Elote Recipe
User Reviews
5
Elote Recipe
Description
The Elote Recipe uses fresh corn boiled until tender or optionally grilled for slight charring. After cooking, a mix of mayonnaise and Mexican crema is spread over the warm corn, providing a creamy base. This is then generously sprinkled with freshly grated Cotija cheese, known for its crumbly, salty character. A dusting of chili powder or Tajin adds a mild heat and complex spice profile. Fresh lime quarters are served alongside to squeeze on, enhancing the dish with bright acidity. Optional cilantro adds a fresh herbal finish.
The combination offers diverse textures — the crisp corn kernels, creamy sauce, crumbly cheese, and slightly gritty chili powder — that make Elote flavorful and satisfying to eat by hand. It balances richness from the creamy toppings with brightness from the lime and a kick from the chili powder.
Traditionally served as a snack or street food, Elote can be enjoyed immediately after preparation for best flavor and texture. The recipe provides options for grilling to add smoky notes or boiling for simplicity. It also suggests serving with lime and cilantro to allow personal customization.
For ease, cooked corn can be stored refrigerated and assembled later, while blanching before freezing preserves corn quality for up to six months. Using a skewer or leaving the stem attached helps in handling the corn while eating.
Ingredients
- 4 corn husked, ears
- 2 Tablespoons mayonnaise
- 2 Tablespoons Mexican crema , or sour cream
- ½ cup cotija cheese , freshly grated, or queso fresco*
- chili powder , or tajin, to taste
- 1 lime , quartered
- cilantro for garnish, optional, fresh, chopped
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
- (Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
- Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
- Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
- Enjoy immediately.
Notes
- White corn is traditional, but yellow corn works as a substitute.
- Use Cotija cheese for authenticity or finely grated Parmesan if unavailable.
- Leave the stem attached or insert long skewers into husked corn for easy handling.
- Try Esquites (corn cut from the cob) as an alternate serving style.
- Cooked corn can be refrigerated and topped just before serving, with optional grilling for charring.
- Blanched corn freezes well for up to 6 months; thaw and grill before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 162kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 316mg | 13% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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