Elote, meaning “corn on the cob” in Spanish, is a beloved Mexican street food that transforms simple grilled corn into a flavor-packed snack. Traditionally sold by street vendors, it’s hot, smoky, creamy, tangy, and slightly spicy all at once. The corn is grilled until lightly charred, then slathered with a mayonnaise-based sauce, sprinkled with crumbled cheese, chili powder, and finished with a squeeze of fresh lime juice. This combination of flavors and textures makes Elote an irresistible treat for summer barbecues, parties, or casual snacking. While the classic recipe uses mayonnaise, variations can include Mexican crema or sour cream for a slightly tangier taste.
Preparation Time
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Preparation: 10 minutes
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Cooking: 10–15 minutes
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Total Time: 20–25 minutes
Serving Size
Serves 4 people.
Ingredients
For the corn
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4 fresh ears of corn, husked
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1 tablespoon vegetable oil or melted butter (for brushing)
For the creamy topping
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3 tablespoons mayonnaise
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3 tablespoons Mexican crema or sour cream
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1 garlic clove, finely minced (optional)
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2 tablespoons fresh lime juice
For the garnish
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½ cup Cotija cheese, crumbled (or feta cheese as a substitute)
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1–2 teaspoons chili powder or Tajín seasoning (adjust to taste)
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Fresh coriander (cilantro) leaves, finely chopped (optional)
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Extra lime wedges for serving
Detailed Recipe
Step 1 – Prepare the grill
Preheat a grill or grill pan over medium-high heat. If using an outdoor barbecue, aim for direct heat. Brush the corn lightly with vegetable oil or melted butter to help it char evenly and prevent sticking.
Step 2 – Grill the corn
Place the corn directly on the hot grill grates. Cook, turning every 2–3 minutes, until all sides are lightly charred and the kernels are tender. This usually takes about 10–12 minutes. For more smokiness, let some spots get slightly darker without burning.
Step 3 – Make the creamy sauce
While the corn grills, combine mayonnaise, Mexican crema (or sour cream), minced garlic if using, and fresh lime juice in a small bowl. Mix until smooth. This sauce is what gives Elote its signature creaminess and tang.
Step 4 – Coat the corn
Once the corn is cooked, use a brush or spoon to generously coat each cob with the creamy mixture while it’s still hot. The heat will help the sauce soak into the kernels.
Step 5 – Add the toppings
Sprinkle the coated corn with crumbled Cotija cheese, letting it stick to the sauce. Follow with a light dusting of chili powder or Tajín for spice and color. If you like fresh herbs, add a pinch of chopped coriander.
Step 6 – Serve hot
Arrange the elotes on a platter and serve immediately with extra lime wedges on the side. The bright acidity from the lime balances the rich, creamy, and spicy flavors beautifully.
