elote

Try this recipe once, and you'll understand why we call the Mexican elote one of the best ways to serve corn, hands down.

Elote (Grilled Mexican Street Corn) Recipe

(60 milliliters) mayonnaise

(60 milliliters) sour cream

(110 grams) finely crumbled Cotija or feta cheese,

cilantro leaves and tender stems

corn

lime,

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. 

While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Leftovers don't have to be boring. Here, corn risotto gets a second life with some inspiration from elotes.

Riselotes al Salto (Elote-Flavored Risotto Pancake) Recipe

mayonnaise (1 1/2 ounces; 45 grams)

chipotle pepper

unsalted butter

(475 grams) leftover corn risotto, fully chilled in the refrigerator

cheese

cilantro leaves

Cayenne pepper,

In a small bowl, stir together mayonnaise and chipotle. Add mixture to a piping bag, if desired, for fancier presentation.

Lightly grease 2 flat 10- or 11-inch plates. (You can use any oil you have on hand for this, or even some extra butter.) In a well-seasoned 10-inch carbon steel skillet or 10-inch nonstick skillet, melt butter over high heat until foaming. Add risotto and, using a spatula, pat it down to form a round pancake shape.

Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round and swirling to keep the pancake moving and to avoid hot spots (it should not stick to the pan), until it is very well browned on the first side. (You can tell it's ready when you see that it's browned around the edges.) If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.

Carefully slide the pancake out onto one of the prepared plates, then invert the other prepared plate on top of it. In one very quick motion, flip the plates, then lift off the top plate. Very carefully slide the pancake back into the skillet, using the spatula to patch up any spots that were damaged during the flip. Continue cooking, swirling, jiggling, and patting with the spatula, until pancake is well browned on the second side.

Carefully slide the pancake out onto a warmed serving plate. Top with chipotle mayo, Cotija or feta cheese, cilantro, and cayenne. Finish with a squeeze of fresh lime juice. Serve right away.

Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy's Tacos copycat).

Mexican Street Corn (Torchy's Copycat)

Vegetable oil

mayonnaise

sour cream

lime juice

chili powder

cayenne pepper

Salt and pepper,

queso fresco

cilantro

Preheat grill for high heat. Brush corn with...

Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.

In a medium bowl, combine corn kernels, mayonnaise,...

In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.

Elote is classic Mexican street corn, grilled and slathered in a irresistible sauce. This recipe has an added bonus: built-in handles for easy eating!

Elote (Mexican Street Corn)

neutral oil

feta cheese, cotija cheese, or queso fresco

garlic powder

cumin

salt

Lime wedges,

Cilantro,

Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you&#8217;ve finished, use kitchen twine or string to tie the leaves together (see the photos).

Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.

In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.

Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.

Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1592317716/zjxweunrdwncajj8m39o.mp4

Video: **Best** Elote Recipe

Skillet Mexican Street Corn is a quick and easy side dish to add to just about any dinner. Everything you love about Mexican Street Corn on the Cob but much easier to serve and enjoy! Buttery corn with a creamy sauce, a splash of lime and cotija cheese. 

Skillet Mexican Street Corn

butter

juice of 1 lime

cotija cheese

cilantro onions

Melt butter in a skillet over medium- high...

Melt butter in a skillet over medium- high heat. Stir in frozen corn. Cook just until corn is heated through, stirring often.

Stir in mayonnaise, sour cream, lime juice, cumin...

Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.

Add half of cotija cheese, stirring until melted.

Sprinkle the top with remaining cheese and garnish...

Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions.

https://mediavine-res.cloudinary.com/video/upload/nqmuyxrz6p6xwjvxhwmn.mp4

Skillet Mexican Street Corn is a flavorful and delicious side dish to add to any meal. All of the flavors of Mexican Elote corn on the cob that is easy to serve and enjoy!

Corn, Cheese and Chile Verde Tamales recipe from Pati&#039;s Mexican Table Season 9, Episode 10 &quot;Sabores Norteños&quot;

Corn, Cheese and Chile Verde Tamales

white corn kernels (fresh

evaporated milk

unsalted butter (at room temperature)

sugar

flour

baking soda

vegetable oil

onion

Anaheim

dried corn husks (plus more for lining the steamer)

Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until very soft and creamy, about 2 minutes. Scrape down the bowl and beaters.

In a medium bowl, combine the masa harina, the baking soda and 1/2 teaspoon of salt.

Reduce the mixer speed to low and alternate adding the ground corn mixture with the masa harina mixture. Once all is incorporated, add 1 teaspoon of vegetable oil, increase the speed to medium and continue beating until completely amalgamated, creamy and fluffy, about 7 to 8 more minutes.

To make the fresh corn masa:

Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.

To make the filling:

Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2x3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa swaddles the filling) and fold the joined edges to one side, rolling them around the tamal. Fold up the empty tapering end, from the bottom up. This will form a closed bottom and the top will be left open. If the tamale won’t hold, you can tear strips from unused tamale wrappers and tie them around the bottom. Gently press from the bottom to the top to even the filling out, without squeezing too hard.

If not steaming right away, place on a plate or sheet pan, cover with plastic, and refrigerate. You can assemble them a day ahead of steaming. You can also steam them ahead and reheat (see below).

