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Elote, or Mexican street corn, is corn on the cob covered in creamy mayo and topped with cilantro, lime juice, Cotija cheese, and chili powder. It’s the most delicious Mexican side dish!
If there’s a dish that embodies what a Mexican summer feels like, this elote recipe is it!
It’s made from fresh corn covered in creamy mayonnaise, lime juice for some brightness, cotija cheese, cilantro, and a dash of chili powder to give everything a little kick.
I grew up eating elote every year on my trips to Mexico to visit family. It’s a staple in Mexican markets, and street vendors would always have lines of people waiting to order their own. My mouth waters just thinking about it!
It’s perfect as a snack and makes a great side dish at potlucks, cookouts, and BBQs.
What Is Elote?
Elote, also known as Mexican street corn, is a popular Mexican street food made from grilled or boiled ears of corn on the cob that is slathered in a creamy mayo sauce and garnished with chili powder, crumbled cotija cheese, and fresh cilantro.
The word “elote” means “corn” in Spanish.
Elotes are often served on a stick or a skewer, making them easy to eat on the go.
They are a beloved street food in Mexico and in many Mexican-American communities in the U.S., like mine!
What’s the Difference between Elotes and Esquites?
The main difference is that elotes are served on the cob, whereas esquites are served off the cob and in a cup or bowl.
If you love the flavors of elote, you also should try this Mexican street corn pasta salad, Mexican street corn deviled eggs, and Mexican corn dip!
Elote Ingredients
- Corn: I used 4 medium yellow ears of corn on the cob, husked and silked. You could also use white corn.
- Lime juice: Adds a great bright and citrusy flavor that is perfect with the mayo.
- Mayonnaise: I used regular mayo, but you can also use light mayo.
- Garlic: Finely minced garlic adds depth of flavor to the creamy mayo sauce.
- Butter: For brushing on the elotes before adding the creamy sauce. It gives the corn that delicious savory flavor we love!
- Chili powder: I used cayenne for the perfect amount of heat, but you can substitute regular chili powder instead if cayenne is too spicy for you.
- Cotija cheese: Crumbly and salty cotija cheese adds just the right amount salt to every bite!
- Cilantro: Top your elote with chopped cilantro for a fresh herb flavor to help cut the creamy mayo sauce.
How To Make Elote
Cook the corn. You can do this on the grill or the stove. To boil it, add the ears of corn to a large pot of boiling water and cook for 5 minutes or until tender and bright yellow, then transfer to a plate and set aside to cool.
Make the sauce by mixing together some mayonnaise, lime juice, garlic, and ¼ teaspoon of cayenne pepper.
Assemble the elotes. Using a brush or spoon, coat all sides of the corn with melted butter, then generously slather each with the mayo sauce.
Sprinkle each ear generously with cotija cheese, the remaining cayenne pepper, and chopped cilantro.
Recipe Tips
- Don’t overcook it. Cook the corn for only 5-6 minutes to ensure it doesn’t overcook and become too mushy.
- Grill it. You can also grill the corn for a more charred flavor. See the recipe card below for grilling instructions.
- Use a different cheese. If you can’t find Cotija cheese, you can use crumbled feta or parmesan instead.
- Don’t like cilantro? This elote recipe calls for cilantro, but if you dislike it, you can either replace it with fresh parsley or omit it altogether.
- Different chili powder. Consider switching out the cayenne for a different chili powder variety, like ancho chili powder or chipotle chili powder.
What to Serve with Elote
Elotes are great as a snack paired with a refreshing drink, like horchata or watermelon agua fresca.
They also make a great side dish when grilling carne asada, pollo asado, or when serving ceviche!
Make Ahead
Elote is best served fresh, but if you want to take this to a potluck or party, here’s what to do:
Make the sauce and chop the cilantro up to a few hours ahead of time. Store them in separate containers. You can also cook the corn up to 1 day in advance and store that separately, then reheat it quickly in the microwave or on the grill.
When ready to eat, brush the corn with melted butter and assemble with all the toppings.
