Elote (AKA Mexican street corn) is an unbelievably popular antojito—little craving or street food—that you can find all over Mexico and the U.S. While this dish can vary, in our recipe, grilled corn is covered in a creamy mayo and Mexican crema mixture before being topped with chili powder, cotija cheese, and plenty of lime juice. The result is an easy, flavor-packed side that we just can't get enough of (seriously—see our elote corn soup and elote tacos for further proof).
Only requiring a handful of ingredients, elote is surprisingly easy to make at home with or without a grill. Craving a perfect summer snack? Follow our top tips to learn exactly how to re-create this side dish in less than 30 minutes:
How to grill the corn: Grilling our corn is what gives that smoky, charred taste that makes it so compelling. Commonly served on a stick, you can also skip the skewer and make it right on the grill if you prefer. No grill? No sweat! You can make elote in your air fryer too. We’ve included instructions for both methods listed below.
Elote sauce ingredients (& substitutions): — The mayo. If you’re a mayo hater, don’t write this recipe off just yet. After absorbing the flavor of the chili powder, cotija cheese, lime juice, and crema, the mayo becomes more like a creamy sauce. — Mexican crema. We prefer to use a 50/50 mix of mayo and crema to create our ideal creamy texture with a slight bit of tang. If you can’t find Mexican crema, you can sub it for sour cream instead. — Cotija cheese. For that signature elote flavor, we really recommend getting your hands on cotija for its perfect blend of texture and taste. That said, if you’re really having trouble finding it, you can replace it with a salty crumbly cheese like feta, ricotta salata, or Parmesan. — Chili powder. We used chili powder in our recipe, but your options don’t stop there—feel free to swap it out for ancho chile powder or Tajín. Want a bit more heat? Try adding some cayenne powder too.
Serving ideas for elote: This side is perfect for any cookout staple—try it with veggie burgers, peach-balsamic grilled chicken, or carne asada. For the ultimate party centerpiece, you could set up all of the toppings (adding a few wildcard corn toppings, like scallions, crumbled bacon and sriracha) and create a build-your-own elote bar. 😱
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Yields:
4 - 6 serving(s)
Prep Time:
5 mins
Total Time:
25 mins
Cal/Serv:
330
Ingredients
6
ears corn, shucked, rinsed
Vegetable oil, for brushing if air frying
1/4c.
mayonnaise
1/4c.
Mexican crema or sour cream
1/3c.
grated cotija cheese
3tsp.
chili powder
Chopped fresh cilantro and lime wedges, for serving
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
For Grilling:
Step 1Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat).
Step 2Grill corn, turning often, until slightly charred all over, about 10 minutes.
Step 3Meanwhile, in a small bowl, mix mayonnaise and crema.
Step 4Transfer corn to a platter. Brush with mayonnaise mixture. Top with cotija, chili powder, and cilantro. Serve warm or at room temperature with lime wedges alongside.
For the Air Fryer:
Step 1Cut corn to fit in air-fryer basket (you may need to cut cobs in half).
Step 2Brush corn all over with oil. Working in batches, arrange corn in basket and cook at 400°, turning halfway through, until tender, 10 to 12 minutes.
Step 3Meanwhile, in a small bowl, mix mayonnaise and creama.
Step 4Transfer corn to a platter. Brush with mayonnaise mixture. Top with cotija, chili powder, and cilantro. Serve warm or at room temperature with lime wedges alongside.
Justin Sullivan is the Associate Food Producer for Delish, where he cooks up exciting new recipes and videos to stimulate your taste buds and your eyeballs. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not in the Delish Test Kitchen, Justin travels the globe as the world’s foremost chicken finger critic.
Candace Braun Davison writes, edits, and produces lifestyle content that ranges from celebrity features to roll-up-your-sleeves DIYs, all while relentlessly pursuing the noblest of causes: the quest for the world's best chocolate chip cookie.
