Elote Mexican Street Corn

This elote recipe brings the nostalgic flavors of Mexican street vendors right to your backyard with grilled corn on the cob, creamy mayonnaise, zesty lime, smoky spices, and a generous coating of crumbly cheese. It is the kind of fun, messy comfort food that quickly turns a simple summer meal into a celebration. Whether for cookouts, parties, or a twist on a weeknight veggie side, you are going to find yourself craving elote all season long.

I first tasted real elote on a bustling street corner in Mexico City and have been making it for my family ever since. Every time I grill up a batch, memories come flooding back, and the kitchen always smells incredible.

Ingredients

• Fresh corn on the cob: brings sweetness and juicy crunch so try to shop for ears that feel plump and heavy and have bright green husks
• Lime: offers brightness and acidity to balance the mayo and cheese select limes that are fragrant and give slightly to gentle pressure
• Mayonnaise: acts as the flavorful glue for everything to stick together creamy and rich full fat works best
• Chili powders: ancho and guajillo or use your favorite spice blend add smoky warmth and color for extra heat look for fresh vivid red powders
• Garlic and salt: round out the flavor make sure your spices are fresh for best results
• Cotija cheese: is crumbly salty and traditional feta can stand in if needed both should be cold and freshly grated for easier coating
• Fresh cilantro, hot sauce and spicy chili flakes: add fresh herby spice and a final pop of heat only use bright green cilantro and a splash of your favorite hot sauce

Step-by-Step Instructions

Prepare and Grill the Corn:

Heat your outdoor grill to medium and oil the grates well so the corn does not stick. Place shucked corn directly on the grill and cook for about ten minutes turning often so all sides get a deep golden color with some light charring. This creates the signature smoky sweetness that makes elote so addictive.

Skewer the Corn for Easy Eating:

Once the corn is cool enough to handle carefully pierce the ends with sturdy wooden skewers. This makes the corn easy to roll in toppings and much less messy to eat. You can also leave a small part of the stalk attached for a natural handle.

Coat with Fresh Lime Juice:

Rub each ear with the cut side of a fresh lime squeezing gently as you go. Make sure every kernel is glistening with juice. This is the secret layer that wakes up all the flavors.

Slather with Mayonnaise:

Use a spoon or brush to apply a thick even layer of mayonnaise all over each ear of corn. Do not skimp here because the mayo is what makes the cheese and spices cling so well.

Season Generously:

Sprinkle the entire ear of mayo coated corn with your chosen chili powder garlic and salt. For layered flavor use your fingers to pat the seasonings into the mayo so nothing falls off.

Cover with Crumbly Cheese:

Roll the seasoned corn in a plateful of cheese pressing gently until every bit is covered in a snowy layer of Cotija or feta. The soft cheese sticks beautifully and gives that unmistakable salty tang.

Finish and Serve:

Just before serving shower with lots of chopped cilantro and serve with wedges of lime extra hot sauce or a dusting of chili flakes. Bring the platter straight to the table for big smiles.

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My absolute favorite part of making elote is rolling the hot corn in crumbled cheese. There is something both fun and satisfying about watching the cheese stick. My kids love to help with this step and we always end up sneaking a few bites before the platter reaches the table.

Storage Tips

If you have leftover elote store the cooled ears in an airtight container in the fridge. It stays tasty for up to three days though I recommend reheating on the grill or in a hot skillet before serving so the flavors and textures are revived. The cheese may soften in the fridge but it still tastes great.

Ingredient Substitutions

No Cotija cheese in your area No problem crumbled feta is a delicious swap with a similar salty flavor. If you prefer a lighter version mix half mayonnaise and half Mexican crema or sour cream for a bit of tang and creaminess. You can also use vegan mayo and plant based cheese for a dairy free twist.

Serving Suggestions

Elote is perfect alongside grilled meats savory beans or a fresh salad. Make it a main event by preparing extra and pairing with Mexican style rice and a cold drink. Sometimes I shave the kernels off the cob and toss them into salads or tacos for a portable flavor punch.

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Cultural Roots of Elote

Elote is truly the original street food of Mexico seen at fairs markets and family gatherings across the country. The word elote comes from Nahuatl the ancient Aztec language and simply means corn on the cob. Over generations cooks added their own spins with local cheeses and spice blends turning this snack into an art form.

Commonly Asked Questions

→ What type of cheese works best for elote?

Cotija cheese is traditional for elote, but crumbled feta makes a great substitute due to its similar texture and salty flavor.

→ Can I use boiled corn instead of grilled?

Yes, boiled corn can be used, but grilling adds a smoky flavor that enhances the final taste of classic Mexican street corn.

→ How can I make elote spicier?

Increase the heat with cayenne, spicy chili powder, or by drizzling your favorite hot sauce just before serving.

→ Is there a lighter topping alternative to mayonnaise?

Mix mayonnaise with Mexican crema or sour cream for a lighter finish that still keeps the corn creamy and flavorful.

→ Can elote be prepared ahead of time?

It's best enjoyed fresh, but elote can be stored for up to 3-4 days in the fridge. Reheat gently and add a touch more cheese if desired.

→ What herbs pair well with elote?

Fresh chopped cilantro adds brightness and complements the lime and spices perfectly on grilled corn.