Mexico Elote (Mexican Street Corn)
Elote is a beloved street food that combines many characteristic Mexican flavors. Traditionally served on a stick, elote is a roasted or boiled ear of corn slathered with a creamy topping and coated with chili powder, lime, and cheese. This iconic dish is a celebration of corn, a staple in Mexican culture and diet for thousands of years. Found at street markets, festivals, and family gatherings, elote is enjoyed as a snack or side dish. Its balance of creamy, tangy, and smoky flavors makes it a favorite for showcasing the culinary traditions of Mexico.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 ears of corn, husks removed
- ¼ cup (60 g) mayonnaise
- ¼ cup (60 g) Mexican crema or sour cream
- 1 Tbsp (15 ml) lime juice
- 1 Tbsp (15 g) unsalted butter (optional)
- ½ cup (50 g) crumbled cotija cheese
- 1 tsp (5 ml) Tajín or chili powder (adjust to taste)
- Lime wedges, for serving
Directions
- Corn for elote can be either grilled (preferred) or boiled. To grill, preheat a grill to medium-high heat. Place the corn directly on the grill grates and cook, turning occasionally, until the kernels are tender and slightly charred, about 10–12 minutes.
- To boil, bring a large pot of salted water to a boil. Add the corn and cook for 8–10 minutes, or until tender. Drain and set aside.
- In a small bowl, mix together the mayonnaise, crema or sour cream, lime juice, and butter (if using) until smooth.
- Using a brush or spoon, spread the creamy mixture evenly over each ear of cooked corn. Sprinkle generously with crumbled cotija cheese and a dusting of Tajín or chili powder.
- Serve the elote hot with lime wedges on the side for extra tang. Enjoy as a snack or as a side dish for grilled meats or tacos.
Notes
- Leftovers can be stored in the refrigerator for up to 2 days, though elote is best enjoyed fresh.
- For an easier-to-eat version, cut the kernels off the cob and mix them with the creamy topping and seasonings to create esquites (Mexican street corn salad).
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