Elote Recipe (Mexican Street Corn)

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If you want a delicious way to eat corn this summer, don’t skip this elote recipe. Also known as Mexican street corn, this epic side dish will make your entire summer. It pairs well with just about anything off the grill but is also easy enough to make for any random weeknight dinner.

Need more delicious corn recipes? Try this Roasted Corn Salad, this Cajun Corn Salad, or this Corn Salsa.

What Is Elote?

Elotes (plural) are cobs of corn that are grilled, basted with a mayo, crema, and cotija cheese, and sprinkled with chili powder. Then, you drizzle some fresh lime juice over the top with some salt and dig in.

Elotes are sold from carts or food stands in Mexico and in some areas of the States. Eat it just like you would regular corn on the cob.

What To Serve With Elote

Elotes go with just about any type of Mexican food. But if you need suggestions, here’s a list:

• Tacos
• Grilled meats
• Quesadillas
• Tamales
• Mexican-style burgers
• Cilantro lime rice
• Mexican rice
• Black bean salad
• Pinto beans
• Tomato and avocado salad
• Watermelon with Tajín
• Mango slices
• Cabbage slaw
• Agua frescas
• Margaritas

What To Do With Leftover Elotes

Shave the kernels off the cob and use them to make leftover elotes soup, toss them with your favorite pasta for elotes pasta salad, or add a fried egg for a quick, savory breakfast!

Elote Ingredients

Ears of corn – Opt for organic if you can find it. Shuck it and remove the silks.

Mayo – Look for mayo with no added sugar or make your own homemade mayo.

Greek yogurt – Plain yogurt. Not flavored. You can also use regular, plain yogurt or plant-based yogurt if you prefer.

Fresh lime zest

Fresh lime juice

Cotija cheese

Chili powder

Fresh cilantro – If you don’t like cilantro, you can use chopped, fresh parsley instead.

Fresh lime wedges – For garnish.

Sea salt

How To Make Elote

Collect, prep, and measure all the ingredients as indicated.

Preheat a grill pan (or grill) over medium-high heat.

Zest and juice ¼ of the lime. Cut the rest into wedges. Mix the mayo, Greek yogurt, fresh lime juice, and lime zest in a small mixing bowl. Set aside.

Place the 4 ears of corn (or however many will fit) in the grill pan and grill. Turn often to slightly char all over.

Transfer the corn to a serving platter. Brush all over with the mayo mixture.

Sprinkle with cotija cheese and chili powder. Top with cilantro.

Serve with sea salt and lime wedges.

Storing Leftover Elotes

If possible, store the corn and toppings separately in airtight containers in the refrigerator for up to 3-4 days. 

For fully assembled leftovers, wrap them in foil and store them in the refrigerator, OR shave the kernels off the cob and store them in an airtight container for up to 3-4 days. Freezing is not recommended.

Reheating Elote

Reheat the elotes in the microwave covered with a damp paper towel or covered in foil and bake at 350º Fahrenheit until warm (usually 5-6 minutes).

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