Elotes Recipe – Mexican Street Corn
Elote refers to Mexican corn served on the cob. Add a skewer through each one to make it easier to eat and less messy. If you prefer your corn on the cob not off it, this is the recipe for you.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Method: Stove
- Cuisine: Mexican
Ingredients
Scale
- 4 corn on the cob (Mexican white corn or else use yellow corn)
- 1/2 cup (60g) queso fresco or queso cotija cheese
- 1/8 cup (12g) chili powder
- 1/2 to 1 tablespoon lime juice
- 1 teaspoon salt
- 1/4 cup (60ml) mayonnaise or sour cream
- 1 teaspoon epazote or else use dried thyme and a bay leaf
Instructions
- Put half the salt as well as the epazote (or thyme and bay leaf) in a pot of boiling water.
- Add the corn.
- Cook for 30 minutes or until tender.
- Drain the corn cobs then add lime juice on top as well as more salt if needed.
- Cover the cobs in mayo or sour cream and then roll them in whichever cheese you prefer.
- Serve hot, sprinkled with chile powder on top.
Notes
- Mayo or sour cream isn’t necessarily used in all elote recipes but I usually add it, to add extra creaminess and flavor, as well as helping the toppings stick to the corn.
- Use either mild or spicy chili powder, as you prefer, or try ancho chili powder to add smokiness.
Nutrition
- Calories: 220
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
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