Elote (Mexican Street Corn)

Our passion for Mexican food is well-documented (see also our Steak or Shrimp Fajitas, Guacamole and Chicken Street Taco recipes!), so you know it was only a matter of time before we shared our go-to elote recipe. Sweet corn on the cob is great plain, too, but if you’re ready to really bring down the house, it’s time to make elote! Grilled corn slathered generously with smoky chipotle mayo, salty-tangy Mexican cojita cheese and a squirt of tangy lime juice to finish pure side dish heaven. We love to serve it with any Mexican mains, or really almost any grilled dinner. Just be sure to have plenty of napkins handy!

What Is Elote?

Elote recipes vary throughout Mexico and now that it’s a popular dish in the U.S., people are getting even more creative! But basically, think of elote as a delicious Mexican corn on the cob! The corn is usually charred on a grill, then coated in a cool and creamy topping that can be made of either sour cream, crema or regular old mayo. Next comes then rolled in a combination of fresh cotija cheese, chili or chipotle powder or even Tajín, a spicy-tangy Mexican spice blend). Finish it with a squeeze of lime and cilantro, and that’s it. Yes, it’s messy to eat! And worth it. If you’d rather keep things tidy and eat it with a fork, try making a Mexican Street Corn Salad. 

Simple Street Corn Ingredients

• Fresh sweet corn: The kind that is still on the cob. In the summer it’s everywhere, and it’s usually cheap (yay!).
• Chipotle mayonnaise. You can use store-bought, but why bother when it’s so easy to make Homemade Chipotle Mayo? In a pinch, you can use regular mayonnaise. It is sort of like a delicious glue that helps the cheese to stick to the corn.
• Cotija. Cotija is a delightfully salty Mexican cheese that’s readily available in the U.S. and is considered THE classic elote cheese. It’s usually in the refrigerated dairy area of most grocery stores, near the shredded cheeses and string cheese.
• Lime. Fresh limes make everything good, and it’s a must here! That zingy, zesty lime juice really makes this recipe sing! Since you’re buying limes, why not buy extra and make margs, Spicy or a classic Perfect Margarita?!

How to Grill Corn

• Shuck the corn by peeling off the outer husk, and remove as many strings of corn silk as you can easily. Leave the tough end piece at the bottom of the corn if you can, so that you’ll have something to hold onto while you eat the elote.
• Get the grill hot! If you’re grilling over gas, heat it to medium-high, and if you’re working with charcoal, just get those coals good and hot.
• Lay the corn cobs directly on the grill. Turn the corn cobs often, so that all sides of the corn cob get nice color. You want a good char on the kernels, but pull it off the grill before it burns. This usually takes about ten minutes. 

How to Store Leftover Elote + Tips

• Leftover grilled corn is best stored without all of the toppings. Instead, save it in the fridge and use it tomorrow to make our elote-based Mexican Street Corn Salad with Chipotle Crema. Same flavors, easier to eat!
• Let the corn cool before you add the toppings, if you can. If it’s fresh from the grill, the mayo will melt right off the corn.
• Use the back of a spoon or a pastry brush to spread chipotle mayo all over the corn.
• It’s easy to serve elote to a crowd by building a toppings bar. Grill the corn and serve it to people plain, so that they can dress their corn however they’d like! Extra cheese, or no cheese at all, extra spicy, and so on! 

What To Serve It With

• Grilled everything! From simple Grilled Chicken or Grilled Skirt Steak, to more elaborate meals like Grilled Spatchcocked Chicken.
• Burgers. Summer is HERE when we make Cheeseburgers with corn on the cob, and if you turn that corn on the cob into elote, well, that’d be pretty smart.
• Any classic BBQ foods! It is perfect on a table laden with other classic BBQ sides, like Potato Salad and Cole Slaw.
• Elote is a perfect side dish for any and all Mexican recipes you love! We love to serve it with Chicken, Steak or Shrimp Fajitas, or even with heavier fare like Green Chicken Enchiladas.  

How Much Floss Did You Need After Eating This?

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