How to Make Mexican Street Corn (Elote) at Home

Elotes are the easiest Mexican street food to replicate in the US. Grilled corn with mayo, cheese, chile and lime: an addictive bite you can make in minutes.

The most popular Mexican street snack

Elote (corn on the cob) covered in mayo, cotija cheese, chili 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), chili powder (smoked paprika + cayenne works well), 2 limes quartered, fresh chopped cilantro. Grill cobs on BBQ, under grill or on grill pan for 10-12 minutes. Insert a stick. Spread generously with mayo, sprinkle with feta, dust with chile, squeeze lime, scatter cilantro.

Esquites (cup version)

Cut kernels from 4 cobs. Saute in butter with cilantro for 5 minutes. Serve in cups with mayo, cheese, chile, lime and cilantro. 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 canned or frozen sweetcorn for esquites when fresh isn't available

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