Print

Authentic Mexican Street Corn (Elote): Grilled Perfection Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 33 reviews

This Authentic Mexican Street Corn (Elote) recipe delivers a perfect balance of creamy, tangy, and spicy flavors with tender corn on the cob, coated in a luscious mayonnaise and Mexican crema mixture, and topped with crumbly Cotija cheese, zesty lime, fragrant cilantro, and a kick of Tajin seasoning. Ideal for a quick and delicious side dish that brings the vibrant taste of Mexican street food to your table.

Ingredients

Corn

  • 4 Each Corn On The Cob (husk removed)

Sauce

  • 1/3 Cup Mayonnaise
  • 1/3 Cup Mexican Crema
  • 1 Each Lime (juiced)

Toppings

  • 1/2 Cup Cotija Cheese
  • 1 teaspoon Tajin Seasoning
  • 2 Tablespoons Fresh Cilantro (chopped)

Instructions

  1. Boil the Corn: Bring a medium pot of water to a rolling boil. Add the husked corn and cook for about 5 minutes, or until the corn is tender but still crisp. Remove the corn from the water and let it cool slightly so it can be handled comfortably.
  2. Prepare the Sauce: In a small bowl, combine the mayonnaise, Mexican crema, and freshly squeezed lime juice. Whisk until the mixture is smooth and well incorporated. Set aside this creamy sauce that will coat the corn.
  3. Chop the Cilantro: Finely chop the fresh cilantro and keep it ready to sprinkle over the finished corn for added freshness and color.
  4. Coat the Corn: Using a pastry brush or spoon, evenly spread the mayonnaise and crema mixture all over each ear of cooked corn, making sure to cover every part to maximize flavor.
  5. Add the Toppings: Immediately sprinkle the coated corn with crumbled Cotija cheese, a generous pinch of Tajin seasoning for a spicy tang, and the chopped cilantro. Serve the elote warm for the best flavor experience.

Notes

  • For authentic smoky flavor, after boiling, you can grill the corn briefly on medium heat to char slightly before coating.
  • If Mexican crema is unavailable, substitute with sour cream for a similar tangy effect.
  • Tajin seasoning adds a spicy citrus kick; if unavailable, a mix of chili powder and lime zest can be used as a substitute.
  • Brush the sauce generously so the toppings adhere well to the corn.
  • Elote is best enjoyed fresh and warm; leftovers can be refrigerated and reheated but may lose some texture.

Find it online: https://recipethrive.com/authentic-mexican-street-corn-elote-grilled-perfection-recipe/