There's something wonderful about Elotes -- the refreshing aromas of lime and cilantro, the smokiness from the slight char, the sweetness of the's like this happy awesome party in your mouth and everyone is invited! Now traditionally, Elotes are a staple in Mexican street food -- served on the cob, in a cup, topped with various toppings like chili powder, cheese, butter, sour cream, seasoned salt, lemon pepper.



Serves 3-4

(Prep Time: 10 min/Cook Time: 30 min/ Total Time: 40 min) 

  • 4 ears of fresh corn, husked or 2 cups of frozen corn
  • 2 tablespoons of olive oil and butter
  • 1 clove garlic, minced
  • 1 tsp dried chile flakes 
  • 2 limes (1 squeezed, 1 sliced into wedges) 
  • 1/2 cup crumbled cotija cheese
  • handful of cilantro, cleaned and chopped
  • salt and pepper to taste  

In a medium pot melt the butter over medium heat and add garlic and chile flakes until fragrant, about 2 minutes. Add corn and cook for 10 minutes then add lime juice. Taste with salt and pepper. 

Top with cotija cheese and fresh cilantro.  


Store extra corn in a glass tupperware container and wrap up cheese and any extra cilantro. Save garnishes for later use. 

Leftover corn is great as a topping for salads or in a dip, check these recipes out (#1 and #2) for some tasty ideas!  

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