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Mexican Road Corn (Elote) Recipe

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Made with a locals-only taste combo, this elote recipe is the actual deal for Mexican road corn. It’s creamy, tangy, acidic, and spicy— similar to they’re served within the streets of Mexico.

Mexican street corn on a platter with cilantro and lime wedges.

Genuine Mexican Road Corn Recipe

When you’ve seen little corn kernels and crumbled cotija fly off with each chew, you’re by no means having Mexican road corn some other approach. Surprisingly easy, this recipe is the actual deal relating to elotes. Whether or not you want them grilled or simply boiled, they’re simple to make however nonetheless tremendous flavorful.

Sprinkled with tangy cotija cheese and completely different sorts of chili powder, they’re an thrilling and tender deal with. Plus, numerous mayo and crema hold issues good and creamy to stability out the warmth. Between that and the acidity from the lime juice, you may simply develop a wholesome habit to Mexican road corn.

Served heat or chilly, don’t neglect to experiment with the toppings. You possibly can add Flaming Sizzling Cheetos or Japanese mayo for an sudden twist on the recipe’s conventional elements. Don’t neglect a little bit of cilantro! So long as you needless to say elotes should be creamy, acidic, tangy, and spicy, you’ll be serving the good, most genuine ones on the block.

Corn coated with cotija cheese, hot sauce, cilantro and tajin.

What’s Elote?

Elote is Mexico’s topping-packed tackle corn-on-the-cob. Relying on the area, it may be grilled or charred, but it surely doesn’t essentially should be. In actual fact, most distributors exterior of Mexico Metropolis, Oaxaca, and Chiapas skip the grilling altogether and simply boil the corn.

The toppings additionally differ by area however there’s a nationwide consensus on the truth that they need to embody lime juice, some type of cheese, one thing creamy (mayo, butter, or crema), and a bit of warmth. The rest that’s added to them is non-obligatory however extremely welcome.

Elotes vs Esquites

Whereas each are a type of road meals, elotes are thought of the corn-on-the-cob model of esquites (corn kernels). They are often ready with the identical toppings and style precisely the identical, so the one distinction is how folks want to eat them.

Elotes are often ready and served on a picket stick or on a styrofoam plate to catch all of the toppings. Esquites, then again, at all times are available styrofoam cups and are even served with just a little little bit of the cooking liquid to make them additional heat and comforting.

Ingredients in bowls on a marble counter top.

Recipe Substances

Mexican road corn is all concerning the toppings. Test the recipe card on the backside of the put up for full ingredient quantities.

  • White corn ears: For it to be genuine, don’t use candy yellow corn. Nevertheless, should you aren’t anxious about authenticity, yellow corn is scrumptious too.
  • Mexican crema: Attempt to not substitute it for bitter cream for genuine elotes, however you’ll be able to should you can’t discover Mexican crema.
  • Full-fat mayonnaise: Low-fat mayo is okay too. If you’ll find it, Mayonesa (Mexican mayonnaise with lime juice) is admittedly scrumptious!
  • Lime juice: Lemon juice works simply as effectively.
  • Cotija cheese: Shredded queso fresco works too however your elotes gained’t have a tangy kick.
  • Tajín: Tajin provides that hit of acid that makes this corn irresistible!
  • Chili powder: Chile piquín works nice should you prefer it spicy. You too can use cayenne pepper.
  • Salsa Huichol: Salsa Guacamaya and Valentina are good substitutes. Please avoid Tabasco sauce.

Suggestions & Variations

With the following tips, you’ll take your Mexican road corn to the subsequent degree. They’ll be so good you may as effectively open a enterprise.

  • Add Cheetos. Crush some Flaming Sizzling Cheetos and sprinkle them on prime to style. They’ll add a fiery kick. This tackle elotes isn’t very conventional, but it surely’s not too long ago turn into extremely popular in Mexican road meals.
  • Cool them shortly. Should you can’t anticipate them to chill down on their very own, place them in a bowl of chilly water when you put together the toppings. They’ll cool a lot faster.
  • Make them snack-size. Elotes are extraordinarily filling, so it’s by no means a good suggestion to have them proper earlier than a meal. Flip them into appetizers or snacks by chopping each corn in half earlier than boiling them.
  • Use the cooking liquid. Don’t discard the cooking liquid; use it as a base for veggie broth or soups!
  • Use Japanse mayo. It’s not a Mexican ingredient but it surely’ll give the corn masses extra richness.
  • Attempt it chilly. It sounds unusual however chilly elotes are wonderful!

