Savor the vibrant flavors of Mexico with this irresistible Elotes recipe – a street food sensation that transforms ordinary corn into a creamy, zesty masterpiece. Ready in just 20 minutes, this mouthwatering dish combines sweet corn with rich, smoky seasonings and a velvety coating that’ll have everyone asking for seconds.
Whether you’re hosting a summer barbecue or craving an authentic Mexican side dish, this quick and nutritious recipe delivers restaurant-quality results right in your kitchen.
Fresh Mexican Street Corn (Elotes)
- Fresh Corn: 4 ears, husked and cleaned
- Creamy Base: 2 tablespoons each of mayonnaise and Mexican crema
- Cheese: ½ cup Cotija cheese or queso fresco, freshly grated for best flavor
- Seasonings: Chili powder or tajin to taste
- Garnishes: 1 lime (quartered), fresh cilantro (optional)
Step-by-Step Cooking Instructions
- Corn Preparation: Bring a large pot of salted water to boil. Cook corn for 10 minutes until tender and sweet.
- Optional Grilling: For extra flavor, brush with melted butter and grill until you see beautiful char marks.
- Creamy Coating: Mix mayonnaise and Mexican crema, then spread evenly on each corn ear.
- Cheese & Seasoning: Generously sprinkle with Cotija cheese and dust with chili powder to taste.
- Final Touch: Garnish with fresh cilantro and serve with lime wedges for a zesty kick.
Recipe Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 portions
Cooking Techniques
Want to get that perfect char on your corn? You can boil it first and then pop it on the grill, or skip straight to grilling if you prefer! Both methods work great – boiling gives you tender, juicy kernels, while grilling adds that amazing smoky flavor.
If you’re new to grilling corn, start with medium heat and keep an eye on it. You’ll know it’s ready when you see those beautiful golden-brown spots!
Quick Substitutions
No worries if you can’t find some ingredients! Can’t get Mexican crema? Regular sour cream works just fine. If cotija cheese isn’t at your store, try feta or parmesan – they’ll give you that same salty kick.
And while traditional chili powder is fantastic, tajín adds an extra citrusy zip that’s super tasty. Don’t have fresh cilantro? Your elotes will still be delicious without it!
Serving Tips
Elotes are best enjoyed right away while they’re hot and the cheese is all melty! Grab some napkins – these are wonderfully messy to eat. Want to make it easier? You can cut the kernels off the cob and serve it as esquites (Mexican street corn salad) in small bowls.
Set up a little station with extra lime wedges, cheese, and chili powder so everyone can add more toppings to taste!
Quick Storage Notes
Already dressed your corn? Try to eat it right away – that’s when it’s at its absolute best. If you have leftover cooked corn without toppings, keep it in the fridge and add the mayo-crema mix, cheese, and spices just before eating. Your corn will stay good in the fridge for about 3-4 days!
Elotes (Mexican Corn)
Equipment
- Large pot
Ingredients
Main Ingredients
- 4 ears corn husked
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1/2 cup Cotija cheese freshly grated, or queso fresco
- chili powder or tajin, to taste
- 1 lime quartered
- fresh chopped cilantro for garnish, optional
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
- (Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
- Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
- Sprinkle generously with cotija cheese and then desired amount of chili powder.
- Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top. Enjoy immediately.
