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Get ready to try the most amazing corn you have ever made! My Elote Recipe is a mouthwatering Mexican corn recipe that elevates the simple corn-on-the-cob into a culinary masterpiece. It has a combination of flavors that come together to take corn to an over-the-top experience. It is so so so good!
Jump to:
- Elotes Recipe
- What is Elote?
- Elotes Ingredients
- How to Make Elote
- Elote Corn Tips
- Elote Recipe FAQs
- How to Store Mexican Street Corn
- Authentic Mexican Street Corn Substitutions
- Best Corn Recipes
- What to Serve with Elote
- 📋 Recipe
- 💬 Reviews
Elotes Recipe
There is no more delicious way to serve corn than this! This is hands down my family’s favorite corn recipe, and it is easy to see why! Elotes, or Mexican Street corn or Esquites, are charred on the grill, then bathed in a delicious creamy sauce and topped with cotija cheese. It is a fantastic combination of flavors!
The Mexican crema is rich and sweet. The spices kick it, and the cotija cheese is salty and crumbly. This creamy corn recipe also uses a squeeze of lime juice for a fresh zing.
This recipe is amazing, it’s my family’s favorite way to eat corn now, so glad I made it. 😉
Harriet
What is Elote?
Mexican elite corn (or Elote Mexicano) is also known as Mexican street corn and is one of the best street foods in the world, period! It is the Mexican version of corn on the cob and is super simple to make and fun to eat. You make it by grilling corn cobs, then slathering them in Mexican crema, spices, and cotija cheese. This is a perfect summer grilled corn recipe!
Elotes Ingredients
- fresh sweet corn on the cobshucked
- sour cream
- mayo
- garliccrushed
- lime zest
- chili powder
- paprikacan be mild or smoky
- cilantro
- cotija cheese
- Lime wedges
- salt and pepper to taste
How to Make Elote
- In a bowl, mix together the Mexican crema dressing ingredients.
- Grill sweet cornwithout the husks on a grill, over high heat. Turn regularly for about 10 minutes until they begin to char.
- Take the corn off the grill and brush with the crema dressing all over.
- Finally, sprinkle cotija cheese,lime juice, and your remainingcilantroover the top, and serve!
I love entertaining, and one of my favorite dishes, guaranteed to wow my guests, is making a big pot of chicken chili with Mexican Street Corn on the side. Both recipes can be made ahead of time, and it is so easy to add fresh toppings!
My family loves this recipe so much that I decided to try two other versions, and they were so glad I did. Street Corn Dip and Mexican Street Corn Casserole are super versions of this recipe and are perfect for a family get-together.
Elote Corn Tips
- VERY IMPORTANT: Let the Mexican corn cool before proceeding with the recipe, as it will be very hot.
- You can find cotija Cheese in the ethnic section of the grocery store.
My husband and I absolutely love this recipe! Great with Lime Tajín!!!
Danii
Elote Recipe FAQs
What cheese goes on Elote?
Cotija Cheese is the most commonly used cheese. You can also substitute feta or queso fresco.
What is Cotija Cheese?
Cotija is a Mexican cheese that’s a bit salty and crumbly. It comes in two different types – fresh and aged. Though both types are salty, the fresh version is very soft while the aged version is harder. The hard version is similar to Parmesan cheese. You can find it in the Mexican cheese section in your local grocery store.
What is Mexican Crema?
Cremais theMexicanversion of French crème fraîche. Both are slightly sour and thickened cream. It is a bit milder and thinner than American sour cream and is perfect for making Elotes Mexicanos.
What is the difference between elote and esquites?
Elote is a whole corn on the cob with toppings.
Esquites are corn removed from the cob and served in a cup with toppings.
How to Store Mexican Street Corn
It’s best to store Mexican Street Corn in the refrigerator. Place the elote in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store it in the fridge for up to 2-3 days.
Authentic Mexican Street Corn Substitutions
- I have also made Mexican Street Corn using instead of Mexican Crema, which is an enjoyable twist to this recipe!
- If you can’t find cotija cheese at your local grocer, look for a Mexican queso fresco. It is a bit milder but will work well in this recipe.
- Another alternative to cotija cheese is feta cheese. It has a similar saltiness and texture. All work well for making Elotes Mexicanos.
This was incredible! I had some awhile ago from a food truck and have been craving them ever since! These taste super authentic!
Marina
Best Corn Recipes
- Mexican Street Corn Casserole is so easy, and it can be made ahead of time!
- Street Corn Dip: Perfect for casual get-togethers!
