Elote, or Mexican street corn, is one of those irresistible side dishes that keep you coming back for another bite. Sweet, tender corn is coated with bold, creamy, tangy flavors that make every spoonful delicious.
When fresh corn is at its peak, this is the perfect recipe to make. If you love Southwestern flavors as much as I do, you may also enjoy my Chiles Rellenos filled with cheese and fried until beautifully golden, or our Carnitas for a complete Mexican-inspired meal.
Recipe Overview: Elote
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6 people
- Cook Method: Grilled and stovetop.
- Flavor & Texture: Sweet, smoky corn coated in a creamy, tangy sauce with salty Cotija cheese, fresh lime, cilantro, and just the right touch of heat.
- Difficulty: Easy. The corn is grilled in the husk, cut from the cob, and quickly warmed with the creamy sauce before serving.
- Why this Recipe? All the irresistible flavors of Mexican street corn without the mess of eating it from the cob. It is creamy, smoky, tangy, slightly spicy, and makes a fantastic side dish for tacos, grilled meats, chicken, or a casual gathering.
We enjoy this dish from one of our favorite restaurants in town, and the occasion arose itself to prepare it in my kitchen with a twist and share it with all of you, and I am confident you will love it.
Welcome, beautiful golden corn kernels full of flavor! Summer is finally here!
In this Article
There are probably a million different ways to make Mexican corn. I am sure every family has it’s own favorite corn recipes, and I hope you will enjoy our family version.
What is Elote?
Elote is a popular grilled Mexican street corn slathered with mayonnaise and seasoned with a kick of chili powder and fresh lemon juice.
For a complete Mexican-inspired dinner, serve it alongside my Carnitas Tacos with Tomatillo Salsa. The tender pork and tangy salsa are wonderful with the sweet, creamy corn.
And let’s not forget the salty Cojita cheese and cilantro. Very messy to eat, but worth every bite.
The traditional way of serving it is on the corn on the cob itself, which is grilled. Having a child with braces makes it a bit challenging. Thus, this is a version of the elote recipe.
I did not use my barbecue grill but my over-the-stove grill pan. Doing so tenderized the corn and brought out all the sweetness.
The balance between the sweetness of the corn and the salty Cotija cheese is heaven for your taste buds.
The hot sauce is just the perfect hint of heat that will linger with a great, bold flavor of sweet corn in the forefront. If you enjoy that combination of smoky flavor and gentle heat, my jalapeno burgers with cheddar cheese are another fun recipe to try. I remove most of the jalapeño seeds so you can control the spice without losing that wonderful pepper flavor.
A Note From Giangi
What is Cotija cheese similar to?
A good substitute for fresh Cotija cheese is Feta. Although feta is made traditionally with sheep’s milk or a combination of sheep and goat, they share the same salty, pungent taste.
If you cannot find any Cotija cheese, Parmesan or Romano cheese is a good substitute.
Cotija is also delicious sprinkled over my cheese-stuffed chile rellenos, where its salty bite works beautifully with the roasted poblano peppers.
Key Ingredients needed
Ears of corn – ensure that the husk fits tightly to the corn so you know it is very fresh.
Sour cream – gives a rich taste and consistency to your sauce
Mayonnaise – it brings the rich consistency to your sauce by also adding a new layer of flavor
Sriracha – an excellent combination of hot peppers. Use lightly and taste as you go along when adding this sauce to your dish.
Chicken stock – adds flavor to your dish and helps with the wet texture of your elote. You can replace it with vegetable stock for a vegetarian version.
Sugar – to balance the acidity of your elote recipe
Cotija cheese – sharp texture and taste and goes beautifully with this elote
Cilantro – the herb of choice for all south-of-the-border dishes.
How to remove the corn from the core
One of the easiest methods is to use a Bundt pan or any round cake mold, for that matter, that has a hole in the middle. Place the bottom stem in the middle of the cake mold hole.
Hold firmly with one hand, and with the other, using a sharp knife, start at the tip and cut along the cob down to the bottom.
You should see all the corn kernels being removed. Once one side is done, start on the other until all the corn is removed from the cob.
Do not throw away those corn cobs. They add wonderful flavor to soups and stocks, particularly when making a creamy corn chowder with fresh corn.
This Mexican Elote, or Mexican street corn dish, stores well if you have leftovers.
And if fresh corn is plentiful, my corn purée with prawns is another completely different way to turn sweet corn into something special.
Either way, this recipe will soon be your summer favorite.
