butter. Once melted, add the onion, garlic, chili powder, and a pinch of salt and saute until soft and translucent, about 5-7 minutes.
- Meanwhile, carefully cut the grilled corn off the cobs. Add the corn to the skillet and stir to combine.
- Add in the heavy cream, sour cream, lime zest and juice, and half of the cotija cheese. Stirring frequently, cook for 5 minutes until the mixture is slightly thickened and creamy. Taste and season with salt and pepper to your liking.
Garnish and serve:
- Remove from the heat and serve garnished with the remaining cotija cheese, more lime zest, and another dusting of chili powder sprinkled over top. Enjoy while hot.
Other Recipes You May Enjoy:
- Mexican Street Corn Oven Fries
- Mexican Street Corn Pizza
- Mexican Street Corn Quesadillas with Avocado Crema
- Mexican Street Corn Pasta Salad
- Creamed Corn Ramen
- Buffalo Cream Corn
- The Best Creamed Corn
Sweet, spicy, cheesy, and tangy. It’s magic in every single bite! A must try this summer.
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Elotes Creamed Corn
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
This Elotes Creamed Corn is inspired by the flavors of classic Mexican street corn! Sweet, succulent summer corn is grilled until tender and lightly charred and then removed from the cobs and stirred into a heavenly mixture of cream, sour cream, lime, chili, and cotija cheese. It is magic in every single bite! The perfect summer side dish!
Ingredients
- 6 ears corn, husk and silk removed
- Avocado oil, for brushing on the corn
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 3/4 cup heavy cream
- 2 tablespoons sour cream
- Zest and juice of 1 lime
- 1 cup grated cotija cheese, divided
- Salt and pepper, to taste
Instructions
- Preheat a grill or grill pan to medium-high heat. Brush the ears of corn with the oil. Season with a little salt.
- Once the grill is hot, add the ears of corn directly to the grill grates and cook for 10-15 minutes, turning the ears of corn every few minutes during this time. The corn should be tender and charred in spots.
- Heat a large skillet over medium heat and add the butter. Once melted, add the onion, garlic, chili powder, and a pinch of salt and saute until soft and translucent, about 5-7 minutes.
- Meanwhile, carefully cut the grilled corn off the cobs. Add the corn to the skillet and stir to combine.
- Add in the heavy cream, sour cream, lime zest and juice, and half of the cotija cheese. Stirring frequently, cook for 5 minutes until the mixture is slightly thickened and creamy. Taste and season with salt and pepper to your liking.
- Remove from the heat and serve garnished with the remaining cotija cheese, more lime zest, and another dusting of chili powder sprinkled over top. Enjoy while hot.
Notes
I highly recommend this recipe be made with fresh corn. Frozen corn can be used in a pinch (roast in the oven instead of grilling), but this is one of those recipes that really should be enjoyed with peak summer corn.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: vegetables
Keywords: creamed corn recipe, elotes creamed corn, elotes-style creamed corn, Mexican street creamed corn, elotes-style corn
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
this one takes me back, haven’t had anything like it in a long time, i think this qualified as comfort good, thank you!
★★★★★