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This Mexican street corn dish combines the sweetness of corn with the tanginess of lime, the creaminess of mayo, and the kick of chili powder. Topped with Cotija cheese and cilantro, it’s a messy but irresistible treat. Perfect for a Cinco de Mayo gathering or as a summertime side dish.

While it may be a bit messy to eat, every bite is absolutely worth it. If you’ve tried it before, you probably love it. If you haven’t, get ready for a delightful surprise!

KAP 4191


  • 4 corns on the cob, husk removed
  • 2 tbsp cilantro, chopped
  • ½ cup cotija cheese
  • 1/3 cup Mexican crema
  • 1 lime, juiced
  • 1/3 cup mayonnaise
  • 1 tsp tajin seasoning
KAP 4146 scaled e1714741076860


  1. Bring a pot of water to a boil. Add the corn and boil for about 5 minutes or until tender.
  2. In a bowl, combine the Mexican crema, mayonnaise, and lime juice. Mix well and set aside.
  1. Chop the cilantro and set it aside.
  2. Once the corn is cooked, remove it from the pot and let it cool slightly.
  3. Brush the Mexican crema mixture over the corn.
  4. Sprinkle cotija cheese, Tajin seasoning, and chopped cilantro over the corn.
mexican elote recipe street corn

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