Ingredients
- 4 corns on the cob husk removed
- 1/2 cup cotija cheese
- 1/3 cup Mexican crema
- 1/3 cup mayonnaise
- 1 lime juiced
- 2 tbsp cilantro chopped
- 1 tsp tajin seasoning
Instructions
- Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
- In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.
- Chop the cilantro, set aside
- When the corn is cooked, remove from the pot, let slightly cook off.
- Brush the Mexican crema mixture over the corn.
- Add cotija cheese, tajin seasoning and cilantro.
Nutrition
Notes
Pro Tips for the Best Elotes
- Don't skip cotija for parmesan if you can avoid it: Cotija has a different moisture level, a different salt profile, and a different texture than parmesan. It's worth a trip to find it. Finely grated parmesan or pecorino works if you're genuinely stuck.
- Fresh lime, not bottled: The lime juice goes directly into the sauce and it's one of the few ingredients where fresh versus bottled is immediately noticeable. One lime gets you enough juice for four ears easily.
- Assemble hot: Warm corn holds toppings better than cold corn. Everything sticks, the cheese softens slightly, and the whole thing comes together in a way that room temperature corn doesn't.
- Taste the crema sauce before you use it: It should taste bright and slightly salty on its own. If it tastes flat, add a pinch of salt or a little more lime juice before brushing it on.
- Roll, don't just brush: If you're making multiple ears, rolling them directly in the sauce bowl is faster and gives more even coverage than brushing. Messy in the best possible way.
- More tajin on the table: Always put extra tajin out. People always want more and there's never enough on the first pass.