Mexican Street corn, or Elote

Grilled fresh corn on the cob, smothered in a tangy lime mayonnaise, then rolled in crumbled Cotija cheese and sprinkled with chile & lime powder, a squeeze of lime juice, and garnished with fresh cilantro.

SERVES: 6

PREP TIME: 20 minutes | COOK TIME: 10 minutes | TOTAL TIME: 30 minutes

Difficulty: Easy

Elote or Mexican street corn is the quintessential summer snack in every Mexican-American community. Growing up in East Los Angeles, this was my absolute favorite treat in the summer. There was never a shortage of vendors on every block and corner selling this delicious corn on a stick. The sound of the “Elote man” ringing his bell as he’s coming down your street sparked excitement in children and adults alike. You’d run to grab your change jar and count the loose change as fast as you could and run outside to catch him before he was gone. Oh, the memories of my childhood!

Through the years this corn has become so popular, sparking the craving for it beyond the Mexican demographic, into non-Mexican-American communities. Almost everyone knows what an Elote or Mexican Street corn is. You’ll find it everywhere these days, from street vendors, food trucks, restaurants, and bars. It’s delicious whether it’s on a stick or in a cup Esquites style. It’s finger-licking good.

The authentic Elote is made with Mexican white corn, typically boiled until tender. The taste of white corn is unmatched and it is the best for this recipe. I have taken this recipe a step further by grilling the corn over a mesquite fire. The aroma of corn grilling over a fire is simply scrumptious, I can’t describe it any other way. It awakens the senses and embodies summer, nostalgia, and pure joy. It takes me back to my childhood and the summer days in East LA.

Making Mexican Street Corn at Home

Although corn is available here in California all year round, the best white corn is available in the late spring to the early summer months. You can use any corn for this recipe but I recommend doing your best to find fresh white corn.

Traditional Elotes are made by boiling the corn in salty water or brine. But for this recipe, we will be grilling the corn on a charcoal grill but a gas grill may be used if that’s what you have. you can also use a gas grill instead.

Start with selecting the freshest corn possible. The husks should be darkest in color and slightly damp. The paler the corn and the dryer the husks, means the corn has begun to lose its moisture and freshness. Starting with the freshest ingredients will always give you the best-tasting results.

Traditional condiments are used in this recipe. But there are no boundaries when it comes to Mexican Street Corn and all its endless flavor possibilities.

Get creative and feel free to experiment with ingredients and toppings. Once in a while, I like to change things up a bit and roll my Elotes in crushed Flaming Hot Cheetos. This combination has become so popular and I can understand why, it hits all the marks. It’s salty, spicy, and crunchy.

It’s next-level good!

Happy Eating!

Grilled Mexican Street Corn

BY ERICA GAMBOA

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SERVES: 6 | Difficulty: Easy

PREP TIME: 20 min. COOK TIME: 10 min. TOTAL TIME: 30 minutes

Ingredients:

6 ears of white corn, washed and cleaned. Leaving the corn husk on is optional but makes for a nice presentation.
1 tbsp olive oil
1/4 cup unsalted butter, room temperature
1/2 cup mayonnaise, I use Mexican Mayonnaise made with lime juice, McCormick Mayonesa
1 1/2 cups Mexican Cotija Cheese, crumbled
1 tbsp Chile & Lime powder, Tajin
1/4 cup fresh cilantro, washed, stems removed and chopped
3 limes, cut into wedges for serving

Directions:

Preheating the Grill & Prepping the Corn

Preheat the gas grill to 400 degrees or light charcoal and wait until the flame is at medium, not high heat.
Take the corn and pull the husk back all the way to the edge of the corn cob, rinse the corn, and remove the silk completely to avoid burning it on the grill. Make sure the husk is pulled all the way back to the end of the cob so the husks are not directly touching the grill while cooking.
Using a BBQ brush, brush corn with olive oil and set aside on a tray.

Prep for Toppings

Slice limes into wedges and set aside.
Place washed stems removed, and chopped cilantro in a small bowl and set aside.
Place crumbled Cotija cheese in a shallow baking dish or tray and set aside.
Make sure butter is spreadable and at room temperature and set aside.
Measure out the 1 1/2 cups of mayonnaise into a medium-sized bowl and set aside.

Grilling the corn

Once the grill is ready, place the corn kernel side only on the grill and turn every 2 minutes until the corn is evenly grilled and slightly charred but not burned. This should take about 10 minutes max. (Do not walk away from the corn once you start to grill it, it can burn quickly.)
Place the corn on a serving dish once it is done.

Assembling the Grilled Mexican Street Corn

Using a brush or pastry knife, take the butter and spread it over the warm corn until completely coated, do the same with the mayonnaise.
Roll the corn in Cotija cheese until completely well coated on all sides.
Sprinkle with Chile & Lime powder to your liking.
Squeeze lime juice all over the corn evenly or to your liking.
Season with salt & pepper to taste, if needed.
Garnish with fresh cilantro and serve with lemon wedges.
Place on a tray or serve individually.

Tips

This corn is a great side dish or appetizer to serve before dinner and also as a snack or treat. Summertime is the perfect opportunity to try this recipe, a quick snack before grilling up your dinner that can keep a hungry crowd under control.

It is also nice to make Grilled Mexican Street Corn for a gathering. Grill up a bunch of corn and set up an Elote Bar and let everyone pick their favorite topping. It’s fun, easy, and delicious. Make this grilled Mexican street corn a family favorite. It’s a must-have this summer.

Changes and Alternatives

Cheese
The cheese is one of the essential ingredients in this recipe. Cotija cheese is used because it has a nutty, sharp, and salty bite. It crumbles well and evenly and perfectly coats the corn. My favorite brand is Los Alto’s. If you cannot find Cotija cheese in your supermarket you can substitute it with a dry, sharp cheese like grated Parmesan, Asiago, and Romano. Feta cheese is dry but it crumbles well and has the perfect tang and sharpness and makes a great substitute.

Mayo
If you’re looking for a lighter creamy topping for this dish and do not want to use Mayonnaise, Mexican Crema is a great choice. It’s essentially sour cream, a bit thinner in consistency, and has a slightly salty bite, unlike regular sour cream. You can also omit the Crema and mayo altogether and brush the warm corn with butter.

Nutrition Facts

SERVINGS: 6

Erica Gamboa is a passionate home cook, wife, and mother of three.

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About Erica

Erica Gamboa is a passionate home cook, wife, and mother of three. Cooking since she was 13 years old she…

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