Elote, also known as Mexican Street Corn, features juicy, charred corn on the cob coated in a creamy mayo sauce, then sprinkled with chili powder and cilantro. It’s a standout at summer cookouts, BBQs, and Cinco de Mayo celebrations.

If you prefer your corn off the cob, grab my creamed corn recipe, or give this Mexican corn chicken salad a try.

 

With Cinco de Mayo around the corner, I’m already pondering over the perfect dishes to prepare for the celebration! So far, guajillo steak is on the menu, as well as these chicken flautas and a tamale pie! One classic I’m certain to include is Elote, also known as Mexican Street Corn. Honestly, smearing corn with a delicious mix of mayo, chili powder, cheese, and lime might be the best way to eat it. Having enjoyed it frequently as my top street food pick in Mexico, I can vouch that it’s an excellent addition to any BBQ or potluck.

This tasty, charred corn on the cob is a must-have for any Mexican-themed feast. The combo of a creamy, cheesy sauce with hints of chile, lime, and cilantro transforms ordinary corn on the cob into an incredibly amazing treat.

What is Elote?

Elote translates from Spanish to English as “corn cob”, but this Mexican Elote is not your standard corn on the cob. It’s smothered in a cheesy, creamy mayo sauce with intense Mexican flavors like lime, ancho, and cilantro. Elote is one of the most popular street foods you can get in Mexico. In addition to being sold on the streets, you’ll also find it at markets, festivals, fairs, and restaurants. But it’s just as fun and easy enough to make right at home!

What You’ll Need

Get ready to make this delicious Elote corn with my easy elotes recipe. Below, you’ll find a list of all the ingredients required to bring this classic Mexican street food to your table.

• Corn on the Cob: You’ll need 4 ears.
• Mayonnaise: The mayo adds richness to the sauce and acts as a creamy binder for the toppings.
• Mexican Crema, Plain Yogurt, or Sour Cream: Used to add tanginess and creaminess to the sauce. Any of these can be used interchangeably, depending on what you have on hand.
• Cotija Cheese: A salty, crumbly Mexican cheese.
• Garlic: Garlic powder can be used in a pinch.
• Lime Juice and Lime Zest: Adds a bright, citrusy note, balancing the creaminess of the mayo and dairy.
• Ancho Chile Powder: Offers a mild heat and a hint of smokiness. Smoked paprika mixed with cayenne pepper can be used as an alternative.
• Salt: Enhances all the flavors.
• Cilantro Leaves: Adds a fresh, herby lift to the dish.
• Lime Wedges: Used for serving the elote to add extra zest and acidity when squeezed over the corn.

How to Make Elote

1. Prepare the Corn: Husk the ears of corn and remove the silk. Snap off the ends or shanks.
2. Cook the Corn: You have several options for cooking your corn on the cob:
   • Char in a Skillet: Heat a 12-inch cast iron skillet over medium-high heat until hot. Add the corn and cook for about 3 to 4 minutes per side or until charred all around.
   • Boil: Boil the corn in a large pot of water for about 20 to 30 minutes until tender.
   • Grill: Grill the corn over medium heat, turning occasionally, until cooked through and charred in spots, about 25 minutes.
   • Air Fryer: Cook the corn in an air fryer at 400°F for about 12 to 14 minutes, turning halfway through.
3. Make the Dressing: In a mixing bowl, whisk together mayonnaise, yogurt, half of the grated cotija cheese, garlic, lime zest, lime juice, ancho chile powder, and salt until thoroughly combined.
4. Add Herbs to Dressing: Set aside 1 tablespoon of chopped cilantro for serving; add the rest to the mayonnaise mixture and whisk to combine.
5. Coat the Corn: Once the corn is cooked, use a pair of tongs to roll each ear in the mayonnaise mixture until well coated.
6. Garnish and Serve: Transfer the dressed corn to a serving platter. Garnish with the remaining cotija cheese, a sprinkle of ancho chile powder, and the reserved cilantro. Serve with lime wedges on the side for squeezing over the corn.

Serving Suggestions

Mexican street corn is the absolute best side dish for any Mexican-inspired meal – like mahi mahi tacos, quesadillas, burritos, enchiladas, or mushroom fajitas. These chili lime steak fajitas would also be amazing with Elote!

It’s also a great dish to bring to a potluck. Other nice sides to serve with elote are cornbread, baked beans, and tortilla chips with mango guacamole, queso, or fresh salsa. Don’t forget the margaritas or mojitos!

How to Store and Reheat Leftovers

Store the corn covered in a sealed container and refrigerate for up to 3 days. To reheat, warm the corn in a 350˚F oven for several minutes or until hot.

More Corn Recipes

• Corn Dip Recipe
• Grilled Corn with Feta Cheese and Chives Butter
• Corn Ribs
• Sheet Pan Shrimp Boil
• Carne Asada Street Corn Dip
• Cheesy Bacon and Corn Stuffed Zucchini Boats