Mexican Street Corn (Elote)
on Jun 05, 2022, Updated May 30, 2023
This post may contain affiliate links. Please read our disclosure policy.
Mexican Street Corn (Elote) is the best corn recipe for the summer. Mexican street corn is incredibly delicious, so easy to make, and a crowdpleaser for kids and adults. It will blow everyone away at your next barbecue or gathering. It is creamy, tangy, and a little sweet: everything you want in a corn recipe and more. I don’t know if this recipe is traditional by any means as I am not from Mexico but please do let me know in the comments how you make your Mexican street corn. I love learning from you all.
Table of Contents
Elote is made with fresh corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and fresh cilantro. It’s messy to eat, but so worth it. Elote is the perfect summertime side dish and a must on your table.
Mexican Street Corn (Elote)
Ingredients
- 4 ears of corn, husks removed
- 1 tablespoon avocado oil
- ⅓ cup mayo
- ½ to 1 teaspoon chipotle chili powder
- juice of 1/2 a lime
- 4 wooden skewers (optional)
- ½ cup finely grated Cotija cheese (or Parmesan)
- Tajín seasoning for garnish
- finely chopped cilantro or parsley for garnish
Instructions
- Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.
- Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool.
- In a bowl mix the mayo, chili powder (according to your spice preference), and lime juice.
- Once the corn has cooled you can insert a skewer into one end, pushing it towards the middle (optional).
- Brush the corn all over with the mayo mixture and then roll it in grated cotija cheese. Dust with some Tajín and sprinkle on some cilantro and enjoy.
