Elote Mexicano Recipe
Corn on the cob made Mexican style, covered with mayonnaise and queso Cotija topped with Tajín and sour cream.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Corn
Fill a large pot with water and bring to a boil. Add the ears of corn and cook for about 5-7 minutes until tender. Remove the corn from the pot and let it cool slightly.
- 2
Prepare the Toppings
In a mixing bowl, combine the mayonnaise and sour cream. Mix well to create a creamy topping. Crumble the queso Cotija into a separate bowl and set aside.
Assembly
- 3
Coat the Corn
Once the corn has cooled enough to handle, use a brush or a spoon to generously coat each ear of corn with the mayonnaise and sour cream mixture.
- 4
Add Queso Cotija
Sprinkle the crumbled queso Cotija evenly over the coated corn, making sure all sides are covered.
- 5
Sprinkle Tajín
Sprinkle Tajín seasoning over the corn for a zesty kick.
- 6
Serve
Serve the elote with lime wedges on the side for squeezing over the top. Enjoy your Mexican-style corn on the cob!