Elote
Grilled corn on the cob slathered with mayonnaise or crema, rolled in crumbly cheese and dusted with chile powder and lime. It is a smoky, creamy, tangy street snack.
Where it comes from
Elote is sold from carts and stands throughout Mexico. It is typically grilled or boiled and eaten on a stick, and the toppings are customized to taste.
Explore the cuisine of Mexico.
Recipe
Make Elote at home
Ingredients
- 4 ears fresh corn, husked
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1 lime, cut in wedges
- 2 tbsp chopped cilantro
- Salt
How it's made
- Heat a grill or broiler to high.
- Cook the corn, turning, 10 to 12 minutes until charred in spots.
- Mix the mayonnaise and crema.
- Brush the warm corn with the creamy mixture.
- Roll or sprinkle with cotija cheese.
- Dust with chili powder, salt and cilantro, and serve with lime.
Variations
- Esquites: corn kernels served in a cup.
- Elote with butter: butter in place of mayo.
- Spicy: add hot sauce or tajin.
Cook’s tip: Pat the grilled corn dry so the toppings cling better.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.