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mexican street corn elote esquites
Victoria Haneveer

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
 

  • 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

Method
 

  1. Put half the salt as well as the epazote (or thyme and bay leaf) in a pot of boiling water.
  2. Add the corn.
  3. Cook for 30 minutes or until tender.
  4. Drain the corn cobs then add lime juice on top as well as more salt if needed.
  5. Cover the cobs in mayo or sour cream and then roll them in whichever cheese you prefer.
  6. 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.