Authentic Elotes, also known as Mexican Street Corn, is covered in garlicky mayo and topped with Cotija cheese, cilantro, and chili powder. This recipe is simple, and creates a flavor combination that’s salty, nutty, creamy and tangy all at once. It’s the perfect summer side dish for your next bbq or outdoor grilling!
I have been seeing the first bushels of corn show up in the grocery stores around here lately, and that is probably the real herald of summer for me, even more than school being out and the days getting hotter. You have probably had grilled corn on the cob before, but today we are taking it up a notch by making Mexican Street Corn.
A common Mexican Street Food, also known as Elote, the grilled corn is slathered with a mixture of cotija cheese, Mexican crema, chile powder, and lime and then topped with more cheese. This is THE summer bbq side dish and it’s addictive. There is no better food that perfectly embodies summer than grilled corn, and this is definitely a special recipe!
Serve it with chicken enchiladas, a carnitas taco bar, or refreshing frozen watermelon margaritas and then go full siesta mode. The lazy days of summer are here!
What are Elotes?
Elote (pronounced eh-loh-tay) means corn cob in some regions of Spanish speaking countries. They are a popular street food in Mexico often sold in food trucks where the corn is grilled. Usually, the corn is cut off the cob and sold in cups known as Elote en Vaso (Corn in a Cup) or Esquites (Corn Salad).
Ingredients and Notes
Here is an overview of what you will need with notes about ingredients and substitutions.
Cotija Cheese: This cheese is white, crumbly, salty, and doesn’t melt well. This is the traditional option along with Queso Seco, but only the specialty stores carry it here. If you can’t find it, Feta is the closest substitution.
Corn: Since it is grilled, you will want the cob. I have successfully grilled frozen corn on the cob, but it needs to thaw first. I prefer to grill ours without the husk on to get a little charring on it.
How To Choose Good Corn? First, always remove the husk at the store or at least peek at the corn. The silks (hairlike projections that come out of the top) should be brown and sticky to the touch. If they’re dry or black, then it’s old. If they are bright yellow, it’s not ready. The husk should be bright green and wrapped tightly.
Sour Cream & Mayo: Any brand you prefer should be great in this recipe, either full fat or light. This is actually a substitution already for Mexican Crema. Mexican crema is similar to sour cream, but it is higher fat, a little sweeter in taste, and a lot thinner.
Step by Step Preparation and Variations
1. Grilling Corn without a Husk
This is my recommended method for best flavor. It’s the easiest too since any bits of silk will burn off. It’s as simple as brushing the ear with a little oil if you like, then placing it on the grill and turning regularly. There will be some nice char on the ear itself, which adds to the smoky flavor!
2. Grilling Corn with a Husk
The grilling is essentially the same as without a husk.
- Peel the husks back, but leaving them attached at the bottom of each cob.
- Remove the silks from the ear. A stiff brush works well for raising the silks.
- Place the husk back over the cob and grill normally.
3. Mexican Street Corn without a Grill
If you are lacking a grill (or maybe its just too hot outside to fire it up) and you are craving this, no worries. Making Elotes with no grill is still possible! Here are a few options:
- Pop the corn on a cast iron pan and put it in the oven on broil. Brush with a bit of oil or butter. Turn a few times to evenly cook. Takes about 10 minutes or less.
- Forget the cob and make a Mexican corn in a cup using just the kernels. I sauté it in a pan over medium-high heat with a bit of butter.
Serving and Storage Tips
Serve: Hot off the grill. I usually time this to be ready with the entrée or just before. I like to add a squeeze of lime just before serving. It adds a fresh zing that livens up the flavor even more!
It is normally served as either a snack or as a side dish. I love it for family bbqs because it’s so easy and different. You could serve it with:
- The Best Chicken Enchiladas
- Mouth Watering Grilled Chicken Marinade
- Carnitas Tacos
- White Chicken Chili
- Honey Soy Chicken Kababs
- The Best Blackberry Sangria
And don’t forget dessert! 15 Minute Punchbowl Cake, Key Lime Pie, and Carmelitas are some of my all time summer favorites.
Store: I usually only grill what I need and store the toppings separate. However, if you do grill extra, wrap the corn tightly in aluminum foil and store in the refrigerator. Lasts 3-4 days. For reheating, it’s best to cut the kernels off the cob before refrigeration, but you can microwave the full ear as well.
Frequently asked questions:
Cotija cheese is a tangy, salty grating cheese that is the traditional topping for Elotes. It is sometimes aged and called Anejo. Since we are using the fresh version, use Feta as a substitute. Sometimes I also use Parmesan and it is also delicious.
It isn’t overly spicy, but it does have a slight kick due to the chili powder. It is toned down by the cheese and creamy sauce. If spicy isn’t your thing, add smoked paprika instead of chili powder. It still has all the rich red color without the extra spice.
Elote is pronounced eh-loh-tay.
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Elotes (Mexican Corn on the Cob)
Ingredients
- 4 ears corn of the cob
- salt and pepper, for seasoning
- ¼ cup mayo
- ¼ cup sour cream
- ½ teaspoon garlic powder
- 1 teaspoon chili powder use chile powder for extra heat
- 1 cup cotija cheese, crumbled substitute Feta if needed
- ½ cup cilantro leaves, chopped
- 1 lime optional
Instructions
- Light a grill. Season the corn with salt and pepper, if desired.
- In a small bowl, stir together the mayo, sour cream, and garlic powder.
- Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through with nice grill char marks, 8 to 10 minutes.
- Remove the corn from the grill and immediately brush each cob liberally with the mayo mixture.
- Either roll the ears of corn in cotija cheese or sprinkle the cheese liberally over top. Transfer to a platter. Garnish each cob with a sprinkle of chili powder and cilantro. Serve with lime wedges, if desired.
Notes
- Peel the husks back, but leaving them attached at the bottom of each cob.
- Remove the silks from the corn cob. A stiff brush works well for raising the silks.
- Place the husk back over the cob and grill normally.
- Pop the corn on a cast iron pan and put it in the oven on broil. Brush the corn with a bit of oil or butter. Turn the corn a few times to evenly cook. Takes about 10 minutes or less.
- Forget the cob and make a simple Mexican street corn in a cup using just the kernels. I saute it in a pan over medium-high heat with a bit of butter.
Jennine says
I’ve been waiting for the perfect excuse to try this. Thanks for a great recipe and reason. Excellent summer side!
GIGGY MARKY says
good.
saltean says
These corns look so delicious. Thanks for sharing the recipe.
Ittefaq Salt says
It looks so yummy. I just can’t wait to make it. Thanks for the recipe.
Isadora Guidoni says
This looks incredible! I’ll never eat corn the same way again!