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    Home » Recipes » Side Dishes » Elotes Mexicanos (Mexican Street Corn)

    Elotes Mexicanos (Mexican Street Corn)

    Last Updated November 9, 2022. Originally Posted May 28, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Elotes Mexicanos (Mexican Street Corn) is a simple and super TASTY combination of flavors. An easy yet delicious recipe that’s ready in minutes!!
    Jump to Recipe Print Recipe
    Elote Mexicano (or Mexican Street Corn) on a white plate topped with chile powder, cheese, and cilantro.

    Elote Mexicanos (or Mexican Street Corn) on a white plate topped with chile powder, cheese, and cilantro.

    Elotes Mexicanos … YUM! I’m a sucker for Mexican Street Corn.

    I usually end up with mayo and chile all over my face. That’s part of the fun of it though. They’re messy but SO GOOD!

    One bite and you’ll fall in love too! Add tons of chile powder to mine. It’s deliciousness in every bite.

    More Mexican Street Food Recipes:


    Tlacoyos
    Sopes
    Pambazos
    Beef Taquitos

    The ingredients for Mexican Street Corn laid out on a wooden surface.

    Ingredients

    These are the traditional ingredients for Mexican street corn, but you can totally substitute some of these ingredients.

    Swap Out Options:

    • A good substitute for cotija cheese is parmesan, feta, or romano.
    • Not a mayo fan? Substitute with greek yogurt, crema mexicana, or sour cream.

    Types of chile powder: Tajin, Ground New Mexico Chile, Ground Ancho Chile, or California Chile. Or, if you don’t want it to be too spicy, use paprika.

    Corn cooking in a metal stock pot.

    How to Make Them

    • Remove the corn husks.
    • Place the corn in a pot and boil.

    For Fresh Corn: Boil for 5 minutes, and drain the water.
    For Frozen Corn: Boil for 5-7 minutes.

    Some people like to grill the corn, and if you can, DO IT! It adds a smoky flavor that is so good.

    Boiling the corn, though, is what you will most likely find in Mexico. Men pushing carts with boiled corn and ready to sell you an elote.

    How to cook corn on the cob in the microwave:


    Wrap the ear of corn in a moist paper towel. Place in the microwave and cook for 3-4 minutes.

    Each microwave is different. Check after 3 minutes, if needed, nuke for 1 more minute.

    More Mexican Corn Recipes:


    Esquites con Tuetano
    Roasted Poblano Corn Soup
    Calabacitas con Elote y Rajas
    Pan de Elote

    A collage showing how to make Mexican Street Corn.

    • Spread mayo on the corn.
    • Sprinkle with chile powder.
    • Shred cotija over the corn.
    • Squeeze lime juice on the corn.

    Let the corn cool slightly before adding all the toppings. This is usually served on a stick. No messy hands!

    Pro Tip:

    Serve on a plate to catch the toppings that might fall off.

    Or, try removing the corn kernels and serving in a cup along with all the toppings. This is referred to as “esquites.”

    Cotija vs. Queso Fresco


    Cotija is not the same as Queso Fresco. Cotija is a hard cheese that’s very salty. Queso Fresco is creamier and milder.

    How much chile powder to add is totally up to you and your personal taste. For a less spicy corn, use paprika or omit completely.

    Mexican street corn on top of a white plate and topped with chopped cilantro, cheese, and chile powder.

    How Long Do They Last?


    Corn can last up to 5 days in the fridge without the toppings. It’s best to boil the corn and then add the toppings and serve right away.

    More Mexican Recipes You’ll Love:


    Carnitas Tacos
    Mexican Shrimp Cocktail
    Baked Potato Flautas

    Elotes Mexicanos are simply amazing! Corn smothered with creamy mayo and topped with cheese and all the fixings. YES PLEASE! Delicious in every way.

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    Did you make this recipe? Please rate the recipe below!

    Elote Mexicano (or Mexican Street Corn) on a white plate topped with chile powder, cheese, and cilantro.

    Elotes Mexicanos

    Elotes Mexicanos (Mexican Street Corn) is a simple and super TASTY combination of flavors. An easy yet delicious recipe that’s ready in minutes!!
    5 from 16 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 8 minutes
    Cook Time: 10 minutes
    Total Time: 18 minutes
    Servings: 4
    Calories: 437kcal
    Author: Maggie Unzueta

    Ingredients

    • 4 corn ears
    • 4 cups water
    • 1 cup mayonnaise
    • 1/4 cup cotija shredded
    • 1/8 cup chile powder
    • 2 lime halved

    Instructions

    • In a large pot, boil the water.
    • Meanwhile, remove the corn husks and hair from the corn.
    • Add the corn to the water.
    • Boil for 5 minutes.
    • Let them cool slightly.
    • Spread mayonnaise on each of the corn.
    • Sprinkle with chile powder.
    • Shred the cotija cheese.
    • Squeeze the lime juice over the corn.
    • Serve and enjoy.

    Notes

    For Frozen Corn: Boil for 5-7 minutes.
    Types of chile powder: Tajin, Ground New Mexico Chile, Ground Ancho Chile, or California Chile. Or, if you don’t want it to be too spicy, a good substitute for chile powder is paprika.
    SWAP OUT OPTIONS:
    • A good substitute for cotija cheese is parmesan, feta, or romano.
    • Not a mayo fan? Substitute with greek yogurt, crema mexicana, or sour cream.

    Nutrition

    Calories: 437kcal | Carbohydrates: 8g | Protein: 3g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 594mg | Potassium: 190mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2285IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Side Dishes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Rebecca

      May 19, 2022 at 5:56 pm

      5 stars
      This is a fantastic recipe, especially when the corn is grilled over some good smoke. Another way I enjoyed this, when I had a troubled tooth, was to cut the corn off the cob, then mix everything in a bowl with a nice sprinkling of cilantro. Can’t wait for the grill to come out to play again!!

      Reply
      • Maggie Unzueta

        May 21, 2022 at 12:31 pm

        I know, right? Me too! Grilling season is upon us, and I can’t wait either.

        Reply
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