Elote Recipe (Mexican Street Corn)

Three prepared elote on a baking sheet and garnished with paprika and chili powder, fresh cilantro, and lime wedges.

4.89 from 9 votes

Elote Recipe (Mexican Street Corn)

Elote is a popular street food in Mexico and the absolute best way to enjoy grilled corn on the cob. Easy to make at home, sweet corn is smothered in a mixture of creamy mayonnaise, chili powder, and lime juice, then topped with tangy crumbled cotija cheese. So good!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish, Snack, Vegetables

Cuisine: Mexican

Diet: Vegetarian

Keyword: Elote, Elote Recipe, Mexican Street Corn Nachos

Servings: servings

Author: Jessica Randhawa

Ingredients

4 ears of corn husks removed
½ cup Mayonnaise
½ cup Mexican table crema
1 lime juiced
½ teaspoon chili powder
½ teaspoon paprika
4 ounces queso fresco crumbled
Fresh cilantro to garnish

US Customary - Metric

Instructions

Preheat the grill to high heat.
Place the ears of corn directly on the grill grates and cook for approximately 15 minutes, turning every 2-3 minutes until the corn is lightly charred and cooked through, then set aside. Optional: once the corn has cooled down enough to handle them, push a wooden skewer into the husk.
Combine the mayonnaise, Mexican table crema, fresh lime juice, chili powder, and paprika in a small bowl.
Allow the corn to cool slightly, then spread the cream over the ears of corn, making sure to cover them completely.
Sprinkle the corn with queso fresco, paprika, and chili powder. Serve with freshly chopped cilantro and lime wedges, if desired.

Notes

Tip: If using fresh husked corn, leave the stem end attached as something to hold on to while eating. You can also stick a long wooden skewer into the end of the corn (as shown in this recipe) before grilling and coating the corn with sauce.

Substitutes: Cotija cheese is traditional to this recipe. If you can't find it, substitute it with grated parmesan cheese or crumbled feta. Also, if Mexican table crema is unavailable, sour cream will work in a pinch.

Esquites: Sometimes called "Mexican street corn salad" or "corn in a cup" is essentially the off-the-cob version of elote. Less messy to easy and just as easy (if not easier) to make.

Nutrition