I have a slight confession to make. I am a Mexican-American and had NEVER tried Elotes in my life.

There, I said it.

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I have lived in Texas for my entire adult life, which makes this confession slightly worse. I only tapped into the Tex-Mex cuisine that runs rampant in this state. You can’t go wrong with those queso-laden dishes.

I had held out from trying such a traditional dish stateside that I wanted my first taste of Elotes to be IN Mexico and done right. I drooled over the thought of walking up to a cart on the streets of Mexico to get my first taste. In March we got that chance, my cousin chose the beautiful San Miguel de Allende in Mexico to tie the knot. (Thanks Elizabeth and Chap!)

We went on a food tour called the Taste of San Miguel (try it if you go, it’s FABULOUS). What I had considered to be Mexican food in the states didn’t hold a candle to what the interior did with their food. Including their street corn dishes!

After we got home, I went a bit crazy with developing recipes. We were trying any sort of Elotes we could find. I wanted to analyze, compare and tweak anything I could get my hands on. We did manage to find a non cream cheese based version in Fate, TX at Cafe Chamoy that was delicious.

The product of our research is below in our (now) tried and true recipe that got us started on our own Elotes journey in our own kitchen.

Give it a try and let us know what you think or if you would change anything! What is a food experience you held out for?? We’d love to know!

Try these Related Recipes Below

Carnitas and Elotes Stuffed Sweet Potatoes

Elotes Stuffed Artichoke

Elotes Soup