More Mexican Recipes
Elote (Mexican Street Corn)
Ingredients
- Water as needed
- 4 ears of corn, husked
- ½ cup mayonnaise
- 1 tablespoon lime juice (about ½ medium lime)
- 1 clove garlic, finely minced or grated
- ½ teaspoon cayenne*, divided
- 2 tablespoons unsalted butter melted
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
Instructions
- Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes, or until tender and bright yellow. Transfer to a plate and set aside to cool while you prepare the remaining ingredients.
- In a small bowl, mix together the mayonnaise, lime juice, garlic, and ¼ teaspoon of cayenne pepper.
- Using a brush or spoon, coat all sides of the corn with melted butter, then generously slather each corn with the mayonnaise mixture.
- Sprinkle each ear generously with cotija cheese, the remaining cayenne pepper, and chopped cilantro.
Notes
- Spice level: Cayenne pepper will add a delicious spice to the elotes. If you don’t want it too spicy, you can use the typical chili powder found in most grocery stores. If you want to use the traditional chile that’s used in Mexico for elotes, try ground chile piquin.
- Esquites: If you prefer corn cut from the cob, try making Esquites instead, which is Mexican street corn served in a cup.
- Grilled corn: Grilling the corn instead of boiling it adds a delicious flavor to the elotes. To grill, brush each ear of corn with vegetable oil, then grill over medium-high heat for 2-3 minutes per side until it’s cooked through and charred in some spots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The post was originally published in June 2017 and has been updated with new photos, helpful tips, and a better overall recipe.
Delicious! This is my new favorite way to eat corn! It is a little spicy but the mayo mixture makes it cool and tangy. I used a little plain greek yogurt in place of some of the mayo to lighten it up a bit and it worked perfectly. I also cooked the corn by wrapping it in some parchment and steaming it in the microwave for 5 minutes. Works like a charm every time for crisp-tender sweet corn. This recipe is a keeper!
Hi Isabel, Just recently discovered you and I know I’m going to enjoy
your style of cooking, I can tell by your layout and choice of items presented! Wish you best of luck and many successful years. of cooking!!
Peace,
brianA
Thank you so much, Brian!
Can this be made a couple of hours ahead and reheated or eaten cold? Or is it best to make it when you can eat right away?
Hi Melody! You can cook the corn ahead of time and reheat it when you’re ready, but we recommend waiting to put the toppings on right before you’re ready to eat them!
sos good
I can’t have a lot of fat or hot spices because of a digestive disease so I can’t eat a lot of mayonnaise and cheese, but I saw Tajin at my local Walmart and had to try it because I’d heard so much about it.
Oh my word it’s sooo good on corn. Just with a little salt and butter. The elote looks good, but it’s hard to only eat a little bit of something super tasty.
I want to make a roast corn and tomato salad with elote. Epicurious has a fabulous stuffed tomatoes with grilled corn recipe, but I cut up the tomatoes and often use smaller tomatoes because it’s difficult to find good large tomatoes. Most beefsteak tomatoes in grocery stores look like plastic and taste like tomato water.
Thanks for including nutrition information- so helpful!
Microwave the corn, husks on for 3 or 4 min for each ear of corn. Easy peel and finish as instructions say. Perfect. I also soak corn in sugar and salt water for 30 min prior to cooking. Perfection.
This is so good. I only ever eat it when I go to Mexico and I’ve been neglecting that craving. I steamed mine instead of grilling it. I don’t know why but mine tastes gross with mayo even though I like the mayo from other places where I’ve eaten it. I ended up using butter instead and it still tasted pretty good. This is so easy to make and it hits the spot.
Love this corn! Grilling always brings out that yummy nutty flavor too. Thank you for posting!
Made this for the first time exchanging basil for cilantro. Not short cutting on the grilling really pays off. Served on tacos which added a wonderful smokey taste. This dish is amazing!
Thanks, Stephanie 🙂 I’m so glad you liked it!
If I’m in a hurry is there any canned/frozen corn at all that would work as well?
Hi! Canned or frozen corn is fine to use if you’re in a hurry.
Such a good recipe!!
I’ve used canned corn and cooked it in a frying pan in a little oil- that bit of browning took it to the next level!!