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Mexican Street Corn (Elote)

A quick and delicious Mexican street corn recipe that combines juicy corn with creamy toppings and bold flavors, ready in just 15 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 ears
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ears corn, husked Choose firm, bright kernels.
  • 2 tablespoons mayonnaise Adds creaminess and helps toppings stick.
  • 2 tablespoons sour cream Lightens the mayo and adds tang.
  • 2 teaspoons Tajín seasoning Salty, tangy, and slightly spicy.
  • 1/4 cup cotija cheese, crumbled Salty, crumbly finish.
  • as needed lime wedges, for serving Brightens everything.

Method
 

Preparation
  1. In a large pot, pour about 6 cups of salted water and bring to a boil.
  2. Add the corn, cover the pot, then turn off the heat and let the corn sit in the hot water for 10 minutes.
  3. Remove the corn and let it cool enough to handle. Insert a wooden skewer into the base of each ear to act as a handle.
  4. In a small bowl, mix the mayonnaise and sour cream until just combined. Adjust for taste.
Assembly
  1. Brush the mayo mixture generously onto each ear of corn.
  2. Sprinkle the Tajín over the coated corn.
  3. Spoon or sprinkle the cotija cheese all over, pressing lightly so it adheres.
  4. Serve immediately with lime wedges for squeezing.

Notes

Let the corn rest in hot water for tender kernels. Serve right away for the best experience. For a grilled version, char on a hot grill for a smokier flavor.