How to Make this Elote
Step 1: Heat your grill or stovetop grill pan over medium-high heat. Place the corn directly on the grill with the husks still intact. Cook for about 10 minutes, turning occasionally so the husks char evenly without burning the corn underneath.
Step 2: While the corn is grilling, combine the mayonnaise, sour cream, Sriracha, freshly squeezed lime juice, chicken stock, salt, pepper, and sugar in a small bowl. Mix until smooth and set aside.
Step 3: Allow the grilled corn to cool enough to handle. Remove the husks and silk, then use a sharp knife to carefully cut the kernels from each cob.
Step 4: Place the corn kernels in a large skillet and add the mayonnaise mixture. Cook over medium-low heat, stirring gently, until everything is warmed through and the corn is beautifully coated with the creamy sauce.
Step 5: Transfer the elote to a serving bowl and generously sprinkle with Cotija cheese, freshly chopped cilantro, and chili powder to taste.
Step 6: Serve warm or at room temperature with fresh lime wedges on the side. Add a little more Cotija if you wish. In my kitchen, more cheese is always welcome!
Giangi’s Pro Tips
Choose the freshest corn you can find. Look for ears with bright green husks that fit tightly around the corn. Fresh corn will be sweeter, juicier, and much more tender.
Keep the husks on while grilling. They protect the kernels from direct heat while allowing the corn to steam and become wonderfully tender inside.
Trim any loose husks before grilling. Those wispy ends can catch fire quickly, especially when using a stovetop grill pan.
Turn the corn often. You want the husks nicely charred, but you do not want the kernels underneath to burn. Medium-high heat works beautifully.
Prepare the sauce while the corn cooks. This gives the mayonnaise, sour cream, Sriracha, and lime juice a few minutes to mingle and develop their flavors.
Add the Sriracha gradually. You can always add more heat, but you cannot take it away. Taste as you go until it is just right for you.
Do not overheat the creamy sauce. Once combined with the corn, warm everything gently over medium-low heat. You want it creamy, not separated.
Be generous with the Cotija. I love cheese, so the amount listed is always more of a starting point in my kitchen. Add a little extra if you love that salty bite as much as I do.
Finish with fresh lime. A squeeze of lime just before serving brightens all those creamy, smoky, salty flavors beautifully.
What should I serve with elote?
One of my favorite combinations is this elote alongside Cilantro Lime Chicken. The fresh cilantro and lime echo the flavors of the corn beautifully without making the meal feel heavy.
For something heartier, serve it with my Flat Iron Steak. The bright citrus marinade and grilled beef are delicious next to the creamy, slightly spicy corn.
We love cilantro lime rice with this recipe as a side dish. Sprinkle an extra dash of cayenne pepper or chili powder, and some lime zest to spice things up a bit.
A refreshing Belgian endives and avocado salad makes it for a light dinner.
If you want something fresh alongside the richness of the elote, my Avocado Salad with Tomatoes and Mozzarella is simple, colorful, and refreshing.
And if you are in the mood to continue with these wonderful Mexican-inspired flavors, my Aztec Soup with roasted tomatoes, chiles, avocado, lime, and Oaxaca cheese is another recipe worth trying.
Elote FAQs
What is elote?
The word elote means corn cob in Spanish and Mexican elote is grilled corn on the cob slathered with a mayonnaise sauce.
How do you eat elote?
You can enjoy it right from the cobb slathered with the mayo sour cream sauce. Or, as I have it in this recipe, more by scooping it up and eating it on a cup plate.
Is queso fresco the same as cotija?
Queso fresco is much softer and more moist than cotija which is a drier and more firm texture.
Side Dishes To Enjoy Alongside
If you tried this Elote – Mexican Street Corn or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Elote – Mexican Street Corn
Ingredients
- 6 ears of corn, husk left intact
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Sriracha
- 2 tablespoons lime juice, freshly squeezed
- ¼ cup chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- ¾ cup cotija cheese, broken down into small chunks
- 2 tablespoons cilantro, finely chopped
- ground chili powder , to taste
Instructions
- Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to char it evenly without burning the kernels underneath. Set the charred husk aside to cool, then shuck it and cut the corn off the cob.
- Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside
- When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Appetizers, Sides
- Cuisine: International
- Season: Summer
- Type: Affordable Gourmet
Did you make this?
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june
what are great substitutes for cotija or feta cheese?
will the elote taste as good?
Giangi Townsend
Hi June, Romano cheese can be a good substitute as it has that pungent taste.
Enjoy!