I perfected my Authentic Elote Recipe after one surprising pantry trick solved the problem I’d been chasing for years.

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People call it the Best Corn Ever and honestly I get why. I found my own Authentic Elote Recipe chasing a corner stand in Mexico City, and I still can’t shake the memory of charred fresh corn slathered with whatever magic they used and sprinkled with salty Cotija cheese.

It’s loud and messy and somehow exactly the kind of snack that makes you forget your plan, and feel like you’re part of a crowd even when you’re not. I keep trying to nail that balance, every time I taste it I think, just one more tweak.

This is a little shout to Mexican Street Food that won’t sit still.

Ingredients

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Sweet starchy kernels, good fiber and carbs, makes the dish juicy and kinda sweet.
Rich creamy fat, gives tang and creaminess, helps toppings stick real good.
Salty crumbly cheese, adds protein and calcium, gives savory bite and texture.
Bright citrus sour, brings acidity and zip, cuts richness and freshens flavors.
Spicy tangy seasoning, adds color and mild heat, gives a zesty limey kick.
Buttery richness, adds mouthfeel and sheen, helps kernels brown and taste richer.
Herbal cilantro garnish, small fiber and vitamin boost, adds a fresh green lift.

Ingredient Quantities

4 ears fresh corn (about 3/4 to 1 lb total)

1/2 cup mayonnaise (or Mexican crema, sour cream works too)

2 tablespoons unsalted butter

3/4 to 1 cup crumbled Cotija cheese or queso fresco

1 to 2 teaspoons Tajin seasoning or mild chili powder

1/4 to 1/2 teaspoon cayenne pepper, optional

2 limes

Salt to taste

2 tablespoons fresh cilantro, optional

How to Make this

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1. Preheat a grill to medium-high (about 400 to 450F) or set your oven broiler on high, or heat a cast iron skillet on the stove if you don’t have a grill.

2. Husk 4 ears of corn, remove all the silk and pat them dry.

3. Melt 2 tablespoons butter and brush each ear lightly, season with a little salt to taste.

4. Grill the corn, turning every 2 to 3 minutes, about 10 to 12 minutes total, until you get nice charred spots and the kernels are tender; for broiler or skillet, rotate frequently so it chars evenly.

5. While the corn cooks, stir together 1/2 cup mayonnaise (or Mexican crema), the juice of 1 lime, 1/4 to 1/2 teaspoon cayenne if using, and a pinch of salt until smooth.

6. When the corn is hot off the grill, brush with any remaining melted butter, then spread the mayo mixture all over each ear while they’re still warm so it sticks.

7. Immediately press or sprinkle 3/4 to 1 cup crumbled Cotija or queso fresco over the coated cobs so the cheese clings, then dust with 1 to 2 teaspoons Tajin or mild chili powder and extra cayenne if you want more heat.

8. Squeeze the second lime over the cobs, sprinkle 2 tablespoons chopped fresh cilantro if using, and taste for salt, adjust if needed.

9. Serve hot with lime wedges. Tip: stick a skewer in each end for easier eating, and if you can’t get a good char, finish the corn a minute or two under the broiler to fake that grilled flavor.

Equipment Needed

1. Grill, or oven broiler, or a heavy cast iron skillet on the stove
2. Long tongs for turning the ears
3. Pastry brush, or just a spoon, for butter and spreading the mayo mix
4. Small bowl and a fork or whisk to mix the mayo, lime and spices
5. Measuring spoons and a 1/2 cup measuring cup
6. Knife and cutting board for the limes and cilantro
7. Small shallow bowl or plate for the crumbled Cotija so you can press it on
8. Skewers or corn holders plus paper towels or a tray for serving and catching drips

FAQ

Q: What exactly is elote? A: Mexican street corn, tasty grilled corn on the cob smeared with mayo or crema and butter, rolled in crumbled Cotija or queso fresco, dusted with Tajin or chili and finished with lime and cilantro, really simple and messy in the best way.

Q: Can I use frozen or canned corn instead of fresh ears? A: Yes, but fresh is best for that char and snap, frozen works if you thaw and dry it then sear in a hot skillet to get some color, canned should be drained and pan-roasted so it doesnt get soggy.

Q: I dont have a grill, how else can I cook the corn? A: Use a hot cast iron skillet or broil in the oven to char the kernels, or roast at 450F on a sheet for about 10 to 15 minutes, turning so it browns evenly.

