Go Back
–+ servings
Mexican Elotes (Street Corn) Feature

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.
Print Recipe Pin Recipe
Cook Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 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
Did You Make This Recipe?Let me know how it was!