Herbie Creative Recipes

Elotes: Classic Mexican Street Corn in a Bowl

Name: Elotes: Classic Mexican Street Corn in a Bowl: Classic Mexican Elotes in a Bowl (Esquites-Style Street Corn)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: About 4 side servings
Ingredients: 4 large ears sweet corn for grilling or broiling, or 4 cups fresh, frozen, or cut-off-the-cob kernels for the stovetop; 2 tsp neutral high-heat oil, such as avocado or canola, or 1 Tbsp butter; 1/4 cup full-fat mayonnaise; 1/4 cup Mexican crema (use 2 to 3 Tbsp if very thin; sour cream is fine); 1/2 cup finely crumbled cotija cheese, divided, plus more for serving; 1 to 1 1/2 tsp ground chile piquín, guajillo or ancho powder, or Tajín, plus more to taste; 1/4 tsp fine salt, only if not using Tajín and as needed; 1 to 2 fresh limes, cut into wedges; 2 Tbsp finely chopped cilantro, optional

Classic Mexican Elotes in a Bowl (Esquites-Style Street Corn)

Charred corn kernels tossed with mayonnaise and Mexican crema, then served in bowls with cotija, chile, and lime. Grill or broil whole ears first and cut the kernels off, or char fresh or frozen kernels directly on the stovetop.

Sides Grilling Mexican Latin Clara's favorite About 4 side servings Prep 10 min Cook 15 min Total 25 min

5.0 (1 review)

All recipes

Ingredients

Corn

4 large ears sweet corn for grilling or broiling, or 4 cups fresh, frozen, or cut-off-the-cob kernels for the stovetop
2 tsp neutral high-heat oil, such as avocado or canola, or 1 Tbsp butter

Creamy coating

1/4 cup full-fat mayonnaise
1/4 cup Mexican crema (use 2 to 3 Tbsp if very thin; sour cream is fine)

Cheese, chile, and lime

1/2 cup finely crumbled cotija cheese, divided, plus more for serving
1 to 1 1/2 tsp ground chile piquín, guajillo or ancho powder, or Tajín, plus more to taste
1/4 tsp fine salt, only if not using Tajín and as needed
1 to 2 fresh limes, cut into wedges
2 Tbsp finely chopped cilantro, optional

Instructions

Make the creamy coating: In a small bowl, stir together the mayonnaise and Mexican crema until smooth. Set aside while you cook the corn.
Grill method: Preheat a grill for direct high heat, about 450 to 500°F. Lightly brush the shucked ears with oil or butter. Grill, turning every 2 minutes, until the corn is tender and charred in spots, 8 to 10 minutes. Cut the hot kernels from the cobs and transfer to a large bowl.
Broiler method: Position an oven rack about 5 inches below the broiler and preheat on high. Place the shucked ears on a foil-lined baking sheet and lightly coat with oil or butter. Broil, turning every 3 to 4 minutes, until the corn is tender and browned in spots, 12 to 16 minutes. Cut the hot kernels from the cobs and transfer to a large bowl.
Stovetop method: If using frozen kernels, thaw and pat dry. Pat fresh or cut-off-the-cob kernels dry as well. Heat a large skillet over medium-high until very hot. Add the oil or butter, then spread the kernels in an even layer. Cook, stirring occasionally, until the corn is tender with browned and lightly charred spots, 8 to 12 minutes. Transfer the hot kernels to a large bowl.

Prep
Dress the corn: Toss the hot kernels with the mayo-crema mixture and half of the cotija cheese. Taste and add salt only if needed, especially if using Tajín.

Cooking
Finish and serve: Divide the dressed corn among bowls or cups. Top with the remaining cotija, chile powder or Tajín, optional cilantro, and a generous squeeze of lime. Serve immediately with extra cheese, chile, and lime wedges on the side.

Notes

This bowl or cup style is often called esquites. You can start with whole ears, loose fresh kernels, frozen kernels, or kernels already cut from the cob.
This recipe is different from Herbie's Street Corn, which uses browned butter, honey, feta, and queso fresco. Elotes: Classic Mexican Street Corn in a Bowl keeps the classic combination of mayo, crema, cotija, chile, and lime.
Cotija is the preferred cheese. Queso fresco is a milder substitute. Use feta only if neither is available.
Chile piquín gives the most traditional flavor. Tajín is a convenient chile-lime option and already contains salt, so taste before adding more.
Butter helps the corn brown, but the mayo-crema mixture is what helps the cotija and chile stick.

Reviews

5.0

1 review

5 stars 1
4 stars 0
3 stars 0
2 stars 0
1 star 0

Anonymous 2026-08-13

Charred, creamy, salty, and bright. This is the elote Clara wanted.