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Quick Mexican Street Corn (Elote recipe)

Creamy, zesty, and packed with bold flavors, this Mexican-style corn on the cob is a must-try! It’s the perfect side for cookouts, taco nights, or whenever you’re craving something a little extra. With a few simple tricks, you’ll have a dish that’s irresistibly delicious.

Two ears of Mexican Street Corn topped with cheese, chili powder, and chopped cilantro sit on a wooden board. More plain corn and a bowl of cheese are in the background, making this a quick Elote recipe scene with fresh cilantro on the counter.

Street corn ingredients

  • 4 ears of corn, husks removed
  • ½ cup cotija cheese, crumbled
  • 1/3 cup Mexican crema
  • 1/3 cup mayonnaise
  • 1 lime, juiced
  • 2 tbsp cilantro, chopped
  • 1 tsp Tajín seasoning
  • ½ to 1 tbsp salt (for boiling)
Fresh corn on the cob on a plate, surrounded by cilantro, sliced lime, grated cheese, chili powder, sour cream, and mayonnaise—everything you need for a delicious Mexican Street Corn (Elote recipe). A white textured towel rests in the corner.

How do you make Mexican street corn

1. Boil the Corn

Fill a large pot with water (at least 5-6 inches deep). Add salt to enhance the flavor. Bring to a boil, then add the corn and cook for 3-5 minutes, rotating occasionally for even cooking.

Four ears of corn are submerged in water inside a large black pot with handles, ready for a quick Elote recipe, placed on a gray countertop next to a white textured cloth.

2. Make the Crema Mixture

In a bowl, mix the Mexican crema, mayonnaise, and lime juice. Taste and adjust with extra lime juice, a pinch of salt, or a dash of chili powder for more depth. If you want a thinner consistency, add a splash of water or more lime juice.

A white bowl with mayonnaise and sour cream sits on a gray countertop, perfect for a quick Mexican Street Corn or Elote recipe. Next to it are a halved lime, a white towel, and a green handheld lime squeezer holding a squeezed lime half.

3. Assemble the Corn

Remove the corn from the pot and let it cool slightly. Using a pastry brush, evenly coat each cob with the crema mixture.

A hand brushes mayonnaise onto a corn cob for a quick Mexican Street Corn treat. Small bowls of chopped herbs, grated cheese, seasoning, and more mayonnaise sit nearby on a light gray surface.

4. Add Toppings

Immediately sprinkle with cotija cheese and Tajín so they stick well. Garnish with chopped cilantro for a fresh finish.

A quick Elote recipe: A piece of Mexican Street Corn topped with cheese and herbs sits on a wooden cutting board, with a small bowl of chopped herbs and a textured white cloth nearby on a gray surface.

5. Serve

For extra zing, serve with lime wedges so everyone can add as much citrus as they like.

A cob of Mexican Street Corn (elote) is topped with creamy sauce, cheese, chili powder, and cilantro, served on a wooden board. This quick elote recipe brings authentic flavors, with more corn resting on a white plate in the background.

Extra tips

  • Grilling: For a smoky touch, grill the corn after boiling until lightly charred.
  • Make-Ahead: You can boil the corn ahead of time, store it in the fridge, and assemble just before serving.
Two ears of Mexican Street Corn (elote) topped with cheese, chili powder, and chopped cilantro rest on a wooden cutting board, with more corn and fresh cilantro in the background—perfect for a quick snack or side.

Enjoy!

This Mexican-style corn is creamy, tangy, and just the right amount of spicy. Whether you’re serving it as a side dish or snack, it’s sure to be a crowd favorite. Give it a try, and let the flavors shine!

Quick and delicious Mexican Street Corn (elote) recipe: Two ears topped with cheese, chili powder, and chopped cilantro on a wooden cutting board, with plain corn and a bowl of grated cheese in the background.
Two ears of corn on a wooden board, topped with creamy white sauce, chopped herbs, cheese, and chili powder—this quick Elote recipe brings the bold flavors of Mexican street corn to your table.
Two ears of Mexican Street Corn topped with cheese, chili powder, and chopped cilantro sit on a wooden board. More plain corn and a bowl of cheese are in the background, making this a quick Elote recipe scene with fresh cilantro on the counter.
Print Recipe

Quick Mexican Street Corn (Elote recipe)

Creamy, zesty, and packed with bold flavors, this Mexican-style corn on the cob is a must-try! It’s the perfect side for cookouts, taco nights, or whenever you’re craving something a little extra.
Prep Time5 minutes
Cook Time5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Servings: 4
Author: Chop and Cheers

Ingredients

  • 4 ears of corn husks removed
  • ½ cup cotija cheese crumbled
  • 1/3 cup Mexican crema
  • 1/3 cup mayonnaise
  • 1 lime juiced
  • 2 tbsp cilantro chopped
  • 1 tsp Tajín seasoning
  • ½ to 1 tbsp salt for boiling

Instructions

Boil the Corn

  • Fill a large pot with water (at least 5-6 inches deep). Add salt to enhance the flavor. Bring to a boil, then add the corn and cook for 3-5 minutes, rotating occasionally for even cooking.

Make the Crema Mixture

  • In a bowl, mix the Mexican crema, mayonnaise, and lime juice. Taste and adjust with extra lime juice, a pinch of salt, or a dash of chili powder for more depth. If you want a thinner consistency, add a splash of water or more lime juice.

Assemble the Corn

  • Remove the corn from the pot and let it cool slightly. Using a pastry brush, evenly coat each cob with the crema mixture.

Add Toppings

  • Immediately sprinkle with cotija cheese and Tajín so they stick well. Garnish with chopped cilantro for a fresh finish.

Serve

  • For extra zing, serve with lime wedges so everyone can add as much citrus as they like.

Notes

  • Grilling: For a smoky touch, grill the corn after boiling until lightly charred.
  • Make-Ahead: You can boil the corn ahead of time, store it in the fridge, and assemble just before serving.

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