I learned to love Mexican Street Corn also known as Elotes while I was living in Phoenix! A classic Mexican street food Elotes are hands down the best way to serve corn on the cob!
This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. For more information please read my full affiliate disclosure.
Mexican street corn is creamy, cheesy, and just a little spicy! I’m telling you this is the best way to serve corn, especially alongside this Carne Asada!
You can serve Elote, which means corn in Spanish, or Mexican Street Corn as a side dish to any Mexican-themed meal or as an appetizer or snack!
Ingredients for Mexican Street Corn
Most of these ingredients you can find in your local grocery store or Mexican grocery store. When I lived in Phoenix I could find them all in my regular grocery store, however, here in Minnesota I sometimes have to make a trip to a specialty Mexican store but I promise this Mexican street corn with tajin is worth the extra stop!
Corn on the Cob – This is easy enough to find especially around here in the Spring! Sweet corn grows amazingly in Minnesota and people line up for hours to buy from the farmers each summer, including me!
Cotija Cheese – This is a special Mexican-style cheese. It’s a hard, crumbly cheese that’s made from cow’s milk, and has a really salty, tangy flavor that’s kind of like feta or Parmesan cheese. If you can’t find it, try using Feta as it’s the best substitute.
Mexican Crema – It’s kind of like sour cream only a bit thinner in consistency and tastes less tangy. You can substitute sour cream or plain yogurt if you can’t find it. You should be able to find it in a specialty Mexican grocery store.
Mayonnaise – This will form the base of our sauce.
Fresh Limes – We need the juice of a fresh lime or two. Please use fresh lime juice as it really does make a difference!
Fresh Cilantro – Cilantro is a classic Mexican seasoning and adds a bright flavor.
Tajin Seasoning – This is a mix of chili powder, salt, and dehydrated lime juice, which gives it a tangy, slightly spicy flavor. It’s a unique flavor and can be sprinkled on mangos, to rim the glass of Mexican drinks like this Mangonada, or to flavor snacks. You can usually find this in your regular local grocery store.
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
Cooking Your Corn
There are a dozen different ways to cook corn on the cob! Some people boil their corn on the cob, while others prefer to grill the corn.
I prefer to grill my corn as it adds a nice smokey charred flavor to my elotes. To grill corn, remove the corn husks and place the corn directly on the grill rack. They will cook fast so keep watch turning them as needed. The corn will be done just about the same time you get a touch of char!
However, if you prefer you can also boil your corn on the cob. Bring a pot of water to a boil and boil the corn for 5 minutes or until tender.
Mix Up the Mexican Street Corn Sauce
The magic is in the sauce! Seriously, this is definitely the secret sauce to a delicious Mexican Street Corn recipe!
Gather up your Mexican crema, mayonnaise, and limes.
In a small mixing bowl, combine the Mexican crema, mayonnaise, and lime juice. Set aside.
Chop your cilantro and set aside.
When the corn is cooked, remove it from the hat or the pot and let cool slightly.
Brush the crema mixture over the corn.
Top with crumbled cotija cheese. Sprinkle with tajin seasoning and chopped cilantro!
Serve alongside your favorite Mexican dishes like carne asada!
Mexican Street Corn Salad (Elote in a Cup)
If you’re not a fan of eating corn on the cob, don’t worry you can get all the delicious flavors of Mexican Street Corn by making Elote in a Cup!
Mix up your crema mixture and add the cotija cheese and the tajin seasoning directly to the crema mixture. Once the corn is cooked, remove the corn from the cob and transfer it to a mixing bowl. Combine the corn and the crema mixture as well as the chopped cilantro.
Serve Elote in a cup with a spoon and garnish with fresh chopped cilantro.
- 4 ears of corn on the cob, cooked
- 1/2 cup cotija cheese
- 1/3 cup Mexican crema
- 1/2 cup mayonaisse
- 1 fresh lime, juiced
- 2 Tbls cilantro, finely chopped
- 1 tsp Tajin seasoning
- Grill or boil your corn on the cob with the husks removed.
- In a small mixing bowl, combine the Mexican cream, mayonnaise, and lime juice until well blended. Set aside.
- When the corn is cooked, remove the let cool slightly.
- Brush the corn with the Mexican crema mixture.
- Top with crumbled cotija cheese, finely chopped cilantro, and a sprinkling of Tajin seasoning!
To Make Elote in a Cup:
Remove the cooked corn from the cob and transfer it to a mixing bowl. Combine the corn with the Mexican crema, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and Tajin seasoning. Serve in a cup or small bowl garnished with fresh lime wedges and chopped cilantro.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 374Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 43mgSodium: 875mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 7g
Chaos and Wine occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This Nutrition Disclaimer notifies that under no circumstances will Chaos & Wine or its owners be responsible for any loss, damage, or adverse reactions resulting from your reliance on nutritional information given by this site. By using Chaos & Wine and its content, you agree to these terms.