Hey, y’all! If you’re lookin’ for a fun, flavorful side that brings bright Mexican street corn vibes right to your kitchen, this Mexican Elote is about to be your new favorite. It’s creamy, tangy, cheesy, and just a little spicy. With cotija, Tajin, lime, and cilantro, every bite tastes fresh and bold. It comes together fast and makes a perfect snack, side dish, or cookout treat.

Mexican Elote

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I love a recipe that feels festive without being fussy, and elote delivers every time. The crema mixture melts right into the warm corn, the cheese sticks beautifully, and the Tajin adds that perfect pop of flavor. If you enjoy simple dishes that taste bright and satisfying, this Mexican elote is a keeper.

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Mexican Elote Ingredients

• 4 corn on the cob, husk removed
• ½ c. cotija cheese
• ⅓ c. Mexican crema
• ⅓ c. mayonnaise
• 1 lime, juiced
• 2 tbsp. cilantro, chopped
• 1 tsp. Tajin seasoning

How to Make Mexican Elote

1. Bring a pot of water to a boil. Boil the corn for about 5 minutes, or until tender.
2. In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.
3. Chop the cilantro, set aside.
4. When the corn is cooked, remove it from the pot and let it slightly cool off.
5. Brush the Mexican crema mixture over the corn.
6. Add cotija cheese, Tajin seasoning, and cilantro.

Pro Tips For Making This Recipe

1. Boil the corn just until tender so it stays juicy.
2. Mix the crema, mayo, and lime well for a smooth coating.
3. Let the corn cool slightly so the sauce sticks without sliding off.
4. Use finely crumbled cotija for the best texture.
5. Add Tajin lightly at first and adjust to taste.

Frequently Asked Questions

Other Recipes You'll Love

1. Mexican Street Corn Dip
2. Mexican Cornbread
3. Southwest Breakfast Casserole

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My best,

JC