Elote is a Mexican corn dish that is made with sweet corn, spices, mayo, lime, and cotija cheese.
It is addictive.
Every time that I am at a festival, this is my must-have treat. I’ve seen it served two ways: either skewered on the cob in a little paper trough, or off-the-cob in a cup with a spoon.
Don’t worry, you don’t need to be a champion in the kitchen to make this mouth-watering treat.
The best part is that you can serve this as a side dish or an appetizer.
No matter how you serve it, it is sure to disappear quickly.
My advice is to make more than you think that you need.
Mexican street corn, also known as Elote, is generally served in one of two ways. It is often served as corn on the cob in a small dish with the toppings spread across it.
Sometimes Elote is served in a bowl with the corn kernels removed from the cobb and the seasonings on top.
The second option makes it much easier to eat on the go.
What kind of corn to use for Elote (Mexican Street Corn)?
Elote is created with sweet white or yellow corn. You can grill the corn, roast the corn in the oven, or even use canned corn.
What ingredients are used in Mexican Street Corn (Elote)?
Sweet corn – You can either use white or yellow corn on the cob or canned corn.
Tajîn season – This adds a zingy flavor of chili and lime.
Mayonnaise – It adds to the creamy texture and rich flavor.
Sour cream – A dollop of this goes a long way to add a creamy flavor.
Cotija cheese – A light cheese that contributes to the tangy flavors.
Red pepper – We add a pinch, but if you feel spicy, add two pinches.
Lime juice – The Tajin brings in the lime flavor, but fresh lime juice pulls this recipe together.
Cilantro – This is an optional topping, but it rounds out the dish.
How to make Mexican street corn (Elote)
The first step is to decide how you are going to cook your corn. Are you going to grill it? Are you going to use canned corn? The choice is yours.
We are going to use canned corn to make elote street corn because we like to keep things simple AND yummy at the same time.
Place the entire contents of the canned corn in a saucepan. Simmer on medium heat for 7 minutes. Drain the corn and then return just the corn to the pan.
Add remaining ingredients to the pan with the corn. Stir gently until thoroughly combined.
Spoon into a serving dish. Top with a sprinkle of cheese and cilantro. Serve and enjoy while hot!
- 1 can of corn
- 1 T butter
- 1 T mayonnaise
- 1 T sour cream
- 1/4 c Cotija cheese
- 1 pinch crushed red pepper or cayenne pepper
- 2 T lime juice
- 1 T Tajin
- 4 T fresh cilantro, chopped
- Cook the corn - Bring the corn (not drained) to a boil in a saucepan. Reduce heat and simmer for 7 minutes.
- Prep the ingredients - Juice the lime. Wash and dry the cilantro. Chop the cilantro (including stems is fine).
- Strain the corn and return back to the pan.
- Add butter, mayo, sour cream, cheese (save 3 tablespoons back), red pepper, lime juice and Tajin to pan with corn. Mix completely.
- Spoon into a serving dish. Top with remaining cheese and sprinkle the chopped cilantro on top.
- Serve hot and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 711mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 3g