This Elote recipe brings the vibrant flavors of Mexican street food to your kitchen in just 30 minutes. Creamy, tangy, and slightly smoky, each bite is a perfect balance of textures and tastes. The charred corn kernels offer a satisfying crunch, while the creamy mayo and crumbled cotija cheese create a rich, indulgent coating. A sprinkle of chili powder and a squeeze of lime add a zesty kick that’s impossible to resist.
Whether you’re hosting a summer barbecue or craving a quick, flavorful snack, this dish is a crowd-pleaser. The prep and cook times are minimal, but the result is a dish that feels like a celebration. Warm, buttery, and bursting with bold flavors, this Elote is a treat for all your senses.
What You’ll Need for Elote?
- 4 ears Grilled Corn (or substitute with boiled corn if grilling isn’t an option)
- ⅓ cup mayonnaise* (use vegan mayo for a dairy-free version)
- 1 teaspoon fresh lime juice, plus wedges for serving
- ½ teaspoon lime zest
- ½ teaspoon chili powder or ancho chile powder (adjust to taste for spice level)
- ⅓ cup Cotija cheese (substitute with feta or Parmesan if unavailable)
- 2 tablespoons chopped fresh cilantro (optional, omit if you’re not a fan)
- Sea salt, to taste
How to Make Elote
- Grill the corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until lightly charred and tender, about 10-12 minutes. (If boiling, cook for 8-10 minutes until tender.)
- Prepare the mayo mixture: In a small bowl, stir together the mayonnaise, lime juice, and lime zest until well combined.
- Coat the corn: Spread the mayo mixture evenly over the grilled corn using a brush or spoon.
- Add toppings: Sprinkle the corn with chili powder, Cotija cheese, and chopped cilantro. Season with sea salt to taste.
- Serve: Serve immediately with lime wedges on the side for squeezing over the corn. Enjoy!
Creative Sauce and Topping Ideas
Elevate your elote by experimenting with different sauces and toppings. Try swapping mayonnaise for Greek yogurt or sour cream for a tangier twist. Add a kick with hot sauce or tajín seasoning for extra spice. For a smoky flavor, sprinkle with smoked paprika or chipotle powder.
Perfect Pairings for Serving
Elote is a versatile side dish that pairs beautifully with grilled meats like carne asada or chicken skewers. Serve it alongside Mexican street tacos or a fresh avocado salad for a complete meal. Don’t forget to offer extra lime wedges for a zesty finish!
Quick Storage and Reheating Tips
Store leftover elote in an airtight container in the fridge for up to 2 days. To reheat, wrap the corn in foil and warm it in the oven at 350°F for 10 minutes, or grill it briefly for that smoky flavor. Avoid microwaving to keep the texture crisp.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-shucked corn or frozen grilled corn for a quicker prep. Mix the mayo, lime juice, and zest ahead of time and store it in the fridge. Pre-grate the Cotija cheese and chop the cilantro to streamline assembly.
Equipment Tips for Grilling Success
For perfectly grilled corn, use a charcoal grill for that authentic smoky flavor or a gas grill for convenience. A grill basket can prevent kernels from falling through the grates. Keep a pastry brush handy for evenly spreading the mayo mixture.
Elote Recipe
Ingredients
- 4 ears Grilled Corn
- ⅓ cup mayonnaise *
- 1 teaspoon fresh lime juice plus wedges for serving
- ½ teaspoon lime zest
- ½ teaspoon chili powder or ancho chile powder
- ⅓ cup Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Sea salt to taste
Instructions
- Grill the corn according to this recipe.
- In a small bowl, stir together the mayonnaise and lime juice and zest.
- Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.