Learn how to make Mexican Corn on the Cob, a street food called Elote. It’s grilled and has the most delicious topping all over it.
Elote is the name for a classic Mexican way of making corn on the cob. It’s really easy to make but the flavor is unbeatable. It’s creamy, cheesy, a bit sweet and a bit sour. A really perfect combination.
The Flavorful Spread that Goes on the Elote
First, you make a creamy spread for the corn cobs. Some people use straight mayonnaise as the base. Others mix mayonnaise with sour cream or Mexican crema. I opted for a mixture of mayonnaise and Greek yogurt because I wanted that bit of tang.
To that mayonnaise mixture, you add chili powder and garlic. You can optionally add chopped cilantro. I always do but I know that not everybody likes the distinctive flavor that it has. This spread is going to be critical to getting the cheese to stick to the corn. More on that in a bit!
How to Cook the Corn for Elote
Next up, you grill the corn. Shuck the corn cobs and put them on the grill over direct medium heat. Turn them every so often so that some kernels are nice and brown on all sides.
(If you don’t want to grill the corn, you can, of course, cook it another way. One quick way is to put 2 corn cobs on a microwave-safe dinner plate and microwave them. Here’s how I do it.
Getting the Cheese to Stick to the Corn
When the corn is cooked, spread it with the mayonnaise mixture. Spread it all over the entire cobs. This is important because of the next step.
This step. Right here. What you’re going to do is sprinkle the cobs with a crumbly cheese. It’s the mayonnaise mixture that gets the cheese to stick to the cobs. Brilliant, right?
What Kind of Cheese to Use on Elote
What kind of cheese do you use? Traditional Elote uses cotija cheese. My grocery store doesn’t sell it though, so I go with either feta or crumbly queso fresco. Crumble the cheese up very finely and then sprinkle it on the cobs, turning them so that the cheese ends up on all sides.
Finally, you squeeze a bit of lime onto the cobs, again turning them to get it on all sides.
Oh, wait. One more step. Eat!
To make it, the printable version of the instructions with ingredient amounts is below. Have a great day!
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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