Elote is a beloved Mexican street food that perfectly balances smoky, creamy, tangy, and spicy flavors in every bite. Grilled corn slathered in a rich, citrusy mayonnaise mixture, dusted with chili powder, and generously topped with Cotija cheese and fresh cilantro creates an explosion of taste and texture. Whether served as a side dish at summer cookouts, family gatherings, or casual weeknight dinners, Elote is guaranteed to be a crowd-pleaser. Its vibrant flavors and simple preparation make it an effortless yet impressive addition to any meal.
Ingredients Overview
Each ingredient plays a crucial role in achieving the signature flavors of Elote. The smoky, charred corn provides the perfect base, its natural sweetness intensified by the grill. Mayonnaise adds a creamy richness, creating a smooth coating that allows the spices and toppings to cling beautifully. Lime juice and zest infuse the dish with a bright acidity that cuts through the richness, while chili powder delivers a touch of heat and smokiness. Cotija cheese, with its salty and crumbly texture, contrasts the creamy elements, enhancing the depth of flavor. Fresh cilantro introduces an herby freshness, bringing balance to the dish. Sea salt ties everything together, elevating the natural flavors.
For variations, Greek yogurt can replace mayonnaise for a lighter touch, while feta can stand in for Cotija cheese if unavailable. Those who prefer extra heat can experiment with cayenne or hot smoked paprika.
Step-by-Step Preparation
Achieving the perfect Elote requires attention to detail at each stage, from grilling the corn to layering the flavors.
Grilling corn over an open flame brings out its natural sugars, creating caramelized kernels with a smoky essence. For the best results, husk the corn and brush it lightly with oil before placing it on a preheated grill. Rotate frequently to ensure even charring, which should take about 10–12 minutes. If using a stovetop, a cast-iron grill pan works well, while an oven broiler set to high can replicate the effect when grilling outdoors isn’t an option.
Once the corn is grilled to perfection, the next step is preparing the flavorful coating. In a small bowl, mix mayonnaise with fresh lime juice and zest, whisking until smooth and creamy. The lime zest intensifies the citrusy notes, ensuring a refreshing contrast to the smoky corn. Adjust the lime juice for more or less tanginess, and if desired, add a pinch of garlic powder for an extra layer of flavor.
Coating the corn evenly is essential for full-bodied flavor in every bite. Using a brush or spoon, generously spread the creamy mixture over each ear, making sure to cover the kernels thoroughly. Sprinkle with chili powder for a touch of heat, then follow with crumbled Cotija cheese for a salty contrast. Finally, scatter freshly chopped cilantro over the top, adding color and a burst of herbal freshness. Serve immediately with lime wedges for an extra squeeze of citrus before eating.
Recipe Tips & Frequently Asked Questions
Choosing the best corn:
Fresh, sweet corn is ideal for grilling, as its natural sugars caramelize beautifully.
Adjusting spice levels:
Reduce chili powder for a milder version, or add cayenne for extra heat.
Make-ahead tips:
The mayo mixture can be prepared in advance and stored in the fridge for easy assembly.
Can I make this recipe without a grill?
Yes, a stovetop grill pan or oven broiler can replicate the charred effect.
What can I use instead of Cotija cheese?
Feta or Parmesan make great substitutes.
How do I make this recipe dairy-free or vegan?
Use vegan mayonnaise and replace the cheese with nutritional yeast or a dairy-free cheese alternative.
What to Serve With This Recipe
Elote pairs beautifully with grilled meats, making it an excellent side for steak, chicken, or shrimp. The smoky flavors complement Mexican rice and black beans, creating a well-rounded meal. To incorporate Elote into other dishes, consider shaving the kernels off the cob and mixing them into tacos, burrito bowls, or fresh summer salads.
Storage and Reheating Tips
While Elote is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, place the corn under the broiler for a few minutes or warm it in a hot skillet to revive its smoky flavors. Avoid microwaving, as it may cause the corn to become too soft.
Elote is a simple yet flavorful dish that transforms basic grilled corn into a masterpiece of taste and texture. Its smoky, creamy, tangy, and spicy elements create a satisfying balance, making it a go-to recipe for any occasion. Whether served as a standalone snack or paired with your favorite meals, this dish is endlessly customizable, allowing you to experiment with toppings and spice levels to suit your preference.
Ingredients
â…“ cup mayonnaise*
½ teaspoon lime zest
1 teaspoon fresh lime juice, plus wedges for serving
4 ears grilled corn
½ teaspoon chili powder or ancho chile powder
â…“ cup Cotija cheese
2 tablespoons chopped fresh cilantro
Sea salt, to taste
Instructions
Prepare the grilled corn following the instructions in your preferred grilling recipe. Ensure the kernels develop a slight char for a smoky depth of flavor.
In a small mixing bowl, combine the mayonnaise with fresh lime juice and lime zest. Stir well until the mixture is smooth and infused with citrusy brightness.
Generously spread the creamy mayo mixture over each ear of warm, grilled corn, ensuring an even coating. Sprinkle the corn with chili powder, adding a subtle heat and smoky undertone. Follow with a generous dusting of crumbled Cotija cheese, which brings a salty, tangy contrast to the rich flavors. Finish with a scattering of freshly chopped cilantro for a vibrant, herbal note.
Season to taste with sea salt, adjusting as needed. Serve immediately with lime wedges on the side for squeezing, enhancing the flavors with an extra burst of acidity.
Elote Recipe
Ingredients
- â…“ cup mayonnaise*
- ½ teaspoon lime zest
- 1 teaspoon fresh lime juice plus wedges for serving
- 4 ears grilled corn
- ½ teaspoon chili powder or ancho chile powder
- â…“ cup Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Sea salt to taste
Instructions
- Prepare the grilled corn following the instructions in your preferred grilling recipe. Ensure the kernels develop a slight char for a smoky depth of flavor.
- In a small mixing bowl, combine the mayonnaise with fresh lime juice and lime zest. Stir well until the mixture is smooth and infused with citrusy brightness.
- Generously spread the creamy mayo mixture over each ear of warm, grilled corn, ensuring an even coating. Sprinkle the corn with chili powder, adding a subtle heat and smoky undertone. Follow with a generous dusting of crumbled Cotija cheese, which brings a salty, tangy contrast to the rich flavors. Finish with a scattering of freshly chopped cilantro for a vibrant, herbal note.
- Season to taste with sea salt, adjusting as needed. Serve immediately with lime wedges on the side for squeezing, enhancing the flavors with an extra burst of acidity.
