Elote Recipe Easy
There’s nothing quite like the smoky, tangy, and creamy explosion of flavors you get from authentic Mexican Street Corn (Elotes). This recipe captures that iconic street food experience right in your own kitchen. After testing various methods, I’ve found that roasting the corn is the key to unlocking a deep, caramelized sweetness that boiling simply can’t achieve. It’s a simple, crowd-pleasing side dish that’s perfect for any summer gathering.
PrintElote Recipe
Ingredients
Scale
- 4 ears corn* (, husked)
- 2 Tablespoons mayonnaise
- 2 Tablespoons Mexican crema (, or sour cream)
- ½ cup Cotija cheese (, freshly grated, or queso fresco*)
- chili powder (, or tajin, to taste)
- 1 lime (, quartered)
- fresh chopped cilantro (, for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
- (Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
- Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
- Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
- Enjoy immediately.
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