How to Make Mexican Street Corn (Elote) at Home

The most popular Mexican street snack

Elote (corn on the cob) covered in mayo, cotija cheese, chilli powder and lime is one of the most addictive bites in the world. And it's incredibly easy to make at home.

Classic elotes (corn on the cob)

4 fresh corn cobs, 4 tbsp mayo, 50g crumbled feta (cotija substitute), chilli powder (smoked paprika + cayenne works well), 2 limes quartered, fresh chopped coriander. Grill cobs on BBQ, under grill or on griddle pan for 10-12 minutes. Insert a stick. Spread generously with mayo, sprinkle with feta, dust with chilli, squeeze lime, scatter coriander.

Esquites (cup version)

Cut kernels from 4 cobs. Saute in butter with coriander for 5 minutes. Serve in cups with mayo, cheese, chilli, lime and coriander. Perfect for parties as it's easier to eat.

Variations

• Chipotle mayo: Mix mayo with blended chipotles in adobo for a smoky, spicy version
• Oven-baked: Roast cobs at 220°C for 20 minutes if no BBQ
• Winter version: Use tinned or frozen sweetcorn for esquites when fresh isn't available

Fresh corn cobs are available in all UK supermarkets in summer (June-September), £0.40-0.80 per cob. Once you try elotes, they'll be a staple of your British summer.