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Elote, or Mexican street corn, is corn on the cob slathered in mayo and covered in cotija cheese, chili powder, lime juice, and cilantro. It’s one of those snacks that feels like summer in Mexico and it’s super easy to make at home!
I grew up eating elote every year on my trips to Mexico to visit family. It’s a staple in Mexican markets, and street vendors would always have lines of people waiting to order their own.
Basically, if there’s a dish that embodies what a Mexican summer feels like, this elote recipe is it! It’s made from fresh corn covered in creamy mayonnaise, lime juice for some brightness, cotija cheese, cilantro, and a dash of chili powder to give everything a little kick.
It’s perfect as a snack and makes a great side dish at potlucks, cookouts, and BBQs.
What Is Elote?
“Elote” just means “corn” in Spanish, but when most people say it, they’re talking about this iconic street food: grilled or boiled corn on the cob slathered in mayonnaise and topped with Cotija, chili powder, cilantro, and a squeeze of lime juice. Sometimes it’s served on a stick, sometimes not, but it’s always delicious.
You might’ve also seen esquites, which is basically elote in a cup. It’s the same flavors, just off the cob and a little less messy (great for kids, too).
Ingredients You’ll Need
Here’s a quick look at what goes into elote and why it works. The full recipe is down below in the recipe card.
- Corn: I used 4 medium ears of yellow corn, husked and silked. White corn also works.
- Lime juice: Adds a bright citrus zing that helps cut through the richness of the mayo.
- Mayonnaise: Regular mayo is my go-to for this, but you can also use light mayo.
- Garlic: Finely minced garlic adds depth of flavor to the creamy mayo sauce.
- Butter: For brushing on the elotes before adding the creamy sauce. It makes all the difference.
- Chili powder: I like cayenne for the perfect amount of heat, but you can substitute regular chili powder or chili lime seasoning like Tajín instead if cayenne is too spicy for you.
- Cotija cheese: Crumbly and salty. Just the best.
How To Make Elote
Cook the corn. You can do this on the grill or the stove. To grill it, grill over medium-high heat for 2-3 minutes per side until it’s cooked through and charred in some spots. To boil it, add the ears of corn to a large pot of boiling water and cook for 5 minutes or until tender and bright yellow, then transfer to a plate and set aside to cool.
Make the mayo sauce by mixing some mayonnaise, lime juice, garlic, and cayenne or chili powder.
Generously coat all sides of the corn with melted butter, then slather each one with the mayo sauce.
Sprinkle each ear with lots of cotija cheese, cayenne pepper, and chopped cilantro. Serve.
Recipe Tips & Swaps
- Don’t overcook it. Cook the corn for only 5-6 minutes so it doesn’t overcook and become too mushy.
- Fresh or frozen corn both work. Elotes are especially delicious during the warmer months when they’re in season and have a natural sweetness, but you can also use frozen corn on the cob any time of year.
- Make it ahead. While elotes are best served fresh, you can save a little time by making the sauce and chopping the cilantro up to a few hours ahead of time. You can also cook the corn up to 1 day in advance and store that separately, then reheat it quickly in the microwave or on the grill. When ready to eat, brush the corn with melted butter and assemble with all the toppings.
- Use a different cheese. If you can’t find Cotija cheese, you can use crumbled feta or parmesan instead.
- Different chili powder. Consider switching out the cayenne for something different like like ancho chili powder, chipotle chili powder, or even a chili lime seasoning like Tajín.
What’s the Difference Between Elotes and Esquites?
The main difference is that elotes are served on the cob, whereas esquites are served off the cob and in a cup or bowl.
If you love the flavors of elote, you’ll also love my Mexican street corn pasta salad, Mexican street corn deviled eggs, and Mexican corn dip!
What to Serve with Elote
- It makes the best snack, especially when paired with a cold drink like horchata, or agua de jamaica, or other aguas frescas like agua de melon or agua de tamarindo.
- Serve it at a cookout or BBQ as a side to favorites like carne asada, pollo asado, chimichurri chicken, or tacos al pastor.
- Pair it with tacos like carnitas, barbacoa, chicken tinga, or flank steak tacos.
Did you make this elote recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Elote Recipe (Mexican Street Corn)
Ingredients
- 4 ears of corn, husked
- ½ cup mayonnaise
- 1 tablespoon lime juice (about ½ medium lime)
- 1 clove garlic, finely minced or grated
- ½ teaspoon cayenne, divided (or chili powder)
- 2 tablespoons unsalted butter, melted
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
Instructions
- Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes, or until tender and bright yellow. Transfer to a plate and set aside to cool while you prepare the remaining ingredients.
