Enjoy the irresistible flavors of Homemade Mexican Street Corn (Elote) with our easy-to-follow recipe. Perfectly roasted corn on the cob is slathered in a creamy, tangy mayo mixture, rolled in Cotija cheese, and sprinkled with spices for a deliciously authentic street food experience. Ideal for summer barbecues and Mexican-inspired meals!
My family had always enjoyed elote whenever we had them. We love its creamy and deliciously complex flavors that make our mouth water every time we think of it. So last weekend, I finally took the courage to make elote so we could always have it whenever we fancy a delicious corn on the cob!
Our homemade elote recipe turned out absolutely delicious. In fact, it was all gone in one sitting. My daughter, Sophie, asked for an extra piece for herself, but shamefully, since I only made enough for a single serving, there wasn’t anything left to share. Now I know I need to double the recipe for next time! I am sure you’d love this recipe, too, and it will be a regular on your summer menu!
What is Mexican Elote?
Mexican street corn, also known as elote, is a popular and mouthwatering street food that has gained worldwide popularity. This delectable dish combines the sweetness of roasted corn with a creamy, tangy, and slightly spicy coating that will tantalize your taste buds. In this blog post, we’ll share an easy-to-follow recipe for homemade Mexican street corn that you can make in your own kitchen.
Ingredients for Homemade Mexican Street Corn
- 4 corn on the cobs, roasted or cooked
- 2 tablespoons butter
- ½ cup Cotija cheese, crumbled
- ⅓ cup mayonnaise
- ½ a lime, juiced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ cup cilantro, chopped
- Salt and pepper to taste
For the topping (optional)
- Extra cilantro
- Paprika
Step-by-Step Instructions for Making Elote
You can cook the corn using your usual method or follow this recipe. Preheat your oven to 400°F (200°C). Coat each uncooked corn on the cob with butter and place it on a baking sheet. Roast the corn in the preheated oven for 25 minutes. Halfway through the cooking time, turn the corn over to ensure even charring. An air fryer may also be used; just lessen the cooking time to about 20 minutes.
While the corn is roasting, prepare the mayonnaise mixture. Combine mayonnaise, lime juice, smoked paprika, garlic powder, and chopped cilantro in a bowl. Mix well and set aside. Once the corn is fully cooked, remove it from the oven and let it cool for about 5 minutes. Sprinkle a little salt and pepper over each corn on the cob, especially if you’re using unsalted butter. If using salted butter, there is no need for extra seasoning.
Using a pastry brush, thoroughly coat each warm corn on the cob with the prepared mayonnaise mixture. Fill a plate with crumbled Cotija cheese. Roll each coated corn in the cheese until it’s completely covered. Place the cheese-covered corn on a serving platter. Garnish with extra paprika and chopped cilantro, if desired (optional). Serve and enjoy while still warm!
Tips for Perfect Homemade Mexican Street Corn (Elote)
- For the best flavor and texture, use fresh corn on the cob. Look for ears with bright green husks and golden-brown silk.
- Roasting the corn in the oven or air fryer brings out its natural sweetness and adds a delicious charred flavor. You can also grill the corn for an authentic street food experience.
- Don’t skimp on the Cotija. Cotija cheese is a key ingredient in authentic Mexican street corn. If you can’t find Cotija, feta cheese can be used as a substitute.
- If you prefer a spicier version, add a pinch of chili powder or cayenne pepper to the mayonnaise mixture.
- Serve immediately. Mexican street corn is best enjoyed fresh and warm. For the best taste and texture, serve it immediately after preparation.
Frequently Asked Questions about Homemade Mexican Street Corn
Can I use frozen or canned corn instead of fresh corn on the cob?
While fresh corn on the cob is ideal for authentic Mexican street corn, you can use frozen or canned corn kernels in a pinch. Roast or sauté the kernels before adding the toppings.
Is Mexican street corn spicy?
The spices used in traditional Mexican street corn give it a mild kick. However, you can adjust the spice level to your preference by adding more or less paprika or chili powder.
Can I make Mexican street corn ahead of time?
Mexican street corn should be served immediately after preparation for the best taste and texture. However, you can roast the corn and prepare the toppings in advance, then assemble just before serving.
What can I use instead of Cotija cheese?
If you can’t find Cotija cheese, feta cheese is a good substitute. It has a similar crumbly texture and salty flavor.
Is Mexican street corn gluten-free?
Yes, this recipe for Mexican street corn is naturally gluten-free. However, always check your ingredients’ labels to ensure they haven’t been processed in facilities that also handle gluten-containing products.
Homemade Mexican street corn is a delicious and easy-to-make dish that brings the flavors of Mexican street food right to your kitchen. With its perfect balance of sweet corn, creamy coating, tangy cheese, and zesty spices, this elote recipe will surely become a favorite at your dinner table or next summer gathering.
Homemade Mexican Street Corn
Ingredients
- 4 corn on the cobs, roasted or cooked
- 2 tablespoons butter, softened so it's easy to spread
- ½ cup Cotija cheese, crumbled
- ⅓ cup mayonnaise
- ½ Lime, juiced
- ½ teaspoon Smoked paprika
- ½ teaspoon Garlic powder
- ¼ cup Cilantro chopped
- Salt
- Pepper
Topping (optional)
- Extra cilantro, chopped
- Paprika
Instructions
- You can cook the corn the usual way you do it or you can follow this recipe. Preheat the oven to 400 degrees Fahrenheit.
- Then, coat each uncooked corn on the cob with butter. Place these on a baking sheet.
- Once the oven is preheated, place in the oven for 25 minutes. Halfway through the cooking time, turn the corn over, so the other side can get slightly charred. An air fryer may also be used, just lessen the cooking time to about 20 minutes.
- While the corn is cooking, make the mayonnaise mixture. In a bowl, add the mayonnaise, lime juice, paprika, garlic powder and chopped cilantro. Mix together until everything is combined, and set aside.
- Once the corn is completely cooked, remove from the oven and let cool for about 5 minutes.
- Sprinkle a little salt and pepper on each corn on the cob, if desired especially if you're using unsalted butter. No need to do so if you're using salted butter.
- Then use a pastry brush to thoroughly coat each warm corn on the cob with the mayonnaise mixture that was set aside.
- Take a plate and fill with the crumbled coquito cheese. Dip each coated piece of corn into the cheese and roll to until the corn is completely covered and all you see is the cheese crumbles.
- Place on a serving platter. To finish, garnish with extra paprika and cilantro, if desired (optional). Enjoy while still warm!
