Elote — Mexican Street Corn
Charred corn slathered in crema and mayonnaise, rolled in salty cotija and dusted with chilli and lime. It is the best thing sold on a Mexican street corner, and it takes fifteen minutes at home.
Photograph credit: Kanpachi with chimichurri and elote corn - San Francisco by Daderot · CC0 · Wikimedia Commons
Method
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Heat a griddle pan or barbecue until very hot. Grill the corn dry, turning every 2 minutes, for 10 to 12 minutes until charred in patches all over and the kernels are tender and glossy.
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Meanwhile mix the mayonnaise, crema and salt in a shallow dish.
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Push a skewer into the base of each hot cob for a handle.
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Brush or roll each cob generously in the crema mixture while still hot, so it clings and softens slightly.
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Roll immediately in the crumbled cotija, pressing gently so it sticks.
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Dust with chilli powder and smoked paprika, scatter with coriander, and serve with lime wedges to squeeze over.
Chef’s Tips
- Do not boil the corn first. Dry grilling from raw concentrates the sugars; boiling washes them out.
- No cotija? Finely grated Pecorino or a dry feta are the closest substitutes.
- For esquites, cut the charred kernels off the cob and stir everything together in a cup.
Common Substitutions & Variations
- Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
Pairing Suggestions
- A michelada or a cold lager
- Serve alongside tacos al pastor or carnitas
- Follow with mango and chilli
Storage & Reheating
Eat hot. Cut leftover kernels off the cob and stir into rice or salad the next day.
Common questions
How long does Elote — Mexican Street Corn take to make?
About 25 minutes in total — 10 minutes of preparation and 15 minutes of cooking. The recipe serves 4.
What are the key tips for making Elote — Mexican Street Corn?
Do not boil the corn first. Dry grilling from raw concentrates the sugars; boiling washes them out. No cotija? Finely grated Pecorino or a dry feta are the closest substitutes. For esquites, cut the charred kernels off the cob and stir everything together in a cup.
What should I serve with Elote — Mexican Street Corn?
A michelada or a cold lager; Serve alongside tacos al pastor or carnitas; Follow with mango and chilli.
Is Elote — Mexican Street Corn suitable for a special diet?
This recipe is vegetarian, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Elote — Mexican Street Corn?
About 286 kcal per serving, with 8 g protein, 26 g carbohydrate and 18 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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