Mexican Corn on the Cob (Elote) is an easy-to-make, flavorful street snack with the most delicious topping ever. This is the best and classic way to serve corn on the cob!
What goes in the topping? The sweet corn is first shucked, then boiled and broiled, brushed with butter, and drizzled with lime juice. You then spread a spicy chili-flavored mayo, sprinkle chopped cilantro, cotija cheese, and red pepper flakes.
This can also be served as a salad. All you have to do is remove the kernels off the broiled/grilled cob and mix everything together.
I like to boil and broil as it is a very fast method. You can also grill them on the grill pan or charcoal grill or even on the stove.
Cotija cheese is available in any grocery store or Mexican store. If not, you can also use any crumbled cheese like goat or feta.
Corn on the cob is popular across the world. Corn is also one of my favorite vegetables since childhood, no matter how it is prepared: grilled corn on the cob (Indian style), boiled (boiled corn with cajun seasoning), or simply as an ingredient in a gravy (gajbaje).
What is your favorite topping for corn on the cob? How do you prepare and serve them? Share it in the comments below. I would love to try them out.
Ingredients for Mexican Corn On The Cob
- 4 Sweet Corn, with the husk removed
- 3 tablespoon Butter adjust to taste
- ¼ cup Mayonnaise
- ½ to 1 teaspoon Red chile powder, adjust to taste
- ½ Lime, adjust to taste
- 2 tablespoon Cilantro, finely chopped
- 3 tablespoon Cotija cheese (or use any crumbled cheese)
- Red pepper flakes, for garnish
Boil water in a large pot and add some salt. To this, add sweet corn, cover with a lid and cook for 5 minutes. Preheat the oven to broil mode. Place the boiled corn on a baking tray and brush it with butter. Broil for 3 to 5 minutes till it is charred or dark spots appear. In a small bowl, add mayonnaise and red chile powder and mix well. Brush the broiled corn with some more butter and then drizzle it with the lime juice. Spread the mayonnaise mixture and sprinkle cilantro and cotija cheese. Garnish with red pepper flakes if you want it spicy. Mexican Corn on the Cob is ready to be enjoyed with your loved ones.
FAQs
You can substitute spicy mayo with Mexican Crema or Sour cream.
Any crumbled cheese like feta cheese is a good replacement for cojita. When cojita is not readily available, I like to substitute it with grated parmesan.
Corn on the cob is generally prepared during barbeque parties. So the best pairing would be some fresh salsa, grilled meat, tacos, etc. I love to have this as an appetizer, along with black bean rice. Here are some serving ideas:
1) Breakfast Burritos
2) Enchilada-style Burritos
3) Cauliflower Rice
4) Cheesy Potato Mushroom Quesadilla
5) Vegan Pulled Pork Sandwich
6) Black Beans Burger
7) Black Beans Rice
If the corn does not have sufficient moisture content before it is broiled, it can char quickly and become hard to bite through. I prefer to boil the corn before it is put in the oven or outdoor grill. Another alternate solution is to soak the corn in water for about an hour before it is grilled.
Boiled or Grilled corn will remain good for 3 to 4 days in the refrigerator. Before serving, make sure to reheat in a microwave or blanch in boiling water for a few minutes. Garnish and serve!
In the freezer, the boiled/broiled/cooked corn can stay good for up to 4 to 6 months if properly wrapped in cling film. Thaw it in the refrigerator for about 24 hours before ready to serve. Blanch in hot water or reheat in a microwave, add any garnish, and serve.
If the garnish is already added to the cooked corn, I would recommend consuming it as early as possible. If you have to store the leftovers, then you may refrigerate them for a day and reheat them in the microwave before serving.
Microwave instructions: Place the Elote in a microwave-safe bowl or plate, reheat on high power for 30 seconds, and then continue in 10-second increments until warm.
Oven instructions: Preheat the oven to 350 degrees F. Wrap the Elote in aluminum foil and place in the oven for 8 to 10 mins.
Traditionally, Mexican corn on the cob is eaten hot as it is a grilled or BBQ food. However, it tastes great at room temperature as well. If you only like to eat Elote hot, just reheat in the microwave for 30 seconds or until warmed through.
Other interesting corn recipes
Recipe card
Mexican Corn on the Cob (Elote)
Ingredients
- 4 Sweet Corn with the husk removed
- 3 tablespoon Butter adjust to taste
- ¼ cup Mayonnaise
- ½ to 1 teaspoon Red chile powder adjust to taste
- ½ Lime adjust to taste
- 2 tablespoon Cilantro finely chopped
- 3 tablespoon Cotija cheese or use any crumbled cheese
- ½ teaspoon Red pepper flakes for garnish
Instructions
Step I
- In a large pot, bring water to a boil with some salt. Add sweet corn, cover with a lid and cook for 5 minutes.4 Sweet Corn
- Put the oven on broil mode. Place the boiled corn on the baking tray and brush it with butter. Broil for 3 to 5 minutes till it is charred or dark spots appear.3 tablespoon Butter
Step II
- In a small bowl, add mayonnaise and red chile powder and mix well.¼ cup Mayonnaise, ½ to 1 teaspoon Red chile powder
- Brush the broiled corn with some more butter and then drizzle some lime juice.½ Lime
- Spread mayonnaise mixture and sprinkle cilantro and cotija cheese.2 tablespoon Cilantro, 3 tablespoon Cotija cheese
- Garnish with red pepper flakes if you want it spicy.½ teaspoon Red pepper flakes
- Mexican Corn on the Cob is ready. Serve and enjoy.
Nutrition
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Dana
This looks so good! Can't wait to try making this. Seems like so much flavor here.
Amanda
This elote came out so good! The corn was perfectly cooked, and I just love the kick of spice. Definitely worth making again.
Janessa
Yum! I love the idea of an elotes spin on corn on the cob.
Cathleen
I can't believe that I have never made or tried this before. It is my new favourite way to eat corn, thanks so much for sharing this recipe 🙂
Emily
This was so delicious! So glad to make this tasty street snack at home, everyone loved it alongside your vegan pulled pork sandwich!