Mexican Elote (Street Corn) Recipe
Why does food taste so stinking good from a street vendor? I don’t even like soft pretzels, but when in NYC I can’t pass one up. This Mexican Elote recipe – also known as Mexican street corn – takes only minutes to make and is the perfect summer side dish!

While this recipe only requires a few ingredients and a few minutes to prepare, it is best prepared and eaten fresh. Serve Mexican street corn at your next party or BBQ and your guests will thank you!

Traditionally, when making Mexican elote, the corn is heated and charred on a grill but this recipe calls to boil the corn to keep things super simple. If you have the time, feel free to toss it on the grill for a few minutes too.

To keep this dish as authentic as possible, you’ll probably want to stick to the recipe as closely as possible, however, you could make some swaps if you needed to, but it will likely change the flavor! Here’s how to make this delicious Mexican street corn…
Mexico Elote (Street Corn)
Cuisine: Lunch, dinnerDifficulty: Easy4
servings5
minutes5
minutes10
minutesIngredients
4 corns on the cob, husk removed
½ cup Cotija cheese
1/3 cup Mexican crema
1/3 cup mayonnaise
1 lime, juiced
2 tbsp cilantro, chopped
1 tsp tajin seasoning
Directions
- Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
- In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.
- Chop the cilantro, set aside.
- When the corn is cooked, remove from the pot, let slightly cook off.
- Brush the Mexican crema mixture over the corn.
- Add cotija cheese, tajin seasoning and cilantro.