Living in Texas it is very common to be a huge fan of street tacos and no street taco is complete without a cup of elote to accompany it. Because of my elote obsession, I recently tried making my own version of elotes. Hope you enjoy!

Below I have a small clip of how it’s made at taco stands:

  • 3/4 cup mayonnaise
  • 1/2 teaspoon cayenne
  • 2 tablespoons fresh lime juice
  • 3 1/2 cups cooked, fresh corn kernels (from 6 ears corn)
  • 1/2 cup crumbled queso fresco
  • Hot sauce, like Valentino, for serving (for the truly daring)

Combine mayonnaise and cayenne in a medium skillet; season with salt. Gently simmer 5 minutes or until cream thickens slightly and flavors blend. Stir in lime juice, then corn. Simmer 2 minutes or until corn is warmed through. Fold in queso fresco, and serve topped with queso fresco and hot sauce, if desired.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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