Elote
Street corn — grilled, then mayo, cheese, chilli and lime. Eat it over a napkin.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 10 min
- Cook
- 15 min
- Rest
- None
- Total
- 25 min
- Difficulty
- Very easy
- Spice
- Mild
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Elote is corn on the cob, grilled or boiled, then painted with mayonnaise or crema, rolled in crumbled cheese, chilli powder and lime. Esquites is the same flavour in a cup. This is street food. It is messy on purpose.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
- Corn4
- Mayonnaise59 ml
- Melting cheese, cotija or feta-like crumb60 g
- Fresh chilli, powder or Tajín if you have it4.9 ml
- Lime2
- Salt1.2 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Grill or dry-pan the cobs until they char in spots, 10–12 minutes. Or boil 8 minutes.
12 min
Step 2
Brush with mayo, roll in cheese, chilli, lime, salt. Serve immediately.
Nutrition
Per serving · estimate
- Calories
- 273 kcal
- Protein
- 8.6 g
- Carbs
- 31.3 g
- Fat
- 15.4 g
- Saturated fat
- 3.9 g
- Fibre
- 4.6 g
- Sugar
- 5.4 g
- Sodium
- 302 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Eggs
- Vegetarian
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Cotija → Feta or a dry crumbly cheese
Saltier. Use less.
Tips
- Cut the kernels off for esquites and toss in a cup with the same dressing.
- A little coriander is allowed. A lot becomes a salad.
History & culture
Carts, plazas, night markets. Also the side that shows up at a backyard grill.
Maize is the civilisation. The mayo-and-cheese coat is a 20th-century street flourish.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Elote take?
25 min all in — 10 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 cobs. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
6 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Tongs.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
What can I use instead?
Cotija → Feta or a dry crumbly cheese. Saltier. Use less.
Any tips from this recipe?
Cut the kernels off for esquites and toss in a cup with the same dressing. A little coriander is allowed. A lot becomes a salad.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Quesadilla
A tortilla folded on cheese on a hot comal — Mexico City may put no cheese in some, but this one does.
Very easy
Guacamole
Crushed avocado, onion, chilli, lime and coriander — a mash, not a sour-cream dip.
Very easy
Tacos al pastor
Mexico City pork tacos with achiote, chilli and pineapple — shawarma technique that became something entirely Mexican.
MediumMedium heat