Elote Corn (Mexican Street Corn)
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Elote Corn, or Mexican street corn, is a simple and flavorful way to enjoy fresh corn on the cob. Coated with a mix of Mexican crema, cotija cheese, lime, and Tajín, it’s an easy side or snack that you can easily make in your own kitchen!
Sheila’s Recipe Snapshot for Elote Corn Recipe
This elote recipe brings the authentic flavors of Mexican street food straight to your table!
This elote corn recipe keeps me coming back again and again, especially during summertime corn season! If you’ve never had elote, it’s a classic Mexican comfort food that gets slathered in a creamy sauce, then topped with tangy cheese and a perfect kick of spice. It is beautifully messy to eat, but so worth it!
Luckily, you don’t have to go to Mexico to experience the delicious flavors of street corn. It is easy to make at home with a few ingredients and just 15 minutes!
Ingredient Notes for Elote Corn
- Corn on the Cob | For the best flavor, use fresh sweet corn on the cob! If corn isn’t in season, you can use frozen corn on the cob.
- Cotija Cheese | This crumbly, salty Mexican cheese adds authentic flavor. It doesn’t melt completely, providing perfect texture contrast.
- Mexican Crema | Thinner than sour cream with a slightly sweeter flavor. It creates the perfect base for the sauce.
- Mayo | Adds richness and helps the toppings adhere to the corn.
- Lime | Fresh lime juice brightens all the flavors!
- Cilantro | For a fresh, herbaceous flavor.
- Tajín | This chile-lime seasoning brings heat and tanginess for authentic Mexican flavor!
Variations and Substitutions
- Cheese: Crumbled feta or parmesan make good substitutes to cotija cheese, though with different flavor profiles.
- Mexican crema: If you can’t find Mexican crema, substitute it with sour cream instead. It will be slightly thicker and more tangy, but it’ll do the trick!
- Grilled variation: Instead of boiling, feel free to grill the corn for 10-12 minutes for added smokiness.
- Spice: If tajin is too spicy for you, you can use a sprinkle of chili powder or paprika instead.
- Esquites: Cut corn kernels off the cob and prepare as a salad version (esquites) by mixing everything together in a bowl. This is a great option when corn isn’t in season, and you can use frozen corn kernels instead.
How to Make Elote Corn
This recipe is simple to make yet so impressive! Just boil the corn, prep the toppings, assemble and enjoy!
PREP THE CORN. Remove the husks and silks from each ear of corn. Fill a large pot with water and bring to a boil over high heat. Cook the corn for about 5 minutes or until tender. Remove the corn from the pot and let it cool slightly.
MIX MEXICAN CREMA MIXTURE. In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined.
ADD TOPPINGS & SERVE. To serve, brush each ear of corn liberally with the Mexican crema mixture. Then, top with Cojita cheese, Tajin seasoning, and cilantro.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Keep leftover corn (without sauce) in an airtight container in the refrigerator for up to 3 days. Store the Mexican crema sauce and toppings separately for up to 2-3 days.
- To reheat: Microwave covered corn for 30-45 seconds or until heated through. Apply fresh sauce and toppings after reheating!
Frequently Asked Questions
Elote is corn on the cob, while esquites is the same dish served as a Mexican street corn salad with the kernels cut off.
Fresh is best, but you can use frozen corn on the cob in a pinch. Since we are boiling the corn, you can toss it in frozen. However, if you are grilling, allow the corn to thaw first!
Looking for More Mexican-inspired Recipes?
This easy corn dip and my white queso recipe are family favorite Mexican-inspired appetizers. I have a yummy Mexican corn salsa recipe, too!
What to Serve With Elote Corn
Elote corn makes an excellent companion to a variety of meals, especially traditional Mexican meals like chicken and cheese enchiladas, chicken street tacos, or fish tacos with mango salsa.
It also pairs wonderfully with anything you’d typically serve alongside regular corn on the cob, such as grilled sirloin steak, oven barbecue chicken breast, or grilled turkey burgers fresh off the grill!
Beyond the Recipe
Elote corn has been a beloved street food in Mexico for generations, with roots tracing back to ancient Aztec cuisine. The name comes from the Nahuatl word “elotl” meaning corn. Originally sold by street vendors from carts or stands, this simple yet flavorful dish represents the ingenuity of Mexican culinary tradition!
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Elote Corn (Mexican Street Corn)
Ingredients
- 4 ears corn
- ½ cup cotija cheese
- ⅓ cup Mexican crema
- ⅓ cup mayonnaise
- 1 lime juiced
- 2 tablespoons cilantro chopped
- 1 teaspoon Tajin seasoning
Instructions
- Remove the husks and silks from each ear of corn. Fill a large pot with water and bring to a boil over high heat. Cook the corn for about 5 minutes or until tender. Remove the corn from the pot and let it cool slightly.
- In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined.
- To serve, brush each ear of corn liberally with the Mexican crema mixture. Then, top with Cojita cheese, Tajin seasoning, and cilantro.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
