If you've ever wandered the streets of Mexico City on a hot afternoon, you know the siren call of elote stands. The first time I tried Elote Mexicanos, it was probably 110°F (that's 43°C for my metric pals), and the corn vendor handed me this glorious, messy, cheesy masterpiece on a stick. I was immediately hooked. Honestly, my first attempt at home was a real mess (the dog may have ended up with more of the toppings than I did), but over time, I’ve found a way that works for me—and hopefully for you, too! And hey, even if it gets everywhere, that's half the fun, right?
Why You'll Actually Love Making This
I make this when I'm craving that street food vibe but can’t justify a plane ticket—plus my family goes absolutely bananas for it. My kids literally fight over the last cob (not my proudest parenting moment). It’s messy, loud, and honestly, I wouldn’t have it any other way. Some days, I’m just too tired to fuss with main courses, so I’ll serve elote with grilled chicken and call it dinner (don’t tell my mother-in-law). Also, there’s just something about that combination of sweet corn and tangy, cheesy sauce that makes you forget the world—even if just for a minute. The only tricky thing? Getting Cotija cheese out of the cracks in my kitchen floor (ugh).
What You’ll Need (and What You Can Swap)
- 4 ears of corn (fresh is best, but frozen cobs work, too—just don’t tell my cousin Carlos)
- ¼ cup mayonnaise (sometimes I mix in some sour cream if I’m feeling fancy or just low on mayo)
- ¼ cup Cotija cheese, crumbled (feta works if you can’t find Cotija, and if my abuela asks, we never had this conversation)
- 1 teaspoon chili powder (Tajin is great, but regular chili powder or even smoked paprika is fine)
- ½ teaspoon garlic powder (optional—I forget this half the time and nobody complains)
- 1 lime, cut into wedges (I once used a splash of bottled lime juice, but it’s just not the same)
- Salt, to taste (I usually just wing it)
- Chopped cilantro (my daughter thinks it tastes like soap, so I leave it off hers)
How I Actually Make Elote (With a Few Shortcuts)
- Preheat your grill to medium-high. Or, if you’re like me and the grill’s out of gas (again), just use the stovetop or even broil the corn. See? Easy.
- Peel back the husks—but don’t pull them off!—and remove the silky stuff. Then, fold the husks back up. Soak the cobs in water for 10–15 minutes if you have time; if not, just skip it. I do most days.
- Grill the corn, turning every few minutes, until it’s got some charred bits and smells sweet and toasty. Takes about 10–12 minutes, maybe a bit more if the cobs are huge. Don’t panic if some kernels go black; that’s flavor, not failure.
- Once they’re done, let them cool just enough to handle. This is where I usually sneak a taste and burn my tongue. Worth it.
- Slather the corn all over with your mayo (or mayo-sour cream mix). Don’t be shy—the more, the messier, the better.
- Sprinkle the Cotija cheese all over while the mayo’s still sticky. If you’re not making a mess, you’re doing it wrong.
- Dust on the chili powder, sprinkle a little salt, and add cilantro if you like. Squeeze over a big old wedge of lime. I usually squeeze too hard and get juice everywhere, but hey, that’s part of the fun.
Notes from My Not-So-Perfect Kitchen
- I used to think you had to use Cotija, but honestly, feta does the job nicely.
- Sometimes, the mayo feels a bit too heavy. Mixing with sour cream (like half and half) lightens things up a little. Actually, I find it works better if you whisk them first.
- If you really can’t grill, roasting in the oven at 425°F works fine. Or, if you’ve only got a microwave (been there), just zap the corn with a wet paper towel wrapped around it.
- Oh and don’t wear white. Just trust me on this.
Variations I’ve Tried (Some Good, Some Not)
- I once swapped the chili powder for smoked paprika and cayenne—pretty tasty, though not quite classic.
- Greek yogurt instead of mayo-sour cream mix—feels healthier but a little too tangy for me, though others love it.
- Tried parmesan once (ran out of Cotija and feta). Wouldn’t recommend unless you really, really like parmesan.
- For a party, you can cut the corn off the cob and mix it all up in a bowl. It’s called esquites, and it’s actually easier for a crowd.
Do You Really Need Special Equipment?
A grill is great, sure, but I’ve made these on a stovetop grill pan, in the oven, and even using one of those hand-held butane torches (not recommended unless you like excitement). Don’t have corn holders? Skewers or even a sturdy fork work just fine. I mean, in a pinch, I’ve wrapped the hot cobs in a clean kitchen towel and hoped for the best (just, uh, be careful).
How Long Does Elote Keep? (Not That It Ever Lasts)
Officially? You can keep leftover elote wrapped in foil in the fridge for up to 2 days. But honestly, in my house it’s gone before the plates are cold. I actually think it tastes better the next day, straight out of the fridge—kind of like cold pizza. But don’t expect crispy corn anymore. That ship has sailed.
How I Like to Serve Elote (and a Weird Family Tradition)
I love serving elote as a side for taco night or alongside grilled meats—sometimes just on its own with a cold beer (or agua fresca if I’m being responsible). My Aunt Marta insists we always serve it with extra lime and bowls of chili powder so people can customize (and secretly, people love it). Oh, and sometimes we play Lotería after, but that’s another story—and not always PG-rated, to be honest.
Things I Learned the Hard Way (Pro-ish Tips)
- I once tried rushing the grilling and ended up with soggy, barely cooked corn. Take your time—it’s worth it.
- Let the grilled corn cool just a bit before slathering on the sauce; otherwise, it melts right off and makes everything slippery (almost lost a cob to the floor more than once).
- Don’t bother being neat. This is supposed to be messy; embrace it.
FAQ: Real Questions People Ask Me
- Can I use canned corn? Eh, you could, but it’s really not the same. It gets mushy. Use fresh or frozen cobs if you can swing it.
- Is there a non-dairy version? Sure—skip the cheese, use vegan mayo, and go to town with the spices. Actually, it’s pretty good, though obviously, it’s different.
- Do I have to use a grill? Nope! I’ve done these in the oven, on a gas burner (messy but fun), or even just broiled. Check out Serious Eats’ elote guide for more ideas.
- Where do you buy Cotija? Most big grocery stores have it near the fancy cheese or Latin foods, but any crumbly, salty cheese will do in a pinch. Or try online at MexGrocer if you’re stuck.
- Can kids help? Absolutely! Let them sprinkle the cheese or even paint on the mayo—just be ready for a cleanup.
So there you have it—my slightly chaotic, always delicious method for Elote Mexicanos. If you try it, or want more recipes like this, I highly recommend checking out My Latina Table’s elote recipe for even more ways to jazz it up. Anyway, if you end up with cheese in your hair, you’re doing it right.
Ingredients
- 4 ears of corn, husked
- ⅓ cup mayonnaise
- ½ cup cotija cheese, crumbled
- 2 tablespoons unsalted butter, melted
- 1 teaspoon chili powder
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Instructions
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1Preheat a grill to medium-high heat. Brush the corn with melted butter and sprinkle lightly with salt.
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2Grill the corn, turning occasionally, until charred and cooked through, about 10-15 minutes.
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3Remove the corn from the grill and immediately brush each ear with mayonnaise, coating all sides.
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4Sprinkle the corn generously with crumbled cotija cheese and chili powder.
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5Garnish with chopped cilantro and serve with lime wedges for squeezing over the top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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