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Test Kitchen Approved

Buffalo Style Mexican Street Corn

Recipe By Savory Spice Test Kitchen

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:

¼ cups sour cream

¼ cups mayonnaise

⅓ cups 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


For sauce: Mix sour cream and mayonnaise with blue cheese, garlic and 1 tsp. of the seasoning. 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. of the seasoning. 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.