Make Home made Elote

Getting your corn tender is the “hardest” half about making Mexican road corn.

  • Boil the corn. Fill a big pot with water and add the white corn. Allow them to boil for 15-20 minutes or till tender. Take away them from the pot and set them apart to chill.
  • Combine the mayo. In a small bowl, combine the crema and mayo till effectively mixed. Coat every bit of corn with the combination to style. The extra you add, the simpler the toppings will persist with your elotes with out falling off.
  • Add the cotija. Drizzle the corn with lime juice on all sides. High with cotija to style. Use your fingers to softly press down on the cheese in order that it sticks to the mayo combination.
  • Add the chili. Lastly, add Tajín, chili powder, and salsa Huichol to style. Another toppings must also go on now. Serve sizzling or at room temperature.

Can I Grill The Corn As an alternative?

Sure! You possibly can positively use grilled corn and even air fryer corn. It’s unusual for corn to be grilled in households but it surely’s a typical preparation in street-food stalls. Boil them, rub some butter on them (about 1/2-1 tablespoon every), after which grill them till flippantly charred. Add toppings as standard.

Cooked corn topped with cotija cheese, cilantro and more.

Serve Mexican Elote

Mexican road corn is often served in small portions as an appetizer or in bigger ones as a day snack. I don’t advocate it proper earlier than large meals, although, as a result of it’s very filling and gained’t depart a lot room for different dishes. So long as you halve or quarter them, you ought to be okay, although.

Use your fingers to dig proper in! Road corn isn’t fancy. In actual fact, it’s fairly enjoyable to eat. Nevertheless, you may need to hold a serviette readily available as a result of, the extra toppings you add, the messier issues get.

Should you’re in search of extra dishes to go alongside your Elote, listed below are just a few of my favorites:

Elote on a serving platter with lime wedges and cilantro.


Refrigerate any cooled leftovers in an hermetic container for as much as 5 days. Should you like them chilly, you’ll be able to go forward and retailer them with all of the toppings. Nevertheless, should you want them heat, I like to recommend storing the corn ears and toppings individually.

The mayo combination will soften within the microwave and all of your toppings will start to slip proper off. To keep away from this, sprinkle the corn with 1-2 teaspoons of water after which microwave them for 1 minute or till heat. Unfold them with room-temperature mayo combination and add the toppings as standard.

Extra Genuine Mexican Recipes

Yield: 4 servings


Four elote, mexican street corn, on a platter with lime wedges and cilantro.

With a fuss-free and conventional taste combo, this elote recipe is the actual deal for Mexican road corn. It is tangy, creamy, spicy and critically irresistible!

Prep Time
25 minutes

Cook dinner Time
5 minutes

Complete Time


  • 4 white corn ears
  • 8 tablespoons Mexican crema
  • 12 tablespoons full-fat mayonnaise
  • Lime juice, to style
  • 8 tablespoons cotija cheese, crumbled
  • Tajín, to style
  • Chili powder, to style
  • Salsa Huichol, to style


    1. Fill a big pot with water and add the corn ears. Allow them to boil for 15-20 minutes or till tender. Take away them from the pot and set them apart to chill. (Or you may also grill the corn or air fry the corn.)
    2. In a small bowl, combine the crema and mayo till effectively mixed. Coat every bit of corn with the combination to style.
    3. Drizzle the corn with lime juice on all sides. High with cotija to style.
    4. Lastly, add Tajín, chili powder, and salsa Huichol to style. Serve sizzling or at room temperature. Take pleasure in!

Vitamin Data:



Serving Dimension:


Quantity Per Serving:
Energy: 500Complete Fats: 45gSaturated Fats: 13gTrans Fats: 0gUnsaturated Fats: 30gLdl cholesterol: 58mgSodium: 899mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 7g

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