Elote, or Mexican street corn, is corn on the cob slathered in mayo and covered in cotija cheese, chili powder, lime juice, and cilantro. It’s one of those snacks that feels like summer in Mexico and it’s super easy to make at home!
I grew up eating elote every year on my trips to Mexico to visit family. It’s a staple in Mexican markets, and street vendors would always have lines of people waiting to order their own.
Basically, if there’s a dish that embodies what a Mexican summer feels like, this elote recipe is it! It’s made from fresh corn covered in creamy mayonnaise, lime juice for some brightness, cotija cheese, cilantro, and a dash of chili powder to give everything a little kick.
It’s perfect as a snack and makes a great side dish at potlucks, cookouts, and BBQs.
What Is Elote?
“Elote” just means “corn” in Spanish, but when most people say it, they’re talking about this iconic street food: grilled or boiled corn on the cob slathered in mayonnaise and topped with Cotija, chili powder, cilantro, and a squeeze of lime juice. Sometimes it’s served on a stick, sometimes not, but it’s always delicious.
You might’ve also seen esquites, which is basically elote in a cup. It’s the same flavors, just off the cob and a little less messy (great for kids, too).
Ingredients You’ll Need
Here’s a quick look at what goes into elote and why it works. The full recipe is down below in the recipe card.
- Corn: I used 4 medium ears of yellow corn, husked and silked. White corn also works.
- Lime juice: Adds a bright citrus zing that helps cut through the richness of the mayo.
- Mayonnaise: Regular mayo is my go-to for this, but you can also use light mayo.
- Garlic: Finely minced garlic adds depth of flavor to the creamy mayo sauce.
- Butter: For brushing on the elotes before adding the creamy sauce. It makes all the difference.
- Chili powder: I like cayenne for the perfect amount of heat, but you can substitute regular chili powder or chili lime seasoning like Tajín instead if cayenne is too spicy for you.
- Cotija cheese: Crumbly and salty. Just the best.
Recipe Tips & Swaps
- Don’t overcook it. Cook the corn for only 5-6 minutes so it doesn’t overcook and become too mushy.
- Fresh or frozen corn both work. Elotes are especially delicious during the warmer months when they’re in season and have a natural sweetness, but you can also use frozen corn on the cob any time of year.
- Make it ahead. While elotes are best served fresh, you can save a little time by making the sauce and chopping the cilantro up to a few hours ahead of time. You can also cook the corn up to 1 day in advance and store that separately, then reheat it quickly in the microwave or on the grill. When ready to eat, brush the corn with melted butter and assemble with all the toppings.
- Use a different cheese. If you can’t find Cotija cheese, you can use crumbled feta or parmesan instead.
- Different chili powder. Consider switching out the cayenne for something different like like ancho chili powder, chipotle chili powder, or even a chili lime seasoning like Tajín.
What to Serve with Elote
Did you make this elote recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
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Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes, or until tender and bright yellow. Transfer to a plate and set aside to cool while you prepare the remaining ingredients.
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Mix together the mayonnaise, lime juice, garlic, and ¼ teaspoon of cayenne in a small bowl.
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Using a brush or spoon, coat all sides of the corn with melted butter, then generously slather each corn with the mayonnaise mixture.
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Sprinkle each ear generously with cotija cheese, the remaining cayenne pepper, and chopped cilantro.
- Cotija cheese: This is a must in any authentic elote recipe, but if you absolutely can’t find any near you, you can use crumbled feta.
- Cilantro: If you’re not a fan, you can use parsley or omit it altogether.
- Spice level: Cayenne pepper will add a delicious spice to the elotes. If you don’t want it too spicy, you can use the typical chili powder found in most grocery stores. If you want to use the traditional chile that’s used in Mexico for elotes, try ground chile piquin.
- Esquites: If you prefer corn cut from the cob, try making esquites instead, which is Mexican street corn served in a cup.
- Grilled corn: Grilling the corn instead of boiling it adds a delicious flavor to the elotes. To grill, brush each ear of corn with vegetable oil, then grill over medium-high heat for 2-3 minutes per side until it’s cooked through and charred in some spots.
- Storage: I recommend storing the corn, mayo sauce, and toppings in separate containers and refrigerating for up to 4 days.
- Reheating: Heat the corn in the microwave for 1-2 minutes until steaming, or you can brush with oil and grill on high for 2-3 minutes until warmed and charred, then slather in the mayo sauce and add the toppings when ready to serve.
Serving: 1elote | Calories: 246kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 525mg | Potassium: 279mg | Fiber: 2g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 8mg | Calcium: 101mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in June 2017 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin and Isabel Orozco-Moore.