Skip to main content
Epicurious
Gourmet

Mexican Street Corn (Elote)

4.3

(12)

Image may contain Plant Food Corn Vegetable and Bread

Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.

Recipe information

  • Total Time

    5 min

  • Yield

    Makes enough for 12 ears of corn

Ingredients

3/4 cup Mexican crema or mayonnaise
1/2 lb queso cotija, or feta, crumbled
Cayenne to taste
Accompaniment: lime wedges

Preparation

  1. Spread grilled corn with a thin layer of crema, then roll in cheese to coat. Sprinkle with cayenne. Squeeze lime juice from wedges to taste.

TagsCotijaCheeseDairyFetaLimeCitrusFruitStarterSideDinnerGluten FreeNut FreeVegetarian30 Minutes or Less5 Ingredients or FewerWeeknight MealsNo-CookGourmet

See Related Recipes and Cooking Tips

Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.