Monday, March 20, 2023

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Mexican Road Corn (Elote) Recipe

Made with a locals-only taste combo, this elote recipe is the true deal for Mexican avenue corn. It’s creamy, tangy, acidic, and spicy— identical to they’re served within the streets of Mexico.

Mexican street corn on a platter with cilantro and lime wedges.

Genuine Mexican Road Corn Recipe

When you’ve seen little corn kernels and crumbled cotija fly off with each chunk, you’re by no means having Mexican avenue corn some other means. Surprisingly easy, this recipe is the true deal on the subject of elotes. Whether or not you want them grilled or simply boiled, they’re straightforward to make however nonetheless tremendous flavorful.

Sprinkled with tangy cotija cheese and totally different sorts of chili powder, they’re an thrilling and tender deal with. Plus, a number of mayo and crema maintain issues good and creamy to stability out the warmth. Between that and the acidity from the lime juice, you may simply develop a wholesome habit to Mexican avenue corn.

Served heat or chilly, don’t neglect to experiment with the toppings. You’ll be able to add Flaming Scorching Cheetos or Japanese mayo for an sudden twist on the recipe’s conventional elements. Don’t neglect a little bit of cilantro! So long as you understand that elotes should be creamy, acidic, tangy, and spicy, you’ll be serving the good, most genuine ones on the block.

Corn coated with cotija cheese, hot sauce, cilantro and tajin.

What’s Elote?

Elote is Mexico’s topping-packed tackle corn-on-the-cob. Relying on the area, it may be grilled or charred, but it surely doesn’t essentially must be. In actual fact, most distributors exterior of Mexico Metropolis, Oaxaca, and Chiapas skip the grilling altogether and simply boil the corn.

The toppings additionally fluctuate by area however there’s a nationwide consensus on the truth that they need to embrace lime juice, some form of cheese, one thing creamy (mayo, butter, or crema), and a bit of warmth. Anything that’s added to them is optionally available however extremely welcome.

Elotes vs Esquites

Whereas each are a type of avenue meals, elotes are thought of the corn-on-the-cob model of esquites (corn kernels). They are often ready with the identical toppings and style precisely the identical, so the one distinction is how folks choose to eat them.

Elotes are normally ready and served on a picket stick or on a styrofoam plate to catch all of the toppings. Esquites, then again, all the time are available in styrofoam cups and are even served with slightly little bit of the cooking liquid to make them further heat and comforting.

Ingredients in bowls on a marble counter top.

Recipe Components

Mexican avenue corn is all concerning the toppings. Test the recipe card on the backside of the publish for full ingredient quantities.

  • White corn ears: For it to be genuine, don’t use candy yellow corn. Nevertheless, when you aren’t frightened about authenticity, yellow corn is scrumptious too.
  • Mexican crema: Strive to not substitute it for bitter cream for genuine elotes, however you possibly can when you can’t discover Mexican crema.
  • Full-fat mayonnaise: Low-fat mayo is okay too. If you could find it, Mayonesa (Mexican mayonnaise with lime juice) is actually scrumptious!
  • Lime juice: Lemon juice works simply as nicely.
  • Cotija cheese: Shredded queso fresco works too however your elotes gained’t have a tangy kick.
  • Tajín: Tajin provides that hit of acid that makes this corn irresistible!
  • Chili powder: Chile piquín works nice when you prefer it spicy. You may also use cayenne pepper.
  • Salsa Huichol: Salsa Guacamaya and Valentina are good substitutes. Please steer clear of Tabasco sauce.

Suggestions & Variations

With the following pointers, you’ll take your Mexican avenue corn to the following stage. They’ll be so good you may as nicely open a enterprise.

  • Add Cheetos. Crush some Flaming Scorching Cheetos and sprinkle them on high to style. They’ll add a fiery kick. This tackle elotes isn’t very conventional, but it surely’s lately turn into very talked-about in Mexican avenue meals.
  • Cool them rapidly. In case you can’t anticipate them to chill down on their very own, place them in a bowl of chilly water when you put together the toppings. They’ll cool a lot faster.
  • Make them snack-size. Elotes are extraordinarily filling, so it’s by no means a good suggestion to have them proper earlier than a meal. Flip them into appetizers or snacks by slicing each corn in half earlier than boiling them.
  • Use the cooking liquid. Don’t discard the cooking liquid; use it as a base for veggie broth or soups!
  • Use Japanse mayo. It’s not a Mexican ingredient but it surely’ll give the corn hundreds extra richness.
  • Strive it chilly. It sounds unusual however chilly elotes are wonderful!

