Street food is delicious, easy to eat, and packed full of flavor and this Mexican Elotes recipe is no different.
Mexican street corn (a.k.a Mexican Elotes) is the perfect way to transform mundane corn on the cob into something downright fabulous. With juicy kernels, a well seasoned sauce, Cotija cheese, and a dusting of Tajin, you’ll enjoy a burst of flavor with every bite.
Fresh corn cobs are a vegetable that even the fussiest of eaters will likely love. Naturally sweet in flavor and what kid doesn’t love to use their hands and bite into their food, it can be a great side dish to serve up at a BBQ, party, or for a family meal.
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Why you’ll love these Mexican Elotes
- This Mexican corn recipe is easy to make. It isn’t an overly complicated recipe to follow and creating the sauce is super simple.
- It is perfect for kids. The whole family is going to love tucking into this street food delight.
- You use simple ingredients with unique flavors to take a classic summer side dish to the next level.
- Serve this street corn as a delicious appetizer or side dish to wow your guests with strong and distinctive flavors.
What you’ll need:
Ingredients:
- Corn on the cob
- Cotija cheese
- Mexican crema
- Mayonnaise
- Lime
- Fresh Cilantro
- Tajin seasoning
Supplies:
- Large dutch oven or stock pot
- Mixing bowl
- Basting brush
How to Make Mexican Street Corn:
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1: Grab a pot big enough for your corn and fill it with water and then bring it to the boil. Add the corn and boil for around five minutes, or until the corn is tender and cooked.
Step 2: Next up, you will want to add the Mexican Crema, mayonnaise, and fresh lime juice to a small bowl and mix until everything is combined. Chop up the cilantro and set both aside.
Step 3: Now it is time to season and add flavor to the cooked corn. Remove the cobs from the pot and let them slightly cool off. Then brush the Mexican Crema mixture over the top of the corn. Lastly add the Cotija cheese, Tajin seasoning, and chopped cilantro. Serve and enjoy!
Essential tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- Make sure the pot is big enough for the corn cobs to be fully submerged, so they cook evenly.
- Use a silicone brush to evenly distribute the Mexican Cream mixture over the corn.
- Don’t want to boil the corn? Feel free to steam, bake it, or grill it. Baking and grilling will often add some charring – which adds extra dimension to the recipe.
- Swap out the mayonnaise with sour cream or greek yogurt for a slightly different flavor that’s still nice and creamy.
- Can’t find Tajin? You can also use chili powder, though it won’t be quite as tasty.
More ways to enjoy this recipe:
- Remove the corn kernels from the cob and mix the sauce into the sweet corn to make a mexican street corn salad. It’s the perfect way to bring an elotes recipe to a summer potluck. Don’t forget to bring a pack of cups so guests can carry it around while they mingle.
- Cut off the kernels as mentioned above and use it as a topping for other dishes, such as tacos, salads, enchiladas, quesadillas, and burrito bowls.
Love easy ethnic recipes for your summer gatherings? You’ll also love this easy Bolivian Corn Cake (a.k.a. Huminta). This recipe was passed down directly from Bolivian family members and is a staple at all our family get-togethers.
Frequently asked questions:
What does elote mean?
Elote (pronounced eh-loh-tay) is the Spanish word for corn on the cob. Which makes sense since corn is the star of the show with this recipe. However, the term is most often used to refer to Mexican street corn with plenty of seasonings.
There are many variations of the recipe in terms of the choice of seasonings but with the majority of the recipes, the salty Cotija cheese and cilantro remain consistent.
When would you traditionally enjoy Mexican Elotes?
The Mexican Elotes are something you might find on the streets of Mexico City and are usually served on a wooden skewer. There you’ll enjoy this recipe as a snack between meals, an appetizer, or also a late night snack.
The rest of us like to enjoy Mexican street corn during the height of summer corn season – typically May through September. You’ll often see them served at:
- Cinco de Mayo parties
- Fiesta parties,
- Summer BBQs, and
- Picnics
What is Cotija cheese?
Cotija cheese is a salty Mexican cheese made from cow’s milk that has an aged flavor. It adds a nice tangy flavor to the dish.
If you can’t find Cotija, you can substitute feta cheese for a similar flavor. If you prefer to keep it more authentically Mexican, you can also substitute Queso blanco, which will have a milder flavor.
Can this recipe be made with frozen corn?
Yes, absolutely. Make sure you fully defrost the corn in a bowl of warm water. Then follow the recipe as written. The result will be just as delicious – and friendly to your budget!
How to Store Elotes
This Elotes recipe is best served warm, but if you do have any leftovers then you should let them cool completely. Then place them in an airtight container and refrigerate for 3-5 days.
To reheat: Microwave on high in 30 second intervals until heated through, or place in aluminum foil and reheat on the grill or in the oven.
If you liked my Mexican Elotes, you’re going to love my Wonton Taco Cups Recipe. They are simple to make and are packed full of Mexican flavors. The perfect appetizer for your guests to enjoy.
Or you can check out all my side dishes and appetizer recipes here.
Mexican Elotes Recipe
Savor delicious Mexican street food with this easy elotes recipe. Corn on the cob is covered with a creamy sauce, cheese and seasonings for a truly flavorful experience.
Ingredients
- ½ cup Cotija cheese
- 1/3 cup Mexican crema
- 1/3 cup mayonnaise
- 1 lime, juiced
- 2 tablespoon cilantro, chopped
- 1 teaspoon Tajin seasoning
Instructions
- Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
- Add the Mexican crema, mayonnaise, and lime juice to a large bowl. Mix until well combined. Set aside.
- Chop the cilantro, set aside.
- When the corn is cooked, remove from the pot, let slightly cool off.
- Brush the corn with the Mexican crema mixture.
- Sprinkle with Cotija cheese, Tajin seasoning and cilantro.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Make sure the pot is big enough for the corn cobs to be fully submerged, so they cook evenly.
- Use a pastry brush to evenly distribute the Mexican Cream mixture over the corn.
- Don't want to boil the corn? Feel free to steam it or grill it.
- Swap out the mayonnaise with sour cream or greek yogurt for a slightly different flavor that's still nice and creamy.
- Can't find Tajin? You can also use chili powder, though it won't be quite as tasty.
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Esmé Slabbert says
Love corn on the cob, and it’s nearly corn season here with us, so looking forward to trying this one out.
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