If you’d rather enjoy corn cut off the cob, don’t miss my esquites recipe, or try this Corn Salad. My first experience with authentic Elote was in Puebla, Mexico while living there during a school internship, and it quickly became my favorite snack whenever we were exploring the streets of the city. I just couldn’t get enough Elote and Esquites! This was one Mexican recipe I refused to leave the country without! Spread with Butter (Optional): If corn was cooked on stovetop or instant pot, Spread melted butter over the cooked corn and grill until slightly charred on all sides. Add Crema Mixture: Mix the mayonnaise and Mexican crema together, then spread a thin layer over the cooked corn cobs. Enjoy: Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro and a lime wedge on the side, for squeezing on top. Enjoy Elote corn immediately. To Freeze: Blanch the corn on the cob for a few minutes in boiling water. Remove and allow to cool before storing a freezer safe container for up to 6 months. Thaw overnight in the refrigerator. Brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings and serve the Mexican street corn immediately.
More Mexican Favorites:
Tamale Pie Tres Leches Cake Authentic Mexican Rice Pozole Esquites (Mexican Corn in a Cup) Homemade Refried Beans Horchata Mexican Tamales
Nutritional calculation is not perfectly accurate, as you may not use all of the mayo/crema sauce or cheese, depending on preference.
I originally shared this recipe May 2020. Updated April 2023.
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