Elotes Mexicano, also called Mexican corn, is a mouthwatering appetizer with charred corn on the cob smothered in a creamy sauce, sprinkled with chili powder, and topped with tangy cotija cheese.
Key Ingredients
- Corn: Fresh corn on the cob is the star of elotes Mexicano. Grilling the corn enhances its natural sweetness and adds a smoky flavor. If grilling isn’t an option, cook the corn on the stovetop, in the oven, or even in the microwave.
- Butter: Add a teaspoon of salted butter to each ear of corn before grilling.
- Dressing: Prepare a creamy elote dressing by whisking mayonnaise, crema (Mexican sour cream), and tangy lime juice for a pop of freshness.
- Cheese: Coat the corn on the cob in crumbled cotija cheese for a salty finish.
- Tajin: Garnish with a sprinkle of chili powder—Tajín (or Trader Joe’s chili-lime seasoning), smoked paprika, ancho chile powder, or Chipotle powder works.
- Cilantro: Add a touch of fresh cilantro leaves to brighten the dish.
Additions and Substitutions
- Replace the mayonnaise and crema with green chili aioli, chipotle lime sauce, or ancho aioli.
How to Make Elotes Mexicano
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the grill by setting all the burners to high heat for 10 minutes. While the grill comes to temperature, wash and shuck the corn.
Step 2: Soak long wooden skewers in water for 10 minutes. Then, stick them into the end of the corn. Wrap the corn in aluminum foil and add a teaspoon of butter before closing it.
Step 3: Place the corn on the grill and maintain a temperature of 450°F (232°C). Grill for 10-15 minutes, flipping the corn halfway.
Step 4: Remove the corn and set it aside to cool. Whisk the mayonnaise, crema, and lime juice in a small bowl. Then, brush the elote sauce evenly onto the corn.
Step 5: Arrange the grated Cotija cheese in a shallow plate. Roll the corn in the cheese and sprinkle each one with chili powder and chopped cilantro to serve.
Expert Tips
- Choose ears of corn that are firm, plump, and wrapped in bright green husks for the best flavor—freshness makes all the difference!
- Soak the wooden skewers in water at least for 10 minutes before using them to keep them from burning.
If you enjoy this elote recipe, try one of these Mexican-inspired meals!
Serving Suggestions
Serve the authentic Mexican street corn recipe for Cinco de Mayo and gatherings with friends and family.
Pair elotes Mexicanos with grilled meats like carne asada and grilled chicken drumsticks and tasty side dishes such as guacamole, black bean, tortilla chips, and chunky salsa. And don’t forget a chilled cerveza or agua fresca to finish the meal.
What To Do With Leftovers
- Refrigerate: Store leftover corn (without toppings) in an airtight container for 3-4 days.
- Repurpose: Trim the corn kernels from the cob to make an elote pasta salad, esquites, an elote bowl, or elote dip to serve with air fryer pita chips.
More Corn Recipes:
Elotes Mexicano
- Aluminium Foil
- 4 ears of corn, husked
- 4 teaspoons salted butter
- 4 tablespoons mayonnaise
- 4 tablespoons Mexican crema
- lime juice. one lime
- ½ cup Cotijia cheese
- 2 teaspoons chili powder or Tajin
- ¼ cup cilantro leaves, finely chopped
- Preheat the grill by setting all the burners to high heat for 10 minutes. While the grill comes to temperature, wash and shuck the corn.
- Soak long wooden skewers in water for 10 minutes. Then, stick them into the end of the corn. Wrap the corn in aluminum foil and add a teaspoon of butter before closing it.
- Place the corn on the grill and maintain a temperature of 450°F (232°C). Grill for 10-15 minutes, flipping the corn halfway.
- Remove the corn and set it aside to cool. Whisk the mayonnaise, crema, and lime juice in a small bowl. Then, brush the elote sauce evenly onto the corn.
- Arrange the grated Cotija cheese in a shallow plate. Roll the corn in the cheese and sprinkle each one with chili powder and chopped cilantro to serve.
- Choose ears of corn that are firm, plump, and wrapped in bright green husks for the best flavor—freshness makes all the difference!
- Soak the wooden skewers in water at least for 10 minutes before using them to keep them from burning.