This Mexican Elotes recipe has vibrant and bold flavors of sweet corn, cotija cheese, Mexican crema, mayo, fresh cilantro, tajin seasoning, and zesty lime juice! Mexican street corn is a delicious side to all of your Mexican-inspired meals.
This is my spin on homemade Elotes, and it won’t leave you disappointed. Made in just 15 minutes, it’s slathered in tasty crema, mayo, and more!
Whether you are hosting dinner or want something festive and new, be sure to try out my Mexican shrimp guacamole bites, Mexican chicken spaghetti casserole, Instant Pot Mexican casserole, or easy taco cornbread casserole.
What is Elote?
Elote is a Mexican street corn that is bursting with flavor. Sweet corn that is cooked to perfection and then smothered in a creamy mayonnaise-based sauce and topped with spices, Cotija cheese, and more. This Mexican Elote corn is such a popular side dish.
Why you will enjoy this Mexican Elotes recipe…
Here is my top reason why I love this Mexican street corn recipe!
- It tastes like a carnival or festival food!
- Only 7 ingredients.
- Super flavorful!
- Gorgeous presentation for entertaining!
- Less than 20 minutes from start to finish!
Corn – You’ll need to find in-season corn on the cob for this Mexican Elotes recipe. Be sure to remove the husks for easier eating. Try these easy corn-on-the-cob holders for less mess when it comes to eating.
Cojita Cheese – Using Cojita cheese adds a ton of flavor and gives it the traditional Mexican street corn appearance.
Mexican Crema – Oh, it doesn’t get better than Mexican Crema! What makes Mexican crema so good is that it has a higher fat content and doesn’t have the tanginess sour cream typically has.
Mayonnaise – Adds more creaminess and a touch of zestiness. Be sure to use real mayo and not Miracle Whip because they aren’t the same!
Lime – Lime juice pairs beautifully with the other flavors. Plus, it balances the creaminess and sweetness of the corn.
Cilantro – If you aren’t a fan of cilantro, it’s fine to omit it, but be sure to use chopped parsley or oregano, at least. The street corn will look better with a “pop” of green color from the fresh herbs.
Tajin Seasoning – It has a lovely salty flavor with a hint of citrus and spice. It’s an excellent pairing with the corn on the cob.
Variations to Recipe
Sour cream – If you don’t have any Mexican crema, it’s fine to swap it for sour cream. While the result won’t be exactly the same, it will be similar.
Seasonings – It’s okay to swap the Tajin seasoning for your favorites. Chili powder is a great option. You can also add a sprinkle of cayenne pepper too.
Lemon – You can use lemon juice instead as an alternative to lime juice. While it is a little different flavor, the Mexican Elotes need some citrus to balance the flavors.
Feta cheese – If you can’t access Cojita cheese, you can use Feta instead. They taste similar, and both have a crumbly texture.
How to Make
You’ll find the full printable recipe card below on how to make Mexican Elotes from scratch.
- Boil the corn until it is tender.
- Combine the mayonnaise, lime juice, and Mexican crema in a bowl. Mix well.
- Chop the fresh cilantro finely.
- Drain the corn and let cool for 10 minutes or so.
- Using a pastry brush, add the sauce on top. Sprinkle with Cojita cheese, tajin seasoning, and chopped cilantro. Serve and enjoy!
- Always use fresh corn on the cob. It tastes the best, and the texture would be greatly affected by using frozen.
- For a fun twist, roast or grill it instead of boiling it. Traditional Mexican street corn is made on the grill.
- While you can eat the corn chilled, it tastes way better when it’s hot. Serve immediately for best results.
Wrap each piece of street corn in aluminum foil or a piece of plastic wrap. Then put it in a sealed container. It will last up to 5 days.
Reheat in the oven to 350 degrees for 10-15 minutes for best results.
Frequently Asked Questions
No, it’s typically spicy. There is a subtle spice from the Tajin, but it’s truly not strong. Add chili powder or cayenne pepper if you want it to be spicy. It would also be good with red pepper flakes for some added heat.
Yes, it’s okay if you want to cut the corn off the cob with a sharp knife. Then drizzle it with sauce, and lime juice, then add the cilantro and Tajin seasoning. It makes it easier to eat off the cob, which is especially good when feeding kids.
Yes! Prepare as much Mexican street corn as you need working in batches. I recommend storing it in a slow cooker on warm until you are ready to serve. Another option is to keep it warm in an oven at 150 degrees F.
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Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group
Elote Recipe (Mexican Street Corn)
- 4 corns on the cob husk removed
- ½ cup cotija cheese
- 1/3 cup Mexican crema
- 1/3 cup mayonnaise
- 1 lime juiced
- 2 tablespoons cilantro chopped
- 1 teaspoon tajin seasoning
- Bring a pot with water to a full boil. Add the corn and cook for 5 minutes or until the corn kernels are tender.
- Remove corn from the hot water and place on a plate.
- In a bowl you will add the Mexican crema, mayonnaise and lime juice. Mix well.
- Brush the warm corn with the Mexican crema mixture. Then sprinkle on the Cotija cheese, Tajin, and fresh cilantro.
- Serve immedietaly.
- Large Pot