Elote – Mexican Street Corn

If you live in Omaha, you must go to the Farmer’s Market in Aksarben and pray that the sweet corn lady is there making Elote.  Kumy and I had gotten one, and quickly realized that there was no way we were willing to share.  (Okay, so there was no way I was willing to share, and I ran back to get another.)

There is nothing better than sweet corn that’s just been picked, quickly boiled and slathered with mayo, fresh lime, parmesan and Tajin Seasoning.  This is a version that I make at home.   Tajin seasoning is tart, salty, not super hot and easily available in Mexican markets and online.  You can make traditional Elote using ears of corn or  make a casserole using frozen sweet corn.  It’s delicious either way!


6 ears of corn, freshly shucked and washed (or 24 oz frozen sweet corn for a casserole)


1/4 cup Mexican mayonnaise (or use regular mayonnaise with a good squeeze of lime in it.)
1/4 cup sour cream
1/2 cup Cotija cheese (or parmesan in a pinch)
1/2 tsp Tajin seasoning
1 clove garlic crushed, or 1/2 tsp garlic powder
1/4 cup Cilantro, chopped pretty fine
Juice of 1/2 lime

For traditional Elote corn on the cob:

Mix crema ingredients in a bowl.  

Cook corn by boiling in unsalted water or grilling. Slather the corn with the crema, and sprinkle with extra cotija and dust with tajin seasoning.

For Elote casserole:

Mix all ingredients except Cilantro in a bowl and pour out into a baking dish. Baked uncovered at 350 degrees for 30 minutes.

Garnish with chopped Cilantro and an extra sprinkle of Tajin seasoning.

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