Easy Mexican Street Corn Recipe (Elotes)
I learned to love Mexican street corn, also called elotes, while I was living in Phoenix. Sweet corn covered in creamy lime sauce, salty cotija, cilantro, and Tajín is still one of my favorite ways to serve corn on the cob.
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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 carne asada or these shredded beef chimichangas!
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!
A Quick Look At The Recipe
- 🌽 Makes: 4 ears of corn
- ⏰ Total Time: About 13 minutes
- 🔥 Cooking Options: Grill for smoky char or boil for an easy option
- 🧀 Main Ingredients: Corn, Mexican crema, mayonnaise, cotija, lime, cilantro, and Tajín
- ⭐ Best Tip: Brush the warm corn generously with the lime crema, then add the toppings right before serving.
Ingredients for Mexican Street Corn
Most of these ingredients are easy to find in a regular grocery store. If you cannot find Mexican crema or cotija, look for them at a Mexican market. Sour cream and crumbled feta are good substitutes.
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 1 fresh lime. 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.
Tajín 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.
Cooking Your Corn
Grilling is my favorite way to cook corn for elotes because the char adds a smoky flavor. Heat the grill to medium-high. Remove the husks and silk, then grill the corn directly over the heat, turning every 2 to 3 minutes, until tender and lightly charred, about 8 to 12 minutes.
No grill? Bring a large pot of water to a boil and cook the corn for 5 to 7 minutes, 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!
Mexican crema, mayonnaise, and fresh lime juice make a smooth, tangy sauce that helps all the toppings stick to the corn.
In a small bowl, whisk together the Mexican crema, mayonnaise, and lime juice until smooth.
Finely chop the cilantro and set it aside.
When the corn is cooked, remove it from the grill or pot and let it cool for 1 to 2 minutes.
Brush the warm corn generously with the lime crema mixture.
Top with crumbled cotija, chopped cilantro, and Tajín.
Serve right away while the corn is still warm and the toppings are fresh.
Mexican Street Corn Salad (Elote in a Cup)
To make elote in a cup, cut the kernels from the cooked corn and transfer them to a bowl. Stir in the lime crema, cotija, Tajín, and cilantro until the corn is coated.
Serve warm with a spoon. It is less messy than corn on the cob but has all the same flavor.
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Mexican Street Corn (Elotes)
Equipment
- Outdoor grill or large pot
- Tongs
- Pastry brush
Ingredients
- 4 ears corn on the cob husks and silk removed
- ½ cup cotija cheese (56 g) crumbled
- ⅓ cup Mexican crema (80 g)
- ½ cup mayonnaise (112 g)
- 1 lime juiced (about 2 tablespoons)
- 2 tablespoons fresh cilantro finely chopped
- 1 tsp Tajín seasoning plus more to taste
Instructions
- Heat the grill to medium-high. Grill the corn, turning every 2 to 3 minutes, until tender and lightly charred, about 8 to 12 minutes. For boiled corn, cook it in boiling water for 5 to 7 minutes instead.
- In a small bowl, whisk together the Mexican crema, mayonnaise, and lime juice until smooth.
- Let the cooked corn cool for 1 to 2 minutes, then brush it generously with the lime crema mixture.
- Sprinkle with cotija cheese, chopped cilantro, and Tajín.
- Serve immediately.
Notes
Nutrition
Mexican street corn is the perfect side dish to chili, carne asada, or any of your favorite Mexican dishes! I hope you love this easy Mexican Street corn recipe!