Save This vibrant take on classic Mexican street corn brings the beloved flavors of traditional elote to an easy-to-eat, off-the-cob version. The combination of charred sweet corn with creamy, tangy, and spicy toppings creates an irresistible side dish that captures the essence of street food at home.
I first discovered this style of elote at a neighborhood block party where a friend served it alongside grilled meats. After one bite I was hooked and have been perfecting my own version ever since. My family now requests it for every summer cookout.
Ingredients
- Fresh corn kernels: preferably cut from the cob for the sweetest flavor and best texture
- Mayonnaise: creates the creamy base that helps all flavors stick to the corn
- Sour cream: adds tanginess and balances the richness of the mayo
- Cotija cheese: brings authentic salty flavor look for the real Mexican variety for best results
- Fresh garlic: adds aromatic depth use freshly minced for strongest flavor
- Cilantro: provides fresh herbal notes choose bright green bunches with no yellowing
- Chili powder: authentic Mexican varieties offer more complex flavor than generic versions
- Smoked paprika: adds subtle smokiness even when cooking indoors
- Lime juice and zest: brightens the entire dish select heavy limes with thin smooth skin
Instructions
- Heat the Skillet:
- Get your cast iron skillet screaming hot over high heat. The key to great elote is achieving that beautiful char on the corn kernels which adds smoky depth. A well seasoned cast iron works perfectly here no need for oil as the natural sugars in the corn will prevent sticking.
- Char the Corn:
- Add your fresh corn kernels to the hot skillet in a single layer if possible. Let them sit undisturbed for about 1 minute before stirring to develop good char marks. Continue cooking for 8 10 minutes total stirring occasionally until you see beautiful golden and dark brown spots on many kernels. The corn should remain slightly crisp and not mushy.
- Prepare the Creamy Mixture:
- While the corn chars mix together mayonnaise sour cream minced garlic chili powder smoked paprika salt black pepper lime zest and lime juice in a large bowl. Whisk until completely smooth and uniform. This mixture should taste tangy spicy and rich if it seems bland add a bit more lime juice or salt.
- Combine and Coat:
- Transfer the hot charred corn directly to the bowl with your creamy mixture. The heat from the corn helps the flavors meld together beautifully. Fold gently with a spatula until every kernel is thoroughly coated with the creamy sauce. Take your time here to ensure even distribution.
- Add Cheese and Herbs:
- Sprinkle in the crumbled cotija cheese and chopped cilantro folding them into the mixture. The warmth of the corn will slightly soften the cheese without melting it completely creating the perfect texture contrast between creamy sauce crunchy corn and crumbly cheese.
- Garnish and Serve:
- Transfer your finished elote to a serving dish and add final touches with an extra sprinkle of cotija cheese a dusting of chili powder and some fresh cilantro leaves. Serve while still warm or at room temperature with lime wedges on the side for guests to add extra brightness if desired.
Save The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power when I ran out of regular paprika during a cookout and had to substitute. The subtle smokiness perfectly complements the charred corn creating an even more authentic street food flavor that reminds me of the elote vendors I encountered during my travels through Mexico City.
Make Ahead and Storage Tips
This elote can be partially prepped ahead of time to make entertaining easier. You can char the corn and prepare the creamy mixture separately up to 24 hours in advance. Store them in separate airtight containers in the refrigerator and combine just before serving. If you need to fully prepare it ahead of time the completed dish will keep well for up to 3 days refrigerated though the texture is best within the first day. To reheat gently warm in a skillet over medium low heat or microwave in 30 second intervals stirring between each until just warmed through.
Perfect Substitutions
No need to miss out on this delicious dish if you cant find some ingredients. If cotija cheese isnt available feta makes an excellent substitute with a similar crumbly texture and salty profile. Greek yogurt can replace sour cream for a tangier lighter version. Frozen corn works in a pinch when fresh isnt in season just be sure to thoroughly pat it dry before charring to get the best texture. For a vegan version substitute vegan mayonnaise and a sprinkle of nutritional yeast instead of the cheese.
Serving Suggestions
While delicious on its own this elote corn truly shines as part of a larger spread. Serve it alongside grilled meats particularly carne asada or chili lime chicken for an authentic Mexican inspired meal. It makes a fantastic filling for street style tacos just add some black beans and avocado slices. For a fun party presentation serve it in small individual cups with spoons for easy mingling. During summer months pair it with watermelon slices dressed with tajin for a sweet spicy contrast that highlights the seasons best produce.
Seasonal Adaptations
Summer Use the freshest sweetest corn available and add diced avocado for extra creaminess Fall Mix in diced roasted poblano peppers for smoky depth Winter Use frozen corn and add a pinch of sugar to enhance sweetness Spring Incorporate fresh spring herbs like chives or basil alongside the cilantro
Cultural Context
Elote is deeply rooted in Mexican food culture where corn has been a staple for thousands of years. Traditional elote is served on the cob slathered with mayonnaise or Mexican crema sprinkled with cotija cheese and dusted with chili powder. This off the cob version known as esquites in Mexico is equally popular especially in Mexico City where street vendors sell it from carts in small cups. The dish represents the beautiful simplicity of Mexican street food where humble ingredients transform into craveable dishes through the perfect balance of creamy spicy tangy and sweet flavors.
Save This elote is a flavor explosion that truly captures the spirit of Mexican street food. Serve it warm, and watch it disappear!
Recipe FAQ
- → What type of corn works best for this dish?
Fresh sweet corn is ideal for optimal flavor and charring, but frozen kernels can also be used if fresh is unavailable.
- → Can cotija cheese be substituted?
Yes, feta cheese is a good substitute if cotija is not available, offering a similar tangy and crumbly texture.
- → How do I achieve perfect charring on the corn?
Use a hot, well-seasoned skillet or grill pan and cook the kernels undisturbed for intervals to develop a slight char.
- → Is the dish suitable for people with gluten intolerance?
The ingredients are naturally gluten-free, but check store-bought mayo and cheese labels to ensure no hidden gluten.
- → How spicy is the finished corn?
The dish is mildly spicy from chili powder, but you can easily adjust the heat level by adding cayenne or hot sauce if desired.
- → Can this be served cold or reheated?
It's delicious warm or at room temperature, but leftovers can also be served chilled straight from the fridge.