9 Easy And Delicious Mexican Corn Recipes

Corn is a titan of Mexican cooking, which is no surprise given Mexico's worldwide ranking in the top 10 corn-producing countries.But it's the United States that actually leads the list, with both countries warmly embracing the golden yellow kernels in a variety of dishes. If you've tasted Mexican elote, commonly known in the U.S. as Mexican street corn, then you know what all the fuss is about. In reality, elote is simply the Mexican word for corn, but there's oh-so-much more to discover.

In our collection of nine easy and delicious recipes, you'll find not only Mexican street corn but a tantalizing array of corn dips, soups, salads, tacos, salsas, pasta, and more. Many of the recipes call for Mexico's signature method of charring the corn before putting it to work in myriad iterations, both on and off the cob. Get ready for some surprise ingredients, as well as options for quick-fix dinners, fancy multi-layered entrees, and tips on grilling corn both outside and indoors.

This brilliantly colorful salad from recipe developer Miriam Hahn brings a combination of fresh, sweet, and spicy flavors to your table. It's basically an off-the-cob version of elote, which is called esquites when served in a bowl like this. The key to this iconic Mexican salad recipe is roasting the corn until it's charred and slightly smoky. Fresh ingredients like jalapeños, red onions, red peppers, and cilantro are diced and tossed with the corn, then joined by cotija cheese and a zesty dressing made of mayo, lime, and Tajin seasoning.

Recipe: Esquites (Mexican Street Corn Salad)

Here we get straight to the heart of Mexican street corn, named for its connection to street vendors selling cobbed corn on a stick. Unlike buttered and salted American-style street corn, this recipe goes all in on the Mexican version, featuring lightly spiced crema, chili powder, Tajin seasoning, lime juice, and cotija, an aged Mexican white cheese. Feel free to use feta, queso fresco, or Parmesan cheese if necessary. Recipe developer Michelle McGlinn guides us through broiling the corn, making the sauce, and slathering it on for delightfully messy eating.

Recipe: Grilled Mexican Street Corn

As with other Mexican elote or esquites recipes, this elotes-style corn dip from recipe developer Miriam Hahn puts the charred corn kernels front and center, accompanied by creamy, tangy, and spicy flavorings. Interesting inclusions here are grape tomatoes for juicy textural intrigue, plus avocados for extra-creamy dressing. Hahn tosses out a tip for kicking things up a bit: Invite a spicier serrano pepper to the jalapeño party. No matter which chilis you use, don't skip the Tajin seasoning — it's a defining flavor of this dip. Serve with tortilla chips or crisp leaves of lettuce.

Recipe: Elote-Style Corn Dip

With this charred corn and poblano soup, you'll get a similar smoky taste to Mexican street corn, but in a belly-warming bowl of velvety, peppery soup. Smoked paprika pairs perfectly with grilled or skillet-charred corn, joined by other earthy spices, poblano peppers, and Yukon gold potatoes (which also happen to be the best ones to roast). Hahn gives some handy insights on how to blend hot liquids, as well as efficiently cutting charred corn off the cob. This soup goes from prep to blending, bubbling, and ready to serve in about an hour. 

Recipe: Charred Corn And Poblano Soup

This esquites-inspired pasta salad is another refreshing recipe by Miriam Hahn, this time using a bow-tie pasta twist. In her charred Mexican street corn pasta salad, the filling noodles turn the classic side dish or snack into an entree. You'll be cutting charred corn off the cob, then tossing it with homemade dressing and plenty of earthy spices. Hahn shares helpful ideas for personalizing this salad, including spicing it up or down, and adding things like guacamole, black beans, shrimp, or grilled chicken.

Recipe: Charred Mexican Street Corn Pasta Salad

Imagine your favorite carbs swimming harmoniously in a rich taco-flavored tomato sauce, topped with crunchy tortilla chips and grated cheese, then toasted under the broiler before serving. That's what you're getting with this gloriously simple black bean and corn taco pasta, from recipe developer Annabelle Randles. It all comes together in about 30 minutes, thanks to convenient canned black beans, frozen corn, store-bought marinara sauce, some taco seasoning, and easily chopped or grated veggies and cheese. It happens in a single pan, too, so cleanup is a breeze. 

Recipe: Black Bean And Corn Taco Pasta

If you're a fan of guacamole, the creamy green goddess of dips, get ready for some added sweet-corn texture with a smoky surprise. For this grilled corn and avocado guacamole recipe, you'll be charring corn once again, but it's not the only ingredient taking the heat. Grill-mates include the avocados themselves, plus onions and jalapeños. The resulting caramelized veggies, tossed with diced fresh tomatoes, lime juice, and other guac components, come together for a tantalizing take on the classic creamy dip. You can also bring the grilling/charring process indoors if you don't have an outdoor grill.

Recipe: Grilled Corn And Avocado Guacamole

This grill-friendly dinner from Tasting Table recipe developer Michelle McGlinn features three summertime favorites: corn, mangoes, and grilled shrimp. However, if outdoor cooking isn't your thing, or summer has come and gone, an indoor grill pan works just fine. The shrimp marinate in a sweet, earthy mixture of olive oil, honey, minced garlic, and chili powder. A charred corn and mango salsa pairs deliciously with the grilled seafood. Make it a full meal by serving with rice.

Recipe: Grilled Shrimp With Charred Corn And Mango Salsa

Corn makes a bright presence in many Mexican dishes, especially when bearing those telltale char marks for smoky flavor. In this recipe, the kernels meet an unexpected meal mate: super nutritious Brussels sprouts. The shredded sprouts get tidily tucked inside tacos, joined by homemade charred-corn salsa. Black beans feature in the mix, along with iconic taco-party cohorts such as tomatoes, jalapeños, cilantro, lime juice, cumin, chili powder, and more. The fillings are ready rumble in about 20 minutes.

Recipe: Shredded Brussels Sprouts Tacos With Charred Corn Salsa