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Mexican Street Corn (Elote)

A warm, bold corn dish featuring bright lime, creamy mayo or chipotle crema, salty cotija cheese, and chili lime seasoning, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large ears corn, husked
  • 2 tablespoons butter
  • 1/4 cup white onion, finely chopped
  • 1 number jalapeno or serrano pepper, thinly sliced
  • 2 cups water
  • 1/2 teaspoon kosher or sea salt
  • 3 leaves epazote leaves (if available)
  • 2 large juicy limes, divided
  • 4 tablespoons mayonnaise or chipotle crema (or more to taste)
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro
  • Chili lime seasoning or Tajin

Method
 

Preparation
  1. Clean the corn by removing the leaves and corn silks.
  2. Use a sharp knife to shell the corn and set it aside.
  3. Melt the butter over low-medium heat in a large nonstick skillet over high heat.
  4. Add the chopped onion and sliced jalapeno, sautéing for 2 minutes until softened.
  5. Add the water and corn, spreading evenly in the pan.
  6. Place the epazote leaves on top, cover with a lid, and cook on medium-low for about 20 to 25 minutes, stirring occasionally.
  7. After cooking, add salt and the juice of 1 lime, mixing well.
  8. Taste and adjust the salt and lime juice as needed.
Serving
  1. Serve in cups or bowls, topping with mayonnaise or chipotle crema, cilantro, crumbled cotija cheese, and chili lime seasoning.
  2. Serve hot with lime wedges.

Notes

For a healthier option, substitute Greek yogurt for mayo and use less butter. Ideal for meal prep; store toppings separately to keep them fresh. Elote is gluten-free when using gluten-free mayo and seasoning.