Q: What can I use if I cant find Cotija cheese? A: Queso fresco is the closest, feta works in a pinch though salt and texture differ, avoid soft melting cheeses since you want crumbly salty pieces.

Q: Can I make this ahead and store it? A: Make the mayo/crema mix and crumbed cheese ahead, store separately up to 3 days, cook corn just before serving; if you assemble early the topping gets soggy and falls off.

Q: How do I control the heat and seasoning? A: Start with less Tajin or chili and skip cayenne if you want mild, you can always add more, finish with lime juice to brighten flavors and a little extra salt if it tastes flat.

Elote Recipe Substitutions and Variations

Mayonnaise: Greek yogurt (strained) for tang and fewer calories, vegan mayo if you want dairy free, or mashed avocado for a creamy, slightly nutty swap.
Unsalted butter: Olive oil for a lighter, char-friendly coat, ghee for a nuttier flavor, or melted coconut oil if you like a hint of sweetness.
Cotija cheese: Feta or ricotta salata work great as a salty crumbly sub, grated Parmesan in a pinch will give saltiness, queso fresco if you want something milder.
Tajin seasoning: Mix chili powder with lime zest and a pinch of salt, or use smoked paprika plus a squeeze of lime, or plain chili-lime powder if you have it.

Pro Tips

1. Warm the mayo/crema mix a little before you slather it on — 5 to 10 seconds in the microwave makes it looser so it spreads evenly and the cheese sticks better, but dont heat it so much that the lime flavor cooks off.

2. After you get good char, wrap the hot ears loosely in foil for 2 minutes to let residual heat steam the kernels a bit, that makes them juicier without losing the charred flavor.

3. Put the crumbled Cotija in a shallow bowl and press the mayo-coated cob into it, instead of sprinkling from above, the cheese will cling more fully and you wont lose as much to the plate.

4. If you want extra smoke without a grill, quickly torch a few spots with a kitchen torch or finish under the broiler for 30–60 seconds, but watch closely so it doesnt burn.

Elote Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected my Authentic Elote Recipe after one surprising pantry trick solved the problem I'd been chasing for years.

Servings

servings

Calories

418.7

kcal

Equipment: 1. Grill, or oven broiler, or a heavy cast iron skillet on the stove
2. Long tongs for turning the ears
3. Pastry brush, or just a spoon, for butter and spreading the mayo mix
4. Small bowl and a fork or whisk to mix the mayo, lime and spices
5. Measuring spoons and a 1/2 cup measuring cup
6. Knife and cutting board for the limes and cilantro
7. Small shallow bowl or plate for the crumbled Cotija so you can press it on
8. Skewers or corn holders plus paper towels or a tray for serving and catching drips

Ingredients

4 ears fresh corn (about 3/4 to 1 lb total)
1/2 cup mayonnaise (or Mexican crema, sour cream works too)
2 tablespoons unsalted butter
3/4 to 1 cup crumbled Cotija cheese or queso fresco
1 to 2 teaspoons Tajin seasoning or mild chili powder
1/4 to 1/2 teaspoon cayenne pepper, optional
2 limes
Salt to taste
2 tablespoons fresh cilantro, optional

Directions

Preheat a grill to medium-high (about 400 to 450F) or set your oven broiler on high, or heat a cast iron skillet on the stove if you don't have a grill.
Husk 4 ears of corn, remove all the silk and pat them dry.
Melt 2 tablespoons butter and brush each ear lightly, season with a little salt to taste.
Grill the corn, turning every 2 to 3 minutes, about 10 to 12 minutes total, until you get nice charred spots and the kernels are tender; for broiler or skillet, rotate frequently so it chars evenly.
While the corn cooks, stir together 1/2 cup mayonnaise (or Mexican crema), the juice of 1 lime, 1/4 to 1/2 teaspoon cayenne if using, and a pinch of salt until smooth.
When the corn is hot off the grill, brush with any remaining melted butter, then spread the mayo mixture all over each ear while they're still warm so it sticks.
Immediately press or sprinkle 3/4 to 1 cup crumbled Cotija or queso fresco over the coated cobs so the cheese clings, then dust with 1 to 2 teaspoons Tajin or mild chili powder and extra cayenne if you want more heat.
Squeeze the second lime over the cobs, sprinkle 2 tablespoons chopped fresh cilantro if using, and taste for salt, adjust if needed.
Serve hot with lime wedges. Tip: stick a skewer in each end for easier eating, and if you can't get a good char, finish the corn a minute or two under the broiler to fake that grilled flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.