Elotes, also known as Mexican Street Corn, is one of my favorite ways to enjoy corn on the cob. I love how the charred corn is coated in a creamy mayo and crema mixture, sprinkled with cheese, seasoned with chili powder, and finished off with a squeeze of lime. This dish always takes me back to summer cookouts and the bustling street food stands of Mexico. It’s simple to make, full of flavor, and the perfect side for any barbecue or potluck.

Why You’ll Love This Recipe

I like this recipe because it turns ordinary corn into something irresistible. The combination of smoky char, creamy sauce, salty cheese, and zesty lime is absolutely addictive. I also love that it’s quick to prepare, easy to customize, and always a crowd-pleaser. Whether I’m serving it at a summer cookout or making it as a snack, I know it’ll disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 ears of corn, husked

• 2 tablespoons mayonnaise

• 2 tablespoons Mexican crema (or sour cream)

• ½ cup Cotija cheese, freshly grated (or queso fresco/parmesan as a substitute)

• Chili powder or Tajín, to taste

• 1 lime, quartered

• Fresh chopped cilantro, for garnish (optional)

Directions

1. Bring a large pot of salted water to a boil over medium-high heat. Add the corn and cook for about 10 minutes, until tender. (You can also cook the corn in the instant pot.)

2. If desired, brush the corn with melted butter and grill it over medium heat until slightly charred.

3. In a small bowl, mix together mayonnaise and Mexican crema. Spread a thin layer over each ear of corn.

4. Sprinkle generously with Cotija cheese, then season with chili powder or Tajín to taste.

5. Garnish with cilantro if using, and serve with lime wedges on the side for squeezing over the top.

6. Enjoy immediately while warm.

Servings And Timing

This recipe makes 4 servings. It takes about 10 minutes to prep and another 10 minutes to cook, so I usually have it ready in just 20 minutes.

Variations

I sometimes switch things up depending on what I have in my kitchen. Here are some variations I enjoy:

• Swap Cotija cheese with parmesan or feta if Cotija isn’t available.

• Use sour cream instead of Mexican crema.

• Try flavored mayonnaise, like chipotle mayo, for an extra kick.

• Cut the corn off the cob and make esquites (Mexican corn in a cup) instead.

Storage/Reheating

I find that elotes taste best fresh, but if I need to store them, I keep the cooked corn separate from the sauce and toppings. The cooked corn can be refrigerated for up to 3 days or frozen for up to 6 months after blanching. When I’m ready to reheat, I grill or warm the corn, then spread on the toppings just before serving.

FAQs

1. Can I make elotes ahead of time?

Yes, I like to cook the corn in advance and store it in the fridge. When I’m ready, I quickly grill it for char, then add the sauce and toppings.

2. What if I can’t find Cotija cheese?

I often substitute with finely grated parmesan or crumbled feta when Cotija isn’t available, and it still tastes great.

3. Can I use frozen corn instead of fresh?

Yes, I sometimes use frozen corn on the cob. I just boil or grill it as I would fresh corn, and then follow the same steps.

4. How spicy are elotes?

That’s up to me. I usually add just a sprinkle of chili powder or Tajín for mild heat, but I can make it spicier by adding more.

5. Can I make this recipe dairy-free?

Yes, I’ve made it with vegan mayo and skipped the cheese, or used a dairy-free cheese alternative. It still tastes delicious.

Conclusion

Elotes are one of those recipes that I always look forward to making. The balance of flavors and textures—sweet corn, creamy sauce, salty cheese, smoky char, and zesty lime—makes it unforgettable. Whether I’m cooking for family or friends, these always bring everyone back for seconds.