Elotes (Mexican Corn)
Devashish
A classic Mexican street food dish made with corn on the cob topped with mayonnaise, Mexican crema, cotija cheese, and chili powder.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine Mexican
Servings 4
Calories 162 kcal
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
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.
Calories: 162kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 3gCholesterol: 22mgSodium: 316mgPotassium: 274mgFiber: 2gSugar: 6gVitamin A: 294IUVitamin C: 11mgCalcium: 112mgIron: 1mg
Keyword chili lime, cotija cheese, grilled corn, mayonnaise corn, Mexican street corn