Mexican Street Corn (Elotes)

Bring a bit of the vibrant streets of Mexico to your dining table with this authentic Mexican Street Corn (Elotes) recipe. Experience the delightful combination of flavors – from the sweetness of the corn to the zest of lime and the kick of tajin seasoning, this dish promises to be a festival of flavors in your mouth.

two corn on the cobs with seasons and toppings

Chef’s Tips

To make your Mexican Street Corn truly stand out, consider these tips to elevate your dish to the next level:

  1. Charred Effect: After boiling the corn, consider grilling it for 1-2 minutes on each side to achieve a charred effect. This step accentuates the smoky flavor and gives a delightful crunch to the corn.
  2. Enhance the Crema: Customize your crema mixture by adding a hint of garlic powder or a dash of chili powder for an extra kick of flavor.
  3. Cilantro Substitute: If you’re not a fan of cilantro, feel free to substitute it with fresh parsley or even chives for a different yet delightful note of freshness.
  4. Cheese Choices: While cotija is the traditional choice, feel free to experiment with other types of cheese. A mix of Parmesan and feta can bring a more robust flavor to the dish.
  5. Serving Style: Serve the Elotes in two distinct styles – on the cob for a rustic, street-style presentation or slice off the kernels and serve it in a cup with all the toppings mixed in for an “Esquites” style presentation.
  6. Spice Level: Adjust the spice level to your preference. If you’re serving this to kids or people with a lower tolerance for heat, you might want to reduce the amount of tajin seasoning used.


plate of corn cobs and seasoning and toppings
  • Corns on the Cob: Fresh corns on the cob are the star of this recipe. The sweetness of fresh corn pairs beautifully with the other spicy and tangy ingredients.
  • Cotija Cheese: A hard, crumbly Mexican cheese, Cotija adds a lovely salty note to the dish. It’s named after the town of Cotija in Michoacán, Mexico.
  • Mexican Crema: This is a Mexican-style cream that is somewhat similar to sour cream but with a thinner consistency and milder flavor.
  • Mayonnaise: Adds a creamy texture to the sauce, giving it a rich and smooth consistency.
  • Lime: Fresh lime juice brings a vibrant, zesty note to the cream sauce, cutting through the richness of the mayonnaise.
  • Cilantro: Fresh cilantro leaves add a burst of freshness and a vibrant green color to the dish.
  • Tajin Seasoning: A popular Mexican seasoning made with a blend of chili peppers, lime, and salt. It adds a spicy and tangy flavor to the corn.
two corn on the cobs with seasons and toppings on a cutting board


  1. Preparation: Start by gathering all your ingredients. Ensure the corn is fresh, with vibrant green husks and moist stems. Remove the husks and any remaining silk from the corn.
  2. Boiling the Corn:
    • Water: Bring a large pot of water to a rolling boil. Make sure there is enough water to fully submerge the corn cobs.
    • Corn: Add the corns to the boiling water, cover the pot, and let them boil for about 5 minutes or until they turn a bright yellow and become tender. You can test the doneness by piercing a kernel with a fork.
  3. Crema Mixture:
    • Bowl: In a medium-sized bowl, combine the Mexican crema, mayonnaise, and freshly squeezed lime juice.
    • Mix: Use a whisk to mix the ingredients thoroughly until you get a smooth and well-combined sauce. Taste the mixture and adjust the seasoning if necessary, perhaps adding a pinch of salt or a bit more lime juice to suit your taste.
corn cobs in a big pot of water
crema, mayo, and lime juice next to a mixing bowl
  1. Cilantro:
    • Chopping: While the corn is boiling, finely chop the fresh cilantro leaves. It’s a good idea to remove the stems to avoid a bitter taste.
  2. Assembly:
    • Cooling: Once the corn is done, remove them from the water using tongs and let them cool for a few minutes until they are cool enough to handle.
    • Sauce: Generously brush each corn cob with the crema mixture, ensuring every nook and cranny is well-coated.
    • Cheese: Hold the corn over a plate and sprinkle the Cotija cheese over it, turning the corn to coat it evenly. Press the cheese onto the corn with your hands to make sure it adheres well.
    • Seasoning: Sprinkle the Tajin seasoning evenly over each cob, giving a nice spicy kick to your Elotes.
    • Cilantro: Finally, sprinkle the freshly chopped cilantro over each cob, adding a burst of freshness and vibrant color.
collage of adding toppings to corn cobs
  1. Serving:
    • Lime Wedges: Serve the Elotes with lime wedges on the side for people to adjust the tanginess to their liking.
    • Enjoy: Your Mexican Street Corn is ready to be enjoyed! Serve immediately and savor the creamy, spicy, and tangy flavors that make this dish a true delight.


  • Cheese: If you can’t find Cotija cheese, you can substitute it with crumbled feta or Parmesan cheese.
  • Crema: In place of Mexican crema, you can use sour cream or a mix of heavy cream with a splash of lime juice.
  • Mayonnaise: If you’re looking to reduce the calories, consider using a low-fat or fat-free mayonnaise. You could also substitute it with Greek yogurt for a tangier flavor.
  • Herbs: Replace cilantro with parsley, mint, or chives for a different flavor profile.
  • Spices: Experiment with different spices in your cream mixture. Adding a bit of garlic or onion powder can give a new dimension to your Elotes.
  • Grilling: If you have a grill, consider grilling the corn instead of boiling to impart a smoky flavor to your Elotes.

Remember, the best dish is one that suits your taste perfectly, so don’t hesitate to make it your own!

two corn on the cobs with seasons and toppings

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Mexican Street Corn (Elotes)

Sea Salt Savorings
Bring a bit of the vibrant streets of Mexico to your dining table with this authentic Mexican Street Corn (Elotes) recipe.
5 from 96 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 4 servings
Calories 294 kcal


  • 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


  • Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
  • In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.
  • Chop the cilantro, set aside.
  • When the corn is cooked, remove from the pot and let it cool off slightly.
  • Brush the Mexican crema mixture over the corn.
  • Sprinkle the corn generously with cotija cheese, followed by a sprinkle of tajin seasoning, and a garnish of cilantro.


Calories: 294kcalCarbohydrates: 21gProtein: 7gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 35mgSodium: 427mgPotassium: 276mgFiber: 2gSugar: 7gVitamin A: 370IUVitamin C: 11mgCalcium: 133mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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5 from 96 votes (96 ratings without comment)

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