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Mexican Street Corn (Elote) with Creamy Mayo, Cotija Cheese, and Tajin Spice Recipe

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3.9 from 25 reviews

This authentic Mexican Street Corn (Elote) recipe features grilled corn cobs coated with a creamy, tangy sauce made from mayo, Mexican cream, and spices, then sprinkled with cotija cheese and extra seasonings for that perfect street-style flavor. It’s an easy, crowd-pleasing side dish that brings the vibrant flavors of Mexico to your table.

  • Total Time: 28 minutes
  • Yield: 4 servings

Ingredients

Corn

  • 4 cobs sweet corn, peeled
  • 3 tbsps. butter, melted
  • ¼ cup cotija cheese, grated
  • Chopped cilantro, optional for garnishing
  • Tajin spice, for garnishing, optional

Sauce

  • ¾ tsp. tajin spice
  • 3 tbsps. mayo
  • 3 tbsps. Mexican style cream
  • ½ tsp. salt
  • ½ tsp. paprika
  • 2 tbsps. chopped cilantro
  • ½ whole lime, juiced (about 1 tablespoon)

Instructions

  1. Preheat the Grill: Set your grill to medium heat to prepare for cooking the corn evenly without burning.
  2. Prepare the Sauce: Mix together mayo, Mexican style cream, tajin spice, salt, paprika, chopped cilantro, and freshly squeezed lime juice. Place the sauce in the fridge to chill until ready to use, allowing flavors to meld.
  3. Grill the Corn: Brush the peeled corn cobs generously with melted butter. Wrap each cob tightly in aluminum foil. Place the foil-wrapped corn on the preheated grill, turning every 3-5 minutes, grilling for about 15-18 minutes total until the corn is blistered and cooked through.
  4. Assemble the Elote: Carefully remove the corn from the grill and unwrap the foil. Let the cobs cool for a few minutes to handle safely. Brush the prepared creamy sauce all over each corn cob.
  5. Garnish and Serve: Sprinkle grated cotija cheese over the sauced corn, add an extra dusting of tajin spice if desired, and garnish with chopped cilantro. Serve immediately to enjoy the fresh smoky flavors and creamy texture.

Notes

  • Use fresh lime juice for the best bright, authentic flavor—bottled lime juice lacks freshness.
  • If cotija cheese isn’t available, substitute with grated Parmesan or crumbled feta for a similar salty, tangy finish.
  • If you don’t have a grill, you can bake the corn instead. Wrap in foil and bake at 400°F (200°C) for about 20-25 minutes until cooked and slightly charred.
  • For extra heat, sprinkle chili powder on top in addition to or instead of tajin spice.
  • Don’t skip the mayo as it forms the creamy base of the dressing; choose a mayo without fillers for the best quality.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://flavorhug.com/mexican-street-corn-elote-with-creamy-mayo-cotija-cheese-and-tajin-spice-recipe/