Elote (Mexican Street Corn)

What is elote? Elote (noticable eh-loh-tay) is Mexican street corn. If you have actually had it, I wager you like it. If you have not, you remain in for a reward! Elote tastes sweet and tasty, tasty and spicy at one time. I like to make mine with grilled corn for some smokiness, too.

Elote is made with corn on the cob, slathered with mayo, skilled with chili powder and fresh lime juice, sprayed all over with salted Cotija cheese and cilantro. It’s untidy to consume however worth every bite. Elote is the ideal summertime side meal for any Mexican-inspired meal.

elote ingredients

In Mexico, elote indicates an ear of corn, and this dish reproduces a popular serving design offered by street suppliers. I can’t declare that this elote dish is rather genuine, however it brings me back to the elotes I enjoyed in Mexico City.

I’m imagining taking a trip throughout Mexico, tasting the food area by area. At some point! In the meantime, we’re maximizing supper in your home.

how to grill corn

How to Make Elote

Elote is rather simple to make. When your corn is prepared, you’re just 5 to 10 minutes far from elotes! Here’s how to do it:

1) Grill your corn.

You might steam or boil your corn cobs rather, however like I have actually stated, I like the taste of grilled corn.

2) Prepare your sauce and scatterings.

While the corn is cooking, you’ll blend together mayo, lime juice, chili powder, optional cayenne (if you like heat) and salt. In another bowl, mix together grated Cotija cheese and cilantro.

3) Brush the corn with the mayo mix.

This is where things begin getting untidy. If you do not have a pastry brush, you might most likely manage with a butter knife.

4) Spray the Cotija and cilantro mix all over.

Location a plate under the corn to any cheese that does not stick. You may require it.

5) Complete it off with a spray of chili powder.

A last cleaning of chili powder uses some much-needed color and a last increase of taste. Take pleasure in!

Watch How to Make Elote

Elote Active Ingredient Notes

I definitely like this dish as composed listed below, however please change it to match your kitchen and choices.

  • Corn: The fresher, the much better. In Mexico, you’ll discover a broader range of corn utilized for elotes. I have actually been using fresh sweet corn and have actually been rather delighted with the outcomes. Grill the sweet corn, if you can, since the charred kernels appear more detailed in texture to the elotes I have actually purchased in Mexico.
  • Mayo: Some elote dishes require sour cream rather of mayo, or a half-and-half mix of both. While I’m not the world’s most significant mayo fan, it was the clear winner in my trial run. Mayo appeared to magnify the other tastes, while sour cream appeared to dull them. If you have an interest in brightening this side meal, nevertheless, you might utilize sour cream or perhaps Greek yogurt.
  • Chili powder: If you have an unique chili powder on hand (like ancho, guajillo or chipotle), elote is an excellent location for it to shine. Or you might utilize Tajín for some extra-tangy taste (it’s a Mexican spice mix of chili powder and lime).
  • Spice level: If you’re delicate to spice, select a moderate chili powder mix, and leave out the cayenne.
  • Cotija cheese: You can discover Cotija cheese at well-stocked supermarket (I purchase my own at Whole Foods, near the goat cheese) or Mexican grocers. If you can’t discover Cotija cheese, feta or Parmesan would be your next finest bets.
  • Cilantro: If you do not like cilantro, avoid it.

how to make elote

How to Serve Elote

Typically, elote is served on a wood skewer. I have actually likewise enjoyed it without the skewer, as you see here. It’s undoubtedly a little untidy in any case.

For smaller sized serving sizes, slice the grilled corn cobs in half prior to turning them into elotes.

Or, utilize a knife to remove the corn kernels from the cob. Serve your corn in cups with the mayo mix and Cotijah mix on top. This variation is called esquites or elote en vaso (” corn cup”). Have a look at my esquites dish here.

What to Serve with Elote

In Mexico, the street suppliers that offer elote are called eloteros, and the category of foods they serve are called antojitos (” little yearnings” in Spanish). These “little yearnings” are dealt with as appetisers in between meals, or as late-night treats.

So, serve elote as a treat or appetiser, or as a side meal to any Mexican-inspired meal. It’s an excellent choice for barbecues, too. Here are a couple of entrées that would complement elote, or you can see all of my Mexican dishes here.

