Elote – aka Mexican street corn – is a summer staple and easy to make. Simply top freshly-grilled corn on the cob with a tangy, smooth sauce, sprinkle with crumbled cheese and tuck in. Serve elotes as a refreshing treat at your next cookout or backyard BBQ.
What is elote?
Elote – ‘corn cob’ in Spanish – is Mexican street corn made with corn on the cob charred on the grill, slathered in a creamy mayo sauce, garnished with chilli powder, garlic, fresh lime juice, then sprinkled with Cotija cheese and cilantro. This Mexican street corn tastes sweet and savoury, tangy and spicy in the same bite. It’s messy to eat but well worth it. Elote is a delicious summer side dish for any Mexican-inspired meal.
How to make elote
Elote is an easy dish to make. It only takes five to ten minutes to prepare once your corn is cooked. Don't worry if you don't have a grill. You can steam or boil your corncobs instead – although grilling is highly recommended.
Here’s how to make elote:
Soak the fresh corn in water for 30 minutes to prevent it from burning once it's on the grill.
Grill the corn. It should be cooked through just as it starts to char, releasing sweet juices and imparting a rich, nutty flavour from the toasting.
After grilling, slather each cob with a mayo-based sauce. Some elote recipes include sour cream instead of mayonnaise or a mixture of the two.
The next step is to coat the corn with fresh Cotija cheese (a Mexican cheese with the texture of Parmesan). If you're having trouble finding Cotija, you can replace it with salty, crumbly cheese like feta, Parmesan cheese, or ricotta salata.
Complete the dish with a final dusting of chilli powder and a squeeze of lime, the perfect finishing touch to your mouthwatering elote.