This elote corn recipe is a delicious way to spice up your corn on the cob. This corn is traditionally grilled but I don’t own a grill so I chose to boil mine. You could also bake these elotes and they would come out wonderful.
I actually tested this recipe out with both sour cream and mayonnaise, and let me tell you. Sour cream wins all day. It’s so much less intense when combined with the flavors of the cotija cheese and tajin. Although also, maybe it was just the combination of corn and mayonnaise in my head!
This recipe pairs well with Mexican dishes and can be dressed up in so many different ways. I’d love to try making an elote covered in bacon!!! And some fresh cilantro on top… the possibilities are honestly endless with this creative but simple side dish.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Elote Mexican Corn
This recipe pairs well with Mexican dishes and can be dressed up in so many different ways.
- 2 ears corn on cob
- 1/4 cup cotija cheese
- 1/4 cup sour cream
- 2 tbsp butter
- 1 tsp tajin
- In a large pot over medium to high heat, fill halfway with water and bring to boil.
- Once at a boil, add ears corn and cook for 10 minutes.
- Once cooked, remove from pot and transfer to plate for coating.
- While the ears are warm, spread butter for entire ears.
- Spread sour cream along the sides of the corn with a spoon.
- Sprinkle cheese and tajin over the spreaded corn. Enjoy!