Elotes (Mexican Street Corn Recipe)

Elote (pronounced eh-loh-tay) is a popular Mexican street food made with corn on the cob that is coated with delicious toppings. The word “elote” comes from the Nahuatl word “elotl,” which means “corn cob.”

Traditionally, the corn is first grilled or boiled until it is tender and then brushed with butter or mayonnaise. It is then coated with cotija cheese, which is a crumbly Mexican cheese that is similar to feta, and sprinkled with chili powder, lime juice, and salt. Other popular toppings include sour cream, cilantro, and hot sauce.

• corn on the cob
• cotija cheese
• Mexican crema
• mayonnaise
• lime juice
• cilantro
• tajin seasoning or chili powder

Step by step

1. Boil the corn.
2. Meanwhile, chop the cilantro. Mix togethre the Mexican crema, mayo, and lime juice in a small bowl and set aside.
3. Let the corn cool slightly after boiling. Brush with the crema mixture.
4. Top with cotija cheese, cilantro, and tajin seasoning.

Variations

• grill the corn instead of boiling it
• if you cannot find cotija cheese, try feta or parmesan cheese instead
• insert skewers into the corn cob before coating with the mayonnaise mixture for easy eating on the go
• add a bit of hot sauce to the topping

How to serve elote

You can serve the elote as shown here or skewer the corn before coating street-food style. You can also halve the corn cobs before coating for smaller portions.

For a little less mess, take the corn off the cob and mix it all together in a bowl and serve it up as “esquites” or “elote en vaso” (corn in a cup.)

Serving suggestions

Serve up elote as an appetizer or side to your favorite Mexican inspired meal. It is also perfect for barbecues and Cinco de Mayo parties! I like to serve it with our nonalcoholic Margarita punch, corn and avocado salsa, and Mexican ground beef casserole.

If you try this recipe please comment and rate it below, I love hearing from you!