Elote, the beloved Mexican street corn, represents the perfect harmony of flavors and textures that has made it an iconic street food throughout Mexico and beyond. This cherished dish transforms simple corn on the cob into a culinary masterpiece through a magical combination of creamy, tangy, spicy, and savory elements.
The star of authentic elote is undoubtedly the cotija cheese – a firm, crumbly Mexican cheese with a distinctive salty flavor often compared to feta or parmesan, but with its own unique character. Named after the town of Cotija in Michoacán, this aged cow’s milk cheese adds the perfect savory counterpoint to the natural sweetness of fresh corn.
When preparing elote, ears of corn are traditionally grilled over an open flame until slightly charred, imparting a delicious smokiness that elevates the natural sugars in the kernels. The transformation begins when the hot corn is slathered with creamy mayonnaise, which serves as both a flavor enhancer and the “glue” that helps the other ingredients adhere to the corn.
The liberal application of crumbled cotija cheese creates a salty, umami-rich layer, while a squeeze of fresh lime juice adds brightness and tang that cuts through the richness. A dusting of chile powder or tajín (a Mexican seasoning blend of chile peppers, lime, and salt) provides the perfect hint of heat. Some variations include a touch of cilantro or a dollop of Mexican crema for added creaminess.
Elote embodies the vibrant street food culture of Mexico – casual, intensely flavorful, and meant to be enjoyed immediately with your hands, preferably from a street vendor on a warm evening as you stroll through a bustling mercado. It’s a dish that celebrates simple ingredients transformed through thoughtful preparation and cultural tradition.
Timing
📌 Number of Servings: 4
⏳ Preparation Time: 10 minutes
🔥 Cooking Time: 15 minutes
Total Time: 25 minutes
🥢 Ingredients :
✅ 4 ears of fresh corn, husks removed
✅ ¼ cup mayonnaise
✅ ¼ cup Mexican crema or sour cream
✅ ½ cup crumbled cotija cheese, plus extra for garnish
✅ 1 teaspoon chili powder (or tajín seasoning)
✅ 1 lime, cut into wedges
✅ 2 tablespoons chopped fresh cilantro (optional)
✅ Salt to taste
✅ Wooden skewers or corn holders (optional)
👨🍳 Instructions :
- Prepare the grill: Preheat your grill to medium-high heat (about 400°F/200°C).
- Char the corn: Set the corn ears directly over the open grill flames to develop a smoky, roasted flavor.Grill for 10-15 minutes, turning occasionally, until the corn is tender and has light char marks on all sides.
- Prepare the coating: While the corn is grilling, combine the mayonnaise and Mexican crema (or sour cream) in a small bowl.
- Apply the toppings: Once the corn is cooked, let it cool slightly for 1-2 minutes. Using a brush or knife, coat each ear of corn evenly with the mayonnaise-crema mixture.
- Add the cotija cheese: Roll each corn in crumbled cotija cheese, ensuring all sides are well-coated. The hot corn will help the cheese adhere to the creamy layer.
- Season: Sprinkle each ear with chili powder or tajín, and a pinch of salt if desired.
- Finish with lime and cilantro: Squeeze fresh lime juice over each ear of corn and garnish with chopped cilantro if using.
- Serve immediately: For authentic presentation, insert wooden skewers into the end of each corn cob to create handles, or use corn holders.
💡 Chef’s Tips:
- Corn selection: Choose corn with bright green, tightly wrapped husks and golden-brown silks. The kernels should be plump and tightly packed.
- Indoor cooking alternative: No grill? Roast corn in an oven at 400°F (200°C) for 25-30 minutes, or boil in salted water for 5-7 minutes.
- Cotija substitutions: If cotija is unavailable, feta cheese or grated parmesan can work as substitutes, though the flavor profile will change slightly.
- Make it spicier: Add a dash of cayenne pepper or hot sauce to the mayo mixture for extra heat.
- Elote in a cup (Esquites): Cut the grilled corn kernels off the cob and mix with all the toppings in a cup for a less messy eating experience.
📊Nutrition Information (per serving)
Note: Nutrition values are approximate and vary based on ingredients and portion sizes
Calories: 285
Total Fat: 19g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 350mg
Total Carbohydrate: 25g
Dietary Fiber: 3g
Sugars: 6g
Protein: 8g
❓ FAQ :
- What is cotija cheese and can I substitute it?
Cotija is a hard, crumbly Mexican cow’s milk cheese with a salty flavor. Feta or parmesan can be substituted, though they have different flavor profiles. - Can I prepare elote ahead of time?
It’s best enjoyed immediately after preparation. However, you can grill the corn in advance and add the toppings just before serving. - Is there a way to make elote less messy to eat?
Yes! Try esquites (elote in a cup) by cutting the kernels off the cob and mixing with all the same ingredients in a cup, eaten with a spoon. - What’s the difference between tajín and regular chili powder?
Tajín is a Mexican seasoning blend containing chili peppers, lime, and salt, offering a tangy-spicy flavor, while chili powder is purely dried, ground chilies. - Is there a vegan version of elote?
Absolutely! Use vegan mayo, skip the crema, and replace cotija with nutritional yeast or a vegan parmesan alternative. - How do I store leftover elote?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave before serving. - What drinks pair well with elote?
Elote pairs beautifully with refreshing drinks like a crisp Mexican beer topped with lime, a creamy horchata, or the tangy kick of a classic margarita. - Is elote gluten-free?
Traditional elote is typically gluten-free, but it’s important to read labels on any packaged toppings to ensure no hidden gluten is present. - Can I use frozen corn instead of fresh?
Fresh corn on the cob is preferred for texture and flavor, but thawed frozen corn can work for an esquites (corn in a cup) version. - What other toppings can I add to my elote?
Some popular additions include hot sauce, crushed chicharrones (pork rinds), toasted pepitas (pumpkin seeds), or a drizzle of Mexican crema.
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