  • Burrito Bowls: Fresh Black Bean Burrito Bowl or Kale, Black Bean & Avocado Burrito Bowl
  • Chilaquiles: Chilaquiles Rojos or Chilaquiles Verdes
  • Enchiladas: Black Bean Sugary Food Potato Enchiladas, Roasted Vegetable Enchilada Casserole or Vegetable Black Bean Enchiladas
  • Quesadillas: 10-Minute Quesadillas or Crispy Mushroom, Spinach and Avocado Quesadillas
  • Tacos: Easy Black Bean Tacos or Impressive Vegetarian Tacos

More Mexican-Inspired Side Meals

  • Black Beans (From Scratch!)
  • Cilantro Lime Wild Rice
  • Fresh Herbed Avocado Salad
  • Mexican Green Salad with Jalapeño-Cilantro Dressing

Please let me understand how your elote ends up in the remarks. I truly like hearing from you.

mexican street corn recipe

Elote (Mexican Street Corn)

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 20 minutes
  • Overall Time: thirty minutes
  • Yield: 4
  • Classification: Side meal
  • Technique: Grilled
  • Food: Mexican
  • Diet Plan: Vegetarian

4.9 from 10 evaluations

Find out how to make elote with this easy dish! We’ll top grilled corn on the cob with an appetizing mix of mayo, lime, chili powder, and complete it with a heavy spray of Cotjia cheese and cilantro. Serve elote as a treat or appetiser, or as a side meal to any Mexican meal. Dish yields 4 elotes; increase as required.


  • 4 ears of grilled corn on the cob
  • 1/4 cup mayo
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon chili powder, plus more for scattering
  • Pinch of cayenne pepper (optional, for additional heat)
  • 1/4 teaspoon kosher salt or a pinch of great salt
  • 2 ounces (about 1/2 cup) carefully grated Cotija cheese *
  • 2 tablespoons carefully sliced cilantro


  1. While you’re barbecuing your corn, prepare the chili-mayo sauce and Cotija-cilantro mix. In a little bowl, integrate the mayo, lime juice, chili powder, optional cayenne, and salt. Stir up until integrated. In a different bowl, mix together the cheese and cilantro. Set both bowls aside.
  2. When your corn is prepared to go, brush the mayo mix all over one ear of corn. Over a plate, spray the Cotjia mix freely all over, turning the corn as required (it’s going to be a little untidy, no other way around it!). Location the completed cob on a different serving plate. Repeat for the staying corn, utilizing the cheese in the bowl and the excess on the plate as required.
  3. Sprinkle a pinch or more of extra chili powder gently over the corn. Serve warm.


Modification it up: Grilled corn uses additional taste, however boiled or steamed corn on the cob works, too. Attempt utilizing an enjoyable range of chili powder, like chipotle, ancho, guajillo or Tajín (a Mexican mix of chili powder and lime), as an option to fundamental chili powder. Some dishes utilize sour cream rather of mayo (or a mix of the 2), however I felt that the taste was more silenced with those variations. Still, it’s an alternative even Greek yogurt would work for a lightened-up choice. If you do not like cilantro, merely omit it.

Esquite variation: Likewise called elote en vaso (” corn cup”), or a less untidy method to delight in elote. When the corn is prepared, thoroughly utilize a chef’s knife to trim the kernels. Divide the kernels in between 4 cups, then leading every one with 1/4 th of the chili-mayo sauce, followed by 1/4 th of the Cotija-cilantro mix. Complete them with a light spray of extra chili powder, and serve with spoons. Or follow my stovetop esquites dish.

Make it dairy complimentary: Attempt a spray of vegan Parmesan in location of the Cotija (utilize less than required in the dish, given that the Parm is more salted). Or, simply leave out the Cotija.

Make it vegan: Attempt my vegan sour cream in location of the mayo, and a spray of vegan Parmesan in location of the Cotija (utilize less than required in the dish, given that the Parm is more salted). Or, you might utilize a great vegan mayo and leave out the cheese.

* Where to discover Cotija cheese: Try To Find Cotija in well-stocked supermarket or Mexican boutique. I purchase it at Whole Foods, near the goat cheese. If you can’t discover it, attempt carefully collapsed feta cheese or carefully grated Parmesan rather.

▸ Nutrition Info

The details revealed is a price quote offered by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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