Elote Recipe with Explosive Flavor


This is an incredibly easy and tasty Elote recipe, also known as Mexican corn on the cob! This Mexican street corn is made with mayonnaise, lime juice, cotija (or queso fresco) cheese, and garlic.

This corn is bursting with flavor, literally. It’s slathered with mayonnaise and lime juice, which keeps it so chewy and juicy.

The blend of those salty and lemony flavors when combined with the spiciness of cheese and mayonnaise is just BEYOND! It’s a blast in your mouth – don’t miss this side dish that’s perfect to pair with so many of your favorite Mexican recipes.

A white platter with an elote recipe of three Mexican corn cobs, drizzled with cream sauce and coriander.

Originally published January 2016, updated June 2, 2021.

When we moved to St. Louis I was desperately looking for good Mexican food. I hadn’t realized how spoiled we were in Kansas City in that department.

It took months of taste testing to finally find a few Mexican restaurants we wanted. This is life in the suburbs.

Luckily I had a good selection of eternal favorite Tex-Mex food including this Chicken enchiladas recipe, House Guacamole, and my favorite House Margarita Mix.

A white platter with an elote recipe of three Mexican corn cobs, drizzled with cream sauce and coriander.

We then attended the Taste of St. Louis food festival, which is exactly what i did. It was a fun way to discover many restaurants, all in one afternoon. It’s a great way to experience new flavors from all over the city!

I stumbled upon Mission Taco and indulged in their street corn – aka mexican corn on the cob, or elote corn, and was overwhelmed with love!

A woman in a gray shirt holding Mexican corn on the cob on a platter

What is Elote?

Elote corn is commonly referred to as Mexican Street Corn here in the United States. It is often roasted on a grill and drizzled with lime juice, cotija cheese and coated in salt, mayonnaise or crème fraîche.

It is garnished with chopped cilantro and THIS IS DELICIOUS.

Elote translates very simply as “ear of corn”. You can see why this elote recipe is so popular – the ear of corn is easy to eat on the go. Especially if you put it on a stick!

Although it is usually eaten on a stick, the husk of the corn cob itself is sometimes torn off during cooking and forms a sort of “handle”. It’s so much fun to eat!

Mexican corn on the cob on a white platter, on a marble surface.

Why you’ll love this Elote recipe

  • Large barbecue side dish
  • Also works wonderfully with Mexican-inspired entrees
  • So easy to do
  • Bursting with sweet and savory summer flavor

Rather than driving 25 minutes to sample some Mexican Street Corn, I started making it at home and it’s still a hit.

Mexican corn on the cob drizzled with cotija cheese and cilantro on a platter

Mexican corn on the cob Ingredients

  • Mayonnaise – I like to use mayonnaise made from olive oil, but it’s also easy to make your own Homemade mayonnaise.
  • Lime juice – Freshly squeezed lime juice is always the best, but if you have bottled lime juice on hand, that works too.
  • Garlic – fresh minced garlic will give you the best flavor, but I like to take a shortcut and sometimes use bottled minced garlic from the grocery store.
  • Queso fresco or cotija cheese – You can use either type of cheese here, they are both very similar in that they are a salty and crumbly cottage cheese.
  • Fresh corn on the cob – the fresher the better, of course!
  • Salt – I like to use large chunks of sea salt, but any type of salt will do.
  • Coriander – optional, but still good for a touch of color and more flavor.

How to make this elote recipe

  1. Combine mayonnaise, lime juice and garlic.
    how to make mexican street corn
  2. Stir in the grated fresh queso fresco or cotija.
    pour the cojita cheese into a bowl to make elote corn on the cob
  3. Grill sweet corn – inside or out.
    1. Inside, heat a pan with a tablespoon of olive oil. Turn every three minutes over medium-high heat for a total of 8 to 9 minutes. You can learn more about how to toast corn inside here.
    2. Outside, rotate the corn on a grill for light charring on all sides.
      how to make mexican corn
  4. Cover with the mixture. Optional: garnish with cilantro, sprinkle with chili powder or a little salt and pepper.
Mexican Corn on the Cob Elote Recipe on a white platter.

Mexican variations of street corn

You can make Mexican Street Corn with fresh corn on the cob, frozen corn, or canned corn. Of course fresh is always better for maximum flavor.

