Mexican Street Corn (Elotes)

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The Ultimate Mexican Street Corn Recipe: Authentic Elote at Home

There is a specific kind of magic that happens on a humid summer evening when the scent of charred corn hits the air. If you have ever walked through a bustling market or stood by a roadside stall in Mexico, you know that smell. It is sweet, smoky, and irresistible. This Mexican Street Corn Recipe, traditionally known as Elote, is more than just a side dish; it is a sensory experience. The first bite offers a crunch of golden kernels, followed immediately by the cool, tangy creaminess of the sauce and the salty punch of crumbled cheese. It is messy, vibrant, and utterly delicious. I remember the first time I made this for a backyard gathering; the silence that fell over the table as everyone took their first bite was the highest compliment I could receive.

Why You’ll Love This

Reason	Description
Flavor Explosion	It perfectly balances sweet, salty, tangy, and spicy notes in every bite.
Incredible Texture	You get the snap of the tender corn against a velvety, creamy coating.
Effortless Elegance	It looks like a gourmet side dish but takes very little actual active work.
Crowd Favorite	It transforms a humble vegetable into the undisputed star of any barbecue or dinner.

The Skeptic’s First Bite

I have a friend who is notoriously difficult to please when it comes to vegetables. He prefers his corn plain, with nothing but a smear of butter and a pinch of salt. When I brought out a tray of this Mexican Street Corn, he looked at the Mayo and Cotija with genuine suspicion. He told me it looked like “too much was going on.” I convinced him to try just one corner. Half an hour later, he was asking for the recipe and scraping the leftover cheese off the platter with a chip. It turns out that even the most dedicated “plain eaters” cannot resist the harmony of these traditional flavors once they actually taste them.

What Makes It Special

Ingredient	The Value It Adds
Fresh Sweet Corn	Provides the essential sugary crunch and a sturdy base for the toppings.
Mexican Crema	Offers a thinner, more nuanced tang than standard sour cream.
Cotija Cheese	Known as the “Parmesan of Mexico,” it provides a dry, salty finish that doesn’t melt away.
Fresh Lime	The acidity cuts through the richness of the cream and brightens the whole dish.
Chili Powder/Tajin	Adds a gentle heat and a beautiful pop of color to the golden ears.

Making It Happen

The process begins with a large pot of heavily salted water. You want that water to taste like the sea because this is your only chance to season the corn from the inside out. Drop the husked ears in and let them dance in the boiling water for about ten minutes until they are tender and bright yellow. If you have the time, I highly recommend a quick sear on a hot grill or even over a gas flame on your stove. Brushing them with a little butter and letting them get those dark, smoky char marks adds a layer of depth that mimics the street-vendor style.

While the corn is still steaming hot, you whisk together the mayonnaise and Mexican crema. This creates a luxurious binder that will hold all your toppings in place. Slather a thin, even layer over the entire surface of each ear. While the sauce is wet, generously roll or sprinkle the corn with the freshly grated Cotija cheese. The cheese should cling to the cream like snow. Finish it off with a dusting of chili powder or Tajin for that signature zing, and a shower of chopped cilantro.

You Must Know

Tip	Why It Matters
Apply While Hot	The heat from the corn helps the cream and cheese bond together perfectly.
Don’t Skip the Salt	Ensure the boiling water is well-salted so the corn isn’t bland under the toppings.
Real Cotija is Best	If you can find it, the dry texture of Cotija is superior to wetter cheeses.
Rotate for Even Char	If grilling, stay close and turn the ears frequently to avoid burning the kernels.

Serving Ideas

This dish is a natural partner for anything off the grill. Serve it alongside carne asada tacos, grilled chicken thighs, or even a simple blackened fish. If you are looking for a drink pairing, a crisp Mexican lager with a salt rim or a tart Hibiscus iced tea (Jamaica) balances the creamy richness of the Elote beautifully. For a lighter meal, you can serve the corn alongside a crisp green salad with a cilantro-lime vinaigrette.

Make It Different

Variation	How to Do It
Spicy Kick	Use extra Tajin or add a pinch of cayenne pepper to the cream mixture.
Off the Cob (Esquites)	Cut the cooked kernels into a bowl and mix all ingredients for a spoonable salad.
Vegan Friendly	Use a plant-based mayo and a salty almond-based crumble instead of Cotija.
Garlic Butter Version	Mix a clove of roasted garlic into the mayo-crema spread for an earthy twist.

Storage and Reheating

While this recipe is undoubtedly best enjoyed immediately while the corn is juicy and the sauce is fresh, you can save leftovers. I recommend cutting the corn off the cob before storing it in an airtight container in the fridge for up to two days. To reheat, avoid the microwave if possible. Instead, toss the kernels in a hot skillet for a minute or use an air fryer to regain some of that charred texture. Add a fresh squeeze of lime right before serving to wake up the flavors.

Success Tips

Advice	Execution
Grate Your Own Cheese	Pre-crumbled cheese often has anti-clumping agents; grating it fresh ensures a better cling.
Use a Pastry Brush	This helps apply the cream mixture evenly without making a giant mess.
Prep Toppings Early	Have your cheese, lime, and spices ready before the corn comes out of the water.

Frequently Asked Questions

Question	Answer
Can I use frozen corn?	Yes, but it is best served “Esquites” style in a bowl since you won’t have the cob.
What if I can’t find Cotija?	A dry Feta cheese is the closest substitute, though it is slightly more tangy.
Is the mayonnaise necessary?	It provides the fat and body needed for the sauce, but you can use all Greek yogurt for a lighter version.
How do I make it less messy?	Stick a wooden skewer or a corn holder into the end of each ear before dressing them.
Can I cook the corn in an Instant Pot?	Absolutely. Cook on high pressure for 2 minutes with a cup of water, then quick release.

Mexican Street Corn Recipe Card

General Info	Details
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Servings	4 people
Category	Side Dish
Difficulty	Easy
Cuisine	Mexican
Yield	4 ears

Equipment

Large pot for boiling
Small mixing bowl
Pastry brush or spoon
Cheese grater

Ingredients

4 ears corn, husked
2 Tablespoons mayonnaise
2 Tablespoons Mexican crema (or sour cream)
½ cup Cotija cheese, freshly grated (or queso fresco)
Chili powder or Tajin, to taste
1 lime, quartered
Fresh chopped cilantro for garnish

Instructions

Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes.
Optional: For extra flavor, brush the boiled corn with melted butter and grill over medium heat until slightly charred on all sides.
In a small bowl, mix the mayonnaise and Mexican crema together until smooth.
Spread a thin, even layer of the cream mixture all around the warm corn ears.
Sprinkle the Cotija cheese generously over the corn, followed by your desired amount of chili powder or Tajin.
Garnish with fresh cilantro and serve immediately with a lime wedge on the side for squeezing.

Notes

If you are serving a large crowd, you can keep the boiled corn warm in the water (turned off) and dress them individually as guests are ready to eat. This prevents the cheese from getting soggy.

Nutrition