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around. Line the steamer with one or two layers of soaked corn husks.

To assemble the tamales:

When you have all tamales ready, place them as vertically as you can in the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, cover tightly with a lid, and steam covered for 1 1/2 hours.  Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead and stored for several days in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

To cook the tamales:

What makes the “elote” in elote popcorn? A few simple ingredients! Chili lime seasoning, vegan grated parmesan, and some sea salt!

Elote Popcorn

Tbsp coconut oil (melted)

popcorn kernels

lime

sea salt

In a large pot over medium heat, combine coconut oil and popcorn kernels and cover.

After about three minutes, you'll hear the kernels start to pop. When the popping sounds rapid, remove from heat source, shake the pot back and forth until the kernels stop popping, then return to heat.&nbsp;

Slightly reduce heat, and repeat the process: when the popping sounds rapid, remove, shake, and when the sound comes to a halt, return to the heat.

Repeat this process 3-5 times. You can lift the lid slightly to check on your popcorn's progress along the way.

Add popcorn to a large bowl. Mix in chili lime seasoning, vegan parmesan, and sea salt. Serve immediately.

Elote is a traditional street food in Mexico. In America, it is typically called Mexican street corn. It is corn on the cob charred on an open grill and smothered in cheese, a cream sauce, and chipotle seasoning.

Elote Corn (Mexican Street Corn)

olive oil

tsp chipotle chili powder

cotija cheese (crumbled)

parsley (finely chopped)

limes (juiced)

heavy cream

lime (juiced)

¼ tsp chipotle chili powder

Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.

Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.

While the corn is cooking, mix together the ingredients for the crema in a small bowl.

When the corn is done cooking carefully remove the foil.

Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.

Serve hot and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1591996526/yjuptou6hwkafl00wdbd.mp4

A traditional street food in Mexico, Mexican street corn is grilled corn on the cob smothered in cheese, a cream sauce and chipotle seasoning.

Mexican Corn on the Cob (Elote)

This grilled Mexican street corn recipe is classic Mexican street food at it's best with lightly charred corn on the cob slathered in a creamy chili, lime sauce and topped with cilantro and cotija cheese. 

Grilled Mexican Street Corn

sweet corn (husks removed)

cilantro (chopped)

garlic (minced)

Tablespoons lime juice (from one lime)

cilantro (for garnish)

Lime wedges (to serve)

Heat a gas grill to 400 degrees F, or prepare charcoal for a charcoal grill.  Husk the corn.

While the grill is heating, mix together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, lime juice, and 1/2 cup of the cotija cheese.  Taste and season with salt, if needed.

Grill the corn by placing the husked corn directly onto the grill grates.  Grill for about 10 minutes total, turning every 2-3 minutes until the kernels are lightly charred on all sides of the cobs.  Remove from the grill to a large baking dish or plate.

Using a brush or spoon, slather each ear of corn with the sauce, then sprinkle with remaining crumbled cojita cheese.  Sprinkle with additional chipotle pepper and chopped cilantro and serve with extra lime wedges, if desired.

Elote is the best Mexican side dish! Juicy and charred corn on the cob is topped with limey mayo, cotija cheese, chili powder, and cilantro. Watch the video below!

lime (quartered)

sour cream lime crema lime

Grill corn

Heat an outdoor grill (or grill pan if made indoors) over medium heat. Place the corn directly on the grill, close the lid, and cook for 10 minutes, rotating every few minutes for an even char.

Squeeze lime

Transfer the corn to a plate, and squeeze lime juice on top while it&#39;s still warm.  Optional: stick a wooden stick in the end as a handle.

Brush mayo

In a small bowl, stir together the mayonnaise and sour cream. Then brush a thick layer all over each piece of corn.

Sprinkle

Sprinkle cotija cheese all over each piece, then sprinkle with chili powder and chopped cilantro. Serve immediately, while still warm.

This Mexican street corn, also known as elote, is grilled corn on the cob coated in a creamy mixture of mayonnaise, crema, cotija cheese and chili powder. The ultimate summer side dish that always gets rave reviews!

Mexican Street Corn

Mexican crema (or sour cream)

cotija cheese (finely grated)

cilantro leaves (chopped)

Preheat a grill to medium heat. Brush the oil over the corn cobs.

Grill the corn for 8-10 minutes, turning occasionally until cooked through.

While the corn is cooking, whisk together the mayonnaise, crema and lime juice in a small bowl.

Let the corn cool for 5 minutes. Brush the mayonnaise mixture all over the corn.

Sprinkle the cotija cheese, chili powder and cilantro leaves over the corn, then serve.

If you&#039;ve never tried Mexican elote—or never tried making it at home—you HAVE to make this recipe! Sweet and smoky grilled corn is smothered with mayo, chile, lime, and cheese. You won&#039;t find a more delicious side dish or snack.

Grilled Corn

mayonnaise*

lime juice (plus wedges for serving)

lime zest

chili powder chile powder

Cotija cheese

Sea salt (to taste)

Grill the corn according to this recipe.

In a small bowl, stir together the mayonnaise and lime juice and zest.

Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.

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Top Tags

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The most viewed elote recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine