Mexican Corn on the Cob, also known as Elote, is a street food classic made with grilled corn slathered in a creamy, tangy sauce, then sprinkled with crumbled cheese, chili powder, and lime juice. It’s the perfect combination of sweet, spicy, and tangy, making it an irresistible side dish or snack.
Why You’ll Love This Mexican Corn on the Cob Recipe
- Bursting with Flavor: Sweet grilled corn paired with creamy mayo, salty cheese, and zesty lime is a flavor explosion in every bite.
- Quick & Easy: Simple ingredients and minimal prep time make this a fast and easy side dish.
- Perfect for Grilling Season: This is a must-have for summer BBQs, cookouts, and picnics.
- Authentic Street Food: Elote brings the flavors of Mexican street food right to your home.
Key Ingredients for Mexican Corn on the Cob (Elote)
1. Fresh Corn on the Cob
- Sweet, juicy corn is the base of this dish. You can use fresh or frozen corn, but grilling it brings out the best flavor.
2. Mayonnaise
- Mayonnaise is used to coat the corn, giving it a rich and creamy texture. Some variations use a mix of mayo and sour cream.
3. Cotija Cheese
- Cotija is a crumbly Mexican cheese with a salty flavor. It’s the perfect topping for elote, but you can substitute with feta or Parmesan if needed.
4. Chili Powder
- A sprinkle of chili powder adds a touch of heat to balance the sweetness of the corn. You can also use cayenne pepper for more spice or Tajín seasoning for a tangy kick.
5. Lime
- Fresh lime juice adds acidity and brightness, enhancing the overall flavor of the dish.
How to Make Mexican Corn on the Cob (Elote)
Step 1: Grill the Corn
- Preheat your grill to medium-high heat. Husk 4 ears of corn, removing all the silk.
- Place the corn directly on the grill grates and cook, turning occasionally, for about 8-10 minutes or until the corn is charred and tender. If you don’t have a grill, you can also roast the corn in the oven or cook it in a skillet over medium-high heat.
Step 2: Prepare the Toppings
- In a small bowl, mix 1/4 cup of mayonnaise with 1/4 cup of sour cream (optional) for extra creaminess.
- Crumble 1/2 cup of Cotija cheese and set aside.
- Cut 1-2 limes into wedges.
Step 3: Coat the Corn
- Once the corn is grilled and still warm, brush each ear of corn with the mayonnaise mixture, ensuring an even coat on all sides.
Step 4: Add the Toppings
- Sprinkle the coated corn with crumbled Cotija cheese, making sure it sticks to the mayo. Add a sprinkle of chili powder or Tajín for heat. You can adjust the amount based on your spice preference.
Step 5: Serve with Lime
- Serve the elote with lime wedges on the side. Squeeze fresh lime juice over the corn just before eating for a burst of acidity.
Tips for Making the Best Mexican Corn on the Cob
1. Grill the Corn for Extra Flavor
- Grilling the corn adds a smoky, charred flavor that pairs perfectly with the creamy toppings. If you don’t have a grill, broiling or pan-searing the corn works too.
2. Use Cotija Cheese
- Cotija cheese is the traditional choice for elote. It’s salty and crumbly, but if you can’t find it, feta or Parmesan are good substitutes.
3. Adjust the Spice Level
- If you like more heat, add extra chili powder or use cayenne pepper. For a milder option, use paprika or leave out the chili altogether.
4. Serve Immediately
- Elote is best served fresh off the grill while the corn is still warm. The cheese and seasonings will stick better, and the flavors will be at their peak.
Recipe Variations
1. Elote in a Cup (Esquites)
- For a mess-free version, cut the grilled corn off the cob and mix it with the mayonnaise, cheese, chili powder, and lime juice in a cup. Serve with a spoon.
2. Spicy Elote
- Add a few dashes of hot sauce or mix some cayenne pepper into the mayonnaise for an extra kick.
3. Garlic-Lime Elote
- Add minced garlic to the mayonnaise mixture for a garlicky twist. The combination of garlic and lime creates a deliciously tangy flavor.
4. Cheesy Elote
- For extra cheesiness, add grated Parmesan or shredded cheddar cheese on top of the Cotija cheese.
5. Elote with Avocado
- Top your elote with sliced avocado or a drizzle of avocado crema for a creamy, rich variation.
FAQs: Mexican Corn on the Cob (Elote)
1. Can I Make Elote Without a Grill?
- Yes! You can roast the corn in the oven at 400°F for 20-25 minutes, turning halfway through, or cook it in a skillet over medium-high heat until charred.
2. What Can I Use Instead of Cotija Cheese?
- If you can’t find Cotija, you can substitute with feta or Parmesan cheese. Both have a similar salty flavor and crumbly texture.
3. Can I Make Elote Ahead of Time?
- Elote is best served fresh, but you can grill the corn ahead of time and reheat it before adding the toppings. Assemble the elote right before serving.
4. How Do I Store Leftovers?
- Store leftover elote in the fridge for up to 2 days. To reheat, remove the toppings and grill or microwave the corn before adding fresh toppings.
5. Is Elote Gluten-Free?
- Yes, elote is naturally gluten-free, as long as all your ingredients, like the mayonnaise and cheese, are gluten-free.
[tasty-recipe id=”3893″]