Elote (Mexican Street Corn) Recipe

Elote (Mexican Street Corn)


Total Time:
10 minutes


  • 5-8 ears of corn
  • ½ cup of Mexican crema or sour cream
  • ½ cup mayonnaise
  • ¼ cup Mr Bing Chili Crisp, well stirred
  • 2 large limes, zested and juiced
  • ½ cup cotija cheese, crumbled finely
  • ½ teaspoon sea salt
  • ½ cup cilantro, chopped


  1. Peel the corn, leaving some stem to be used as a handle.
  2. Char the corn on the grill or underneath an oven broiler.
  3. Combine all the other ingredients except the cilantro and whisk together until completely combined.
  4. Use a brush to generously spread the coating all over each corn cob, sprinkle with a little more cotija and the cilantro and you’re ready to serve!

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