Skip to content
Saffron Salt Is Back For February | Free Shipping Now At $49
Saffron Salt Is Back For February | Free Shipping Now At $49

Test Kitchen Approved

Buffalo Style Mexican Street Corn

Recipe By Savory Spice Test Kitchen


4 servings

Prep Time

15 Minutes

Cooking Time

10 Minutes

Recipe By Savory Spice Test Kitchen

A twist on a Mexican street food classic (Elote), these grilled corn cob bites are messy and delicious…and they just look cool.

Recipe Notes

Try the sauce with other dishes; it makes a great dip for wings and veggies, or use it as a dressing for egg salad or potato salad.


For sauce:

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup crumbled blue cheese

For slaw:

1 carrot, peeled into strips then chopped

1 stalk celery, thinly sliced on the bias then chopped

2 Tbsp. minced fresh parsley

1 tsp. lime juice

For corn:

4 ears corn, shucked and rinsed

Savory Spice ingredients in this recipe

  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

    View full details
  • Buffalo Wing Dry Sauce

    The history of the origin of buffalo sauce is frequently disputed, but its tangy flavor and the fact that it is entrenched in Americana is undeniab...

    View full details


For sauce: Mix sour cream and mayonnaise with blue cheese, Minced Garlic, and 1 tsp. Buffalo Wing Dry Sauce. Cover and set aside.

For slaw: Combine all ingredients and set aside.

For corn: Preheat grill to medium-high. Grill corn for 8 to 10 min., rotating regularly so all sides are evenly charred. Transfer to a cutting board and cut each ear into thirds. Place pieces in large bowl and toss with 3 tsp. Buffalo Wing Dry Sauce. Add two-thirds of the sauce and toss to coat each piece of corn. Using tongs, place corn pieces on a serving platter and top each with a dollop of the remaining sauce and sprinkle with slaw and remaining 1/2 tsp. seasoning. Serve warm.