Elote—Mexico's beloved street corn—gets a modern twist in this easy, shareable recipe. Instead of the traditional corn-on-the-cob presentation, we're serving it in boats: charred kernels mixed with creamy, tangy, and spiced layers that come together in every bite.
The magic happens when you combine the smokiness of grilled corn with the cooling richness of crema fresca and the umami punch of Tajín seasoning. Top it all with crumbled Muria Onion Cheese for a savory depth, then finish with a spoonful of Muria Pepper No. 1 Preserve—that's where the sweet heat comes in. A squeeze of fresh lime ties everything together.
What You'll Need
- 4 ears corn
- Crema fresca or Mexican crema
- Fresh cilantro or greens
- Tajín seasoning
- Crumbled Muria Onion Cheese
- Muria Pepper No. 1 Preserve
- Lime wedges
How to Make It
- Char the corn. Grill or roast your corn until the kernels are lightly charred and tender. This step brings out the natural sweetness and adds a smoky depth.
- Cut and serve. Cut the kernels off the cob and divide them into serving boats or bowls.
- Mix the base. Toss the corn with crema fresca and a generous pinch of Tajín seasoning. The crema cools things down while Tajín adds that signature chili-lime kick.
- Layer your toppings. Sprinkle crumbled Muria Onion Cheese and fresh cilantro or greens over the corn.
- Add the sweet heat. Spoon Muria Pepper No. 1 Preserve over the top. The preserve's sweet-spicy profile is the perfect finishing touch.
- Serve fresh. Add lime wedges on the side and let guests squeeze them over their bowls.
This recipe works beautifully as a side dish, a light appetizer, or even a vegetarian main when paired with fresh salads and grilled proteins. Make it ahead by prepping the corn and toppings separately, then assemble just before serving to keep everything fresh and vibrant.