Cajun-Style Elotes

Prep Time

15 minutes

Cook Time

3 minutes


2-4 people

This classic Mexican street corn on the cob is covered in a creamy, zesty, Creole-flavored sauce and then topped with cheese, and as @flychefaldenb says, it’s the best way to serve corn for any meal.


  • 4 Whole Corn on the Cob

  • 1 Quart Water

  • Tony’s Supreme Creole Crab Boil

  • 1/3 Cup Tony’s Creole-Style Ranch Salad Dressing

  • 1/3 Cup Sour Cream

  • 1 Teaspoon Tony’s Original Creole Seasoning

  • 1 Tablespoon Cilantro, Chopped + More for Garnish

  • Zest of 1 Lime

  • 1/2 Cup Parmesan or Cojita Cheese, Grated

  • Clear


  1. ┬áBring a large pot of water and Tony’s Supreme Creole Crab Boil to a boil and add the corn.
  2. Cook the corn for 3 minutes. Turn the fire off and let corn soak while you prepare mixture.
  3. In a bowl, add Tony’s Creole-Style Ranch Salad Dressing, sour cream, cilantro, lime zest and Tony’s Original Creole Seasoning. Mix until well blended.
  4. Remove corn from water.
  5. Optional – char the corn on all sides on the grill.
  6. Add a generous amount of the mixture onto each corn. Roll and sprinkle the corn in grated cheese.
  7. Top with more fresh cilantro and Tony’s Original Creole Seasoning and enjoy!

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