Name: Mexican Elotes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 ears corn on the cob (husks removed); ½ cup cotija cheese (finely crumbled); ⅓ cup Mexican crema; ⅓ cup mayonnaise; 1 lime (juiced); 2 tablespoons cilantro (finely chopped); 1 teaspoon Tajín seasoning

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Mexican elotes are messy, buttery, smoky, and totally worth it. That classic street corn flavor comes from a rich, creamy coating and just the right balance of tangy and savory notes that cling to every bite. It’s the kind of food you eat standing up, licking your fingers, and wondering why you don’t make it at home more often. If you’ve ever grabbed elotes from a taco stand and thought about recreating that flavor in your own kitchen, this is exactly where to start.

Mexican-style elotes on a wooden cutting board, coated with creamy cheese, chopped cilantro, and chili seasoning, styled on a light kitchen surface with extra corn and grated cheese in the background.

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I love making Mexican elotes when I want something that feels fun and a little messy, but still incredibly satisfying. It’s one of those dishes I never bother overthinking, because the flavor always delivers and everyone knows exactly what it is the moment it hits the table. I’ve made it for casual dinners, backyard get-togethers, and even as a quick snack. Every time, it brings back that street food feeling, and that’s what makes it so hard to resist.

Why You Will Love This Recipe

Ready in under 15 minutes, making it easy to add to busy weeknights or last-minute plans.
Delivers bold, street-style flavor that feels true to classic Mexican elotes.
Uses simple, familiar ingredients that are easy to find.
Works just as well as a side dish or a casual snack.
A natural fit for BBQs, taco nights, and relaxed gatherings.

Mexican street corn (elotes) resting on a wooden board, generously coated with creamy cheese, chili powder, and fresh cilantro, with extra corn cobs and a small bowl of sauce softly blurred in the background.

Ingredients

See the recipe card for the complete list of ingredients and quantities.

How To Make Mexican Elotes (Street Corn)

Four ears of yellow corn boiling in a large black pot filled with water, viewed from above on a gray countertop, with a white kitchen towel nearby for a simple, everyday cooking scene.

Step 1: Bring a large pot of water to a boil.
Add corn and boil for about 5 minutes, until tender.

A white bowl with mayonnaise and softened butter beside a bright green lime squeezer and a halved lime on a gray countertop, showing the creamy base being prepared for elotes sauce.

Step 2: In a bowl, mix Mexican crema, mayonnaise, and lime juice until smooth. Set aside.

A hand uses a silicone brush to coat a cooked ear of corn with a creamy sauce on a wooden cutting board, with bowls of cheese and seasoning nearby, showing the elotes being assembled.

Step 3: Remove corn from the water and let it cool slightly. Brush or spread the crema mixture generously over each ear of corn.

Finished Mexican street corn (elotes) topped with creamy sauce, crumbled cheese, chili seasoning, and chopped cilantro, resting on a wooden cutting board with scattered cheese crumbs.

Step 4: Top with cotija cheese, Tajín seasoning, and chopped cilantro. Serve immediately.

Expert Tips to make

Boiled corn gives you that classic street-style softness, while grilled corn adds char and a more pronounced smoky flavor. Choose based on the vibe you want.
Let the corn cool just slightly before dressing it so the coating clings instead of sliding off.
Lime is doing more than adding tang here. It cuts through the richness, so a little extra can balance the sauce if needed.
Tajín should enhance, not dominate. Start light and add more after tasting.

Serving Ideas & Variations

Serve elotes as a shared snack for gatherings or as a side alongside tacos, quesadillas, or fajitas.
Add a small amount of minced garlic to the crema mixture for a deeper, more savory flavor.
Feta cheese is the best substitute if cotija isn’t available.
Finish with hot sauce or diced avocado for a bolder, more customizable bite.
Turn this into esquites by cutting the corn off the cob and serving it warm in small cups for easy eating.

Close-up of Mexican street corn (elotes) coated in creamy sauce, crumbled cheese, chili seasoning, and fresh cilantro, served on a wooden cutting board with scattered herbs.

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Mexican Elotes

Mexican elotes are classic street corn made with tender corn on the cob, coated in a creamy, tangy sauce, and finished with salty cheese and seasoning. This easy recipe comes together quickly and works just as well as a casual snack or a side dish for tacos, BBQs, and backyard gatherings. It’s bold, familiar, and meant to be enjoyed warm and messy, just like the street-style favorite.

Prep Time 10

Cook Time 5

Total Time 15

Serving Size 4

Equipment

Large pot
Mixing bowl
Spoon or pastry brush
Tongs

Ingredients

4 ears corn on the cob husks removed
½ cup cotija cheese finely crumbled
⅓ cup Mexican crema
⅓ cup mayonnaise
1 lime juiced
2 tablespoons cilantro finely chopped
1 teaspoon Tajín seasoning

Instructions

Bring a large pot of water to a boil. Add the corn and cook for about 5 minutes, until the kernels are tender.
While the corn cooks, combine the Mexican crema, mayonnaise, and lime juice in a bowl and mix until smooth. Set aside.
Remove the corn from the water and allow it to cool slightly so it is easy to handle.
Brush or spoon the crema mixture evenly over each ear of corn. Sprinkle generously with cotija cheese, Tajín seasoning, and chopped cilantro. Serve immediately while warm.

Notes

For extra flavor, the corn can also be grilled or broiled instead of boiled.
Adjust the Tajín to taste if serving kids or guests who prefer less spice.
Elotes are best served fresh, but can be assembled shortly before serving for parties.

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These mini salmon quiches are one of those recipes that quietly fit into everything. They work beautifully on a brunch table, feel right at home on an appetizer platter, and still make sense as a make-ahead option for busy mornings. The kind of bite-size dish that looks thoughtful, tastes familiar, and actually gets finished.
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Caprese skewers are one of those appetizers that always feel right on a party table. Fresh tomatoes, mozzarella, and basil come together in easy, bite-sized layers that look polished without needing any cooking. Finished with a light drizzle of balsamic glaze, they work beautifully for showers, brunch spreads, and casual gatherings where you want something simple but well put together.