Elote (Mexican Street Corn)

GTU Recipes

Chef Jeff Jackson from Smith’s Food & Drug Stores joined us in the GTU kitchen with a recipe that will make you crave BBQ’s and summertime! 

Elote (Mexican Street Corn)


  • 8 ears corn, shucked, oiled and seasoned with salt and pepper
  • 8 skewers
  • ½ c. mayonnaise
  • ¼ c. Mexican crema, or substitute sour cream
  • 1 tsp. garlic, minced
  • Juice and zest of 1 lime
  • 1 tsp. Tajin seasoning
  • 1 c. grated Cotija cheese or Queso Fresco, grated parmesan can also be used
  • Cilantro leaves and extra Tajin seasoning for garnish


  1. Make the cream mixture by adding the mayo, crema, garlic, Tajin seasoning, and lime juice and zest to a mixing bowl.  Using a whisk, mix to combine.  Set aside.
  2. Put the cheese in a shallow dish or plate.  The cooked corn will be rolled in this later.
  3. Put the corn on skewers and on a grill preheated to medium high, cook the corn about 2 minutes per side or until it starts to char.  Remove from the grill.
  4. Using a spatula or knife, slather the cream mixture over the corn while it’s hot.  Next roll the corn in the cheese to coat.  Sprinkle the corn with a little more Tajin seasoning and top with a few cilantro leaves.  

Visit smithsfoodanddrug.com to find a store near you and more recipes! You can also find them on social media @mysmithsgrocery .

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