Elotes, or Mexican Street Corn, is corn on the cob dressed up with any or all of butter, mayonnaise, cheese and chile lime – a must for summer!
‘Tis the season for sweet corn – and boy, do I love a good ear of corn.
In fact, I don’t know anyone who doesn’t love sweet corn. Chances are, if you are reading this recipe you love it just as much as we do, if not more.
Our local farmers market just got sweet corn this past week and we picked up over a dozen ears. About 15 years ago, we lived in California and each day around 4 or 5 p.m., the corn man would push a shopping cart down the street. He’d honk a bike horn, and we’d hand over $1 for him to stick an ear of corn on a stick and smother it with whatever we wanted.
From mayo to red chile, butter, parmesan and even sriracha sauce. It was the best.. and something we looked forward to every day.
Now we are in Arizona and that corn man is a faded memory.
Mexican Street Corn
I haven’t ever eaten elotes at breakfast but let me tell you that I haven’t ever seen my kids sit down fast enough. Their plates were clean.
Traditionally, we have always made corn on the grill or by boiling it on the stove. Just a few years ago, we picked up an Instant Pot in and haven’t looked back. Pile as many ears as you can possibly fit on a trivet into that pot and set the timer for 2 minutes at high pressure, with 2 C. water – it cooks up perfect.
See also: Corn on the Cob (Instant Pot)
Remove and set on a plate to cool ever so slightly. Then smother it. We’re talking butter, mayonnaise, red chile, parmesan cheese, chile lime seasoning and even salt.
Then eat until your heart is content. You’ll never go back to eating corn on the cob any other way.
Mexican Street Corn (Elotes)
- Instant Pot
- 4 ears corn on the cob husk and silk removed
- 1/2 C butter
- 1/3 C mayonnaise
- 1/4 C fresh cheese - cotija parmesan, etc.
- salt and pepper to taste
- Tajin chile lime seasoning
- 2 C water
- Place your trivet in your Instant Pot, and pour in 2 C. of water.
- Lay your ears of corn in the pot on the trivet, husk and silk removed.
- Put the lid on the Instant Pot, and lock, making sure to close the valve.
- Set the pot for manual (high) for 2 minutes.
- After 2 minutes, release the pressure, and carefully remove the corn to a large plate/platter.
- Allow each person to dress their own ear with butter, mayo, then fresh cheese, Tajin (chile lime seasoning), salt, and pepper.
Love this idea but want something less messy? Try Mexican Esquites (Corn in a Cup):