Prepared Corn on the Cob
Corn on the cob slathered with mayo, cream, chili powder and crumbly cheese.
About this recipe
Elote preparado is a whole cob of corn - either boiled or chargrilled - slathered with mayonnaise, drizzled with cream, and finished with a dusting of chili powder, crumbled cotija cheese and a squeeze of lime. It's one of Mexico's most popular street snacks.
History & Origin
Elote preparado (dressed sweetcorn on the cob) has roots stretching back millennia in Mesoamerica, where maize was domesticated over 7,000 years ago and was considered sacred by indigenous peoples. The 'prepared' version with mayonnaise and chile emerged on the streets of Mexico in the 20th century, becoming synonymous with fairs, parks, and Sunday outings. In Mexico City, eloteros wheel their steaming carts through the streets, announcing themselves with their distinctive whistle. The off-the-cob variant is known as 'esquites' in central Mexico and 'trolelote' in the north.
Estimated cost
$12.56
Total cost
$3.14
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
120
Calories
3g
Protein
16g
Carbohydrates
5g
Fat
3g
Fiber
280mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Deseed and lightly toast the guajillo chiles in a dry skillet for about a minute. Soak them in hot water for 15 minutes until soft.
💡 Don't burn the chiles - just warm them until fragrant.
- 2
Blend the soaked chiles with the tomatoes, garlic and a splash of the soaking liquid until smooth.
- 3
Heat oil in a large, deep saucepan. Fry the chopped onion until translucent, then pour in the chile-tomato sauce. Cook for 5-6 minutes, stirring often.
- 4
Add 1.5 litres of water (or fish stock for extra flavour), bring to the boil and simmer for 10 minutes.
- 5
Add the fish pieces and squid rings first, as they take longest. Cook for 5 minutes.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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