This is the Elotes recipe you’ve been waiting for: authentic Mexican street corn topped with a creamy mayo-crema sauce, crumbly cotija cheese, fresh cilantro, a squeeze of lime, and a dusting of Tajín or chili powder.
Elote (pronounced eh-loh-tay) is a classic Mexican street food: tender corn on the cob dressed in a flavorful combination of creamy sauce, salty cheese, citrus and spice. The name comes from the Nahuatl word “elotl,” meaning “corn cob.”
Traditional elotes are either grilled or boiled, then brushed with butter or a mayonnaise-based sauce. Cotija cheese, a salty crumbly Mexican cheese similar to feta, is sprinkled on top along with chili powder, lime juice and salt. Many people add Mexican crema or sour cream, fresh cilantro and a pinch of hot sauce for extra flavor.
Table of Contents
Ingredients
- corn on the cob
- cotija cheese
- Mexican crema (or sour cream)
- mayonnaise
- lime juice
- cilantro
- Tajín seasoning or chili powder
Step by step
- Bring a large pot of water to a boil and cook the corn until tender, about 5–7 minutes for fresh ears.
- While the corn cooks, combine Mexican crema, mayonnaise and lime juice in a small bowl and stir until smooth. Set aside.
- Chop the cilantro and prepare the cotija cheese for sprinkling.
- Remove the corn from the water and let it cool slightly so it’s easy to handle.
- Brush each cob with the crema-mayo mixture, pressing to coat evenly.
- Sprinkle cotija cheese over the coated corn, add chopped cilantro and finish with a dusting of Tajín or chili powder and a squeeze of lime.
Variations
- Grill the corn instead of boiling for a smoky char. Brush with the crema mixture just after grilling so it melts slightly into the kernels.
- If cotija is unavailable, use crumbled feta or grated Parmesan as an alternative.
- Insert skewers into each cob before coating for easy, street-food-style eating.
- Add a few drops of your favorite hot sauce to the crema mixture for extra heat.
How to serve elote
Serve elotes whole on the cob, brushed and topped as described, or skewer them for easy handling. For smaller portions, halve the cobs before coating.
To reduce mess, remove the kernels from the cob and combine everything in a bowl to make esquites (elote en vaso), a delicious corn salad served in cups.
Serving suggestions
Elote makes a standout appetizer or side dish for Mexican-inspired meals, backyard barbecues, and celebrations like Cinco de Mayo. Pair it with grilled meats, fresh salsas, or chilled drinks for a crowd-pleasing combo.
If you try this recipe, please leave a comment and rating — feedback is always appreciated!
Elotes (Authentic Mexican Street Corn Recipe)
- Author: Melissa Riker
- Total Time: 15 minutes
- Yield: 4
Description
Bright, creamy and slightly spicy, these elotes capture the simple, bold flavors of Mexican street corn. They’re quick to make and perfect for sharing.
Ingredients
- 4 ears corn, husks removed
- ½ cup cotija cheese, crumbled
- 1/3 cup Mexican crema (or sour cream)
- 1/3 cup mayonnaise
- 1 lime, juiced
- 2 tablespoons cilantro, chopped
- 1 teaspoon Tajín seasoning (or chili powder)
Instructions
- Bring a pot of water to a boil and cook the corn for about 5–7 minutes, until tender.
- In a bowl, whisk together the Mexican crema, mayonnaise and lime juice until smooth. Set aside.
- Chop the cilantro and have the cotija ready.
- Remove corn from the pot and let it cool slightly so it’s easy to handle.
- Brush the crema-mayo mixture evenly over each ear of corn.
- Sprinkle cotija cheese, Tajín seasoning and chopped cilantro over the coated corn. Serve with lime wedges.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 elote
- Calories: 346
- Sugar: 9.4 g
- Sodium: 507.9 mg
- Fat: 23.3 g
- Carbohydrates: 29.5 g
- Fiber: 3.2 g
- Protein: 10.1 g
- Cholesterol: 32.7 mg