Authentic Elotes (Mexican Street Corn)

20 mins


  • 6 ears fresh corn on the cob, husks partially removed (leave some of the husk on for grilling)
  • 1 tablespoon vegetable oil, or melted butter (optional)
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema (can substitute sour cream)
  • About 2 tsp of Taco Seasoning (can change amount depending on desired spice level)
  • Juice of 1/2 lime
  • 1/2 cup crumbled Cotija cheese or Queso Fresco
  • Fresh cilantro, chopped, (optional for garnish)
  • Tajín seasoning (optional for garnish)

Cooking Guide

  1. Prep the corn: Pull back the husks of the corn cobs, leaving some of the inner husks intact. This helps protect the kernels while grilling. Remove any corn silk threads.
  2. Grill the corn: Heat a grill pan or outdoor grill to medium-high heat. Brush the corn lightly with oil or melted butter (optional). Place the corn cobs directly on the grill and cook, turning occasionally, for 10-15 minutes, or until the kernels are tender and slightly charred.
  3. Make the sauce: While the corn cooks, combine mayonnaise, Mexican crema, taco seasoning, and lime juice in a small bowl. Stir until smooth.
  4. Assemble: Once the corn is cooked, remove it from the grill and spread a generous amount of the sauce all over the cobs. Sprinkle with crumbled cheese and chopped fresh cilantro.
  5. Serve: Serve the elotes immediately while hot. For an extra kick, you can sprinkle some Tajín seasoning on top before enjoying.