Mexican Street Corn On The Cob (Elote)

This easy and delicious Mexican Street Corn On The Cob recipe is full of sweet, spicy and rich tangy flavors. The combination of crumbled Cotija cheese, mayonnaise, crema, lime juice and spices makes an irresistible, mouthwatering corn full of amazing texture. This is a must try corn on the cob recipe for your next bbq, family gatherings or taco Tuesdays.

Also try my honey butter skillet corn, Mexican street corn pasta salad, Mexican cornbread and Paula Deen’s corn casserole.

this recipe!

Elote Corn Recipe

I love corn on the cob and have wanted to make a Mexican street corn recipe for a while now it just looks so good!

This Elote corn recipe does not disappoint, it really is a fantastic addition to taco night going so well with my chicken tacos, Beef enchilada casserole or white chicken enchiladas.

Authentic Mexican street corn is traditionally grilled and we’ve opted to boil the corn in place of grilling to not have to fire up the grill.

You can find the notes for grilling at the bottom of the recipe card in the ‘notes’ section.

Ingredients

• Corns On The Cob – with the husk removed
• Cotija cheese – crumbled
• Mexican Crema
• Mayonnaise
• Lime, juiced
• Cilantro – fresh cilantro chopped
• Tajin seasoning – for a spice kick

How to Make Mexican Street Corn on the Cob

STEP ONE – Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.

STEP TWO – In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.

STEP THREE – Chop the cilantro, set aside.

STEP FOUR – When the corn is cooked, remove from the pot, let cool off slightly.

STEP FIVE – Brush the Mexican crema mixture over the corn.

STEP SIX – Add Cotija cheese, Tajin seasoning and cilantro.

What is Elote?

Elote is Spanish for “corn on the cob,” but in the culinary world, it refers to a beloved Mexican street food made from grilled or boiled corn. Typically served on a stick, it’s known for its sweet, smoky, creamy, tangy, and spicy flavors, enjoyed by people around the world.

How to Reheat Mexican Street Corn on the Cob?

Reheat in the microwave using a microwave-safe dish or damp paper towel with 30 second intervals until heated through.

Reheat using the oven by wrapping the corn in foil in a 350°F oven for 10 to 15 minutes or until heated through.

Reheat on the grill over a medium high heat two ways. Direct grilling by placing the corn on the grill grates for 5 to 10 minutes turning for even heating. The corn should be heated through and have some charred pieces.

Or wrap the corn in foil and place on the grill for 10 to 15 minutes turning for even heating. With this method there will be no smoky charring and retain more moisture.

Once you have reheated your corn you can add more toppings if desired.

Storage Instructions

Store leftovers using an airtight container in the fridge for up to 3 days.

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