Mexican Corn on the Cob Elote Recipe

Craving a delicious, flavorful street food favorite? This Mexican Corn on the Cob Elote is the perfect way to enjoy grilled corn smothered in a creamy, tangy sauce, coated with cheese, and sprinkled with chili powder. It’s a must-try recipe for any summer cookout or BBQ! 🌽🧀🌶️

Elote, or Mexican street corn, is a popular and flavorful treat sold by street vendors in Mexico. It’s made by grilling corn on the cob until lightly charred, then coating it with a tangy mixture of mayonnaise, crema, lime juice, and chili powder. To finish, it’s rolled in crumbled cheese, making each bite a delicious combination of smoky, tangy, and savory flavors.

Why You’ll Love This Mexican Corn on the Cob Elote

This recipe is the ultimate way to enjoy corn on the cob. It’s smoky from the grill, creamy from the tangy sauce, and packed with a punch of flavor from the chili and lime. Elote is a simple yet vibrant dish that can be served as a snack, appetizer, or side dish for any summer gathering.

Main Ingredients for Mexican Corn on the Cob Elote

Each ingredient in this recipe works together to create a perfect balance of smoky, creamy, and zesty flavors:

• Corn on the Cob (4 ears, husks removed): Fresh, sweet corn is the star of this dish, providing a naturally juicy base for all the flavors.
  • Choose fresh, plump ears of corn for the best results.
• Mayonnaise (¼ cup): Mayonnaise adds richness and creaminess to the elote sauce.
  • You can substitute with sour cream or Greek yogurt if you prefer.
• Mexican Crema (¼ cup): Crema adds a tangy flavor that complements the sweet corn.
  • If you can’t find crema, use sour cream or even a mixture of sour cream and milk to achieve the right consistency.
• Lime Juice (2 tablespoons, freshly squeezed): Adds brightness and a refreshing citrus flavor to balance the richness of the sauce.
• Cotija Cheese (¼ cup, crumbled): Cotija is a salty, crumbly cheese that adds a savory finish to the corn.
  • If Cotija isn’t available, feta cheese or Parmesan can be used as substitutes.
• Chili Powder (1 teaspoon): Adds a spicy kick and vibrant color to the elote.
  • For extra heat, you can use cayenne pepper or smoked paprika.
• Cilantro (2 tablespoons, chopped): Fresh cilantro adds a burst of herbal freshness.
  • Optional, but highly recommended for garnish.
• Salt and Pepper (to taste): Season the corn and sauce to bring out all the flavors.

Benefits of Ingredients

• Corn is rich in fiber, vitamins, and antioxidants, making this dish not only tasty but also nutritious.
• Cotija cheese provides protein and calcium, while the chili powder offers a hint of spice without overwhelming heat.

How to Make Mexican Corn on the Cob Elote: Step-by-Step Instructions

1. Grill the Corn: Preheat your grill to medium-high heat. Place the corn on the grill grates and cook for 10-12 minutes, turning occasionally, until the corn is tender and has a slight char on all sides.
   • The char adds a smoky flavor that enhances the taste of the elote.
2. Prepare the Sauce: While the corn is grilling, in a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, salt, and pepper. Taste and adjust the seasoning if needed.
   • The sauce should be creamy, tangy, and slightly salty to complement the corn.
3. Coat the Corn: Once the corn is grilled and slightly cooled, use a pastry brush or spoon to generously coat each ear with the mayo-crema mixture, making sure to cover the entire cob.
4. Add the Toppings: Sprinkle the coated corn with crumbled Cotija cheese, chili powder, and chopped cilantro. Roll the corn lightly in the cheese to ensure it sticks to the sauce.
   • For a little extra zest, squeeze some additional lime juice over the top.
5. Serve and Enjoy: Serve the elote immediately while still warm. Enjoy it as a delicious side dish or snack at your next barbecue or family gathering.
   • For added heat, you can sprinkle extra chili powder or drizzle with hot sauce.

Tips for Perfect Mexican Corn on the Cob Elote

• Use Fresh Corn: Fresh corn on the cob is key to achieving the best flavor. Frozen corn can be used in a pinch, but fresh is always better.
• Grill for Char: Don’t be afraid to let the corn char slightly on the grill—it adds a smoky depth that enhances the other flavors.
• Adjust the Spice: If you prefer your elote spicier, increase the chili powder or add a dash of hot sauce.

Frequently Asked Questions About Mexican Corn on the Cob Elote

Can I make elote without a grill?
Yes! If you don’t have a grill, you can roast the corn in the oven. Preheat the oven to 400°F (200°C), wrap the corn in foil, and roast for about 25 minutes, turning occasionally. You can also use a stovetop grill pan.

What can I use instead of Cotija cheese?
If you can’t find Cotija cheese, feta cheese or grated Parmesan are great substitutes. Both add the salty, crumbly texture that makes elote so delicious.

How do I store leftovers?
Elote is best enjoyed fresh, but if you have leftovers, store the corn in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the grill, then reapply the sauce and toppings.

Can I make elote ahead of time?
You can grill the corn ahead of time and keep it warm. Just wait to coat the corn with the sauce and toppings until right before serving to keep it fresh.

What can I serve with Mexican Corn on the Cob Elote?
Elote pairs well with grilled meats like steak, chicken, or shrimp. It’s also great alongside tacos, fajitas, or as part of a Mexican-inspired feast.