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Spicy Mexican Street Corn: 20 Minute Fiery Flavor

Spicy Mexican street corn
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This recipe takes classic Mexican street corn (elote) and turns up the heat with extra chilies and spices for a fiery, flavorful experience. Perfect for those who love a spicy kick!

Ingredients

Scale
  • 4 ears of corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1-2 chipotle peppers in adobo sauce, minced (adjust to your spice preference)
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon chili powder (plus more for dusting)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 clove garlic, minced
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • 1 jalapeño, finely diced (optional, for fresh heat)

Instructions

  1. Preheat your grill to medium-high heat.
  2. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 8-10 minutes.
  3. While the corn grills, prepare the spicy sauce: In a small bowl, combine mayonnaise, sour cream, minced chipotle peppers, adobo sauce, chili powder, smoked paprika, cayenne pepper (if using), minced garlic, and lime juice. Stir until well combined.
  4. Once the corn is cooked, carefully remove it from the grill.
  5. Spread the spicy sauce evenly over each ear of corn.
  6. Sprinkle generously with crumbled cotija cheese.
  7. Dust with additional chili powder and smoked paprika.
  8. Garnish with fresh cilantro and diced jalapeño (if using).
  9. Serve immediately and enjoy the spicy kick!

Notes

  • For a milder version, use only one chipotle pepper or omit the cayenne.
  • If you don’t have a grill, you can roast the corn in the oven or boil it.
  • Cotija cheese can be substituted with feta cheese if unavailable.

Nutrition

Find it online: https://whiskdaily.com/spicy-mexican-street-corn-recipe/