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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.
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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.
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.