Elote is Mexican-style street corn that’s creamy, cheesy, tangy, and a little spicy – basically, corn on hard mode. 🌽🔥
Here’s a super easy, delicious elote corn recipe you’ll love, with simple ingredients you can find in the US, UK, or Canada.
Classic Elote (Mexican Street Corn)
Serves: 4
Time: ~25 minutes
Ingredients
For the corn:
4 ears of corn, husks removed
1–2 tbsp neutral oil (vegetable, canola, etc.)
Salt, to taste
For the creamy coating:
3 tbsp mayonnaise
3 tbsp sour cream or Mexican crema (or plain Greek yogurt as a lighter swap)
1 small clove garlic, very finely minced or grated (optional, but yummy)
Juice of 1 lime (plus extra wedges for serving)
Pinch of salt
For topping:
½–¾ cup crumbled Cotija cheese
If you can’t find Cotija, use feta or finely grated Parmesan as a substitute
1–2 tsp chili powder or Tajín (a chili-lime seasoning)
2–3 tbsp fresh cilantro, finely chopped (optional but recommended)
If you’re using the oven or grill, definitely ask an adult to help with hot pans and open flames.
Step-by-Step Instructions
1. Cook the Corn
You’ve got three easy options; all work great:
Option A: Grill (most traditional)
Preheat your grill to medium-high.
Brush the corn lightly with oil and sprinkle with a little salt.
Grill the corn, turning every few minutes, until it’s tender and has charred spots – about 8–10 minutes.
Option B: Stove-Top Grill Pan
Heat a grill pan over medium-high heat.
Oil the corn, salt it, and cook, turning until charred in spots and tender.
Option C: Oven (no grill? no problem)
Preheat oven to 220°C / 425°F.
Brush corn with oil and salt.
Place on a baking tray and roast for 20–25 minutes, turning once or twice, until lightly charred.
2. Make the Creamy Lime Sauce
While the corn cooks, mix the sauce:
In a small bowl, combine:
Mayonnaise
Sour cream/crema/yogurt
Garlic (if using)
Lime juice
Pinch of salt
Stir until smooth and creamy.
Taste and adjust:
More lime if you like it tangy
More salt if needed
This is the magic mixture that makes elote so addictive.
3. Prep the Toppings
Get your toppings ready so you can work quickly once the corn is hot:
Crumble the Cotija (or feta/Parmesan) into a shallow bowl or plate.
Chop the cilantro.
Have your chili powder or Tajín and extra lime wedges ready.
4. Dress the Corn
Now for the fun part!
When the corn is cooked and still hot, use a spoon or brush to coat each ear with a generous layer of the creamy sauce.
Rotate the cob to get it evenly covered.
Roll or sprinkle the coated corn in the crumbled cheese so it sticks to the sauce.
Dust lightly with chili powder or Tajín (start small—you can always add more).
Sprinkle with cilantro.
Serve with lime wedges on the side for squeezing over the top.
Boom: delicious elote corn ready to eat. 😋
Easy Variations
1. Off-the-Cob Elote (Esquites-Style Bowl)
If you don’t feel like eating from the cob (or want it less messy):
Cut the cooked corn kernels off the cob.
Toss the hot kernels in a bowl with:
The creamy sauce
Cheese
Chili powder/Tajín
Cilantro
Finish with lime juice on top.
Eat it with a spoon – perfect for parties, movie nights, or side dishes.
2. Using Frozen or Canned Corn
No fresh corn? Still doable.
Frozen corn:
Sauté 3–4 cups of frozen corn in a skillet with a little oil over medium-high heat.
Cook until hot and slightly browned in spots.
Stir in the sauce and toppings as with the bowl version.
Canned corn:
Drain very well.
Pat dry a bit with paper towel so it can brown.
Sauté in a pan and follow the same steps as frozen corn.
3. Make It Milder or Spicier
Milder:
Use just a tiny sprinkle of chili powder or Tajín.
Add extra sour cream or yogurt to soften the flavor.
Spicier:
Add a pinch of cayenne pepper.
Finely chop a bit of fresh jalapeño and sprinkle on top.
4. Lighter / “Healthier” Tweaks
If you want it a bit lighter but still delicious:
Use Greek yogurt instead of sour cream.
Use a mix of half mayo, half yogurt.
Go a bit lighter on the cheese, or use a stronger cheese and less of it.
Quick Tips for Perfect Elote
Serve it hot: Elote is best when the corn is warm and the cheese is just clinging to the sauce.
Don’t skip the lime: That squeeze of lime at the end makes everything pop.
Balance matters:
Creamy (mayo/cream)
Salty (cheese)
Tangy (lime)
Spicy (chili/Tajín)
Try a bite and adjust those four until it tastes perfect to you.
Mess warning: It’s gloriously messy to eat. Have napkins ready. 😄