- Corn Ribs
- Instant Pot Corn on the Cob
What to Serve with Elote
- Chilaquiles
- Enchiladas
- Chicken Birria Tacos
- Steak Quesadillas
- Quesabirria Tacos
This Mexican street corn was delicious! I have never made Mexican street corn before, but I will definitely make again! A great summer side dish, we served with hamburgers and watermelon.
Naom
📋 Recipe
Elote Recipe
Isabel Laessig
Mexican street corn, or Elotes Mexicanos, is a traditional Mexican food that's quick to make and crave-worthy! This elote recipe is a must try for the summer.
4.79 from 92 votes
Print Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Appetizer or snack, Side Dish
Cuisine Mexican
Servings 4 servings
Calories 299 kcal
Ingredients
- 4 corn on the cob shucked
- ⅓ cup
- ⅓ cup
- 1 clove of garlic crushed
- Zest of one lime
- ½ teaspoon
- ½ teaspoon can be mild or smoky
- ¼ cup not packed
- ½ cup cotija cheese
- Lime wedges to serve
Cooking Conversions
See our Cooking Conversions Chart for help converting measurements!
Instructions
In a bowl, mix together the Mexican crema dressing ingredients. Combine ⅓ cup sour cream, ⅓ cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp. garlic paste), lime zest from 1 lime, ½ teaspoon chili powder, ½ teaspoon paprika, and ⅛ cup chopped cilantro (about half of your ¼ cup).
Grill 4 sweet corn without the husks on a grill, over high heat. Turn regularly for about 10 minutes until they begin to char.
Take the corn off the grill and brush with the crema dressing all over.
Finally, sprinkle ½ cup cotija cheese, lime juice from 1 lime, and your remaining cilantro over the top, and serve!
Video
Notes
- How to Grill Corn on the Cob WITHOUT Husks: If you’re not sure how to grill corn on the cob without husks, it really is as simple as brushing a hot grill with oil, then placing the corn on the grill and turning it regularly. You don’t need to take any extra steps to grill corn on the cob without husks.
- Roast Corn in the Oven: Wrap the corn on the cob in aluminum foil and bake them in the oven at 425° for approximately 20 minutes.
- Make sure to let the corn cool before proceeding with the recipe as it will be very hot.
- How to Grill Corn on the Cob WITHOUT Husks: If you’re not sure how to grill corn on the cob without husks, it really is as simple as brushing a hot grill with oil, then placing the corn on the grill and turning it regularly. You don’t need to take any extra steps to grill corn on the cob without husks.
Nutrition
Calories: 299kcalCarbohydrates: 21gProtein: 6gFat: 23gSaturated Fat: 7gCholesterol: 34mgSodium: 362mgPotassium: 299mgFiber: 2gSugar: 8gVitamin A: 630IUVitamin C: 11.5mgCalcium: 119mgIron: 0.7mg
Keyword elote, elote recipe, elotes, mexican street corn
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About Isabel Laessig
Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
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Reader Interactions
Comments
sherry says
Never tried elotes before.. LOVED it.. I had two!! The whole family loved it!!
Reply
Em Beitel says
Sherry, that’s awesome! We’re so glad you enjoyed it! This is one of our favorite recipes of all time. So delicious.
Reply
Jamie says
I never had these before and I never made them before. I cooked my corn in a pan on the stove (small, 4 inch pieces, from the freezer section because it’s winter) and they were so delicious. The only thing I would do different next time is I would keep the corn warm and each person dress their own as they make their plates because this time I did them all and by the time we ate they were not as warm as I wanted. The flavors were so right though. Will be making again.Reply
Em Beitel says
That’s awesome, Jamie! We’re so glad you enjoyed it! Keeping the corn warm to dress at the table is a great idea.
Reply
Stacey says
Great recipe!! Some of the family aren’t fans of cilantro but the ones of us that don’t mind it loved this! Will definitely make it again for a few of us but we’ll still have to make the old fashioned corn for the others 😕 I roasted it instead of grilling for about 35 minutes and left it wrapped in foil until time to dress it and set it out. Worked perfectly and sent leftovers home. The only change I made was adding the juice of a lime into the cream before brushing the corn.
Reply
Em Beitel says
That is awesome, Stacey! Thank you for sharing with us!
Reply
Kimberly says
Delicious! Made it tonight and the whole family loved it! We would like it to have a little more heat. Should I add more chili powder? Something different? Thanks!Reply
Em Beitel says
Hi Kimberly! We are so glad you enjoyed it. Definitely, for a little more heat you could add a bit more chili powder or, if you’d like, some red pepper flakes. Thank you!
Reply
Emily says
Put a drizzle of your favorite hot sauce like Valentina or Cholula!
Reply
jason says
tajin
Reply
Em Beitel says
Tajin would be a great choice, too. Thank you!
Reply
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