Mexican Corn on the Cob (Elote Recipe)

Mexican corn on the cob is a delicious and flavorful snack, which is perfect for any occasion. Learn how to make this easy recipe for the next family get-together and enjoy a deliciously creamy corn snack (with a nice kick to it). Mexican elote is going to be a new party favorite!   

The Mexican Elote | Mexican Corn on the Cob

If you didn't know, corn is the base of Mexican cuisine, it's an essential ingredient in Mexican culture. We use it to make drinks (like sweet corn atole), tortillas, soups, bread, cakes, snacks, and many main dishes using corn as their main ingredient. However, we mainly refer to eating an elote (corn on the cob) as the popular treat sold as a street snack.

And if you have visited Mexico or U.S. towns with large populations of Mexicans, you have seen sellers that push wooden carts selling elotes and other Mexican snacks. You have to keep in mind that the corn in Mexico is starchier than the one found in the USA, that's why it takes longer to cook than the sweeter corn found in the States, which is cooked in a matter of minutes.

These Mexican elotes are a bit different than your typical corn on the cob with just butter. They are smeared all over with salty cheese, creamy mayo, spicy chili powder, and fresh lime juice. On top of having a lot of flavor, they are effortless to make and a delicious snack that has been around for decades. So, if you are looking for a different way to eat your corn, give elotes a try; I guarantee that you will not make your corn on the cob any other way!

In This Post

• The Mexican Elote | Mexican Corn on the Cob
• How To Make Mexican Corn On The Cob: Step By Step Tutorial
• Cooking Tips:
• What To Serve With Mexican Corn on the Cob.
• More Authentic Mexican Recipes To Enjoy
• Frequently Asked Questions About Mexican Corn on the Cob.
• 📖 Recipe
•  
• 💬 Comments

How To Make Mexican Corn On The Cob: Step By Step Tutorial

Mexican Corn on The Cob Ingredients:

Here is the list of ingredients you need to make elote at home.

• Fresh corn ears (with the husk still on)
• Water
• Salt
• Mayonnaise
• Mexican crema
• Lime
• Cotija cheese
• Ground Piquin pepper chili powder

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

Instructions:

To make things easier for you, I will break down the directions for this recipe into sections.

Boil The Mexican Corn on the Cob

• Fill a large pot with water, add salt, and set the heat to medium-high. Ensure it is big enough for all your corn to fit properly (my pot only fits 3).
• Cut the ends of the corn and remove the corn husk, leaving the rest of the husk on the corn. Boiling the ear of corn with the husk on gives it extra flavor, and this is the way they are cooked in Mexico.

• Once the water is boiling, place the corn in the pot to cook.
• Lower the heat down to medium and cover the pot with the lid.

Tip: After 5 minutes, check the corn for doneness. If they are tender, remove them from the boiling water and pull the husks and silks off of the hot corn carefully. Tap with paper towels to absorb excess water. 

Season and Serve!

Now that the corn is done, it's finally time to prepare the elote to eat and add the toppings.

• (This step is optional) If you are using short wooden skewers (Palos para elote), first cut the bottom of the corn with a sharp knife and stick the skewers until securely in place.  

• To start with the toppings, you will add a thin layer of Mexican crema (or sour cream) all over the corn with the help of a pastry brush.
• After you add the crema, you will do the same thing except with the mayo over the top.

• Add a few tablespoons of the cotija cheese to a flat plate and roll the corn over the cheese until it is fully coated.
• Sprinkle the chili powder over the top and finish it off with freshly squeezed lime juice.

Enjoy!

Cooking Tips:

• If you cannot find the Piquin chili powder, you can replace it with ground cayenne pepper or paprika.
• Add a few dashes of Tajin seasoning for an extra spicy lime flare!
• Can't find Mexican crema? Use sour cream instead.
• Use parmesan cheese if you can't find crumbled cotija cheese to make the Mexican corn on the cob.
• If you are not that into boiling corn, try grilled corn. To do this, peel the first layer of the husk off and add the corn to a preheated grill. Cook for 5 minutes on each side until the corn has a nice char on it. Then, follow the rest of the steps listed down below.
• Even though it is not typical in Mexico, some people love adding extra herbs like chopped cilantro or parsley. 

What To Serve With Mexican Corn on the Cob.

This Mexican corn on the cob is a perfect side dish or appetizer for any cookout or party you throw! It pairs nicely with carne asada or homemade tacos al pastor. Elote is also great to serve as an appetizer or corn snack on its own to your guests. You can use mini corns on the cobs to make them more bite-sized.

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for Mexican corn on the cob, take a look at some of these other authentic Mexican recipes:

• Mexican Cream Of Corn Soup
• Fried Corn Empanadas With Cheese
• Sweet Corn Tamales With Pork Filling
• Easy 4-Ingredient Corn Bread
• Avocado, Tomato, and Corn Salad

I hope you make this recipe for Mexican elote! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

¡Buen provecho!

Mely Martínez

Frequently Asked Questions About Mexican Corn on the Cob.

Before I share my recipe, here are a few questions you may have about this recipe. 

What is an Elote?

Elote is the Spanish name for corn, it also refers to a popular Mexican street snack that consists of cooking the corn on the cob in water or grilling it. Then, the corn is brushed with mayo, Mexican crema, cotija cheese, chili powder, and lime. 

How do you eat Elotes?

Typically, elotes are slathered with a mixture of mayonnaise, Mexican crema (a type of sour cream), chili powder, grated cotija cheese, and sometimes butter. Lime juice is often squeezed over the top to add a tangy flavor. Sometimes, the corn is on a wooden stick, making it easier to eat. 

What is the difference between elotes and esquites?

Elotes typically refer to boiled or grilled corn on the cob on a stick and then coated with a mixture of mayonnaise, Mexican crema (or sour cream), chili powder, and cotija cheese. Lime juice is often added for extra flavor.  The Esquites, on the other hand, involve only the kernels. The cooking process is usually boiled instead, then placed in a cup and mixed with mayonnaise, Mexican crema, chili powder, lime juice, and cotija cheese, similar to elotes.

How do you store elotes?

After cooking, let them cool off completely before storing. Store the corn on the cob in an airtight container without the extra ingredients in your refrigerator for up to 3 -4 days. To reheat, you can either use a microwave or boiling water. To microwave corn, wrap it in a damp paper towel and microwave on high for 30 seconds to 1 minute or until heated through. For boiling water, bring a pot of water to boil, add the corn, and cook for 2-3 minutes or until heated through. Remove from the water and pat dry before serving. Enjoy!

Are there different ways to cook elotes?

Another method to cook corn is to bake it in your oven:

• First, remove the husks and silk from the corn, then rinse them under cold water. 
• Wrap each ear of corn in aluminum foil, making sure to seal the ends tightly. 
• Place the corn on a baking sheet, and bake in the preheated 350°F oven for 30-35 minutes.

 On the grill:

• First, peel back the husks of the corn, but do not remove them. 
• Remove the silk and then fold the husks back into place.
• Cook for 5 minutes on each side until the corn has a nice char on it. 
• Once the corn is cooked through and has a nice char on it, remove it from the grill.

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