Elote Mexican Street Corn - Elotes are originally Mexican, but many Cuban restaurants, such as Café Habana in New York, have made it their own. It doesn’t matter whether you choose the dish at a Cuban restaurant, Mexican restaurant, from a street vendor or make Elote at home, it’s fabulous.
While it may seem like nothing more than just grilled sweet corn with toppings, I assure you, it’s far more than just that.
Not all fabulous foods come from the kitchens of great chefs and not all great chefs are in the kitchen of famous restaurants.
Some of the most delicious foods are part of rich ethnic culture and prepared for celebrations or family gatherings. Elote is one of those foods.
It made its way to street carts in Mexico, as well as those in ethnic American neighborhoods and then moved on to some of the busiest restaurants in the world.
Each mouthful is a bit of heaven that you’ll want to savor. In fact, you’ll find you didn’t make enough the first time you make it and leave your family begging for more.
Whether you make it just for the family as a special treat or serve it at outdoor gatherings, you’ll be amazed at how fast this simple dish seems to disappear.
If you haven’t heard of Elote before, it’s nothing more than grilled sweet corn with a special topping and that topping is what makes all the difference.
There are many different recipes for this corn, most of them with small variations, such as using cilantro or sour cream, but my favorite uses only six ingredients; corn, mayonnaise, butter, cotija cheese or parmesan cheese, chili powder, and fresh quartered limes.
Ingredients:
-
- 8 ears of corn shucked
- 1 stick butter
- 1 ½ cup whole milk
for garnish:
- 8 tablespoon chili powder (1 tablespoon for each corn)
- 8 wedges of lime
- ½ cup grated Cotija cheese or grated Parmesan cheese
- ½ cup mayonnaise
Step by step instructions
Boil the Corn: 1st Option:
1 Fill a large pot about halfway with water. Bring water to a boil. Add 1 or 2 cups whole milk and 1 stick of butter. Add the corn and reduce heat. Simmer corn for 6 to 8 minutes. Remove the corn from hot liquid and let it cool down.
Boil the Corn - 2nd Option:
2 Place the corn and place in a large stock pot. Cover with water, add 1 tablespoon of salt, and place over medium heat.
3 Bring the water to a boil and cook the corn for 5-6 minutes. Using a pair of tongs, pull the corn from the hot liquid and let it cool.
Grilling your Corn & Dress your Elote:
4 Preheat your grill to a medium-high heat. Grill corn until hot and lightly charred all over.
5 Brush the corn with melted butter. Spread evenly some mayonnaise on the corn. Sprinkle the grated cotija/parmesan cheese over the corn.
6 Sprinkle some chili powder over the corn. (Go easy with the chili powder if you can’t tolerate too much heat). But definitely sprinkle some chili powder, as this definitely adds a kick to the corn. Squeeze a lime wedge over the corn and serve.
Read: Tortilla Burrito Bowl
My mouth is drooling just thinking about it.
Full Recipe
Elote - Mexican Grilled Corn
Ingredients:
- 8 ears of corn shucked
- 1 stick butter
- 1 ½ cup whole milk
Garnish:
- 8 tablespoon chilli powder (1 tablespoon for each corn)
- 8 wedges of lime
- ½ cup grated cotija cheese or grated Parmesan cheese
- ½ cup mayonnaise
Instructions:
Boil the Corn: 1st Option:
- Fill a large pot about halfway with water and bring to a boil.
- Add 1½ cups whole milk and 1 stick of butter. Add the corn and let it boil again.
- Reduce the heat and let it simmer for 6 to 8 minutes. Remove the corn from hot liquid and let it cool down.
Boil the Corn - 2nd Option:
- Place the corn and place in a large stock pot. Cover with water, add 1 tablespoon of salt, and place over medium heat.
- Bring the water to a boil and cook the corn for 5-6 minutes. Using a pair of tongs, pull the corn from the hot liquid and let it cool.
Grilling & Dress your Elote:
- Preheat your grill to a medium-high heat. Grill corn until hot and lightly charred all over.
- Brush the corn with melted butter. Spread evenly some mayonnaise on the corn. Sprinkle the grated cotija/parmesan cheese over the corn.
- Sprinkle some chilli powder over the corn. (Go easy with the chili powder if you can’t tolerate too much heat). But definitely sprinkle some chilli powder, as this definitely adds a kick to the corn.
- Squeeze a lime wedge over the corn and serve.
Notes
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Diane W says
I've been looking for our Cinco de Mayo food lists and I've found this! Yes, please! Definitely will try this one. thanks for sharing.
Ophelia W. Donoho says
I love Mexican food and these Elotes are one of my favorites. Will definitely try your recipe this weekend.Yes!
Jennifer Francis says
Corn in the cob - Elote - perfect for our Cinco de Mayo church gathering. Yes! I will definitely prepare this one, for sure kids would love it.
Patricia says
I tried this recipe last night and it was a big hit especially for our kiddos. This is so yummy and I ended up eating 3 corns. Now, my waist is screaming... lol
Claire says
This recipe is one of my kids favourites!!!
I was pulling it up again to make sure I added it to my Cinco de Mayo menu and realised I have never commented!
HAD TO CHANGE THAT!!!
This recipe is just lush! And I serve it at least once a month!
Sandhya Ramakrishnan says
Love grilled corn in any way it is presented. This was the first recipe in mind when I was looking to make a street food with E and then I chose to make the esquites. Looking at your pictures, I am tempted to try this recipe soon.
April says
These look so good! My mouth is watering! I seriously love elote! My aunt who's Mexican makes it but a bit differently and they are amazing!
Michelle says
I loved grilled corn growing but never had this fancy method, I'm definitely going to try it this summer!
Marisa Franca @ All Our Way says
I agree with you! Some of the best foods come from the common people who know and appreciate tasty food. Now, I would prefer to eat something like the street corn than even an ice cream corn. I know to some that would be odd but I love cheesy food with loads of taste.
Nancy says
Glad to know that I could dress up my grilled corn with lots of flavors. This is an awesome way to boil corns - will add milk and butter too. Thanks for sharing,
Catherine says
I've never prepared corn this way but I cannot wait to try. I've been wanting to make Mexican Street Corn for so long and now that they are finally in season I'll be making this for the family. Looks so good!
Bernice says
Never thought of adding milk and butter while boiling the corn will enhance the flavors. Hmmm.. I'll definitely will try this trick.
Dana says
I made this grilled corn and this is truly delicious. I followed the boiling process by adding milk and butter.. Boy, the corn tasted so good and I was tempted to eat more..
Jessica says
I love this Mexican grilled corn.. perfect for Cinco de Mayo party.. Yumm!!
Wajeeha says
This looks super yummy...and so simple to make too...my 4 year old would love to snack on this albeit with less spice! 🙂
Karyl Henry says
I could literally eat sweet corn every day of the summer. When I eat it on the cob I usually go simple with just salt and butter, but man this is making my mouth water! I must try out this recipe
Adriana Lopez Martin says
Yummy, I love grilled corn Mexican style. I am Mexican so elotes are a snack that is part of my childhood and a must during spring and summer. Thanks for sharing your version.
broderie says
Thanks for finally writing about >Elote - Cafe Habana Inspired Mexican Grilled Corn Recipe <Liked it!
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