- Mix together the mayonnaise, lime juice, garlic, and ¼ teaspoon of cayenne in a small bowl.
- Using a brush or spoon, coat all sides of the corn with melted butter, then generously slather each corn with the mayonnaise mixture.
- Sprinkle each ear generously with cotija cheese, the remaining cayenne pepper, and chopped cilantro.
Notes
- Cotija cheese: This is a must in any authentic elote recipe, but if you absolutely can’t find any near you, you can use crumbled feta.
- Cilantro: If you’re not a fan, you can use parsley or omit it altogether.
- Spice level: Cayenne pepper will add a delicious spice to the elotes. If you don’t want it too spicy, you can use the typical chili powder found in most grocery stores. If you want to use the traditional chile that’s used in Mexico for elotes, try ground chile piquin.
- Esquites: If you prefer corn cut from the cob, try making esquites instead, which is Mexican street corn served in a cup.
- Grilled corn: Grilling the corn instead of boiling it adds a delicious flavor to the elotes. To grill, brush each ear of corn with vegetable oil, then grill over medium-high heat for 2-3 minutes per side until it’s cooked through and charred in some spots.
- Storage: I recommend storing the corn, mayo sauce, and toppings in separate containers and refrigerating for up to 4 days.
- Reheating: Heat the corn in the microwave for 1-2 minutes until steaming, or you can brush with oil and grill on high for 2-3 minutes until warmed and charred, then slather in the mayo sauce and add the toppings when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in June 2017 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin and Isabel Orozco-Moore.
Delicious! This is my new favorite way to eat corn! It is a little spicy but the mayo mixture makes it cool and tangy. I used a little plain greek yogurt in place of some of the mayo to lighten it up a bit and it worked perfectly. I also cooked the corn by wrapping it in some parchment and steaming it in the microwave for 5 minutes. Works like a charm every time for crisp-tender sweet corn. This recipe is a keeper!
Hi Isabel, Just recently discovered you and I know I’m going to enjoy
your style of cooking, I can tell by your layout and choice of items presented! Wish you best of luck and many successful years. of cooking!!
Peace,
brianA
Thank you so much, Brian!
Can this be made a couple of hours ahead and reheated or eaten cold? Or is it best to make it when you can eat right away?
Hi Melody! You can cook the corn ahead of time and reheat it when you’re ready, but we recommend waiting to put the toppings on right before you’re ready to eat them!
sos good
I can’t have a lot of fat or hot spices because of a digestive disease so I can’t eat a lot of mayonnaise and cheese, but I saw Tajin at my local Walmart and had to try it because I’d heard so much about it.
Oh my word it’s sooo good on corn. Just with a little salt and butter. The elote looks good, but it’s hard to only eat a little bit of something super tasty.
I want to make a roast corn and tomato salad with elote. Epicurious has a fabulous stuffed tomatoes with grilled corn recipe, but I cut up the tomatoes and often use smaller tomatoes because it’s difficult to find good large tomatoes. Most beefsteak tomatoes in grocery stores look like plastic and taste like tomato water.
Thanks for including nutrition information- so helpful!
Microwave the corn, husks on for 3 or 4 min for each ear of corn. Easy peel and finish as instructions say. Perfect. I also soak corn in sugar and salt water for 30 min prior to cooking. Perfection.
This is so good. I only ever eat it when I go to Mexico and I’ve been neglecting that craving. I steamed mine instead of grilling it. I don’t know why but mine tastes gross with mayo even though I like the mayo from other places where I’ve eaten it. I ended up using butter instead and it still tasted pretty good. This is so easy to make and it hits the spot.
Love this corn! Grilling always brings out that yummy nutty flavor too. Thank you for posting!
Made this for the first time exchanging basil for cilantro. Not short cutting on the grilling really pays off. Served on tacos which added a wonderful smokey taste. This dish is amazing!
Thanks, Stephanie 🙂 I’m so glad you liked it!
If I’m in a hurry is there any canned/frozen corn at all that would work as well?
Hi! Canned or frozen corn is fine to use if you’re in a hurry.
Such a good recipe!!
I’ve used canned corn and cooked it in a frying pan in a little oil- that bit of browning took it to the next level!!