With a fuss-free and traditional flavor combo, this elote recipe is the real deal for Mexican street corn. It's tangy, creamy, spicy and seriously irresistible!
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Instructions
Fill a large pot with water and add the corn ears. Let them boil for 15-20 minutes or until tender. Remove them from the pot and set them aside to cool. (Or you can also grill the corn or air fry the corn.)
In a small bowl, mix the crema and mayo until well combined. Coat each piece of corn with the mixture to taste.
Drizzle the corn with lime juice on all sides. Top with cotija to taste.
Finally, add Tajín, chili powder, and salsa Huichol to taste. Serve hot or at room temperature. Enjoy!