Elote (Mexican street corn)
Charred corn cobs slathered in tangy chilli‑lime mayo, rolled in crumbly cheese and scattered with fresh coriander — perfect street food at home.
Elote is Mexico’s beloved street‑food version of corn on the cob — smoky, tangy and unapologetically messy. It’s the quickest way to elevate summer corn into something worth queueing for.
This recipe keeps things straightforward: a chilli‑lime mayo base, plenty of crumbly cheese and a quick hit under a hot grill or on a griddle. Brilliant for BBQs, midweek dinners or as an addictively moreish side.
Ingredients
- 4 sweetcorn on the cob
- 100 g mayonnaise
- 80 g soured cream
- 2 limes — juice of 1 lime for the sauce; the other cut into wedges to serve
- 120 g crumbled cotija cheese
- 5 ml chilli powder
- 5 ml smoked paprika
- 5 ml sea salt
- 30 g unsalted butter — melted, for brushing
- 1 garlic clove — finely grated
- 15 g fresh coriander — finely chopped, for garnish
Equipment
- grill (or chargrill / griddle pan)
- tongs
- basting brush
- grater
Instructions
Make the chilli‑lime sauce: in a bowl combine the mayonnaise, soured cream, the juice of 1 lime, the grated garlic clove, half the chilli powder, the smoked paprika and half the sea salt. Stir until smooth and set aside.
Put your grill on high and let it heat for 4–5 minutes (or heat a chargrill/griddle pan on the hob until very hot).
Prepare the sweetcorn: remove husks and silk, pat the cobs dry with kitchen paper and brush all over with the melted unsalted butter.
Grill the corn: place the cobs under the hot grill (or on the hot griddle) and turn every 2–3 minutes so each side chars evenly. Cook for 10–12 minutes in total until nicely blackened in spots and tender.
Dress and finish: while the corn is hot, brush each cob generously with the chilli‑lime sauce, then roll or sprinkle the cob with crumbled cotija cheese. Finish with a light dusting of the remaining chilli powder, a squeeze of the remaining lime and a scattering of fresh coriander and the remaining sea salt to taste.
Serve immediately with extra lime wedges on the side.
Tips
- If you don’t have a grill use a very hot griddle pan on the hob and roll the cobs frequently to get even char.
- Dry the cobs with kitchen paper after removing husks to encourage charring rather than steaming.
- Make the sauce ahead and keep chilled for up to 24 hours — bring it out while the corn is grilling.
- If cotija is hard to find, use a crumbly, salty feta and crumble it on at the end (see substitutions).
- For a smoky heat, swap half the chilli powder for chipotle powder, but reduce quantity if you prefer milder spice.
Substitutions
crumbled cotija cheese → crumbled feta, same weight (120 g); slightly creamier and tangier but still salty
Stays closemayonnaise → Greek yoghurt, 100 g; tangier and lighter, sauce will be less rich
Noticeably differentunsalted butter → olive oil, 30 ml; gives less richness but still helps the corn char and stop sticking
Stays close
Nutrition
Per serving · estimated
- 585
- Calories
- 16 g
- Protein
- 40 g
- Carbs
- 40 g
- Fat
- 4 g
- Fibre
- 12 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I make elote without a grill?
Yes — use a hot griddle pan on the hob, or roast the cobs at 230°C fan/250°C conventional for 12–15 minutes, turning halfway to get charred spots.
How long can I keep the sauce?
Stored in an airtight container in the fridge the sauce will keep for up to 24 hours. Stir before using.
How do I make this dairy‑free?
Use vegan mayonnaise and a dairy‑free crumbly cheese or coarse toasted breadcrumbs for the coating; the flavour will be slightly different but still delicious.
Is cotija essential?
Cotija adds the classic salty, crumbly finish but salty feta is an excellent substitute if you can’t find cotija.
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