Elotes Recipe (Mexican Corn) (2024)

FAQs

What kind of corn is used for elotes? ›

Ears of corn- White corn is traditionally used in Mexico, but I just use sweet yellow corn because it's much easier to find. Sweet corn is a vibrant yellow color with plump kernels. For a mess free experience, you can also opt to use corn off the cob to make esquites instead. Its the same thing as elotes, but in a cup.

A bold and versatile seasoning blend, our Elote Seasoning blend is filled with chili pepper, cumin, lime, parmesan cheese and garlic. Just as versatile as our Everything Bagel blend, this shaker is delicious on everything from elote street corn on the cob and scrambled eggs to popcorn and even BBQ pork ribs.

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.

Chili Powder: You can use Tajin, chipotle chili powder, ancho chili powder or even a dash of cayenne pepper if you'd like. Keep in mind that cayenne will had quite the kick so you may want to go easy on it. You can also use mild chili powder. Lime Wedges: You can use lime wedges to give it a bit of an acidic pop.

Crema: Crema is a cultured dairy product similar to sour cream. On elote, crema works as the glue for adhering the spices and cheese onto grilled corn. While similar to crème fraîche and sour cream in terms of tang, crema is a bit thinner and sweeter than its tarter relatives.

A blend of garlic, cilantro, chile powder, mayo, and Cotija cheese in the sauce, plus a final squeeze of lime, makes the corn sweet, salty, savory, nutty, creamy, and tart all at once.

Elote can be prepared using a pre-made spice mix called Tajín seasoning, which includes ground red chiles, sea salt, and dehydrated lime juice. This recipe calls for chili powder, but by all means, if you have Tajín, use it. Just cut back on the salt, as it's already in the blend.

Elote is Mexican corn on the cob that's grilled and smothered in butter, mayonnaise, and crumbled cotija cheese.

You can substitute Cotija cheese, Feta, or Parmesan Cheese. Substitute Tajin Seasoning with a mixture of chili powder, cayenne pepper, or paprika.

But definitely white is the preferred one. It is commonly used for making tortillas, for Pozole, and for eating elotes in the street (or at home). Some people even consider yellow corn to be the wrong choice for many foods considering its sweetness.

What is the difference between an elote and an esquite? ›

So, what's the difference between the two dishes? Well, it all comes down to the corn: elote is corn on the cob, while esquites is served in a bowl or cup. Esquites can also sometimes include additional ingredients that turn the dish into more of a salad instead of remaining 100% corn-focused.

A bright and beautiful blend of salt, chile pepper, cheese, chipotle, and cumin, this seasoning is a wonderful reminder of the real thing (although certainly not a replacement).

The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer.

Culinary Explorer

My family typically uses either traditional Mexican hot sauce like Tapatio or Valentina for our elote recipe. These hot sauces have a nice balance of heat and flavor that complements the sweetness of the corn and the richness of the other toppings.

They specialize in maíz blanco, the white variety of corn most commonly used in Mexico. While it has the same look as the sweet corn Iowans are used to, it is not sweet and is much lighter in color. “I tell people that it doesn't taste the same as the sweet corn we're used to here. It could have less flavor on its own.

Elote, or Mexican street corn, is corn on the cob covered in creamy mayo and topped with cilantro, lime juice, Cotija cheese, and chili powder. It's the most delicious Mexican side dish! If there's a dish that embodies what a Mexican summer feels like, this elote recipe is it!

Indian or flint corn (Z. m. indurate) has very low water content and a very hard outer layer on the kernels (giving rise to the common name flint, as in the stone). It is one of three types that was cultivated by Native Americans in the northern part of the US as a staple food.