Delicious Elote (Mexican Street Corn)
Elote, a celebrated and traditional Mexican street food, brings the vibrant flavors of Mexico right to your backyard. This delectable corn on the cob is grilled to perfection, achieving a beautiful char that enhances its natural sweetness. After grilling, it’s generously coated with a creamy mayo dressing infused with lime juice, chili powder, and garlic. Whether you’re at a summer cookout or simply craving a tasty snack, elote is sure to please everyone’s palate!
This recipe is a favorite in my home, and let’s be honest, it’s hard to stop at just one! Truly, once you try elote, you’ll find yourself coming back for more each time corn is in season. Ready to dive into making this wonderful dish? Let’s get started!
What is Elote?
Elote is simply corn on the cob, traditionally sold by street vendors known as eloteros in Mexico. The corn is grilled until beautifully charred and then dressed with a mixture that typically includes mayonnaise, chili powder, garlic, and crumbly Cotija cheese.
The word “elote” comes from Spanish, derived from the Nahuatl word “elotitutl,” meaning “tender cob.” Its history dates back to the Aztec civilization, where fresh corn would be sold near the cornfields during harvest festivals, often drizzled with fresh lime juice.
Today, elote has evolved into a street food staple, and you can find eloteros lining the streets of places like Mexico City, each serving up their unique take on this beloved dish.
Elote VS Esquite
While elotes are meant to be eaten directly off the cob, esquites are their cousins—corn kernels that have been removed from the cob, often sautéed or boiled, and served in a cup with similar toppings. Both dishes are delicious and highlight the versatility of corn in Mexican cuisine!
Ingredients
To whip up a delightful batch of elote, you will need the following ingredients:
- Corn: Fresh corn is essential for this dish—no frozen or canned substitutes here! 🌽
- Mayo: A key ingredient for that creamy dressing; trust me, even if you’re not a mayo fan, it works wonders!
- Mexican Crema: For an extra layer of richness, or you can use sour cream if you can’t find it.
- Cotija Cheese: This crumbly Mexican cheese adds a salty note; feta can substitute if Cotija isn’t available.
- Cilantro: Use it for garnish, or substitute it with parsley if it’s not your favorite.
- Chili Powder: Spice things up with chipotle powder or your favorite chili blend, or try smoked paprika for a different flavor.
- Oil: This is for brushing the corn so it grills beautifully.
- Limes: We’ll use lime juice for the dressing and wedges for serving.
- Garlic: Finely minced to lend its aromatic flavor to the dressing.
How to Make Elote Corn
Making elote at home is a breeze! Simply grill the corn, mix up the dressing, and paint it onto the hot corn. It’s that easy! Don’t have a grill? No problem—I’ll provide alternatives for cooking indoors too.
Step 1: Shuck the Corn
- Remove the husk and silk from the corn. You can leave some husk attached and create a handle if you like, or insert a wooden skewer for easier eating.
Step 2: Make the Dressing
- While the grill heats up, combine the mayo, crema (or sour cream), minced garlic, ¼ cup of chopped cilantro, ½ teaspoon of chili powder, lime juice, and ¼ cup of Cotija cheese in a bowl. Taste and adjust for seasoning. Set aside some toppings for presentation.
Step 3: Grill the Corn
- Brush the corn cobs with vegetable oil.
- Place the corn on a preheated grill, turning occasionally until charred and cooked through, about 2-3 minutes on each side.
Step 4: Assemble the Elotes!
- Once the corn is grilled, brush it generously with the creamy dressing. Make it as light or heavy as you prefer!
- Top with additional Cotija cheese, chili powder, and cilantro for a beautiful presentation.
Can I Make Elote in the Oven/Stove?
Absolutely! Here are some indoor cooking alternatives:
Option 1: Roast the corn in the oven at 400°F for about 30–40 minutes, turning every 10 minutes for even char.
Option 2: Use a hot cast-iron skillet over medium-high heat, charring the corn on all sides. Remember to husk it fully to prevent fire hazards.
Option 3: Boiling is an option, but you’ll miss out on that delicious char.
Top Tips for the Best Elote
- Opt for fresh, plump corn. Farmer’s markets often have corn just picked, ensuring peak flavor.
- To save time, look for pre-husked corn at the store.
- Use a brush to apply the dressing instead of rolling the corn in it; this gives you control over the amount used.
- Save some cheese, chili powder, and cilantro for garnish after dressing the corn for an appealing look.
How Do You Serve Elote?
Elote is typically enjoyed fresh off the grill, served as a delicious snack or side dish. Pair with lime wedges for an extra zing. It’s perfect for BBQs and complements grilled meats beautifully, making it a great sidekick to my Carne Asada recipe!
Remember, it’s best served hot, but you can also enjoy it at room temperature. Just ensure the mayo-based dressing doesn’t stay out for more than two hours.
If you prefer, you can strip the corn off the cob and serve it in cups—a dish affectionately known as esquites!
Got Leftovers?
If you find yourself with extra elote, don’t fret! You can strip the kernels from the cob and use them in salads, tacos, quesadillas, or make some corn fritters. The options are endless!
Frequently Asked Questions
Yes! You can substitute the mayo with Greek yogurt or extra sour cream, though it will change the flavor slightly.
It’s best enjoyed fresh off the grill, but you can prepare the dressing in advance and pre-shuck the corn to save time.
Leftovers can be stored in the fridge for about 3 days. If they aren’t dressed, you can reheat them in the oven before applying the dressing.
Dressed elote doesn’t freeze well, but you can freeze the grilled corn for several months before dressing it!
