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.
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.
