This is the Elotes recipe you have been waiting for: authentic Mexican street corn topped with mayonnaise, cotija cheese, cilantro, Mexican crema, fresh lime, and tajín chili seasoning.
Elote (pronounced eh-loh-tay) is a beloved Mexican street food: a corn on the cob finished with creamy, tangy, and spicy toppings. The name comes from the Nahuatl word “elotl,” meaning “corn cob.”
Traditionally, ears of corn are grilled or boiled until tender, then brushed with butter or a creamy sauce. They are finished with crumbly cotija cheese, a squeeze of lime, and a dusting of chili powder or tajín. Other popular additions include fresh cilantro, hot sauce, or extra crema for richness.
Ingredients
- corn on the cob (husks removed)
- cotija cheese, crumbled
- Mexican crema
- mayonnaise
- fresh lime juice
- fresh cilantro, chopped
- tajín seasoning or chili powder
Step by step
- Bring a pot of water to a boil and cook the corn for about 5 minutes, or until just tender. Alternatively, grill the corn for a smoky char.
- While the corn cooks, mix Mexican crema, mayonnaise, and lime juice in a small bowl until smooth. Taste and adjust lime or seasoning as desired.
- Chop the cilantro and set aside.
- When the corn is done, let it cool slightly so it’s easy to handle. Brush each ear generously with the crema-mayo mixture.
- Sprinkle cotija cheese over the coated corn, then add a pinch of tajín or chili powder and a scattering of chopped cilantro.
- Serve immediately with extra lime wedges and more tajín on the side.
Variations
- Grill the corn instead of boiling for a smoky flavor and charred kernels.
- Substitute cotija with crumbled feta or grated parmesan if cotija is unavailable; the texture and saltiness are similar.
- Insert wooden skewers into each cob for easier hand-held eating, street-food style.
- Add a dash of hot sauce to the crema-mayo mixture for extra heat.
How to serve elote
Serve the finished elote whole on a platter for a striking presentation, or skewer each ear for street-food convenience. To create smaller portions, halve the cobs before coating and serving.
For a less messy option, cut the corn off the cob and toss the kernels with the crema mixture, cotija, cilantro, and tajín. This version is known as esquites or elote en vaso—perfect for serving in cups or bowls.
Serving suggestions
Elote makes a great appetizer or side for Mexican-inspired meals, barbecues, or Cinco de Mayo gatherings. It pairs well with fresh salsas, grilled proteins, and chilled beverages. Offer lime wedges and extra tajín at the table so guests can customize each ear.
If you try this recipe, please comment and rate it below — feedback from home cooks is always welcome.
Elotes (Authentic Mexican Street Corn Recipe)
- Author: Melissa Riker
- Total Time: 15 minutes
- Yield: 4 servings
Description
Quick, flavorful, and easy to make at home, these elotes capture the classic street-corn combination of creamy, salty, tangy, and spicy elements. They’re perfect as a crowd-pleasing side or snack.
Ingredients
- 4 ears of corn on the cob, husks removed
- ½ cup cotija cheese, crumbled
- 1/3 cup Mexican crema
- 1/3 cup mayonnaise
- 1 lime, juiced
- 2 tablespoons cilantro, chopped
- 1 teaspoon tajín seasoning
Instructions
- Bring a pot of water to a boil and cook the corn for about 5 minutes, until tender. Remove and let cool slightly.
- In a bowl, whisk together Mexican crema, mayonnaise, and lime juice until smooth. Adjust lime to taste.
- Chop the cilantro and set aside.
- Brush the crema mixture generously over each ear of corn.
- Sprinkle with cotija cheese, then dust with tajín seasoning and finish with chopped cilantro.
- Serve warm with lime wedges for squeezing over the top.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop or grill
- 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