Mexican Street Corn Recipe (Elote Recipe)
Make my easy Mexican street corn recipe (also known as Elote)! It's so easy to make, and bursting with vibrant flavor! This street corn is the perfect fiesta-inspired side dish for barbecues, picnics, pool parties and more!
Servings: 4
Ingredients
- ¼ cup mayonnaise
- 2 teaspoon lime juice
- ¼ teaspoon garlic minced
- ⅛ cup queso fresco finely grated
- 4 ears of corn shucked and washed
- salt and pepper to taste
Instructions
- Whisk mayo, lime juice and garlic. Stir in queso fresco.¼ cup mayonnaise, 2 teaspoon lime juice, ¼ teaspoon garlic, ⅛ cup queso fresco
- Grill corn on the cob. Indoors, warm a skillet with a tablespoon of olive oil. Rotate every three minutes on medium high heat for a total of 8-9 minutes. Outdoors, add corn to hot grill grates and rotate every 2 minutes until kernels are brown. Grill 10 minutes and remove from heat.4 ears of corn
- Remove from cob OR place on platter and cover with mixture. Add salt and pepper to taste.salt and pepper
Video
Notes
- Cook the corn on the cob however you'd like. It can also be boiled if that's easier! You can learn more about how to grill corn indoors here.
- Leave the stem end of the corn with the husk attached, so you have a "handle" to hold your corn cob. A wooden skewer can also be placed into one end of the corn cob for a handle.
- I prefer to eat it directly off the cob for ease, but you can also remove corn kernels from the cob and toss with all ingredients for the ultimate side dish - esquites!
- White corn is the more traditional option in Mexico, but yellow corn works too.
Variations
- Skip the salt and use this Everything but the Elote seasoning instead! Or, try this chipotle seasoning.
- 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 substitute mayonnaise with Mexican crema or sour cream. Try this savory cilantro crema for another delicious option.
- If you don’t like cilantro, you can garnish with used lime wedges. They add a little color to your platter. Another option is to sprinkle a little chili powder over the Mexican Street Corn.
Storage Notes
Store your elote for 3-4, days covered tightly in the fridge. While you can freeze your Mexican street corn, the texture won’t be quite the same once it defrosts. It's great to cut the kernels off, and then use in other dishes (think casseroles, soups and quesadillas) where the texture won't matter as much.Nutrition
Calories: 185kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 131mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg