If you’ve ever strolled through a vibrant street market in Mexico, chances are you’ve seen vendors serving up elote recipe, a beloved classic known as Mexican street corn. This delicious dish features grilled corn on the cob coated in a creamy, tangy, and cheesy topping with a touch of spice. Not only is it bursting with flavor, but it’s also incredibly easy to make at home. Whether you’re hosting a summer BBQ, craving a snack, or looking for a fun side dish, this elote recipe will instantly transport your taste buds to the streets of Mexico.
Why You’ll Love This Elote Recipe
- Bold Flavor: Smoky, creamy, cheesy, and tangy—all in one bite.
- Easy to Make: Simple steps and minimal prep time make it beginner-friendly.
- Perfect for Gatherings: A crowd-pleasing side dish for BBQs, parties, or weeknight dinners.
- Customizable: Adjust the spice level, cheese, or sauce to fit your taste.
- Authentic Taste: Brings the traditional flavors of Mexican street food right to your kitchen.
Ingredients Needed for Perfect Elote Recipe
- Fresh Corn on the Cob – The star of the dish, grilled until golden and charred for smoky sweetness.
- Mexican Crema or Mayonnaise – Creates a creamy base that holds all the toppings together.
- Cotija Cheese – Adds a salty, crumbly texture and authentic Mexican flavor.
- Chili Powder or Tajín – Provides a mild heat and zesty kick.
- Fresh Cilantro – Adds a burst of freshness and color.
- Lime Wedges – Brightens and balances the flavors with a tangy citrus squeeze.
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Step-by-Step Instructions to Make Elote Recipe
- Grill the Corn: Preheat your grill and cook the corn on medium-high heat, turning often, until charred and tender (about 8–10 minutes).
- Prepare the Sauce: In a small bowl, mix crema (or mayonnaise) with a squeeze of lime juice.
- Coat the Corn: Brush each ear of corn generously with the creamy mixture.
- Add the Cheese: Roll or sprinkle cotija cheese over the coated corn so it sticks evenly.
- Season: Sprinkle with chili powder or Tajín for spice and flavor.
- Garnish & Serve: Top with fresh cilantro and serve with lime wedges on the side.
Expert Tip: For maximum flavor, grill the corn directly on the flame to achieve those perfect char marks and smoky taste.
Recipe Tips & Variations
- Spicy Kick: Add cayenne pepper or hot sauce for extra heat.
- Cheese Swap: Try parmesan or feta if cotija isn’t available.
- Light Version: Use Greek yogurt instead of mayonnaise or crema.
- Elote in a Cup (Esquites): Cut the kernels off the cob and serve in a cup with the same toppings for a mess-free option.
How to Store & Reheat
- Store: Wrap leftover elote tightly in foil or place in an airtight container in the fridge for up to 2 days.
- Reheat: Warm in the oven at 350°F (175°C) for 10 minutes, or microwave briefly. Add a fresh sprinkle of cheese and lime juice before serving.
Similar Recipes You Will Love
If you enjoyed this elote recipe, you’ll love trying out a few more flavorful sides to round out your meal. Pair it with this comforting Mexican Rice Recipe, a refreshing Broccoli Salad Recipe, or a light and colorful Courgette Ribbon Salad for the perfect balance of flavors.
Frequently Asked Questions (FAQ)
Q: Can I make elote recipe without a grill?
A: Yes! You can roast the corn in the oven or cook it on a stovetop grill pan.
Q: What can I use instead of cotija cheese?
A: Feta or parmesan are great substitutes that still give a salty, crumbly texture.
Q: Is this elote recipe spicy?
A: Not overly! You can control the heat by adjusting the amount of chili powder or Tajín.
Q: Can I prepare elote recipe ahead of time?
A: It’s best served fresh, but you can grill the corn ahead and add toppings just before serving.
There’s nothing quite like the smoky, creamy, cheesy goodness of an authentic elote recipe. Perfect for summer cookouts, family dinners, or when you want to bring the flavors of Mexican street food to your table, this dish is guaranteed to impress. Give it a try, share it with loved ones, and let the flavors speak for themselves!
Elote Recipe
Ingredients
- 4 ears fresh corn on the cob husked
- ¼ cup Mexican crema or mayonnaise
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder or Tajín
- 2 tablespoons fresh cilantro chopped
- 2 limes cut into wedges
- Salt to taste
Instructions
- Preheat grill to medium-high heat.
- Grill corn for 8–10 minutes, turning often, until charred and tender.
- In a small bowl, mix crema (or mayonnaise) with a squeeze of lime juice.
- Brush each ear of corn with the creamy mixture.
- Sprinkle generously with cotija cheese.
- Season with chili powder or Tajín.
- Garnish with fresh cilantro.
- Serve with lime wedges on the side.