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–+ servings

Mexican Street Corn (Elotes)

Mexican Street Corrn View 6
A classic Mexican street food Elotes are hands down the best way to serve corn on the cob!
April
Prep Time 8 minutes
Cook Time 5 minutes
Total Time 5 minutes
Serving Size 4 servings

Equipment

Ingredients

  • 4 ears corn on the cob cooked
  • ½ cup cotija cheese
  • ⅓ cup Mexican crema
  • ½ cup mayonaisse
  • 1 fresh lime juiced
  • 2 Tablespoons cilantro finely chopped
  • 1 tsp Tajin seasoning

Instructions

  • 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!
  • Enjoy!

Notes

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.