Looking to make the most of fresh corn season? Don’t forget to also check out my Brazilian Sweet Corn Cake, Sweet Corn Risotto and Curau (Brazilian Corn Pudding). I’ve been wanting to post this recipe for a few years now! But every time I made elotes, they vanished within seconds without time to snap photos. I had my first elote in NYC, shortly after moving there, when I went out drinking with some friends. After that, we stopped at what I quickly learned was a mandatory post-outing place – Café Habana – for some elotes! The juicy, sweet corn smothered with the creamy/tangy/salty dressing conquered my heart in one bite. ♥️ I have yet to visit Mexico, but – once I do – I know my first order of business will be to find an elotero so I can savor an elote standing on the street, just how it is supposed to be! In the meantime, I am glad these are easy to make a home so I can keep making them as long as I find fresh corn at the store.
What is Elote?
Elotes are the corns on the cob served by eloteros (corn on the cob vendors) in the streets of Mexico! They are usually grilled until charred and then slathered in a creamy mixture consisting of mayo, chili, garlic and Cotija cheese. The word elote means “corn” in Spanish. It comes from the Nahuatl term “elotitutl,” which means “tender cob.” They date back to the Aztec civilization, when – to celebrate a bountiful harvest – the tribes would sell corn on the cob with a squeeze of fresh lime juice right outside of the cornfields. But it was in the streets of Mexico City that they became what they are today, with all the creamy and delicious toppings! Nowadays, you simply can’t walk a mile there without spotting an elostero or food truck selling elotes.
Elote VS Esquite
Elotes and esquites are quite similar. While elotes are supposed to be eaten on the cob, in esquites they are stripped off the cob, boiled or sautéed, and served in a cup, topped with a mixture similar to the elote dressing.
Ingredients
To make this elote recipe, you will need:
Corn – You will need fresh corn to make elote! Unfortunately, there is no way of making elote with frozen or canned corn. You can make esquite with those, but for elote you need the freshest corn available! 🌽 Mayo – For the dressing. Even if you’re not a mayo fan, give it a try! It really makes the dressing extra creamy and delicious!Mexican Crema – Mexican Crema is a slightly sour, thickened cream. If you can’t find it, you can use sour cream instead!Cheese – Elote is traditionally made with Cotija, which is a Mexican cow’s milk cheese. It is salty and crumbly with a distinct funk that can’t be replicated! That being said, if you can’t find it, you can use feta cheese instead, which has a similar texture.Cilantro – Not a fan of cilantro? You can omit it or use parsley instead.Chili Powder – I like using chipotle powder for my elote, but you can use any kind you have on hand. If you like spicy, you can mix with some cayenne pepper for an extra kick! Not a fan of chili powder? You can use smoked paprika or Tajín instead.Oil – For brushing the corn cobs so they char nicely on the grill!Limes – We’ll use a lime for the dressing and more lime wedges for serving.Garlic – For an extra flavorful dressing!
How to Make Elote Corn
Making elotes couldn’t be easier! Grill the corn, mix all the dressing ingredients together, brush the dressing on the hot corn. Easy peasy! If you don’t have a grill, don’t worry. Keep reading cause I will provide instructions on how to cook the corn indoors. Recommended tools and equipment: gas or charcoal grill, mixing bowl, brush. Here’s how I make this elote recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Shuck the Corn.
Strip away the green husk and silk and discard it. Alternatively, you can leave some of the husk on and tie it to make a handle! If you choose to husk the corn entirely (or if you buy already husked corn from the store), you can insert a wooden skewer through the corn so it acts as a handle, making it easier to eat.
Step 2: Make the dressing.
While your grill is preheating, mix all the dressing ingredients in a bowl. I like to leave some Cotija cheese, chili powder and cilantro aside to sprinkle on top of the dressed elotes, for a nicer presentation.
Step 3: Grill the corn.
Brush the corn with oil.Grill the corn over medium-high heat, rotating occasionally, until cooked through and charred in spots on all sides, about 2-3 minutes per side.
Step 4: Assemble the Elotes!
Brush the hot grilled corn with the creamy mayo dressing. You can go as heavy or as light as you want with the dressing!Sprinkle the reserved Cotija cheese, chili powder and cilantro.
Can I make Elote in the Oven/Stove?
If you don’t have a grill, you can still make elote! Option 1: Roast the corn in the oven, at 400ºF, for about 30 – 40 minutes. Turn every 10 minutes or so, until slightly charred. Option 2: Cook the corn on a hot cast iron skillet, over medium-high heat on the stove, until charred on all sides. If you choose this method, I recommend fully husking the corn, as the husk can catch fire on the stove. Option 3: Boil the corn. This is not my favorite option, as you won’t have the beautiful and delicious charred bits.
How Do You Serve Elote?
Elote is a street food, so it’s supposed to be eaten by itself, as a snack or standing-up meal, served with lime wedges for squeezing. That being said, it makes a great side dish for summer BBQs and cookouts. It pairs especially great with my Carne Asada recipe! An iced cold beer (or some Mexican Horchata) complete the feast. Mexican street corn is meant to be eaten hot, right off the grill, but you can also eat it at room temperature. Just make sure the mayo-based dressing hasn’t been sitting out at room temperature for longer than 2 hours. Finally, you can also serve your elotes stripped off the cobs, in cups, but then they are called esquites! 😊
Got leftovers?
If you’re lucky enough to have leftovers, you can strip the kernels off the cobs and use them in salads, burritos, quesadillas, corn fritters, salsa, soups or dips!
More Mexican Recipes
One Pan Mexican Beef and Rice CasseroleMexican Queso Fundido with ChorizoCreamy Chicken Taquitos with Salsa RojaChicken and Chorizo Enchiladas with Chipotle Crema Sauce
