What is Mexican Street Corn?
Mexican Street Corn, or elote, is a grilled or boiled corn on the cob slathered with creamy, tangy, and spicy toppings. Popular at summer barbecues, festivals, and family gatherings, traditional toppings include mayonnaise, cotija cheese, lime juice, and chili powder, but many variations exist.
Corn has been a staple of Mexican cuisine for thousands of years, dating back to the Maya and Aztec civilizations. It’s deeply tied to the country’s agricultural traditions and mythology, with maize being considered a sacred crop.
Elote has since emerged as an iconic Mexican street food, central to daily life. Street vendors, or eloteros, sell it in bustling plazas, markets, and street corners, creating a communal experience where people gather to enjoy a quick, flavorful snack.
Common Mexican Street Corn Ingredients and Variations
The classic recipe consists of:
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Fresh corn on the cob — the star of the dish
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Mayonnaise or Mexican crema — adds creaminess
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Cotija cheese — a salty, crumbly cheese
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Lime juice — for a refreshing tang
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Chili powder — for a hint of spice
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Garlic and paprika — for added depth of flavor
Some variations swap out mayonnaise for butter or sour cream, while others add extra seasonings like tajín (a chili-lime seasoning) or smoked paprika. Try swapping the mayo with Greek yogurt for a lighter version.
Differences Between Elote and Esquites
Elote refers to the corn served on the cob, while Esquites is its off-the-cob counterpart. Esquites are typically served in a cup with similar toppings, making it easier to eat with a spoon.
Ingredients You'll Need
To make authentic Mexican Street Corn, you’ll need:
Fresh Corn on the Cob
Look for sweet, fresh ears of corn, preferably in their husks, as they retain moisture and flavor.
Essential Spices and Seasonings from McCormick
Using high-quality seasonings is key to achieving the best flavor. Consider these from McCormick:
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Chili Powder — for mild heat
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Smoked Paprika –—adds a smoky depth
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Garlic Powder — enhances umami flavor
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Ground Cumin — brings warmth and earthiness
Optional Toppings and Variations
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Tajín seasoning — for a citrusy kick
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Hot sauce — for extra heat
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Crumbled queso fresco — an alternative to cotija
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Chopped cilantro — for a fresh finish
How to Make Elote
1. Prepare the Corn
Peel back the husks, but do not remove them entirely. Remove the silk and then pull the husks back up. Soak the corn in water for about 15 minutes to prevent burning if grilling.
2. Choose Your Cooking Method
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Grilling: Preheat the grill to medium-high heat. Place the corn directly on the grill and cook, turning occasionally, until charred, about 8–10 minutes.
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Boiling: Bring a large pot of water to a boil. Add the corn and cook for 5–7 minutes, until tender.
3. Apply the Toppings
Once cooked, brush each cob with mayonnaise or crema, then sprinkle cotija cheese, chili powder, garlic powder, and lime juice. Garnish with chopped cilantro if desired.
Serving Suggestions and Storage Tips
Best Ways to Serve Mexican Street Corn
Serve immediately while warm. Mexican Street Corn pairs well with:
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Tacos (especially carne asada or al pastor)
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Grilled meats like steak or chicken
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Rice and beans for a complete meal
How to Store Leftovers Properly
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a microwave or oven until heated through.
Ideas for Pairing with Other Dishes
Mexican Street Corn complements a variety of dishes, such as:
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Guacamole and chips for a Mexican-inspired appetizer spread
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Grilled shrimp or fish tacos for a seafood twist
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Black bean salad for a refreshing contrast
Our Favorite Mexican Street Corn Recipes