It’s the ultimate side dish to serve with Beef Tacos, chicken nachos, Chicken with cilantro and lime and more!

  • I prefer to eat it straight off the cob for ease, but you can also remove the corn kernels from the cob with a knife and mix the Mexican street corn with all the ingredients for the dish. ultimate support!
  • If you prefer, you can replace the mayonnaise with Mexican cream or sour cream. Try this savory coriander cream for another delicious option!

Elote recipe tips

  • You can make Mexican corn on the cob with cotija cheese, but I prefer queso fresco because it’s easily accessible.
  • If you don’t like cilantro, you can garnish with used lime wedges. They add a bit of color to your plate. Another option is to sprinkle some chili powder on the Mexican Street Corn.
A white platter with an elote recipe of three Mexican corn cobs, drizzled with cream sauce and coriander.
What is the difference between the Elotes and the Esquites?

Elote is basically grilled corn on the cob with added seasonings and mayonnaise. Esquites is the same seasoning, flavors, and corn, but it’s taken off the cob, served in a mug, and you use a spoon to scoop it up.

What is crumbled cottage cheese on Elote?

It’s queso fresco or Cotija cheese! It is a dry, crumbly cheese that is usually found alongside other cheeses in the grocery store. It’s salty and delicious, perfectly crumbled on your elote recipe.

Service suggestions

This Elote recipe serves beautifully at your summer barbecue or any Mexican themed dinner. Serve it with the following ideas!

A white platter with an elote recipe of three Mexican corn cobs, drizzled with cream sauce and coriander.

Dietary considerations

  • Gluten free
  • Vegetarian
  • Nut free

How to store

Refrigerate – Refrigerate covered for up to two days.

It’s so good that you’re gonna want pin this for later for all your summer meetings and of course, Cinco de Mayo.

Do you like that Mexican flavor with a touch of fresh cilantro? Don’t skip that Cilantro and lime cream and Coriander aioli!

A white platter with an elote recipe of three Mexican corn cobs, drizzled with cream sauce and coriander.

I hope you like this elote recipe as much as we do! If you try it, don’t forget to leave a rating and a review for other readers!

Want more? Get the best ideas straight to your inbox and connect to Youtube, Instagram, Facebook, and Pinterest!

More amazing corn recipes:

A white platter with an elote recipe of three Mexican corn cobs, drizzled with cream sauce and coriander.

Mexican corn on the cob (Elote recipe)

Author: Julie blanner

Easy recipe for Mexican corn on the cob (also known as Mexican Street Corn or Elote) made with mayonnaise, lime juice, cojita cheese (also known as queso fresco) and garlic.

Preparation time 6 minutes

Cooking time 9 minutes

Total time 15 minutes

Classes Side dish

Cooked American, Mexican

Portions 4

Calories 185 kcal

Prevent your screen from going dark

  • Whisk the mayonnaise, lime juice and garlic. Stir in queso fresco.

  • Grill the corn (inside in a pan with a touch of olive oil flipping every 3 minutes for 9 minutes or outside on the grill)

  • Remove from the cob OR place on a plate and cover with the mixture.

Tips and variations of Mexican street corn

You can make Mexican Street Corn with fresh corn on the cob, frozen corn, or canned corn. Of course fresh is always better for maximum flavor.

  • I prefer to eat it straight off the cob for ease, but you can also remove the corn kernels from the cob with a knife and mix the Mexican street corn with all the ingredients for the dish. ultimate support!
  • You can make Mexican corn on the cob with cotija cheese, but I prefer queso fresco because it’s easily accessible.
  • If you prefer, you can replace the mayonnaise with Mexican cream or sour cream. Try this savory coriander cream for another delicious option!
  • If you don’t like cilantro, you can garnish with used lime wedges. They add a bit of color to your plate. Another option is to sprinkle some chili powder on the Mexican Street Corn.

Calories:185kcalCarbohydrates:17gProtein:4gLarge:13gSaturated fat:2gCholesterol:9mgSodium:131mgPotassium:243mgFiber:2gSugar:6gVitamin A:199UIVitamin C:7mgCalcium:22mgThe iron:1mg

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