Elote is a favorite Mexican street corn recipe. Made with fresh sweet corn on the cob coated in a creamy and spicy sauce, this is the perfect recipe for warm weather or outdoor eating.
As delicious as this dish is, it’s surprisingly easy to make. Simply boil ears of corn until the core is very tender, slather them in butter and mayonnaise and coat them in shredded cheese and chili powder. There you have it: a fresh, crunchy and creamy snack to enjoy on a stick!
Elote is a traditional street food served in MEixoc made with fresh corn on the cob, creamy sauce and sprinkled with cheese and chili powder. It’s often sold on a stick and enjoyed on the go.
First, husk the corn and remove any silk.
Cook the corn in a large pot of boiling water. The core should be very soft; about 30 minutes.
Skewer each ear of corn through the core.
Brush each piece of corn with melted butter, then cover with mayonnaise and sprinkle with cheese and chili powder.
This dish is a tasty balance of sweet and savory. The corn is naturally sweet, but the mayo sauce and chli adds enough savory and spice to balance out the sweetness. It’s crunchy, creamy and fresh tasting: perfect for summer.
Elote doesn’t freeze well, as the creamy sauce may separate in the freezer. But you can store elote in an airtight container in the fridge for up to four days.