Mexican Elotes
If you’ve ever visited Mexico or any food trucks around town, you’ve probably seen vendors offering a snack that’s too good to pass up: Mexican Elotes.
You know, the street corn on the cob that’s slathered in creamy sauce, sprinkled with cheese, and topped off with a little kick of heat.
It’s one of those snacks that’s so simple yet so addictive.
In this post, I’m sharing my easy elote recipe for making Mexican street corn at home.
Whether you’re looking to try something new for dinner or you’re craving a fun side dish, this recipe is a total winner.
Trust me, once you try it, you’ll be hooked!
Ingredients
- 4 corns on the cob (husk removed)
- ½ cup cotija cheese
- 1/3 cup Mexican crema
- 1/3 cup mayonnaise
- 1 lime, juiced
- 2 tbsp cilantro, chopped
- 1 tsp tajin seasoning
I love using cotija cheese because it’s salty and crumbly, just like the kind you’d get from a street vendor.
How to Make Mexican Elotes
- Start by bringing a pot of water to a boil. Drop the corn in, and let it cook for about 5 minutes or until it’s tender.
- Once the corn is cooked, take it out of the water and let it cool off for a minute. You don’t want it to be too hot when you start spreading the creamy sauce.
- While the corn is cooling, grab a bowl and mix together the Mexican crema, mayonnaise, and lime juice. Stir until everything is well combined.
This creamy sauce is the star of the show! It adds a rich, smooth texture that complements the corn perfectly.
- Next, chop up some fresh cilantro. This adds a burst of color and freshness to your Mexican Elotes. You can use as little or as much as you like, depending on your taste.
- Now, the fun part! Take each corn on the cob and brush the creamy sauce over the top, making sure to cover every inch of the corn. Be generous. You want it to be nice and coated.
- Then, sprinkle cotija cheese on top, followed by tajin seasoning for that signature spice.
- Finally, top it off with the chopped cilantro.
- Once your Mexican Elotes are ready, serve them right away.
You can eat them on a plate or even in a cup for a fun, street-vendor-style experience. Either way, they’ll be a hit with everyone at the table!
Tips and Tricks for Perfect Elotes
- Choosing the Best Corn: When you’re making Mexican street corn, the quality of the corn really matters. Look for fresh, sweet corn that’s still in season. It’s usually the juiciest and most flavorful. If you’re using frozen corn, it’s fine, but fresh corn will give you that authentic taste.
- How to Make It Spicy: If you’re a fan of spicy food, feel free to add more tajin seasoning or even a sprinkle of chili powder to make your corn hotter. Some people like to squeeze extra lime juice on top, too, which adds another layer of flavor.
- Vegan/Vegetarian Option: You can swap the Mexican crema and mayonnaise for plant-based versions. There are plenty of dairy-free alternatives out there that will still give you that creamy texture. And you can use vegan cheese as a substitute for cotija if needed.
Frequently Asked Questions
What is the difference between Mexican Elotes and Esquites?
Mexican Elotes are typically served on the cob, while Esquites are made from the same ingredients but served in a cup with the corn cut off the cob. Both are delicious!
Can I make Mexican Elotes without cotija cheese?
You can! Cotija is the traditional cheese used for Elotes, but if you can’t find it, you can use feta cheese as a substitute. It won’t be exactly the same, but it will still give you that salty, crumbly texture.
How can I make Mexican Elotes ahead of time?
Elotes are best served fresh, but if you want to prep some of it ahead of time, you can make the sauce and store it in the fridge. Just keep the corn and toppings separate until you’re ready to serve.
Can I grill the corn instead of boiling it?
Yes! Grilled Mexican Elotes are a fantastic alternative. Grilling the corn gives it a smoky flavor that pairs perfectly with the creamy sauce. If you’re grilling, just cook the corn on medium heat for 10-15 minutes, turning occasionally until it’s slightly charred and tender.
There you have it! Your very own easy, homemade recipe for Mexican Elotes.
Whether you’re serving it as a side dish at a summer barbecue or enjoying it as a snack, this street corn on the cob is always a crowd-pleaser.
Give it a try, and let me know how you like it!
Mexican Elotes
Ingredients
- 4 corns on the cob (husk removed)
- ½ cup cotija cheese
- 1/3 cup Mexican crema
- 1/3 cup mayonnaise
- 1 lime, juiced
- 2 tbsp cilantro, chopped
- 1 tsp tajin seasoning
Instructions
1. Start by bringing a pot of water to a boil. Drop the corn in, and let it cook for about 5 minutes or until it’s tender.
2. Once the corn is cooked, take it out of the water and let it cool off for a minute. You don’t want it to be too hot when you start spreading the creamy sauce.
3. While the corn is cooling, grab a bowl and mix together the Mexican crema, mayonnaise, and lime juice. Stir until everything is well combined.
4. Next, chop up some fresh cilantro. This adds a burst of color and freshness to your Mexican Elotes. You can use as little or as much as you like, depending on your taste.
5. Now, the fun part! Take each corn on the cob and brush the creamy sauce over the top, making sure to cover every inch of the corn.
6. Then, sprinkle cotija cheese on top, followed by tajin seasoning for that signature spice.
7. Finally, top it off with the chopped cilantro.
Once your Mexican Elotes are ready, serve them right away.
