Elote: Grilled Mexican Street Corn Recipe
Elote: Grilled Mexican Street Corn Recipe
Elote, or Mexican Street Corn, is not just a delicious snack—it’s a celebration of culture, flavor, and summer joy.
Found on busy street corners and in backyard cookouts across Mexico, this irresistible grilled corn on the cob slathered in creamy sauce and bold spices has now captivated food lovers worldwide.
In this post, we’ll explore its ancient origins, dive into its iconic ingredients, guide you step-by-step through making it, and share smart substitutions and tips for maximum enjoyment.
What Is Mexican Street Corn? Elote
Elote is the Spanish word for corn on the cob. In Mexico, it’s commonly served grilled and generously coated with a mixture of mayonnaise or crema, chili powder, cheese, and lime juice.
The result is a multi-layered explosion of flavors: smoky, creamy, salty, spicy, and tangy—all in one bite.
Traditionally served hot and charred, Elote is a street food staple but has found its way into restaurants and home kitchens across the globe.
You can enjoy it straight off the cob or in its spoonable variation known as esquites, which features the same flavors served in a bowl for a more refined (less messy) experience.
Where Did Elote Come From? A Bite of History
To truly appreciate Elote, we need to look at its roots in ancient Mesoamerican culture.
The Ancient Beginnings
Corn—referred to as maize—has been a dietary and spiritual cornerstone for indigenous cultures such as the Olmecs, Mayans, and Aztecs for thousands of years.
Corn wasn’t just food; it was seen as a sacred gift from the gods and featured heavily in rituals, myths, and everyday meals.
Cooking corn over open flames or boiling it was a practice passed down for generations, long before European contact.
A Culinary Evolution
Following the Spanish conquest, new ingredients like cheese, cream, and spices were introduced to Mexico’s indigenous food traditions.
Over time, the humble grilled corn evolved into Elote as we know it today: a fusion of native practices and European flavors.
This blend of old and new made Elote a beloved street food across Mexico, representing the culinary diversity and resilience of its people.
Elotes Ingredients: What You’ll Need
Here’s what goes into making the magic of Elote happen:
- 4 ears of fresh corn on the cob, husked
- 1/2 cup (110 g) crumbled cotija or feta cheese, plus more for topping
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream or Mexican crema
- 1/4 cup finely chopped cilantro (leaves and tender stems)
- 1/2 teaspoon ancho or guajillo chili powder, plus extra for garnish
- 1 medium garlic clove, finely minced (about 1 teaspoon)
- 1 lime, cut into wedges
- Salt, to taste (optional)
Step-by-Step: How to Make Grilled Mexican Street Corn (Elote)
Step 1: Prepare the Grill
Light 1 chimney full of charcoal. Once the coals are lit and ashed over, spread them over half the coal grate. For a gas grill, turn half the burners to high heat. Place your grill grate, close the lid, and preheat for 5 minutes. Don’t forget to clean and oil the grate.
Step 2: Mix the Creamy Sauce
In a large bowl, mix:
- Crumbled cheese
- Mayonnaise
- Sour cream or crema
- Chopped cilantro
- Chili powder
- Minced garlic
Stir well until the mixture is smooth and creamy. Set aside.
Step 3: Grill the Corn
Place the corn directly over the hot side of the grill. Rotate occasionally for even charring.
After about 8 minutes, the corn should be tender, slightly blistered, and golden brown with smoky spots.
Step 4: Coat the Corn
Transfer hot corn to the bowl with the sauce. Use a large spoon or spatula to coat each ear thoroughly. Don’t be shy—it should be messy and glorious!
Step 5: Garnish and Serve
Sprinkle with extra cheese and chili powder, and serve immediately with lime wedges on the side. Encourage guests to squeeze the lime for that perfect citrusy finish.
How to Eat Elote
Let’s get real—there’s no tidy way to eat Elote. Embrace the mess! It drips, it sticks, and it gets on your cheeks, but that’s what makes it fun.
You’ll probably find yourself surrounded by others with cheese-covered smiles, especially at street fairs or backyard BBQs.
If you want a tidier experience, consider making Esquites, Elote’s spoonable cousin. Just cut the grilled corn off the cob, mix it with the same sauce and toppings, and serve it in a cup or bowl with a fork.
Swaps and Substitutions
Here’s how to adapt the recipe when certain ingredients are hard to find:
- Mexican crema → Use sour cream mixed with a bit of lime juice and salt.
- Cotija cheese → Replace with feta or parmesan. Feta mimics Cotija’s crumbly, salty nature quite well.
- No grill? Use a stovetop grill pan or roast the corn in the oven under the broiler.
Bonus Tips & Notes
- Special Equipment: A charcoal or gas grill and a chimney starter (if using charcoal) make a big difference in flavor.
- Corn Handles: When husking corn, leave a bit of the stalk intact to use as a natural handle. If the corn comes fully husked, insert a wooden skewer after grilling for easy eating.
- Cook Mode Tip: If you’re reading this recipe on a device while cooking, turn on Cook Mode to keep your screen from sleeping.
Final Thoughts: A Bite of Summer in Every Kernel
Whether served from a street vendor’s cart or your backyard grill, Elote captures the essence of summer, tradition, and celebration.
Its bold flavors, humble ingredients, and cultural richness make it more than just corn—it’s an experience.
So next time you’re firing up the grill, skip the plain butter and salt. Go all in with creamy sauce, cheese, chili, and lime. Serve it hot, serve it messy, and watch everyone come back for seconds.
