Home > Appetizers > Elote Elote May 5, 2019 | 14 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Mexican Street Corn (Elote) is roasted and then smothered with a delicious creamy topping, spices, fresh lime, and plenty of cheese to finish it off. This pairs perfectly with all your favorite BBQ dishes such as this grilled chicken marinade or this macaroni coleslaw salad! Why We Love This Elote Flavorful: Elote combines smoky, spicy, and tangy tastes. Delicious Texture: Crunchy corn meets creamy toppings. Fresh: Enhanced with fresh herbs and lime. Versatile: Suits various eating occasions and tastes. Culturally Rich: A taste of Mexican culinary tradition. What Is Elote? Elote is a Mexican-style street corn. It’s grilled until charred, then topped with a creamy, spiced sauce, herbs, cilantro, lime juice, and cheese. It’s often served as a summer snack or at BBQs and potlucks. Elote can also be served off the cob in cups, with toppings for convenience or in a buffet style for larger gatherings. Ingredients Mayonnaise: Use full-fat for better flavor. Mexican Crema: Thinner, milder than sour cream; sour cream is a suitable substitute. Lime: Use both zest and juice for a strong flavor, avoiding the bitter pith. Spices: A mix of chili powder, paprika, cumin, and cayenne for added taste. Garlic: Grate for even distribution in the sauce. Cilantro: Finely chopped, can be replaced with parsley, basil, or oregano. Queso Cotija: A preferred cheese topping for its unique flavor. How To Make Elote Grill Corn: Grill 8 oiled and seasoned corn ears for 12 minutes at 400°F, turning every 3 minutes. Mix Sauce: Mix Mexican crema (or sour cream), mayo, cilantro, garlic, spices, and lime. Coat Corn: Coat grilled corn with sauce and sprinkle with queso cotija. Serve: Serve immediately, optional lime wedges. More Delicious Recipes Mexican Street Corn Salad Steak Fajitas Mexican Street Corn Pasta Salad Quinoa Black Bean Salad Sweet Potato & Black Bean Burrito Bowls FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Elote 5 from 5 votes - Review this recipe Mexican Street Corn (Elote) is roasted and then smothered with a delicious creamy topping, spices, fresh lime, and plenty of cheese to finish it off. SAVE TO RECIPE BOX Print Recipe Elote 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Mexican Street Corn (Elote) is roasted and then smothered with a delicious creamy topping, spices, fresh lime, and plenty of cheese to finish it off. Course Appetizer, Side Dish, Snack Cuisine Mexican Keyword elote, Mexican Street Corn Prep Time 15 minutes minutes Cook Time 12 minutes minutes Total Time 27 minutes minutes Servings 8 elotes Chelsea Lords Calories 227kcal Author Chelsea Lords Ingredients▢ 8 ears of sweet corn▢ Vegetable oil▢ 1/2 cup Mexican crema (or sour cream)▢ 1/2 cup mayo▢ 1/3 cup minced cilantro (measure 1/3 cup BEFORE chopping)▢ 1 clove garlic very finely minced or grated on microplane▢ 1/2 teaspoon chili powder (or 1/4 teaspoon chipotle chili powder for a smokier flavor)▢ 1/4 teaspoon paprika▢ 1/8 teaspoon ground cumin▢ 1/8 teaspoon cayenne pepper▢ 1 large lime (1 and 1/2 teaspoons zest and 2 tablespoons juice)▢ 1/2 cup crumbled queso cotija (or plain cotija cheese)▢ Optional: additional lime wedges for servingUS - Metric USMetric InstructionsCORN: Preheat a grill to medium-high heat, around 400 degrees F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub that oil onto all the sides. Very lightly sprinkle salt and pepper on all sides of the corn. (Remember, the cotija cheese is quite salty, so you don't want to add too much salt here.) Place corn on grill grates (nothing needs to go down first; don't wrap in foil) and close grill. Cook (temps remaining at 400F) for about 3 minutes per side undisturbed. Using tongs, rotate, and continue cooking, for about 12 minutes total. When all sides are browned, remove from the grill onto a plate.SAUCE: While corn is grilling, whisk together the sauce. Add the Mexican crema, mayo, cilantro, garlic, chili powder, paprika, cumin, cayenne pepper, lime zest, and lime juice to a bowl; whisk to combine. Taste and adjust any seasonings to personal preference.ASSEMBLE: Using a spoon or pastry brush, brush on the sauce, generously coating each ear of corn. Sprinkle on cheese and if desired, an additional sprinkle of chili powder. Serve immediately with lime wedges. Video Nutrition FactsCalories: 227kcal | Carbohydrates: 19g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 271mg | Potassium: 257mg | Fiber: 2g | Sugar: 7g | Vitamin A: 378IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Elote is delicious! I was able to try it at a Taste of STL festival and fell in love with it. I love making this for Cinco de Mayo. Reply
Could you replace the mayo with something else like sour cream or just butter? Most of my family doesn’t like it. Reply
I haven’t ever tried it without mayo so I’m really not sure what the flavor would be like! I’d try a combo of melted butter and sour cream instead Reply
