Mexican Street Corn (Elotes)
Sweet grilled corn coated in creamy lime sauce, cotija cheese, cilantro, and Tajín. This easy Mexican street corn makes four ears and is best served right away.
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
Elotes are best served right after topping, while the corn is warm.
For elote in a cup, cut the kernels from the cooked corn and toss them with the lime crema, cotija, cilantro, and Tajín.
If you cannot find cotija, use crumbled feta cheese instead.
