This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This one-skillet creamed Mexican street corn is a flavor-packed, crave-worthy dish that brings the vibrant tastes of Mexico straight to your table! Sweet, tender corn is cooked in a creamy, rich sauce made with Mexican crema then topped with crumbled cotija cheese and a sprinkle of chili powder.
Table of Contents
- What is Mexican Street Corn?
- Ingredients for Creamed Mexican Street Corn
- Can I Use Fresh Corn on the Cob?
- How to Make Creamy Mexican Street Corn
- What to Serve with Mexican Cream Corn
- Storing and Reheating Mexican Creamed Corn
- More Mexican Side Dishes to Try:
- How to Creamed Mexican Street Corn
- Creamed Mexican Street Corn Recipe
Every bite is a perfect blend of smoky, tangy, and savory flavors. The best part? It’s made in just one pan, so clean-up is a breeze. This dish is perfect as a side for your next taco night or anytime you want to enjoy a deliciously creamy and satisfying veggie dish!
We are obsessed with all things Mexican street corn (or elote) over here! From our classic Mexican street corn on the cob to the our Mexican street corn salad, if you’re craving elote, we’ve got a recipe for you!
What is Mexican Street Corn?
Mexican street corn, also called elote, is traditionally grilled corn on the cob that is lathered in a mayonnaise and then coated in cotija cheese, chili powder, cilantro and fresh lime juice. Authentic elote is pretty much the taste of heaven! We are using it as inspiration for this creamed corn version!
Ingredients for Creamed Mexican Street Corn
We make this Mexican elote creamed corn side dish so often that I keep all the ingredients in stock at all times and you only need 6 ingredients to make it. Here is your grocery list:
- Butter: use either salted or unsalted butter keeping in mind that the cotija is a salty cheese
- Frozen Corn: Any brand works great and using frozen corn makes this a dish you can eat all year long.
- Mexican Crema: similar to sour cream but thinner
- SUBSTITUTION: If you can’t find Mexican crema near you, use this substitute instead: 3 tablespoons sour cream + 5 tablespoons mayonnaise. Last resort, use heavy cream.
- Chili Powder: adds flavor, a little heat and some pretty color
- Cotija Cheese: usually found in the Latino food area of the refrigerated section
- Fresh Cilantro: chopped nice and small
The measurements needed for each ingredient can be found in the recipe card down at the end of the post.
Can I Use Fresh Corn on the Cob?
I’ll never say no to fresh corn on the cob! If you can get your hands on some good fresh corn, then definitely do it! This makes such a delicious summer side dish. You’ll want to cook it really well before adding the crema to it. Make sure you get a good char on it!
How to Make Creamy Mexican Street Corn
We have been making this elote creamed corn for ages because it’s so dang quick and easy and everyone loves it! Did I mention it only takes 10 minutes to make? Oh yes I did…in the title! Ha! Well I’m saying it again, folks! Here are steps:
- Cook the Corn: Place a skillet over medium heat and add the butter and let it melt until it is almost starting to brown. Add the corn and stir it occasionally until it is tender.
- Combine: Add the crema to the corn and increase the temperature to medium-high heat and let it boil until it thickens.
- Garnish: Remove the skillet from the heat and sprinkle chili powder, cotija cheese and cilantro over the top.
Keep scrolling to the end of the post for the complete instructions in the recipe card down below.
What to Serve with Mexican Cream Corn
If you are looking for a main dish to go with this creamed corn, here is a link to all our Mexican main dishes and a few of our favorites:
- Instant Pot Ground Beef Burrito Bowls
- Steak Fajitas
- Pork Carnitas
- Smothered Honey Lime Chicken Burritos
- Crock Pot Cafe Rio Copycat Chicken
- Enchilada Style Ground Beef Burritos
Storing and Reheating Mexican Creamed Corn
Leftovers should be stored in the refrigerator in an airtight container. It will keep for 4-5 days. I wouldn’t recommend freezing this dish. The crema doesn’t hold up well when it thaws.
Reheat on the stovetop over medium heat until heated through or in the microwave.
Craving a quick, flavorful side dish? This 10-minute, one-skillet Mexican street corn creamed corn is a game-changer! Sweet corn kernels smothered in a creamy, tangy sauce with a chili powder and topped with crumbled cotija cheese. It’s the perfect blend of smoky, savory, and spicy—ready in minutes!
More Mexican Side Dishes to Try:
- Traditional Mexican Street Corn
- Best Mexican Black Beans
- Restaurant Style Salsa
- Instant Pot Refried Beans
- Cafe Rio Copycat Cilantro Lime Rice
- Best Pinto Beans Recipe
How to Creamed Mexican Street Corn
Creamed Mexican Street Corn
Ingredients
- 3 Tablespoons Butter
- 5 Cups Frozen Corn
- 1 ¼ Cup Mexican Crema
- Chili Powder
- Cotija Cheese
- Cilantro, chopped fine, optional
Instructions
- Place a skillet over medium heat and add the butter. Melt the butter until almost starting to brown.3 Tablespoons Butter
- Add the corn and stir occasionally until tender.5 Cups Frozen Corn
- Add the crema and turn up to medium high, boil until thickening.1 ¼ Cup Mexican Crema
- Remove from heat and sprinkle evenly with chili powder. cotija and cilantro.Chili Powder, Cotija Cheese, Cilantro
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
