Why You’ll Love This Recipe
Elote is a vibrant and flavorful dish that combines creamy, tangy, and savory elements with a touch of heat. The grill adds a smoky flavor, while the cheese and chili powder create the perfect contrast. It’s simple, fun to eat, and a crowd-pleaser at gatherings.
Ingredients
- 4 ears corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema (or sour cream)
- ½ cup Cotija cheese, freshly grated (or queso fresco)
- Chili powder or Tajín, to taste
- 1 lime, quartered
- Fresh cilantro, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Corn: Bring a large pot of salted water to a boil. Add the corn and cook for 10 minutes until tender. Optionally, brush with melted butter and grill the corn until slightly charred.
- Prepare the Sauce: Mix the mayonnaise and Mexican crema together, then spread evenly on the cooked corn.
- Top the Corn: Sprinkle with Cotija cheese and chili powder to taste.
- Serve: Garnish with cilantro and serve with lime wedges for squeezing.
Servings and Timing
- Servings: 4
- Total Time: 20 minutes
Variations
- Spicy: Add more chili powder or hot sauce for extra heat.
- Cheese: If you can’t find Cotija, Parmesan works as a substitute.
- No Grill: Skip the grilling and just cook the corn in boiling water.
Storage/Reheating
- To Store: Elote is best eaten immediately, but leftovers can be stored in the fridge for up to 2 days.
- To Reheat: Reheat on the grill or in the microwave.
FAQs
Can I use frozen corn?
Fresh corn is preferred, but frozen corn can also work if cooked and grilled.
Can I make Elote in advance?
You can cook the corn and prepare the topping ingredients ahead of time. Assemble just before serving.
Can I use a different cheese?
Yes, Parmesan cheese can be used as a substitute for Cotija.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make it dairy-free?
Yes, you can substitute the mayo and crema with dairy-free alternatives.
Conclusion
Elote is a fun, delicious, and vibrant dish that’s perfect for any summer gathering. The creamy, cheesy, and spicy flavors come together beautifully, making it an irresistible treat you’ll want to make again and again.
Elote (Mexican Street Corn) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish, Snack, BBQ
- Method: Grilling, Boiling
- Cuisine: Mexican
- Diet: Gluten Free
Description
Elote, or Mexican Street Corn, is a delicious and vibrant dish featuring grilled corn on the cob topped with a creamy mayo sauce, Cotija cheese, chili powder, and a squeeze of lime. Perfect as a side dish or snack for any BBQ or summer gathering, this flavorful recipe is easy to make and always a crowd-pleaser.
Ingredients
- 4 ears corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema (or sour cream)
- 1/2 cup Cotija cheese, freshly grated (or queso fresco)
- Chili powder or Tajín, to taste
- 1 lime, quartered
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the Corn: Bring a large pot of salted water to a boil. Add the corn and cook for 10 minutes until tender. Optionally, brush with melted butter and grill the corn until slightly charred for a smoky flavor.
- Prepare the Sauce: In a bowl, mix the mayonnaise and Mexican crema together until smooth. Spread the sauce evenly on the cooked corn.
- Top the Corn: Sprinkle the corn with Cotija cheese and chili powder (or Tajín) to taste.
- Serve: Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.
Notes
- For a spicier version, add more chili powder or hot sauce to the sauce.
- If you can’t find Cotija cheese, Parmesan is a good substitute.
- You can skip the grilling step and just cook the corn in boiling water if you prefer a simpler method.
