If you’ve ever strolled through a bustling street market in Mexico, you’ve probably come across the incredible aroma of elote mexican street corn. This deliciously creamy, cheesy, and spicy street food is a true staple of Mexican cuisine and one of the most popular ways to enjoy corn. Made with simple ingredients like mayo, cotija cheese, chili powder, and lime, elote mexican street corn delivers bold, tangy, and savory flavors in every bite. It’s one of my absolute favorite summer recipes, perfect for barbecues, family gatherings, or whenever you’re craving authentic street-style flavor.
Method
Boiling the Corn
To begin making the perfect elote, the corn must be properly cooked. Start by removing the husks and silk from each ear of corn. Give them a good rinse under running water to remove any lingering bits of silk. Next, take a large pot and fill it with enough water to fully submerge the corn. Add two teaspoons of salt to the water, as this will help enhance the natural sweetness of the corn while it boils. Bring the water to a rolling boil over medium-high heat. Once the water reaches a boil, carefully place the cleaned corn into the pot. Let the corn cook for about 20-25 minutes until it becomes tender and plump. To check for doneness, pierce a kernel with a fork; it should feel soft but still firm. Once the corn is fully cooked, use tongs to carefully remove each ear from the pot and place them on a platter to cool slightly before handling.
Preparing the Cheese Mixture
While the corn is cooling, prepare the cheese and cilantro mixture. In a mixing bowl, combine one cup of crumbled cotija cheese with a quarter cup of chopped cilantro. Mix well so that the cilantro is evenly distributed throughout the cheese. This mixture will add a delicious, salty and herbaceous flavor to the elote. Set the bowl aside so it’s ready for the next step.
Assembling the Elote
Once the corn has cooled slightly, it’s time to assemble the elote. Start by brushing each ear of corn with a generous amount of melted butter. This step is crucial as the butter not only adds rich flavor but also helps the mayonnaise stick better. After applying the butter, use a spoon or a brush to spread a generous layer of mayonnaise over each ear of corn. Be sure to coat the corn evenly, as this is what gives elote its signature creamy texture. Next, sprinkle the prepared cheese and cilantro mixture over the mayonnaise-covered corn. Make sure to roll the corn slightly in the mixture or use a spoon to press the cheese onto the surface so it sticks well. Once the cheese is evenly distributed, lightly dust the corn with chili powder and chili lime seasoning to taste. The amount of seasoning depends on your preference add more if you love extra spice! Finally, serve the elote with lime wedges on the side. Squeezing fresh lime juice over the corn just before eating enhances the flavors, adding a bright and zesty touch. Now, your authentic Mexican elote is ready to be enjoyed!
Necessary Tools
- Large pot (to boil the corn)
- Tongs (to remove corn from the water)
- Mixing bowl (for cheese and cilantro mixture)
- Brush or spoon (for spreading butter and mayo)
- Platter (for serving the elote)
Elote Mexican Street Corn Recipe
Cuisine: MexicanDifficulty: Easy6
servings10
minutes25
minutes35
minutesIngredients
6 ears of corn, husked and cleaned
1 cup cotija cheese, crumbled
1/4 cup chopped cilantro
1/2 cup Best Foods mayonnaise (or more if needed)
Chili powder, to taste
Chili lime seasoning, to taste
2 teaspoons salt
2 limes, sliced into wedges
Butter, for brushing
Directions
- Boil the Corn
Remove the husks and silk from the corn and give them a good rinse.
Fill a large pot with water and make sure the corn is fully submerged.
Add salt and bring the water to a rolling boil.
Cook the corn for about 20-25 minutes until tender.
Once done, carefully remove the corn using tongs and let it cool slightly. - Prep the Cheese Mixture
In a bowl, mix the crumbled cotija cheese and chopped cilantro together. - Assemble the Elote
Brush each ear of corn with melted butter.
Generously spread mayonnaise over the corn.
Sprinkle the cheese and cilantro mixture over the top.
Lightly dust with chili powder and chili lime seasoning for extra flavor.
Serve with lime wedges on the side squeezing fresh lime juice over the top takes it to another level!
Enjoy your delicious, authentic Mexican elote!
Notes
- Be sure to fully submerge the corn in water while boiling to cook evenly.
- Let the corn cool slightly before handling it will be hot!
- Don’t skip the butter! It helps the mayo stick and enhances the flavor.
- If using store-bought chili lime seasoning, check the salt content before adding extra salt.
- Want less mess? Use a spoon to sprinkle the cheese mixture instead of rolling the corn in it.
Serving Suggestions
- Serve elote alongside grilled meats, like carne asada or chicken.
- Pair it with tortilla chips and guacamole for a perfect summer meal.
- Want an extra kick? Drizzle some hot sauce over the corn.
- You can also remove the kernels from the cob and turn it into esquites (Mexican street corn salad)!
Fun Fact
Did you know? Elote has been a part of Mexican cuisine for centuries! Corn, or maíz, was a staple food of the Aztecs and Mayans. Today, it’s a beloved street food sold by vendors across Mexico, especially at fairs and festivals!
Conclusion
Elote mexican street corn is the perfect combination of creamy, cheesy, tangy, and spicy flavors that make it one of the most beloved street foods in Mexico. Whether you’re preparing it for a backyard BBQ, a summer party, or just a quick snack, this recipe is simple, flavorful, and always a crowd-pleaser. Now that you know how to make authentic elote mexican street corn, try it at home and enjoy the taste of real Mexican street food in every bite!
