Elotes (Mexican Street Corn)
Photo: Bakd&Raw by Karolin Baitinger / Unsplash
Grilled corn on the cob brushed with creamy mayonnaise and crema, rolled in salty cotija cheese and dusted with chilli powder and lime. Mexico's favourite street snack.
Servings
Ingredients
Nutrition
Per serving
Steps
Grill the corn
Heat a barbecue, griddle pan or heavy frying pan over high heat. Grill the corn for 10–12 minutes, turning every few minutes, until tender and charred in spots.
Mix the cream
While the corn grills, mix the mayonnaise and crema in a small bowl. Spread the cheese on a plate.
Coat the corn
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Season and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Grill the corn
Heat a barbecue, griddle pan or heavy frying pan over high heat. Grill the corn for 10–12 minutes, turning every few minutes, until tender and charred in spots.
Mix the cream
While the corn grills, mix the mayonnaise and crema in a small bowl. Spread the cheese on a plate.
Coat the corn
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Corn was first domesticated in southern Mexico around 9,000 years ago, and it is still the heart of Mexican food. Roasting fresh cobs over coals is one of the oldest ways to eat it.
The modern elote, slathered in mayonnaise and cheese, is sold from carts in plazas and parks all over the country, especially in the evening. Its off-the-cob cousin, esquites, is served in a cup.
⭐ Why It's Famous
Smoky, sweet, creamy, salty, spicy and sour all at once: every flavour in a single bite.
💡 Fun Fact
Mexico has around 60 native varieties of corn, in colours from white and yellow to red, blue and almost black.
All over Mexico
19.43°N, -99.13°W
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