Elote Corn Recipe

Elote Corn Recipe

ByLila

Nothing screams summer like biting into a smoky, creamy ear of elote, Mexico’s iconic street corn. I first tasted this gem at a bustling market in Oaxaca, where the vendor slathered charred corn with a tangy, cheesy spread that made my taste buds dance. The mix of sweet corn, zesty lime, and spicy chili powder was unforgettable, and I’ve been hooked ever since. Back home, I spent countless evenings perfecting my own version, tweaking the balance of mayo and cotija to capture that authentic vibe.

Sharing this recipe feels like passing on a piece of that vibrant market experience. It’s simple, quick, and guaranteed to steal the show at your next barbecue or taco night. Whether you’re a seasoned cook or just starting out, this elote recipe is foolproof and packed with bold flavors. Let’s dive into how to make this crowd-pleaser that’ll have everyone asking for seconds!

Elote Corn

Ingredients (Serves 4)

  • 4 ears of fresh corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese, crumbled (or feta as a substitute)
  • 1 teaspoon chili powder (or tajín for extra zing)
  • 1 lime, cut into wedges
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon vegetable oil (for grilling)

Step-by-Step Instructions

  1. Fire Up the Grill: Preheat your grill to medium-high heat (about 400°F). Brush the corn with vegetable oil to prevent sticking and add a nice char.
  2. Grill the Corn: Place the corn directly on the grill grates. Cook for 8-10 minutes, turning every 2-3 minutes, until you get those gorgeous golden-brown char marks all around.
  3. Mix the Creamy Spread: In a small bowl, whisk together mayonnaise, Mexican crema, garlic powder, and a pinch of salt. This is the magic sauce that makes elote so irresistible.
  4. Slather It On: Using a brush or spoon, generously coat each ear of corn with the creamy mixture while it’s still hot. Don’t skimp—this is where the flavor lives!
  5. Add the Toppings: Sprinkle crumbled cotija cheese over the corn, letting it stick to the creamy base. Dust with chili powder and a squeeze of fresh lime juice for that perfect tangy kick.
  6. Garnish and Serve: If you’re feeling fancy, sprinkle chopped cilantro on top. Serve immediately with extra lime wedges on the side.
Best Elote Corn Recipe

Pro Cooking Tips

  • Char is Key: Don’t rush the grilling. Those dark, smoky spots add depth to the flavor.
  • Cheese Swap: If cotija is hard to find, feta works great but is saltier, so adjust salt accordingly.
  • Crema vs. Sour Cream: Mexican crema is slightly sweeter, but sour cream is a solid substitute if you’re in a pinch.
  • Even Coating: Use a pastry brush for the mayo mixture to avoid globs and ensure every kernel is coated.

Variations

  • Elote in a Cup (Esquites): Cut the kernels off the cob after grilling and mix with the toppings in a bowl for a portable version.
  • Spicy Kick: Add a dash of cayenne or hot sauce to the mayo mix for extra heat.
  • Vegan Elote: Swap mayo and crema for vegan alternatives and use nutritional yeast instead of cotija.
  • Baked Elote: No grill? Roast the corn in a 425°F oven for 20 minutes, turning halfway.

Storage Suggestions

  • Fridge: Store leftover elote in an airtight container for up to 2 days. Keep the toppings separate to avoid sogginess.
  • Reheating: Warm the corn in a 350°F oven for 10 minutes or on a grill for 5 minutes. Reapply the creamy spread and toppings after reheating.
  • Freezing: Not recommended, as the creamy texture and fresh toppings don’t hold up well.

How to Serve

Elote shines as a side dish for tacos, grilled meats, or burgers at summer cookouts. For a fun twist, serve it on wooden skewers for easy eating at parties. Pair it with a cold cerveza or a refreshing agua fresca to balance the rich flavors. If you’re hosting, set up a DIY elote station with toppings so guests can customize their corn.

Nutrition Facts (Per Serving)

  • Calories: 220 kcal
  • Fat: 14g (Saturated: 4g)
  • Carbohydrates: 20g (Fiber: 2g, Sugars: 6g)
  • Protein: 5g
  • Sodium: 300mg
  • Cholesterol: 20mg

Note: Values are approximate and depend on portion size and substitutions.

FAQs

What’s the difference between elote and esquites?
Elote is corn on the cob with toppings, while esquites is the same ingredients served off the cob in a cup.

Can I make elote without a grill?
Absolutely! Roast the corn in the oven or boil it, though grilling gives the best smoky flavor.

Is cotija cheese necessary?
It’s traditional, but feta or parmesan can work. Cotija’s salty, crumbly texture is ideal, though.

How do I make elote less messy?
Serve it in a cup as esquites or wrap the bottom of the cob in foil for easier handling.

Can I prep elote ahead of time?
Grill the corn and mix the spread in advance, but assemble just before serving for the freshest taste.

Conclusion

This elote corn recipe is your ticket to bringing bold Mexican street food vibes to your table. It’s quick, customizable, and bursting with smoky, creamy, tangy goodness that’ll make your taste buds sing. Whether you’re grilling for a crowd or whipping it up for a cozy dinner, this dish is a guaranteed crowd-pleaser. The beauty of elote lies in its simplicity—just a few ingredients create a flavor explosion that’s hard to beat.

Try it at your next summer barbecue, and watch it disappear faster than you can say “más, por favor!” Experiment with the variations to make it your own, from spicy twists to vegan spins. Got a favorite way to enjoy elote? Drop it in the comments—I’d love to hear how you’re savoring this Mexican classic. Now, go fire up that grill and let the fiesta begin!

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