Elote (Mexican Street Corn)

by flavorslutofficial
0 comment

You’ve likely seen this type of corn all over the internet lately, and that’s for good reason. It’s incredible! Elote has caught quite some attention recently, but frequently I see it labeled as “Mexican street corn”.

With much love – stop that shit lol.

It’s called elote (ee-low-teh) and this type of corn is sold all around Texas, New Mexico, California (and obviously Mexico) by street vendors pushing silver carts filled with incredible Mexican treats! If you’re ever lucky enough to spot one you should 100% stop and buy all the things.

Elote is a roasted or steamed corn slathered in mayo, salty cheese, fresh lime, and spicy chile. Once you’ve tasted it it’s something you’ll crave for the rest of your life! A couple things I do differently- Queso Fresco; traditionally cojita cheese is used I personally just don’t like the taste of cojita. Any salty crumbly cheese is fair game grated Parmesan can and is frequently used! Next, I make my own chile blend. The only thing you actually need is something you like the taste of. Some prefer hot sauce, tajin, cayenne, or even one of my personal favorites *crushed hot cheetos*. No matter how you make yours you’ll be thankful you gave this snack a try!

Happy snackin’ FlavorSluts!


Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish, Snack
Cuisine: Mexican
Servings: 4
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  • 4 ears corn (In the husk)
  • ½ cup mayo
  • 10 oz queso fresco (crumbled)
  • 2 tsp chili powder
  • ½ tsp cayenne
  • 1 tsp paprika
  • 2 limes (quartered)
  • Preheat your oven to 350°F
  • When the oven is preheated place your ears of corn, still in the husk, directly on the middle rack of your oven and bake for 30 minutes.
  • While corn is roasting crumble your cheese in a small bowl, and quarter your limes.
  • In a separate container or shaker mix together the chili powder, cayenne, and paprika. Set aside.
  • When the corn has finished, carefully peel back the husks, but don't remove them completely. The husks act as a handle to eat the corn with. The silt (the stringy stuff) should peel clean off with the husk. If it doesn't a quick rinse will remove it.
  • Slather all sides of each ear of corn with lots of mayo, and then sprinkle generously with the queso fresco. After your corn is well coated in mayo and cheese sprinkle the chile blend on top and finish with a squeeze of lime.
  • It's perfection. Enjoy your elote with lots of napkins! You'll need them lol!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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