Mexican Street Corn (Elote)

Mexican Street Corn (Elote) This is hands down the best corn recipe for the summer. Mexican street corn is incredibly delicious and so easy to make. I will give you substitutes for the Cotija cheese as it’s extremely hard to find for me personally. This Mexican street corn is so incredibly delicious and will blow everyone away at your next barbecue or gathering. It is so creamy, tangy, and everything you want in a corn recipe, but more. I don’t know if this recipe is traditional by any means as I am not from Mexico but please do let me know in the comments if you are and how you make your Mexican street corn recipe as I love learning from you all. Elote is made with corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and traditionally cilantro. It’s messy to eat, but so worth it. Elote is the perfect summertime side dish and a must on your table.

Mexican street corn (elote) by the modern nonna mexican street corn (elote)

Mexican Street Corn (Elote)

Themodernnonnathemodernnonna
Elote is made with corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and traditionally cilantro. It’s messy to eat, but so worth it. Elote is the perfect summertime side dish and a must on your table.
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Prep Time 5 mins
Cook Time 15 mins
Servings 4

Ingredients
  

  • 4 ears of grilled corn on a cob— husks removed or you can boil it as well
  • 1 tablespoon avocado oil for the corn — or any oil
  • 4 wooden skewers are optional
  • cup mayo — any you like
  • 1/2-1 teaspoons chipotle chilli pepper or powder
  • juice of half a lime
  • ½ cup finely grated Cotija cheese — or Parmesan if you can’t find Cotija cheese
  • Tajín seasoning for garnish
  • fresh and finely chopped cilantro or parsley for garnish

Instructions
 

  • I like to clean my corn by removing the husks, washing it and then patting it dry.
  • I take a brush and brush on avocado oil and grill it on my barbecue for 15-20 minutes on medium-high heat making sure to turn it on each side so that we have a beautiful char on the corn.
  • Feel free to boil the corn as well if you don’t have a barbecue or grill. It takes me 15-20 minutes on the grill but keep an eye on it. Remove the corn and let it cool.
  • In a bowl mix the ingredients for the sauce which are mayo, chipotle chilli pepper and lime juice.
  • Once the corn has cooled you can insert a bamboo skewer into one end pushing it towards the middle.
  • Brush the corn all over with the mayo mixture and then roll it in grated COTIJA cheese (or parmesan if you cannot find cotija). Dust it with some Tajín and sprinkle on some finely diced cilantro or parsley and enjoy.

Notes

I grilled my corn but it can also be boiled as well. If you cannot find Cotija cheese you are more than welcome to use Parmesan instead but make sure its good quality Parmigiano Reggiano.
If you don’t like cilantro feel free to use parsley instead as this recipe is so versatile and can be made accordingly to taste.
Traditionally I believe the chili powder is sprinkled on top of the mayo and the lime juice is squeezed into the corn but I like to mix it all together.
Let the corn cool so it’s warm enough and cool enough to handle before you insert the skewers.
Tajín is a delicious chili lime seasoning that you can find online or in practically any grocery store now. If you can’t find Tajín you can absolutely leave it out.
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