5.0 from 453 votes
Elote Recipe
Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Serve it as a snack or side dish for summer BBQ's and potlucks.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 162 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 4 ears corn* , husked
- 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
- fresh chopped cilantro , for garnish, optional
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.
Cup of Yum
Notes
- Corn: White corn is traditionally used in Mexico, but yellow corn can be substituted.
- Cheese: Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.
- Pro Tip: If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.
- Esquites: If you like your corn cut from the cob, try making Esquites instead (Mexican corn served in a cup).
- Make-Ahead Instructions: Cook the corn, allow to cool and store covered in the fridge. Prepare the topping ingredients and store in the fridge. When ready to assemble, brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings.
- Freezing Instructions: Blanch the corn on the cob for a few minutes in boiling water. Remove and allow to cool before storing a freezer safe container for up to 6 months. Thaw overnight in the refrigerator. Brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings.
Nutrition Information
Serving
4g
Calories
162kcal
(8%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
22mg
(7%)
Sodium
316mg
(13%)
Potassium
274mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
294IU
(6%)
Vitamin C
11mg
(12%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 162
% 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.