Elote (Mexican Street Corn)
User Reviews
4.8
Elote (Mexican Street Corn)
Description
Elote (Mexican Street Corn) starts with fresh corn boiled until tender and bright yellow. The corn is brushed with melted, unsalted butter to add richness and then coated with a mayonnaise-based sauce blended with lime juice, garlic, and a touch of cayenne pepper for heat. Cotija cheese is sprinkled on top, offering a salty crumbly texture, while additional cayenne and chopped cilantro finish the dish with spice and freshness.
The sauce and toppings create a creamy and flavorful exterior that contrasts with the natural sweetness and firmness of the corn kernels. Cooking by boiling is straightforward, but grilling the corn instead adds a smoky char and additional flavor complexity.
Elote can be served as a snack, side dish, or street food. Variations like Esquites serve similar seasoning flavors off the cob in a cup. Adjusting the spice with chili piquin or chili powder allows for customization of heat level according to taste.
Ingredients
- water as needed
- 4 corn husked, ears
- ½ cup mayonnaise
- 1 tablespoon lime juice (about ½ medium lime)
- 1 clove garlic finely minced or grated
- ½ teaspoon cayenne pepper divided
- 2 tablespoons butter melted, unsalted
- ½ cup cotija cheese crumbled
- ¼ cup cilantro chopped
Instructions
- Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes, or until tender and bright yellow. Transfer to a plate and set aside to cool while you prepare the remaining ingredients.
- In a small bowl, mix together the mayonnaise, lime juice, garlic, and ¼ teaspoon of cayenne pepper.
- Using a brush or spoon, coat all sides of the corn with melted butter, then generously slather each corn with the mayonnaise mixture.
- Sprinkle each ear generously with cotija cheese, the remaining cayenne pepper, and chopped cilantro.
Notes
- Cayenne pepper adds spice, but chili powder can be used for a milder flavor.
- Traditional chile piquin powder can be substituted for authentic Mexican taste.
- Esquites is a variation of this recipe serving the corn off the cob in a cup with similar seasonings.
- Grilling corn instead of boiling adds a smoky flavor; brush with oil and grill 2-3 minutes per side over medium-high heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1elote | |
| Calories | 246kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 21mg | 7% |
| Sodium | 525mg | 22% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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