You may never eat plain corn on the cob again once you’ve made Elote!
So many busy cities are well-known for their diverse street food offerings. While India has a rich street food culture, Chaat—a crispy dough with various savory fillings—may be the country’s most beloved street vendor food. China has so many delicious street foods, but one of the best is Jiaozi, Chinese dumplings filled with vegetables or meat. In Manhattan, the most iconic street food is probably the hot dog. But if you are walking down the street in Mexico City, you had better get yourself some Elote.
The word “Elote” means corn in Spanish, and corn, as we know, is a staple of Mexican cooking (hello, Tortillas!). Grilling corn on the cob goes back as far as the Aztecs and the Mayans, who often cooked it over an open fire. Today, Elote—otherwise known as Mexican Street Corn—is one of the most popular offerings in Mexico City, a place known and celebrated for its vibrant street food culture. Granted, it can be a little messy, but that is part of its great charm; you can easily eat it while you’re walking around the city and taking in all the sights.
Or, now, you can eat it sitting down in the comfort of your kitchen (or backyard, since it is perfect for outdoor barbecues!) by making this really easy and super delicious recipe for Elote. In my humble opinion, this is THE most spectacular way to prepare corn on the cob. Yes, I used all caps—not because I’m yelling (I’m told that’s what all caps means), but because I want to emphasize the incredible uniqueness of this dish. The creamy combo of mayonnaise and crema, flavored with that tart burst of lime, gets a whole other layer of savory and spice from the chili powder, Cotija cheese, and chopped cilantro. It’s like nothing else you’ve ever had, but it’s also exactly like authentic Mexican street food, except that you’re making it in your very own kitchen.
If you can’t find crema in your grocery store, you can substitute sour cream, which will bring a similar tart tang. BUT (here I go with CAPS again—for emphasis!), you can also make your own Mexican Crema, and, of course, that is exactly what I think you should do!
Cotija Cheese
If you do a lot of Mexican cooking, you’re probably familiar with Cotija; if it’s new to you, here’s why you want to use it (especially in Elote!).
Loved for its distinctively tangy flavor and its firm, dry, crumbly texture, Cotija is a hallmark of Mexican cooking. It’s a cow’s milk cheese, named after the town where it originated in Mexico, and aged for several months. In Mexican cuisine, you’ll find Cotija sprinkled on top of tacos, enchiladas, black beans, refried beans, salads, soups, and Mexican pizzas. Cotija is similar to feta cheese, but its flavor is stronger and saltier. It is an essential ingredient in Elote because it so beautifully balances the sweetness of the corn. However, if you are making Elote and can’t find Cotija, you can substitute it with the milder but nicely crumbly Mexican Queso Fresco or even feta or goat cheese. In a pinch, you can use Parmesan. While all of these cheeses will work, it’s worth the hunt for Cotija if you want the most authentic Elote.
FAQs & Tips
How to Make Ahead and Store?
You can grill the corn and then wrap each ear in aluminum foil or place them in an airtight container. They will last in the fridge for 3-5 days or in the freezer for 6-9 months (thaw corn overnight in the fridge before completing the Elote preparations). When ready to serve, warm the corn on the grill or in a stovetop pan and then proceed with Steps 3-6.
Will this work with boiled instead of grilled corn?
Yes, it will, though you will be missing the flavor you get from grilling the corn. To come close to that, you can always brush the corn cobs with olive oil and roast them in a hot oven for 20 minutes.
Can this recipe be made into a salad using canned or frozen corn?
Sure! Toss the cooked corn kernels in a mix of the mayo, crema, and lime juice; then add the Cotija, chili powder, and chopped cilantro and serve! (FYI: Trader Joe’s sells some delicious roasted corn in their freezer section, which will be perfect if you want to make this recipe into a salad). And just so you know, there is a salad version of Elote called Esquites, which is basically Elote in a bowl but often contains some add-ins like tomatoes and scallions.
Serving Suggestions
Elote makes a superb snack all by itself, but it’s also a great side dish for so many things. It’s a no-brainer to serve Elote with Mexican food, like Mexican Chicken or Baked Burritos, or these amazing Chimichangas (with some other sides, too, like Refried Beans and this Roasted Pepper Salad).
But just because it’s a Mexican street food, doesn’t mean you can only serve Elote with Mexican food. This sweet and salty, tart and spicy side is a perfect complement to Country Style Pork Ribs, as well as a bright and fresh companion to a Perfect Filet Mignon. And since Elote is a hand-held dish, you could (should!) definitely serve it with other handhelds, like Buffalo Chicken Sliders, Black Bean Burgers, or, in the true spirit of wonderfully saucy and messy dishes that you’re going to eat with your hands, Grilled Chicken Legs slathered in Chipotle Sauce.
Elote (Mexican Street Corn Recipe)
Ingredients
- 4 ears of corn husked
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1 tablespoon fresh lime juice
- 1/2 cup Cotija cheese crumbled
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high heat.
- Grill the corn, turning occasionally, until charred and cooked through, about 10-15 minutes.
- In a small bowl, mix together the mayonnaise, Mexican crema, and lime juice.
- Once the corn is grilled, brush the mayonnaise mixture all over each ear of corn.
- Sprinkle the corn with Cotija cheese, chili powder, and cilantro.
- Serve immediately with lime wedges on the side.
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