This elote recipe is the ultimate upgrade to corn! With mayonnaise, chili, cheese and lime, this dish is creamy, tangy, smoky and sweet.
This elote recipe is my favorite way to eat corn on the cob. I roast fresh sweet corn, then spread some mayonnaise on it and sprinkle it with cheese, chili, and lime for an easy (and totally delicious!) snack or side dish.
Inspired by the Mexican street corn we’ve had at countless restaurants in Austin, it’s creamy, tangy, smoky and sweet. Try it this summer. You won’t be satisfied!
What is Elote?
Elote, also called Mexican street corn, is a Mexican preparation of corn on the cob. After grilling or boiling the ears of corn, they are slathered with mayonnaise or crema and finally topped with Mexican cheeses such as lime, chili, and cotija.
Commonly sold at street vendors in Mexico, elote is a great snack. I really like it as a side dish too. I order this dish every time I eat out in Austin, and it’s also a favorite side dish for summer cookouts and barbecues.
For a fun variation, Check out my Mexican Street Corn Salad! It was inspired by esquites, a similar Mexican dish where corn is cut from the cob and mixed with mayonnaise, lime and cheese. If you ask me, these are both recipes I always make during corn season!
Elote Ingredients
Here’s what you need to make this elote recipe:
- fresh cornof course! Use the freshest corn you can find.
- mayonnaise – Creates a creamy coating on the corn and helps other fasteners adhere. I like the flavor of my elote with 100% mayonnaise, but you can add some or all of the Mexican crema or sour cream if you like.
- Fresh lime juice and zest – For brightness.
- Red pepper powder or ancho red pepper powder – Adds a smoky flavor and a bit of heat.
- Cotija Cheese – For a salty and tangy taste. If you have trouble finding Cotija cheese at the grocery store, try slightly crumbled feta or finely grated Parmesan cheese instead.
- fresh cilantro – A refreshing and fragrant finishing touch.
- and sea salt – Let’s taste it! Mayonnaise and cotija cheese may not be necessary since they are already salty. I recommend taking a bite of the elote before adding more salt.
Find the full measured recipe below.
Corn Roasting
The first step in this elote recipe is to roast the corn. I share two recipes for roasted corn on the cob: one that includes the husk and one that doesn’t.
Either one will work here. But some The charcoal from the corn kernels further enhances the smoky flavor.. If you choose to sear your corn in the husk, you may pull back on the corn during the last few minutes of cooking, creating char marks on the corn itself.
How to make elote
After roasting the corn, make a simple sauce by mixing together mayonnaise, lime juice, and lime zest.
Using a pastry brush or butter knife, spread the mayonnaise mixture all over the ears of corn.
Sprinkle red pepper powder, cotija, and cilantro and season with salt. Serve with lime wedges on the side. take pleasure in!
No grill? are you okay. Cook the corn in a grill pan or char it in a dry cast iron skillet. Turn every few minutes to ensure all sides are charred.
You can boil the corn instead of roasting it. Not quite as smoky, but still nice, juicy and crunchy. Pat dry before adding mayonnaise so the topping sticks to the corn.
What comes with Elote
This Roasted Mexican Street Corn is a delicious snack or side dish for any type of summer meal.
How do you want to serve Elote? Let us know in the comments!
More Favorite Corn Recipes
If you like this recipe, try one of these summer corn recipes:
Elote Recipe (Mexican Street Grilled Corn)
serve 4
This elote recipe is my take on Mexican corn on the cob. Sweet and smoky roasted corn topped with mayonnaise, chili, lime and cheese. There will be no side dish or snack more delicious than this!
- 4 ear corner, peeled*
- ⅓ cup mayonnaise**
- 1 teaspoon fresh lime juice, Add serving wedges
- ½ teaspoon lime peel
- ½ teaspoon Chili Powder or Ancho Chili Powder
- ⅓ cup Cotija Cheese
- 2 tablespoon chopped fresh coriander
- sea salt, gustation
Prevent your screen from going dark
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Preheat a grill or grill pan over medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until the corn is cooked on all sides and has bright char marks, about 15 minutes total. Remove from grill.
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In a small bowl, mix together mayonnaise, lime juice, and zest.
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Spread the mayonnaise mixture over the corn and sprinkle with chili powder, cotija and cilantro. Season with salt to taste and serve with squeezed lime wedges.
**mayonnaise: Mixing ¼ cup Mexican crema or sour cream with ¼ cup mayonnaise makes a delicious alternative to all mayonnaise.
