Mexican Elotes (Street Corn)
Mexican Elotes, also known as street corn, is a fun and flavorful way to enjoy corn on the cob. Coated in a creamy, tangy mixture and topped with crumbled cotija cheese, cilantro, and a sprinkle of Tajín seasoning, this is the ultimate side dish. Perfect for backyard barbecues, weeknight dinners, or even a quick snack, this recipe packs a punch of flavor in every bite.
Elotes are a popular street food in Mexico, where corn is grilled and coated with a delicious mix of crema, mayo, and lime juice, then topped with cheese and spices. You don’t need a grill for this version—just boil the corn for a few minutes and you’re good to go. It’s a super versatile dish that works for a casual meal or as a side for bigger gatherings. You can even customize the toppings to fit your flavor preferences, making it great for experimenting.
Why you’ll love this Mexican Elotes (Street Corn)
My Love for Mexican Food Began in Sayulita
On my first trip to Mexico, I visited a small town called Sayulita, and that’s where I completely fell in love with the food. The flavors were so fresh and vibrant, and ever since, I’ve been hooked on Mexican cuisine. This elotes recipe reminds me of that trip—the cotija cheese adds that perfect salty bite, while the Tajín brings a smoky, spicy kick without being overwhelming. The rich, creamy mayo and crema mixture ties it all together with a tangy touch. It’s one of those dishes that brings back such good memories and is always fun to make and eat!
Ingredients Needed for Mexican Elotes (Street Corn)
- Corn on the cob: Fresh corn is best for this recipe. You’ll want to remove the husks and boil it until tender. You can use frozen corn if you’re in a pinch, but fresh is always better.
- Cotija cheese: This crumbly Mexican cheese adds a nice salty flavor that pairs perfectly with the sweetness of the corn.
- Mexican crema: A creamier, tangier version of sour cream. If you can’t find it, sour cream will work, but it’s worth hunting down for that authentic flavor.
- Mayonnaise: Adds richness and helps the toppings stick to the corn. You can use light mayo if you prefer.
- Lime juice: Freshly squeezed lime juice brightens up the entire dish. Don’t skip this!
- Cilantro: Adds a fresh, herbaceous touch. If you’re not a fan, you can leave it out or swap for parsley.
- Tajín seasoning: A chili-lime seasoning that adds a smoky, slightly spicy kick. You can adjust the amount depending on your heat preference.
How to make Mexican Elotes (Street Corn)
**For more detailed instructions, please refer to the printable recipe card below.**
Boil the corn for 5 minutes.
mix together the Mexican crema, mayonnaise, and lime juice until smooth. Set aside.
Use a brush to spread the crema mixture generously over each ear of corn.
Sprinkle the cotija cheese, Tajín, and cilantro over the top and serve.
Variations
- Grilled Elotes: If you have access to a grill, try grilling the corn for extra smoky flavor before adding the toppings.
- Spicy Elotes: Want more heat? Add a dash of hot sauce or finely chopped jalapeños to the crema mixture.
- Cheesy Elotes: For an even cheesier version, melt some cheese over the corn before adding the crema and cotija.
- Elote Cups: For a fun twist, cut the corn off the cob and mix all the toppings together in a cup for a mess-free snack.
- Garlic Lime Elotes: Add minced garlic to the crema mixture for a garlicky twist on the classic.
Serving Suggestions
- With Tacos: Elotes pair perfectly with grilled steak or chicken tacos for a complete Mexican-inspired meal.
- As a BBQ Side: Serve alongside grilled meats, burgers, or hot dogs at your next barbecue.
- Party Platter: Arrange the elotes on a big platter with extra toppings like cheese, cilantro, and Tajín for guests to customize their own.
- Corn Off the Cob: Cut the corn kernels off the cob and serve in a bowl for a more casual side dish option.
- Street Corn Salad: Cut the corn off the cob and toss it with the toppings to make a Mexican street corn salad—great for potlucks!
Storage and Freezing
- How should I store Mexican Elotes (Street Corn)?
Elotes are best eaten fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop. The toppings may lose some of their freshness, so you might want to add a little more crema or cheese after reheating.
- Can I freeze Mexican Elotes (Street Corn)?
Freezing whole elotes with the toppings isn’t ideal, as the crema mixture and cheese won’t freeze well. However, you can freeze boiled corn on the cob and add the toppings after reheating. Store in a freezer-safe bag for up to 3 months.
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Tips & Tricks
- Use Fresh Corn: For the best flavor, use fresh corn on the cob. It’s sweeter and has better texture than frozen or canned corn.
- Get the Grill Going: If you want a more authentic street corn flavor, grill the corn instead of boiling it. The charred bits add a smoky depth to the dish.
- Make Ahead: You can mix the crema and mayo mixture ahead of time and store it in the fridge for up to 2 days.
- Customize the Spice: If you’re not a fan of too much spice, you can dial back on the Tajín or swap it out for a milder seasoning.
- Double the Recipe: Feeding a crowd? This recipe is easy to double or triple, just adjust the amounts as needed.
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FAQ
Mexican Elotes (Street Corn)
Equipment
- Large pot
- Mixing Bowl
- Brush for spreading sauce
- Knife and Cutting board
Ingredients
- 4 ears of corn husks removed
- ½ cup cotija cheese crumbled
- ⅓ cup Mexican crema
- ⅓ cup mayonnaise
- 1 lime juiced
- 2 tbsp cilantro chopped
- 1 tsp Tajín seasoning
Instructions
- Boil a large pot of water. Add the corn and cook for about 5 minutes or until tender.
- In a mixing bowl, combine the Mexican crema, mayonnaise, and lime juice. Stir until well mixed and set aside.
- Chop the cilantro and set aside.
- Once the corn is cooked, remove it from the pot and allow it to cool slightly.
- Brush the crema mixture generously over the corn.
- Sprinkle the cotija cheese, Tajín seasoning, and cilantro over the top.