Elote Recipe (Mexican Corn)

We spent 10 days last summer in Mexico and I am counting down the days to go back. I remember how excited my husband was to find elote on the street outside the temples (Street Corn).

This recipe is not exactly the same as sitting on the side of a busy street in downtown Mexico City – but it brings a small taste of it to home.  If you REALLY want to take it up a notch- instead of boiling the corn; grill it! It really brings that flavor out.

If you ever see a street vendor (anywhere ) selling elote (or street corn)- Try it. It’s AMAZING.

Don’t need a step by step on making Elote at home? Jump Directly to Recipe

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

Step 1:  Bring a pot with water to boil. Boil the un-husked corn for about 5 minutes, or until tender. (alternately you can soak the corn IN the husk in water and then grill until tender. Allow to cool slightly and use oven mitts to peel the husks down and create a “handle” of sorts)

Step 2: While the corn cooks- in a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.

Step 3: Brush the Mexican crema mixture over the corn. Add cotija cheese, tajin seasoning and cilantro to taste.

If you are afraid of getting your hands dirty – push a thick kabob stick into the corn before topping it.

If you can’t find or have Crema- just use Mayo and if you can’t find Cotija- use parmesan.

Recipe