Authentic Mexican Street Corn Elotes Recipe

A Taste of a Sunny Street

I first tried elotes on a warm afternoon. A kind vendor handed me a corn cob covered in white cheese. It was messy and perfect. I still laugh at how the cheese stuck to my chin.

This recipe brings that happy feeling to your kitchen. It is more than just food. It is about sharing a fun, tasty experience with people you love. That is why it matters.

Getting Your Corn Ready

Start by boiling your corn in salty water. It makes the kernels soft and sweet. You can also grill it after for a smoky taste. Doesn’t that smell amazing?

Fun fact: Corn gets sweeter when you cook it. The heat wakes up the natural sugars inside. That is a little kitchen magic for you.

The Magical Creamy Coat

Next, mix the mayo and Mexican crema. This mix is the glue for all the good stuff. Spread a thin, creamy layer all over the warm corn. It helps the cheese stick.

My grandson used to skip this step. He learned that the creamy coat is what makes it special. Do you prefer your corn with mayo or without it?

The Fiesta of Toppings

Now for the fun part. Sprinkle on the grated cotija cheese. It is salty and crumbly. Then shake on the chili powder for a little kick.

The final touch is a squeeze of fresh lime juice. The lime makes all the flavors pop. It ties everything together so nicely. This is why using fresh lime matters.

Your Turn to Create

This is your dish. You can add more cheese or less spice. You can skip the cilantro if you want. Make it just how you like it.

What is your favorite way to eat corn on the cob? Tell me about it. I would love to hear which topping you think is the most important.

Ingredients:

Ingredient	Amount	Notes
Corn	4 ears, husked
Mayonnaise	2 Tablespoons
Mexican crema	2 Tablespoons	or sour cream
Cotija cheese	1/2 cup	freshly grated, or queso fresco
Chili powder	to taste	or tajin
Lime	1	quartered, for serving
Cilantro		fresh chopped, for garnish (optional)

My Favorite Street Corn Story

I first tried this corn on a trip to Mexico. The air was warm and full of amazing smells. A vendor handed me a corn cob covered in creamy, cheesy goodness. I took one bite and my eyes went wide. It was so messy, but so delicious. I knew I had to learn how to make it at home.

Now, I make it for my grandkids all summer long. We eat it outside so the mess doesn’t matter. It always makes me smile. Let’s make some together. It’s easier than you think.

• Step 1: Get a big pot of water boiling. Add a good pinch of salt, like for pasta. Gently put your four ears of corn into the bubbling water. Let them cook until they are tender, about 10 minutes. You can also cook them in an Instant Pot if you have one.
• Step 2: This next step is my secret. It adds a little smoky flavor. Brush the cooked corn with a little melted butter. Then, put them on a medium-hot grill for a few minutes. Watch them get a few dark, charred spots. Doesn’t that smell amazing? (My hard-learned tip: don’t walk away from the grill. It goes from perfect to burnt very fast!)
• Step 3: Now for the fun part! In a small bowl, mix your mayonnaise and Mexican crema. Stir it until it’s smooth and creamy. Take a spoon and spread this mixture all over each warm ear of corn. You want a nice, thin coat. It’s like putting frosting on a cake, but a salty, yummy cake.
• Step 4: This is where the magic happens. Hold your corn over a plate. Sprinkle the creamy corn generously with the grated cotija cheese. The cheese will stick to the crema. Then, shake on your chili powder. How much do you like? I like a good amount for a little kick.
• Step 5: Almost done! Give your corn a final touch with some fresh, chopped cilantro. Don’t forget to put a lime wedge on the side. A big squeeze of lime juice right before you bite is the best part. It makes all the flavors pop. Do you like your corn more cheesy or more spicy? Share below!

Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Side Dish, Snack

Three Fun Twists to Try

Once you know the basic recipe, you can get creative. I love trying new versions. It keeps things exciting in the kitchen. Here are a few of my favorite twists on our street corn.

• Everything Bagel Style: Swap the chili powder for everything bagel seasoning. It’s so salty and crunchy. My neighbor told me to try this, and it’s wonderful.
• Bacon Lover’s Dream: Crumble some cooked, crispy bacon on top with the cheese. It adds a smoky, salty crunch. My grandson asks for this one every time.
• Spicy Fiesta: Add a few dashes of hot sauce into the crema mixture. Then sprinkle with tajin. This one will make your lips tingle in the best way. Which one would you try first? Comment below!

The Perfect Plate for Your Corn

This corn is a star all on its own. But it loves having some friends on the plate. I like to serve it with simple, fresh foods. It makes for a perfect summer meal outside.

For your plate, try some grilled chicken or juicy shrimp. A simple bean salad is also a great side. The cool beans are nice with the warm, spicy corn. I always put out extra lime wedges for everyone.

For a drink, a cold glass of limeade is just perfect. It’s sweet and tart. For the grown-ups, a light Mexican beer pairs beautifully. It cuts through the creaminess. Which would you choose tonight?

Keeping Your Elotes Fresh and Tasty

Elotes are best eaten right away. But sometimes you have leftovers. You can store them in the fridge for two days. Wrap them tightly in plastic wrap.

I do not recommend freezing them. The corn gets watery and the cheese turns grainy. I learned this the hard way with my first batch. It was a sad day for my taste buds.

To reheat, use your oven or a toaster oven. Warm them at 350 degrees until hot. This keeps the corn from getting soggy. Batch cooking is great for a party.

You can boil the corn a day ahead. Store it in the fridge. Then just grill and add toppings when guests arrive. This saves you time and stress. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Elotes Problems

Is your cheese not sticking? Your spread is the glue. Make sure you mix the mayo and crema well. Then spread a thin, even layer on the warm corn.

The cheese will cling perfectly. This matters because every bite should have that creamy, cheesy goodness. I remember my first time, the cheese went everywhere but the corn.

Is your corn not charring? Make sure it is dry before it hits the grill. Pat it with a paper towel. A little butter helps it get those pretty brown marks.

That char adds a smoky flavor we all love. Is it too spicy? You control the chili powder. Start with a little sprinkle. You can always add more. Which of these problems have you run into before?

Your Elotes Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your chili powder label to be sure.

Q: Can I make it ahead? A: You can boil the corn a day early. But add the toppings right before you serve.

Q: What if I cannot find cotija cheese? A: You can use crumbled feta cheese instead. It is a good, salty substitute. *Fun fact: The name “elotes” simply means “corn cob” in Spanish.*

Q: Can I double this recipe? A: Of course! Just double all the ingredients. It is perfect for a big family dinner.

Q: Is the grilling step important? A: It is optional but highly recommended. It gives the corn a wonderful smoky flavor. Which tip will you try first?

My Kitchen, Your Table

I hope you love this recipe as much as I do. It always reminds me of summer nights. Food tastes better when we share it with others.

I would be so happy to see your creations. Show me your beautiful elotes. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.