This easy Mexican street corn recipe is creamy, cheesy and topped with delicious Mexican spices. It's easy to make Elote at home and it's the perfect side dish to serve with your favorite Mexican dishes.
When corn is in season, we enjoy it with almost every meal. Corn slathered in butter is tasty but when I want to make something special, we go for this Easy Mexican Street Corn. Also known as Elote, this flavorful corn is savory, sweet, salty and a little spicy all in one.
Mexican street corn is typically made with whole corn on the cob. Boiling the corn makes this easy to prepare any time of the year. You can also grill the corn making this an ideal summertime side dish.
- Corn – use 4 ears of fresh corn with the husk and silk removed.
- Mexican crema – Crema is similar to sour cream but is thicker, richer and less tangy. You can substitute sour cream if you can't find crema.
- Mayonnaise – Use your favorite brand of mayo. Substituting miracle whip is not recommended.
- Lime Juice – Use the juice of one fresh lime.
- Cotija Cheese – Cotija is a salty, mild and crumbly Mexican cheese. You can also use feta cheese, queso fresco or parmesan cheese.
- Tajin seasoning – Tajin is a chili lime seasoning. You can also use chili lime seasoning from Trader Joe's or simple chili powder.
- Cilantro – Fresh chopped cilantro adds a bright flavor and pop of color. If you aren't a fan of cilantro you can garnish with chopped green onions or even red onion.
See recipe card for quantities.
Remove the husks and silks from the corn on the cob and boil for 5 minutes or until tender.
Combine the crema, mayonnaise and lime juice in a small bowl.
Drain the corn and brush with the crema mixture and sprinkle with the cotija cheese and tajin seasoning.
Garnish the street corn with cilantro and serve.
Hint: After boiling the corn, be sure to drain it well and let it set for a few minutes to cool slightly before topping with the crema mixture.
- More Seasoning - The tajin seasoning is a yummy, salty chili lime seasoning with just a hint of spice. If you can't find tajin you can use chipotle chili powder, garlic powder, salt, pepper and a pinch of cayenne for some heat. You can also add a bit of lime zest to really bring out the citrus flavor.
- Use Sour Cream - Mexican crema is getting easier to find in most stores but you can always substitute sour cream in a pinch.
- Skillet Mexican Street Corn - If you prefer skillet corn, heat 3 cups of frozen or drained canned corn in a hot skillet with melted butter until golden. Stir in the crema, and top with cheese and seasoning before serving.
- Mexican Street Corn Salad – A fun twist on this recipe is my tasty Cumin Rubbed Steak Kabobs with Mexican Street Corn Salad. It's one of my favorite summer combinations.
This corn can be stored in the fridge for 3-4 days. It can be difficult to reheat so I prefer to make only what we can eat in a single setting. If you prefer, you can prepare skillet corn which stores and reheats easier.
Freezing the leftover elote corn is not recommended.
- You can also make this elote with roasted or grilled corn.
- It is really easy to double or triple this recipe.
- Serve hot or at room temperature for the best flavor.
Mexican street corn is also known as elote, Mexican food corn and Mexican corn on the cob. Cooked corn is smothered with a creamy sauce then sprinkled with cheese and seasonings.
Cotija cheese is a crumbly cheese that softens when heated but doesn't melt. It is a finishing cheese that if often sprinkled over tacos, nachos, enchilads and Mexican corn.
Easy Mexican street corn is a perfect side dish to serve for taco night or with Mini Taco Bowls and all your favorite Mexican dishes. It's also yummy served with dishes like Air Fryer Panko Chicken Thighs, Air Fryer Cajun Salmon, and Roasted Pork Tenderloin.
If you like this Elote recipe, please leave a 5-star rating.
- 4 ears corn, husk and silk removed
- ⅓ cup Mexican crema
- ⅓ cup mayonnaise
- 1 lime juiced
- ½ cup cotija cheese
- 1 teaspoon Tajin seasoning (see notes for substitutes)
- 2 tablespoons fresh chopped cilantro
- Bring a pot of water to a boil then add corn. Boil for 5 minutes or until tender.
- In a small bowl, whisk together the crema, mayonnaise and lime juice. Set aside.
- When the corn is cooked, drain and let cool slightly. Brush the crema mixture over the corn. Sprinkle with the cheese, tajin seasoning and cilantro. Enjoy!
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