This Mexican Elotes recipe (sometimes known as Mexican Street Corn) is easy to make and ready to serve in under 15 minutes. It’s full of flavor and a great addition to any meal.
I first tried a version of Mexican Elotes at a corn roast held at Museum London here in London Ontario. A delightful local artist Ron Benner. Ron has since passed away, but I’ll never forget his engaging personality, his self-designed corn wagon, or his stories of the time he lived in Mexico – or of course, the delicious corn he made.
Mexican Elotes Recipe
Prep time: 5-10 minutes
Cook time: 5 minutes
Servings: 4
Ingredients:
- 4 corns on the cob, husk removed
- ½ cup cotija cheese
- 1/3 cup Mexican crema – if you can’t find any available for purchase, I make mine by thinning down some crème fraîche with a bit of lime juice.
- 1/3 cup mayonnaise
- 1 lime, juiced
- 2 tbsp cilantro, chopped
- 1 tsp Tajin seasoning
Instructions:
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, let cool slightly.
Brush the Mexican crema mixture over the corn.
Add cotija cheese, tajin seasoning and cilantro.
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
- 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, let slightly cook off.
- Brush the Mexican crema mixture over the corn.
- Add cotija cheese, tajin seasoning and cilantro.
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