Elotes for a crowd!

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

There, I said it.

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!

Large Batch Mexican Elotes

A scaleable recipe for traditional Mexican Elotes. This is a yummy side dish often considered as street food in Mexico. Give it a try, you won't regret it!
Course Side Dish
Cuisine Mexican
Keyword Side Dishes
Prep Time 30 minutes
Cook Time 10 minutes
Servings 12 people
Calories 271kcal


  • Stock Pot
  • Sharp Knife
  • Cast-Iron Skillet
  • Large Bowl for Mixing


  • 6 Ears Corn on the Cob shucked, if boiling
  • 3 TBSP Butter
  • 1/2 cup Butter
  • 1/2 cup Mayo
  • 1/4 cup Mexican Crema "table cream"
  • Salt/Pepper to taste
  • 2 Limes juiced
  • 1 cup Cotija Cheese


  • Boil or Grill 6 Ears Corn. Cool for 15 minutes
  • Use sharp knife or kernel-er to cut kernels off of the corn cobs. Place corn in cast-iron skillet with butter. Saute until all kernels are separated.
  • Transfer corn into a large bowl. Add butter and stir until melted. Add mayo, crema, salt, pepper, juice of two limes, cotija cheese. Mix well
  • Serve as is or try our other recipes!

Try these Related Recipes Below

Carnitas and Elotes Stuffed Sweet Potatoes

Elotes Stuffed Artichoke

Elotes Soup

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