Elote is the Spanish word for corn on the cob, but in Mexico, it refers to much more than just plain corn - it's a beloved street food classic that's grilled or boiled and then dressed with flavorful toppings.
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This elote recipe brings authentic Mexican street corn flavor indoors.
The corn chars perfectly under the broiler, then gets brushed with a zesty sauce and rolled in cotija cheese and cilantro.
Simple, flavorful, and perfect whenever a craving strikes.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Corn on the cob: The base of this recipe.
- Mayonnaise: Adds creaminess and helps the cheese stick to the corn.
- Sour cream: Balances the richness of the mayo and adds a light tang.Substitute with Mexican crema or use more mayonnaise.
- Lime juice: Brightens the flavors and adds a refreshing citrus note.
- Garlic: Gives a subtle savory depth to the creamy sauce.
- Cotija cheese: A crumbly, salty Mexican cheese that adds authentic flavor and texture.
- Cilantro: Brings freshness and color to each bite.
- Chipotle chili powder or Tajín: Adds a touch of heat, smokiness, and that signature street-corn flavor.
- Salt and sugar: Enhance and balance the overall flavor.
- Oil: Helps the corn brown evenly and prevents it from drying out while cooking.
How to Make Elote
Note: Full instructions are provided in the recipe card below.
- Adjust oven rack to middle position and preheat the broiler.
- Brush corn all over with oil and place on a foil-lined baking sheet.
- Broil until well browned on one side, 15-20 minutes. Flip and broil the other side for another 15-20 minutes.
- Meanwhile, combine cotija cheese and cilantro on a flat plate; set aside.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, salt, and sugar until smooth.
- Remove corn from oven. Using a pastry brush, coat each ear with the mayonnaise mixture, then roll lightly in the cotija-cilantro mixture.
- Sprinkle each ear with chipotle chili powder and serve warm with lime wedges.
Hint: For that authentic street-corn flavor, make sure the corn gets a good char before adding the sauce. The smoky, slightly caramelized kernels make all the difference-don't rush the broiling!
Storage, Make Ahead, & Freezing
To store: Keep any leftover elotes in an airtight container or wrap each ear tightly in foil. Refrigerate for up to 3 days. Warm in a 350°F oven for about 10 minutes, or until heated through. You can also reheat in the microwave in short bursts, but the oven helps maintain that slightly charred texture.
Make ahead: You can grill or broil the corn up to 1 day in advance. Store it plain, then brush on the sauce and add the toppings just before serving.
Freezing: It's best to enjoy elotes fresh.
Camila's Tips & Variations
- Use fresh corn: Fresh, sweet corn gives the best flavor and texture.
- Adjust the spice: Add more or less chili powder or Tajín depending on how spicy you like it. For a smoky twist, try a pinch of chipotle powder or smoked paprika.
- Cheese swap: If you can't find cotija, use feta or Parmesan-both add a nice salty bite.
- Grill method: Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or grates). Grill, covered, turning occasionally, until cooked through and lightly charred, about 10 minutes.
Frequently Asked Questions
What cheese can I use if I don't have cotija?
Feta, Parmesan, or queso fresco make great substitutes. They all add a nice salty flavor that complements the creamy sauce.
What's the difference between elote and esquites?
Elote is grilled or broiled corn served on the cob, while esquites are the same flavors served in a cup, with the kernels cut off the cob and mixed with the creamy sauce and toppings.
Did you know?
The word elote comes from the Nahuatl term elotl, meaning "tender ear of corn." Learn more about the history of Mexican street corn and its cultural roots in Mexico.
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Recipe
Elote
Equipment
- Large baking sheet (rimmed and lined with foil)
- Flat plate
Ingredients
- ¼ cup Hellmann's mayonnaise
- ¼ cup sour cream or mayonnaise
- 1 tablespoon fresh lime juice , from 1 lime, plus lime wedges for serving
- 1 small small clove garlic , grated, optional
- ½ teaspoon kosher salt
- ¼ teaspoon sugar , optional
- 8 ears corn , husks and silk removed, stalks left intact
- 2 teaspoons extra-virgin olive oil
- 1 cup finely crumbled cotija cheese or grated parmesan cheese
- ⅓ cup finely chopped fresh cilantro
- Chipotle chile powder , for sprinkling
Instructions
- Adjust the oven rack to the middle position and heat the broiler.
- Brush the corn all over with oil and arrange it on a rimmed baking sheet lined with aluminum foil.
- Broil the corn until well browned on one side, 15 to 20 minutes. Flip and continue broiling until browned on the other side, 15 to 20 minutes more.
- Meanwhile, combine the cotija cheese and cilantro on a large, flat plate; set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar until smooth.
- Remove the corn from the oven. Using a pastry brush, coat each ear with the mayonnaise mixture, then lightly roll it in the cotija-cilantro mixture.
- Sprinkle each ear with a pinch of chipotle chili powder and serve warm with lime wedges.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
