Elote – Mexican Elote A Sublime Side Dish

  • 30 mins total
  • 20 mins prep
  • 10 mins cook
  • serves 6 people

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Elote, Mexican Elote is a sublime side dish made with corn that will make you come back for more and more. And since the corn is in season and most tender, the perfect opportunity presented itself to make it.

We enjoy this dish from one of our favorite restaurants in town and the occasion rose itself to prepare it in my kitchen with a twist and share it with all of you, and I am confident that you love it.

What is Elote?

Elote is a very popular grilled Mexican street corn slathered with mayonnaise, seasoned with a kick of chili powder and fresh lemon juice. And let’s not forget the salty Cojita cheese and cilantro. Very messy to eat, however worth every bite.

The traditional way of serving it is on the corn on the cob itself that is grilled. Having a child with braces makes it a bit challenging to do so. Thus this version of elote recipe.

I did no use my barbeque grill but my over the stove grill pan. Doing so it 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.


  • Purchase corn that has very tight husks around it and has a portion of the bottom corn, or as I call it, the stump. The tighter the husks are around it the tender the corn kernels will be.
  • Prior to place, the corn cubs on the grill cut off some of the husks that are overhanging at the tip of the cob. This will prevent catching on fire while grilling them.
  • When grilling, outside or with an inside grill, I used my Lodge Grill Pan, make sure that you turn the corn in the husk occasionally and uniformly so as to char the husk evenly and not burning the kernels underneath them. Keep a keen eye over the grill as you do not want them to catch on fire. Medium-high heat preferableyUse good ventilation too.
  • Use thongs to turn the ears of corn.
  • Remove the husks as well as removing the silks.
  • I used a blend of mayonnaise and sour cream. Using only mayonnaise is perfect and will not compromise the flavor.
  • Mix the sauce as you are grilling the corn. The mayonnaise will have time to be infused with Sriracha, lime juice, and sugar.
  • You can substitute the Sriracha with any hot Mexican sauce that you wish.
  • My cheese amount is just a suggestion, as you know I love cheese.
  • Serve with lime wedges and at room temperature.

This Elote dish stores well if you have leftovers. You can enjoy it by itself with grilled tortillas or with the below dishes.

A perfect side dish to:

Lamb Chops with Parsley, Garlic, and Rosemary

Pork Chops with Mango Habanero Sauce

Parmesan, Panko Crusted Chicken Cutlets

Lemon Parmesan Orange Roughy

Giangi's Kitchen Signature

Equipment and Ingredients used to achieve this recipe

Nutrition Facts
Amount Per Serving
Calories 299 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 35mg12%
Sodium 816mg35%
Potassium 310mg9%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 8g9%
Protein 7g14%
Vitamin A 396IU8%
Vitamin C 9mg11%
Calcium 120mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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  • 30 mins total
  • 20 mins prep
  • 10 mins cook
  • serves 6 people


Original recipe yields 6 servings

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  • 6 ears of corn, husk left intact
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons freshly squeezed lime juice
  • 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


  1. Over a medium-hot grill roast, the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn husk occasionally to uniformly char the husk while not burning the kernels underneath it. Set the charred husk aside to cool, then shuck them and cut off the corns from the cob.

  2. 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

  3. 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, garnish with cilantro, cheese, and chili powder.

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Comments (12) Post a Reply

  1. Cindy Mom the Lunch Lady says:

    Oh wow I’ve always wanted to try Elote, but am not a fan of corn on the cob. I am loving your version!!

    1. Giangi Townsend says:

      I am not a fan of corn in the cob either, thus this version was perfect for me and my family.
      Thank you for stopping by my page.

  2. Elizabeth Swoish says:

    Seriously so delicious! Everyone loved it at our beach party! Easy, flavorful, definitely making again!

    1. Giangi Townsend says:

      So happy to hear that everyone loves it. Thank you for sharing with me.
      Thank you ❤️❤️

  3. Luca says:

    I love exploring new cultures and new dishes! this looks very good!

    1. Giangi Townsend says:

      Thank you Luca, I am sure you will enjoy this easy dish full of flavor.

  4. Mihaela | https://theworldisanoyster.com/ says:

    Every end of summer, I’m craving corn and can’t wait for it to be ready to eat! Your side dish does look spectacular, and I’m planning it for pork roast! Thanks for the recipe:)

    1. Giangi Townsend says:

      It is my pleasure and I am sure you will enjoy it.
      Bon Appetit and thank you for stopping by my page.

  5. Julia says:

    This sounds really delicious. I’ve heard of this before but haven’t been brave enough to try it. Now, I’ve corn ripening outside this is going to be one of the new things I try with them. It sounds delicious. Thank you.

    1. Giangi Townsend says:

      The pleasure is all mine, and right now the corn is the sweetest making this recipe super yummy. I am sure you will love it.

  6. Azlin Bloor says:

    This recipe sounds just perfect for a party, I just love all those flavours coming together. Your elote off the cob looks like the perfect side dish!

    1. Giangi Townsend says:

      It sure is Azlin. Easy to prepare and with so much flavor and it is gone before we could grab seconds. A party favorite indeed.

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