Mexican Elote
Get ready to savor the vibrant flavors of Mexican street corn, or Elote! This mouthwatering treat features sweet, juicy corn slathered in a zesty lime and mayo blend, then generously topped with crumbly cotija cheese and a sprinkle of spices. Perfect for a summer cookout or a cozy night in, this dish will transport your taste buds straight to the bustling streets of Mexico!
Prep
15
min
Cook
5
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- fresh cilantro
- fresh corn
- freshly squeezed lime juice
🥛Dairy & Eggs(2)
- melted butter
- cotija cheese
🧂Spices & Seasonings(1)
- chili powder
📦Other(2)
- good quality mayoHellman's
- tajin
Nutrition (per serving)
Calories
271
Protein
7g
Carbs
22g
Fat
19g
👨🍳 Instructions
- 1
Boil the fresh corn for about five minutes.
- 2
Prepare a surface with aluminum foil, slather on freshly squeezed lime juice and melted butter.
- 3
Apply good quality mayo all around the corn.
- 4
Mix chopped cilantro with cotija cheese and apply it to the corn.
- 5
Finish with tajin and chili powder.
💡 Pro Tips
- ✓Boil corn in unsalted water for exactly 4-5 minutes, then immediately transfer to ice water for 2 minutes to halt cooking and preserve the milky sweetness of the kernels, which converts to starch after 6+ minutes.timing4-5 minutes boiling + 2 minutes ice bath
- ✓Apply mayo in a thin, even 1/8-inch layer before the cheese and spices because the emulsion's 80% water content will evaporate under residual heat, concentrating flavors and creating a binding agent for the cotija and tajin to adhere.technique1/8-inch layer | 80% water content
- ✓Mix your cotija-cilantro blend at a 3:1 cheese-to-herb ratio (by weight) because cotija's high salt content (2-3% sodium) overpowers delicate cilantro; this ratio ensures balanced flavor without cilantro disappearing.ingredient3:1 cotija-to-cilantro ratio
- ✓Apply lime juice directly to the warm corn (not just the foil) as the heat's 160°F+ temperature opens the corn's cuticle, allowing citric acid to penetrate and brighten the starch's flavor rather than sitting on the surface.technique160°F+ temperature
- ✓Dust tajin and chili powder last, as moisture from butter and mayo will hydrate them into clumps; apply to the driest surface possible and use a 1:1 ratio of each powder to prevent either spice from dominating the umami-forward profile.timing1:1 tajin-to-chili powder ratio
Share this recipe
Prep
15
min
Cook
5
min
Serves
4
people
Level
beginner
Share this recipe
Mexican Elote
Get ready to savor the vibrant flavors of Mexican street corn, or Elote! This mouthwatering treat features sweet, juicy corn slathered in a zesty lime and mayo blend, then generously topped with crumbly cotija cheese and a sprinkle of spices. Perfect for a summer cookout or a cozy night in, this dish will transport your taste buds straight to the bustling streets of Mexico!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- fresh cilantro
- fresh corn
- freshly squeezed lime juice
🥛Dairy & Eggs(2)
- melted butter
- cotija cheese
🧂Spices & Seasonings(1)
- chili powder
📦Other(2)
- good quality mayoHellman's
- tajin
Nutrition (per serving)
Calories
271
Protein
7g
Carbs
22g
Fat
19g
👨🍳 Instructions
- 1
Boil the fresh corn for about five minutes.
- 2
Prepare a surface with aluminum foil, slather on freshly squeezed lime juice and melted butter.
- 3
Apply good quality mayo all around the corn.
- 4
Mix chopped cilantro with cotija cheese and apply it to the corn.
- 5
Finish with tajin and chili powder.
💡 Pro Tips
- ✓Boil corn in unsalted water for exactly 4-5 minutes, then immediately transfer to ice water for 2 minutes to halt cooking and preserve the milky sweetness of the kernels, which converts to starch after 6+ minutes.timing4-5 minutes boiling + 2 minutes ice bath
- ✓Apply mayo in a thin, even 1/8-inch layer before the cheese and spices because the emulsion's 80% water content will evaporate under residual heat, concentrating flavors and creating a binding agent for the cotija and tajin to adhere.technique1/8-inch layer | 80% water content
- ✓Mix your cotija-cilantro blend at a 3:1 cheese-to-herb ratio (by weight) because cotija's high salt content (2-3% sodium) overpowers delicate cilantro; this ratio ensures balanced flavor without cilantro disappearing.ingredient3:1 cotija-to-cilantro ratio
- ✓Apply lime juice directly to the warm corn (not just the foil) as the heat's 160°F+ temperature opens the corn's cuticle, allowing citric acid to penetrate and brighten the starch's flavor rather than sitting on the surface.technique160°F+ temperature
- ✓Dust tajin and chili powder last, as moisture from butter and mayo will hydrate them into clumps; apply to the driest surface possible and use a 1:1 ratio of each powder to prevent either spice from dominating the umami-forward profile.timing1:1 tajin-to-chili powder ratio