Mexican Elotes (Mexican street corn)
Mexican elotes bring bold flavors to your table. Juicy corn, creamy toppings, and zesty spices create irresistible bites. This street-food favorite brings authentic Mexican flavors straight to your table, perfect for gatherings or weeknight dinners.
Mexican Elotes (Mexican street corn)
Mexican Elotes, or street corn, is a beloved dish bursting with bold flavors and vibrant textures.
Grilled to smoky perfection, each ear of corn is generously coated with a creamy mixture of mayonnaise and sour cream, then topped with tangy lime juice, crumbled cotija cheese, and a sprinkle of chili powder or tajin for a zesty kick.
Perfect as a side dish or a snack, Elotes brings Mexican street food’s lively essence to any meal. Their irresistible combination of smoky, tangy, and savory elements makes them a crowd favorite for gatherings or casual dining.
Why you’ll love this Mexican Elotes (street corn) recipe
- Bold and Authentic Flavors: Enjoy the smoky, tangy, and creamy blend of Mexican street food flavors in every bite.
- Quick and Easy to Make: With simple ingredients and straightforward steps, this recipe is ready in no time.
- Perfect for Any Occasion: A delightful side dish for barbecues, family dinners, or festive celebrations.
- Customizable Goodness: Easily adapt the toppings and spices to suit your taste and make it uniquely yours.
Ingredients
- Corns on the cob, husk removed
- Cotija cheese
- Mexican crema
- Mayonnaise
- Lime juice
- Cilantro
- Tajin seasoning
Variations
- Cheese swaps. I ran out of Cotija once and used feta instead, still turned out salty and crumbly, but with a slightly tangy twist. Parmesan works too for a nuttier flavor.
- Lime twist. Lime juice is a must, but I once mixed in a little orange juice just to see what would happen. It added a subtle sweetness that balanced everything nicely. I will try other lemon juice alternatives too.
- Creamy tweak. I didn’t have Mexican crema once, so I used sour cream. Another time, I tried Greek yogurt, and it turned out surprisingly good, still creamy but with a slight tang.
- No more boiling. Boiling works, but after grilling the corn over an open flame, I’ll never go back. That charred flavor makes a huge difference.
How to cook Mexican Elotes (street corn)
- 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, and set aside.
- When the corn is cooked, remove it from the pot, and let it slightly cool.
- Brush the Mexican crema mixture over the corn.
- Add cotija cheese, tajin seasoning, and cilantro.
Cooking Time and Temperature
Perfecting the cooking time and temperature for Mexican Elotes brings out the best flavor and texture. Follow these steps for the ultimate result, from boiling to topping.
- Boil: Cook corn in boiling water for 5 minutes until tender.
- Cream Mixture: Mix Mexican crema, mayonnaise, and lime juice until smooth.
- Serve: After boiling, brush the corn with the crema mixture and top with cotija cheese, Tajín, and cilantro. Enjoy!
What to serve with Mexican Elotes (street corn)
Mexican Elotes (street corn) pairs beautifully with a variety of dishes, making it perfect for any meal.
Serve it alongside meats like Blackstone Steak, Chicken Breast on the Blackstone, or shrimp for a hearty, flavorful combination. It also complements spicy tacos, burritos, and fajitas, adding a creamy and tangy contrast.
For a lighter side, pair it with fresh salads or guacamole and tortilla chips. Don’t forget a refreshing beverage, like a cold Mexican cerveza or a Moscow Mule, to complete the experience.
How to store
To store leftover Mexican Elotes, allow the corn to cool completely. Wrap it in plastic wrap or store it in an airtight container and refrigerate for up to 2-3 days.
How to Reheat
To reheat, wrap the corn in foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Alternatively, you can reheat it in a microwave for 1-2 minutes, ensuring it’s evenly warmed.
Learn From Us
- Mix the sauce well: Whisk the mayo, crema, lime juice, and seasoning together before spreading it on the corn. It helps coat evenly and gives every bite the right balance of flavor.
- Layer your seasoning: Instead of just sprinkling Tajín at the end, I like to mix a little into the sauce too for extra flavor.
- Eat it fresh: One time, I made a batch ahead of time, and the corn got soggy. Now, I prep the toppings in advance but wait to assemble everything until right before serving.
You might want to try these irresistible sides:
Gave elotes a try? I want to hear all about it! Did you go traditional or put your own spin on it? Drop a comment and share your results—I’m always looking for new ways to make them even better!
Mexican Elotes (street corn)
Ingredients
- 4 corns on the cob husk removed
- ½ cup cotija cheese
- 1/3 cup Mexican crema
- 1/3 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.
PIN THIS RECIPE FOR LATER
