Guess what?! It’s a few short weeks away from being corn season. Yes, I’m happy about corn, well, because I love it (I am easily pleased…just bring me food!). Back to corn…those glorious little, yellowy nuggets are a staple around this house. This is the best time of year to get the most flavorful corn, which is great because it is the best when it’s grilled.
Do you want to make the most amazing corn, you will ever eat? This elotes Mexicanos, or Mexican corn, is a family favorite. It tastes like summer in your mouth. Grilling the corn brings out its natural sweetness, adding even more flavor to this flavor filled dish. Serve this along with some Mexican corn dip at your next backyard cookout, your guests will thank you!
(Just make sure to supply A LOT of napkins, cuz this stuff is MESSY)!!!
What is Mexican Street Corn?
Elote means “corn cob” in Spanish. It is a delectable, hand-held treat that is corn on the cob topped with mayonnaise, chili, cheese, and lime. Elote is typically found being sold by street vendors straight from their carts around the streets of Mexico. And now, you can also find it in your own home!!
Where did Elotes Mexicanos Originate?
Elotes Mexicanos actually has it’s roots in Mexico City, Mexico. Street vendors are often seen serving up boiled corn straight out of their carts topped with all the goods. From there it spread to the states and elotes Mexicanos can be found in some restaurants and fairs year round.
How to Boil Corn Instead of Grilling It
The traditional method for making this corn recipe is to boil it. Bring a large pot of water to boil. While waiting for the water, shuck the corn and remove all the silk. Add corn to water, cover the pot, and cook for 5 minutes. Then just follow the rest of the recipe.
What is Cotija?
The type of cheese used in this recipe is cotija cheese. It’s a crumbly cheese that is made from cow’s milk. It’s actually named after the town where it originates, which is Cotija in Michoacan, Mexico. It has a salty, but tangy flavor that really adds punch to this elote.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese in your local grocery store, you may be able to locate it in a Latin market. If you don’t have access to cotija cheese swap it out for crumbled feta or queso fresco. Both cheese have a similar texture and flavor profile as cotija.
Can This Corn Be Made Ahead of Time?
If you are headed to a BBQ or fiesta, I suggest cooking the corn and then adding on the other ingredients right before you leave. Or cook the corn and refrigerate it until you are ready to use it. Then pull it out and dress it with all the delicious toppings before serving.
What to Serve With Elotes Mexicanos?
I love to add more fresh lime and, of course, an extra sprinkling of Tajin on my corn. This recipes makes an excellent side dish to eat with seafood, BBQ’d meats, salads, beans, chicken, enchiladas or even tacos. It also makes a delicious appetizer or a snack all on its own.
Mexican Elotes Ingredients
- Corn: Six ears of fresh corn.
- Mayonnaise: Use regular, low-fat, avocado oil…whatever kind of mayo you like.
- Cheese: You will need Cotija cheese, crumbled. Can sub in queso fresco or feta cheese.
- Chili Powder: Plain chili powder, ancho chile, chipotle chili, or Tajin.
- Lime: Lime juice get squeezed onto the corn and served with lime wedges.
How to Make Mexican Street Corn
- Preheat grill to 400° F (medium high heat). Remove leaves and silk from corn cobs (leave the stalk if using it as a handle).
- Add the corn to the grill (do not need to oil or butter the corn before adding it to the grill).
- Grill the corn for 2-3 minutes on each side before flipping.
- When nicely browned, remove the corn with tongs to a plate to cool before putting on toppings.
- Once cool enough to hold, coat each ear of corn with a thin layer of mayonnaise (a little less than a tablespoon per cob), sprinkle on the cotija cheese, chili powder, and a squeeze of lime.
- Serve with lime wedges and some extra chili powder and cheese if desired.
Recipe Tips
- If you like you can leave the stalk of the corn to use as a little handle. If yours are missing or broken off, you can also stick a skewer or wooden corn dog stick into the bottom of the corn cob. Or eat it without handles, works just as well and tastes just as good (just a little more messy, which my kids definitely do not mind).
- Find cotija cheese at a local Latin market if you can’t find it at the grocery store.
- If you bring this to a potluck or bbq, you can cut ears in half to serve more.
- Use a pastry brush to evenly spread on the mayo.
- You can use yellow, white, or bi-color corn for this recipe.
- Add as much or as little chili powder, lime, and cheese as you want. I only provided amounts as a general guideline.
Variations
- Make it spicier. Add hot sauce on your elote, Tapatio is my favorite.
- Use frozen. If you don’t have access to fresh corn, you can use frozen ears of corn.
- Different cooking method. Boil the corn instead of roasting it. I have included instructions above for how to do it.
- Control the heat. If you prefer things less spicy, substitute in plain or smoked paprika for the chili powder.
- What kind of chili powder is used for elotes? You can use chili powder, ancho chili powder, or Tajin, which is a chili powder, lime salt combination (so good).
- Best cheese substitute. The best substitute for cotija cheese is feta cheese.
Storage Instructions
- How to Refrigerate: Let the corn cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The elote should last about 3-5 days in the fridge.
- How to Freeze Grilled Corn: The grilled or boiled corn can be frozen without the mayo and toppings. Let the corn cool off completely before putting into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label with the recipe name and date. The corn should last about 3 months in the freezer.
- How to Thaw Grilled Corn: Thaw the corn on a plate in the refrigerator overnight or run under cold water until it defrosts.
- How to Reheat: Reheat cold corn in the microwave for 30 seconds at a time until desired warmth is reached. Top with the mayo, cheese, chili, and lime juice before serving.
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Elotes Mexicanos
Ingredients
- 6 ears corn on the cob, fresh
- 1/3 cup mayonnaise
- 1/2 cup cotija cheese, can use feta or queso fresco
- 1 teaspoon chili powder, or Tajin
- lime wedges, for topping and serving
Instructions
-
Preheat the grill to 400° F (medium high heat). Prepare your corn. Remove the leaves and silk from the corn cobs (leave the stalk if using it as a handle).
-
Add the corn to the grill (no you do not need to oil or butter the corn before adding it to the grill). Grill the corn for 2-3 minutes on each side before flipping.
-
When nicely browned, remove the corn with tongs to a plate to cool before putting on toppings.
-
Once cool enough to hold, coat each ear of corn with a thin layer of mayonnaise (a little less than a tablespoon per cob), sprinkle on the cotija cheese, chili powder, and a squeeze of lime.
-
Serve with lime wedges and some extra chili powder and cheese if desired.
Recipe Notes
- Add hot sauce on your elote, Tapatio is my favorite.
- If you don’t have access to fresh corn, you can use frozen ears of corn instead.
- Instead of grilling corn, it can be boiled. Boil water and add corn. Put lid on and cook for 5 minutes. Let corn cool and add toppings.
- The best substitute for cotija cheese is feta cheese.
- Let the corn cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The elote should last about 3-5 days in the fridge.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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