Find out how to Make Home made Elote

Getting your corn tender is the “hardest” half about making Mexican avenue corn.

  • Boil the corn. Fill a big pot with water and add the white corn. Allow them to boil for 15-20 minutes or till tender. Take away them from the pot and set them apart to chill.
  • Combine the mayo. In a small bowl, combine the crema and mayo till nicely mixed. Coat every bit of corn with the combination to style. The extra you add, the simpler the toppings will stick with your elotes with out falling off.
  • Add the cotija. Drizzle the corn with lime juice on all sides. High with cotija to style. Use your fingers to softly press down on the cheese in order that it sticks to the mayo combination.
  • Add the chili. Lastly, add Tajín, chili powder, and salsa Huichol to style. Every other toppings also needs to go on now. Serve sizzling or at room temperature.

Can I Grill The Corn As an alternative?

Sure! You’ll be able to positively use grilled corn and even air fryer corn. It’s unusual for corn to be grilled in households but it surely’s a typical preparation in street-food stalls. Boil them, rub some butter on them (about 1/2-1 tablespoon every), after which grill them till frivolously charred. Add toppings as typical.

Cooked corn topped with cotija cheese, cilantro and more.

Find out how to Serve Mexican Elote

Mexican avenue corn is normally served in small portions as an appetizer or in bigger ones as a day snack. I don’t advocate it proper earlier than massive meals, although, as a result of it’s very filling and gained’t go away a lot room for different dishes. So long as you halve or quarter them, try to be okay, although.

Use your arms to dig proper in! Road corn isn’t fancy. In actual fact, it’s fairly enjoyable to eat. Nevertheless, you may need to maintain a serviette readily available as a result of, the extra toppings you add, the messier issues get.

In case you’re in search of extra dishes to go alongside your Elote, listed here are a couple of of my favorites:

Elote on a serving platter with lime wedges and cilantro.


Refrigerate any cooled leftovers in an hermetic container for as much as 5 days. In case you like them chilly, you possibly can go forward and retailer them with all of the toppings. Nevertheless, when you choose them heat, I like to recommend storing the corn ears and toppings individually.

The mayo combination will soften within the microwave and all of your toppings will start to slip proper off. To keep away from this, sprinkle the corn with 1-2 teaspoons of water after which microwave them for 1 minute or till heat. Unfold them with room-temperature mayo combination and add the toppings as typical.

Extra Genuine Mexican Recipes

Yield: 4 servings


Four elote, mexican street corn, on a platter with lime wedges and cilantro.

With a fuss-free and conventional taste combo, this elote recipe is the true deal for Mexican avenue corn. It is tangy, creamy, spicy and significantly irresistible!

Prep Time
25 minutes

Prepare dinner Time
5 minutes

Whole Time


  • 4 white corn ears
  • 8 tablespoons Mexican crema
  • 12 tablespoons full-fat mayonnaise
  • Lime juice, to style
  • 8 tablespoons cotija cheese, crumbled
  • Tajín, to style
  • Chili powder, to style
  • Salsa Huichol, to style


    1. Fill a big pot with water and add the corn ears. Allow them to boil for 15-20 minutes or till tender. Take away them from the pot and set them apart to chill. (Or you can even grill the corn or air fry the corn.)
    2. In a small bowl, combine the crema and mayo till nicely mixed. Coat every bit of corn with the combination to style.
    3. Drizzle the corn with lime juice on all sides. High with cotija to style.
    4. Lastly, add Tajín, chili powder, and salsa Huichol to style. Serve sizzling or at room temperature. Get pleasure from!

Diet Info:



Serving Dimension:


Quantity Per Serving:
Energy: 500Whole Fats: 45gSaturated Fats: 13gTrans Fats: 0gUnsaturated Fats: 30gLdl cholesterol: 58mgSodium: 899mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 7g

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