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.
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)
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.
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.
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.
4. Add Toppings
Immediately sprinkle with cotija cheese and Tajín so they stick well. Garnish with chopped cilantro for a fresh finish.
5. Serve
For extra zing, serve with lime wedges so everyone can add as much citrus as they like.
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.
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 Mexican Street Corn (Elote recipe)
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.
