Mexican Elotes (Street Corn)

Mexican Elotes, also known as Mexican street corn, takes simple corn on the cob and loads it with creamy, tangy, and savory flavor. The corn is cooked until tender, brushed with a mixture of Mexican crema, mayonnaise, and fresh lime juice, then covered with crumbled cotija cheese, Tajin seasoning, and fresh cilantro.

Every bite has a little bit of everything: sweet corn, creamy sauce, salty cheese, zesty lime, and a touch of heat from the Tajin. Serve your elotes warm with extra lime wedges on the side for an easy side dish that pairs perfectly with tacos, fajitas, grilled chicken, or your favorite Mexican-inspired dinner.

Ingredients You’ll Need

• 4 ears corn, husk removed
• ½ cup cotija cheese
• ⅓ cup Mexican crema
• ⅓ cup mayonnaise
• 1 lime juiced
• 2 Tbsp cilantro, chopped
• 1 tsp tajin seasoning

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How to Make Mexican Elotes (Street Corn)

1. Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.

2. In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.

3. Chop the cilantro, set aside.

4. When the corn is cooked, remove from the pot, let slightly cook off.

5. Brush the Mexican crema mixture over the corn. Add cotija cheese, tajin seasoning and cilantro.

Mexican Elotes (Street Corn)

Mexican Elotes (Street Corn) are made with tender corn on the cob coated in a creamy, tangy sauce and finished with crumbled cheese, chili powder, fresh cilantro, and a squeeze of lime. This flavorful Mexican-inspired side dish is easy to make and perfect for summer cookouts, taco night, or serving alongside your favorite grilled dishes.

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Cook Time 5 minutes mins

Total Time 5 minutes mins

Course Side Dish

Cuisine Mexican

Servings 4

Ingredients

  

1x2x3x

• 4 ears corn husk removed
• ½ cup cotija cheese
• ⅓ cup Mexican crema
• ⅓ cup mayonnaise
• 1 lime juiced
• 2 Tbsp cilantro chopped
• 1 tsp tajin seasoning

Instructions

 

• Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
• In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.
• Chop the cilantro, set aside.
• When the corn is cooked, remove from the pot, let slightly cook off.
• Brush the Mexican crema mixture over the corn.
• Add cotija cheese, tajin seasoning and cilantro.

Notes

• Don’t overcook the corn: Boil the corn for about 5 minutes, or just until tender. Overcooking can make the kernels too soft.
• Let the corn cool slightly: Allow the cooked corn to cool for a few minutes before adding the crema mixture. It should still be warm, but cool enough that the topping doesn’t immediately slide off.
• For extra flavor: Instead of boiling the corn, you can grill it until tender and lightly charred before adding the toppings.
• Serve immediately: Elotes are best served warm, shortly after adding the crema, cheese, Tajín, and cilantro.
• Storage: Store leftover corn in an airtight container in the refrigerator for up to 3 days. For the best results, store the toppings separately if you know you’ll have leftovers.

Keyword Vegetables

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