The Best Mexican Elote (Street Corn) Recipe
There’s just something about food from a street cart — it always hits different. I don’t even like soft pretzels, but somehow, I always end up with one in New York. This Mexican elote recipe (yep, that grilled street corn covered in creamy, cheesy goodness) is quick to make and perfect for summer. It’s the kind of side dish that disappears fast.
This recipe comes together fast and doesn’t need much — just a few simple ingredients. But for the best flavor, make it fresh and eat it right away. It’s a great pick for summer parties or cookouts, and it always gets people coming back for seconds.
Mexican elote is usually grilled for that nice char, but this version keeps things simple by boiling the corn. It’s faster and still tastes great. If you’ve got the time, you can toss it on the grill for a few minutes at the end for extra flavor.
For the best flavor, it’s worth sticking close to the recipe. That said, you can swap a few ingredients if needed — just know it’ll change the taste a bit. This version keeps things simple and still gives you that classic street corn flavor. Here’s how to make it.
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.
