Elotes Mexicano, or Mexican corn, features juicy corn on the cob charred on the grill and covered in a creamy sauce. Cotija cheese and chili powder put the finishing touches on the elotes, a classic street food in Mexico – and one of my favorites!
Why You’ll Love This Recipe
- Make the restaurant-style appetizer in your own home.
- Serve the authentic Mexican street corn recipe for Cinco de Mayo and gatherings with friends and family.
Ingredients You’ll Need
- Butter: Add a tablespoon of butter to each ear of corn before grilling them.
- Corn: The star ingredient of elotes Mexicano is fresh corn on the cob. Grill the corn to bring out its natural sweetness and add a smoky flavor. However, you can cook corn on the cob on the stovetop, in the oven, or the microwave.
- Mayonnaise: Coat the grilled corn cob with creamy, rich mayonnaise.
- Mexican Crema: Crema is a Mexican-style cream with a slightly sweeter and mild taste compared to sour cream. If you don’t have crema, use sour cream.
- Lime Juice: Lime juice provides a bright and tangy.
- Cheese: Coat the corn on the cob in cotija cheese or queso fresco to add a nice, salty flavor.
- Tajin: Finish the elote recipe with a sprinkle of Tajin to provide mild heat and a citrusy flavor. You can also use ancho chili powder or California chili powder. Use paprika for more mild flavor.
- Cilantro: Garnish the grab-and-go elotes Mexicanos with chopped cilantro.
Additions and Substitutions
- Replace cotija cheese with grated parmesan, feta, or romano.
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 is coming to temperature, wash and shuck the corn.
Step 2: Soak the 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 tablespoon of butter before closing it.
Step 3: Add the corn to the grill and turn down the heat to maintain a grill temperature of 450°F (232°C). Grill for 20 minutes, flipping the corn halfway.
Step 4: Remove the ears from the grill and let the corn cool for a few minutes. Meanwhile, combine mayonnaise, crema, and lime juice in a small bowl. Then, coat the corn evenly with the mixture.
Step 5: Roll the ears of corn in cotija cheese on a shallow plate and sprinkle them with chili powder and chopped cilantro to serve.
Expert Tips
- Select ears of corn that are firm, plump, and have bright green husks. The fresher the corn, the better the flavor.
- Soak the wooden skewers in water before using them to prevent them from catching fire.
If you enjoy this recipe, try one of these Mexican favorites!
What to do with the Leftovers
- Refrigerate – Store leftover corn without toppings in an airtight container for 3-5 days.
- Repurpose – Cut the corn kernels off of the cob and make an elote bowl or esquites. You can also use the corn to make elote dip for a tasty appetizer.
More Corn Recipes:
Elotes Mexicano
- Aluminium Foil
- 4 ears of corn, husked, and washed
- 4 tablespoons butter
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema
- 1 tablespoon lime juice
- ½ cup cotijia cheese
- sprinkle Tajin
- 1 tablespoon cilantro, finely chopped
- Preheat the grill by setting all the burners to high heat for 10 minutes. While the grill is coming to temperature, wash and shuck the corn.
- Soak the 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 tablespoon of butter before closing it.
- Add the corn to the grill and turn down the heat to maintain a grill temperature of 450°F (232°C). Grill for 20 minutes, flipping the corn halfway.
- Remove the ears from the grill and let the corn cool for a few minutes. Meanwhile, combine mayonnaise, crema, and lime juice in a small bowl. Then, coat the corn evenly with the mixture.
- Roll the ears of corn in cotija cheese on a shallow plate and sprinkle them with chili powder and chopped cilantro to serve.
- Select ears of corn that are firm, plump, and have bright green husks. The fresher the corn, the better the flavor.
- Soak the wooden skewers in water before using them to prevent them from catching fire.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.