Name: Elotes (Mexican Street Corn) Recipe
Prep time: 10 min
Cook time: PT-496126H53M21S
Total time: 22 min
Cuisine: Mexican
Ingredients: 6 ears corn, shucked and rinsed; Vegetable oil, for brushing if air frying; 1/4 cup mayonnaise; 1/4 cup Mexican crema or sour cream; 1/3 cup grated cotija cheese; 3 teaspoons chili powder; Chopped fresh cilantro, for garnish; Lime wedges, for serving

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Introduction

Elotes, or Mexican street corn, is a flavorful and fun way to enjoy fresh corn on the cob. This dish features grilled or air-fried corn slathered in a creamy, tangy sauce and topped with cheese, chili powder, and fresh cilantro. Perfect as a snack or a side, elotes bring a taste of the vibrant streets of Mexico to your home kitchen.

Five grilled corn cobs are laid side by side on a white plate over a white marbled surface, each with three clear layers: a shiny yellow charred corn base, a creamy white sauce thickly spread on top, and finished with crumbled white cheese scattered all over. Red chili powder is sprinkled evenly across each cob, adding specks of bright reddish-orange. Small fresh green herb leaves are scattered on and around the corn, with three lime wedges placed near the bottom left, adding fresh green shades against the neutral background. The corn's texture is shown in detail, with slight charring and some kernels slightly roasted. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ears corn, shucked and rinsed
Vegetable oil, for brushing (if air frying)

1/4 cup mayonnaise
1/4 cup Mexican crema or sour cream

1/3 cup grated cotija cheese
3 teaspoons chili powder

Chopped fresh cilantro, for serving
Lime wedges, for serving

Instructions

Step 1: For grilling, prepare a grill or grill pan over medium-high heat and let it heat for 5 minutes. Grill the corn, turning often, until slightly charred all over, about 10 minutes.

Step 2: For air frying, cut the corn into pieces that fit your air fryer basket (halving the cobs if needed). Brush the corn all over with vegetable oil. Arrange the corn in the basket in batches and cook at 400°F, turning halfway through, until tender, 10 to 12 minutes.
Step 3: While the corn cooks, mix the mayonnaise and Mexican crema (or sour cream) together in a small bowl.
Step 4: Transfer the cooked corn to a platter. Brush each ear with the mayonnaise mixture. Sprinkle generously with cotija cheese, chili powder, and chopped cilantro.

Step 5: Serve the elotes warm or at room temperature with lime wedges on the side for squeezing over just before eating.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the chili powder.
Substitute cotija cheese with feta if cotija is unavailable, though the flavor will be slightly different.

For a spicier version, add a dash of hot sauce or finely chopped jalapeño to the mayo mixture.
If fresh cilantro is not preferred, chopped parsley can be used as a milder herb alternative.

Storage

Elotes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm the corn gently in an oven or air fryer until heated through. Avoid microwaving as it can make the mayonnaise mixture separate.

How to Serve

The image shows five grilled corn on the cob placed side by side on a slightly worn metal baking tray, all resting on a white marbled surface. Each corn has a bright yellow base with charred black spots from grilling, covered in a creamy white sauce spread unevenly. The corn is sprinkled with coarse white cheese and red chili powder, adding texture and color contrast. Small green cilantro leaves are scattered on top and around the corn. Two lime wedges, one partially visible, sit on the top right corner of the tray, adding a fresh green color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make elotes ahead of time?

While you can prepare the sauce and toppings ahead, grilled or air-fried corn is best served immediately to enjoy its freshness and texture. If needed, reheat gently before serving.

What if I don’t have Mexican crema?

Mexican crema can be substituted with sour cream or a mix of sour cream and a little lime juice for tanginess. This keeps the creamy texture and flavor close to the original.