Mexican Street Corn (Elote)
22 min
|
easy
|
clean eating,
gluten-free,
low-FODMAP,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 12 min | 22 min |
Introduction
This Mexican street corn, or elote, is smoky, creamy, and salty with a bright pop of lime in every bite.
It’s a crowd-pleasing side dish that’s perfect for Cinco de Mayo, a summer barbecue, or any backyard grilling night.
Keep this easy corn recipe on repeat for Memorial Day sides, 4th of July sides, and all your go-to grilling recipes.
Ingredients (4 servings)
Ingredients
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How to Make Mexican Street Corn (Elote)
-
Preheat the grill
Heat a gas or charcoal grill to medium-high, about 400°F, so the corn cooks quickly and gets light char.
-
Prepare the corn
Brush the shucked corn all over with melted butter, making sure every kernel gets a thin, glossy coat.
-
Grill the corn
Place the corn on the hot grates and grill 10 to 12 minutes, turning often, until nicely charred and tender.
-
Season with salt and chili
Immediately sprinkle the hot corn with salt and chili powder, so the seasoning clings well to the buttery surface.
-
Finish with cheese, cilantro, and lime
Roll or sprinkle the corn with crumbled cotija, then shower with cilantro and finish with generous squeezes of fresh lime.
-
Serve right away
Serve the elote piping hot with extra lime wedges on the side for people who like extra tangy flavor.
Substitutions
- Cotija cheese -> crumbled feta cheese
- Feta gives a similar salty, crumbly bite, with a slightly sharper tang that still works beautifully with sweet corn. It will taste a little brighter, but the overall street corn vibe stays very close to classic elote.
- Butter -> mayonnaise
- Mayonnaise gives a richer, creamier coating that helps the cheese and chili powder stick even more firmly. Spread a thin layer on the hot corn instead of brushing with butter, then season exactly the same way.
- Chili powder -> smoked paprika
- Smoked paprika keeps the red color but adds a deeper, smoky flavor with gentle warmth instead of strong chile heat. This is great for kids or anyone who prefers the corn flavorful but not very spicy.
Tips
- Choose good corn
- Look for ears with bright green husks and plump kernels; older corn dries out and chars before it gets tender.
- Rotate often on the grill
- Turn the corn every two to three minutes so it gets even char marks without any burnt, bitter spots.
- Crumbly cheese sticks better to warm corn
- Crumble the cotija finely and add it while the corn is still hot, so it softens and clings.
- Use skewers for easier eating
- Insert wooden skewers or short corn holders after grilling, which makes the cobs easier to turn, serve, and eat.
- Keep toppings in small bowls
- Serve extra cotija, chili powder, cilantro, and lime at the table so everyone can customize their own elote.
Nutrition Facts *
| Energy | 205 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 12 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make elote without a grill?
- Yes. You can broil the corn on the top oven rack, turning often, until nicely charred on all sides. A hot grill pan on the stovetop also works well for a smaller batch.
- Why is my corn burning before it cooks through?
- Your grill is likely too hot, or the corn is sitting in one spot instead of being turned. Lower the heat slightly and keep the cobs moving, brushing with a little extra butter if they look dry. You can also move them to a cooler grill zone once they have good color.
- How far ahead can I make Mexican street corn?
- Elote tastes best straight off the grill, when the kernels are juicy and the toppings melt slightly. You can grill the corn up to an hour ahead, then keep it warm wrapped in foil. Add the cheese, chili powder, cilantro, and lime just before serving for freshest flavor.
- What if I cannot find cotija cheese?
- Use crumbled feta, finely grated Parmesan, or another salty, firm cheese that will cling to the warm buttered corn. Avoid very soft cheeses, which can melt into a paste instead of staying pleasantly crumbly.
- How can I make this less spicy for kids?
- Skip the chili powder entirely or use mild smoked paprika instead, which gives color and smoky flavor without noticeable heat. Let people sprinkle their own chili powder so the heat level stays flexible.
Serving Suggestions
This simple elote makes an easy side for grilled steak, tacos, or burgers when you want something extra special.
For a fun twist, roll the hot corn in crushed tortilla chips after the cheese for extra crunch and flavor.
Pair it with a crisp limey salad or icy agua fresca to balance the richness and smoky notes.
More pairings:
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