Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 35 minutes
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A Flavor Bomb of a Side Dish
Mexican Corn, or Elote, is not your average corn on the cob. Slathered in spiced mayonnaise, rolled in crumbly cheese, and topped with cilantro and lime, this is summer corn gone wild. Every bite delivers creamy richness, smoky spice, herbaceous brightness, and that unmistakable sweet corn crunch. It’s messy in the best way—meant to be devoured with gusto, napkins optional.
The Balance of Bold and Bright
What makes this dish truly unforgettable is the interplay of flavors. The tart cheese contrasts beautifully with the sweet corn, while the spiced mayo–a blend of ancho chile powder, cumin, and smoked paprika–adds depth and creaminess. A final squeeze of lime cuts through the richness and brings it all together with a zing.
A Street Food Icon with Deep Roots
Elote has its roots in the vibrant street food culture of Mexico. Traditionally sold by vendors from carts (eloteros) or street stalls, this treat is especially popular during festivals and late-night gatherings. While it varies regionally, most versions share the same essentials: grilled corn, a creamy-spicy coating, a generous dusting of cheese, and lime. Some parts of Mexico might use crema instead of mayo, or even chili-lime salt blends like Tajín for extra kick. Whether served on a stick or shaved off into a cup (esquites), elote is beloved across the country as a casual, craveable classic.
Serving Suggestions and Variations
Mexican Corn is perfect alongside grilled meats, tacos, or as a star at your next backyard barbecue. For a twist, try using goat cheese instead of cotija, or substitute the corn kernels into a salad for a less-messy version. Sprinkle extra cilantro on top before serving and be sure to have plenty of lime wedges on hand for those who like it tangy.
Mexican Corn is a unique, tasty way to dress up the bounty of fresh summer corn. A heaping dose of spicy and savory make this side dish absolutely unforgettable!
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Ingredients:
4 each corn on the cob
1 tablespoons olive oil
salt and pepper, to taste
1/3 cup mayonnaise
1/3 cup sour cream (or crema)
1/2 teaspoon ancho chile powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 tablespoons cilantro chopped, plus extra for serving
1/2 cup cotija cheese (or goat cheese, crumbly)
1 each lime, cut into wedges
Instructions:
Preheat grill to medium heat.
In a medium-size bowl, mix mayonnaise, sour cream, chile
powder, cumin, smoke paprika and cilantro.
Brush corn with olive oil and season with salt & pepper to taste.
Grill 8-12 minutes or until cooked and lightly browned.
Brush corn with the mayonnaise mixture and sprinkle with
cheese.
Serve with lime.