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+ servings

Elote Creamed Corn

The flavors of Mexican street corn in a creamed corn dish
Course Side Dish
Cuisine Mexican
Keyword corn
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people


  • 4 ears fresh corn removed from the cob
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • ¼ cup half and half
  • 1 tbsp stone ground cornmeal
  • 2 tbsp Cotija cheese crumbled
  • 2 tbsp cilantro chopped
  • kosher salt to taste
  • pepper flakes to taste
  • 2 tbsp cooking oil


  • Remove all the corn kernels from the cob.
  • Add a couple tablespoons of cooking oil to a pan or skillet. Turn the heat to medium high.
  • Add the corn. Cook until the corn has taken on some brown color, anywhere from 5 to 8 minutes.
  • Add in mayo, sour cream, half and half, and ground meal. Stir to combine. Add more half and half or water it it's too thick for your liking.
  • Top with cilantro and Cotija cheese. Season with salt and pepper flakes to taste.


If you are using frozen corn, bring it out out of the freezer to defrost first for faster cooking. Or you can throw it directly into the pan. This will increase the cook time. Also the water released from the defrosting corn may pop with the oil in the pan, so watch out.