Mexican Corn on the Cob (Elote)

Introduction

Craving a vibrant, street-food-inspired side dish that’s bursting with flavor? What if you could transform simple corn on the cob into a creamy, cheesy, tangy masterpiece in just 20 minutes? Say hello to Mexican Corn on the Cob, or Elote! This authentic Mexican recipe features grilled corn slathered with melted butter and mayonnaise, sprinkled with crumbly cotija cheese, and served with a squeeze of lime. Perfect for summer barbecues, taco nights, or casual gatherings, this beginner-friendly dish delivers bold, smoky-sweet flavors with minimal effort. Ready to create some charred, creamy magic? Let’s fire up the grill and get started!

Overview

Mexican Corn on the Cob (Elote) is a side dish featuring grilled corn ears coated with melted butter and mayonnaise, topped with grated cotija cheese, and served with lime wedges for a zesty kick. What makes it special? The combination of smoky charred corn, creamy toppings, and salty cheese creates a perfect balance of textures and flavors, evoking the vibrant spirit of Mexican street food. This recipe takes about 20 minutes (10 minutes prep, 10 minutes grilling) and serves 4, making it ideal for small gatherings or as a standout side.

• Time Requirement: 20 minutes (10 minutes prep, 10 minutes grilling)
• Difficulty Level: Easy (perfect for beginners)
• Servings: 4 servings (1 corn cob per serving)

Essential Ingredients

The magic of Mexican Corn on the Cob lies in its simple, bold ingredients. Here’s what you’ll need and why each one matters:

For the Elote

• Corn (4 ears, shucked): The sweet, juicy base; fresh corn on the cob is ideal for grilling.
• Melted Butter (¼ cup): Adds richness and helps mayonnaise adhere to the corn.
• Mayonnaise (¼ cup): Creates a creamy, slightly tangy coating.
• Grated Cotija Cheese (½ cup): Provides salty, crumbly texture and authentic Mexican flavor.
• Lime Wedges (4, optional): Offer a bright, citrusy contrast to the rich toppings.

Substitutions and Variations

• Corn: Use frozen corn cobs (thawed) or canned corn (drained, pan-roasted) if fresh isn’t available; adjust grilling time.
• Butter: Swap with olive oil, avocado oil, or vegan butter for dietary needs.
• Mayonnaise: Replace with Mexican crema, sour cream, Greek yogurt, or vegan mayo for a lighter or dairy-free option.
• Cotija Cheese: Substitute with crumbled feta, queso fresco, or grated Parmesan; use nutritional yeast for vegan.
• Lime Wedges: Use lemon wedges or a splash of bottled lime juice for similar acidity.
• Vegetarian/Vegan Option: Use vegan butter, vegan mayo, and nutritional yeast or vegan cheese; ensure corn is grilled without cross-contamination.
• Gluten-Free: Naturally gluten-free; ensure mayonnaise and cotija cheese are gluten-free.

Optional Additions

• Spices: Sprinkle with chili powder, Tajín, or smoked paprika for a spicy or smoky kick.
• Herbs: Garnish with chopped cilantro or parsley for freshness.
• Heat: Add a dash of hot sauce or cayenne pepper for extra spice.

Step-by-Step Instructions

Making Mexican Corn on the Cob is quick and simple with a straightforward grilling and coating process. Follow these instructions for perfect results every time:

1. Prepare the Ingredients:
   • Gather 4 ears of shucked corn, ¼ cup melted butter, ¼ cup mayonnaise, ½ cup grated cotija cheese, and 4 lime wedges.
   • Melt butter in a microwave-safe bowl (20–30 seconds) or on the stovetop, and grate cotija cheese if not pre-grated.
   • Tip: Shuck corn completely, removing all silk; keep ingredients at room temperature for easy spreading.
2. Preheat the Grill:
   • Preheat an outdoor grill to medium-high heat (400–450°F/200–230°C).
   • Lightly oil the grate with vegetable oil using a brush or paper towel to prevent sticking.
   • Tip: Ensure the grill is clean and hot for even charring; use a grill pan or oven broiler (450°F) if a grill isn’t available.
3. Grill the Corn:
   • Place 4 corn ears directly on the grill grates.
   • Grill, turning every 2–3 minutes, until hot and lightly charred all over, about 7–10 minutes total.
   • Remove corn to a baking sheet or platter.
   • Tip: Aim for golden-brown char marks without burning; close the grill lid briefly to speed cooking if needed.
4. Coat the Corn:
   • Using a brush or spoon, roll or coat each corn cob in ¼ cup melted butter (about 1 tbsp per cob) to cover evenly.
   • Spread ¼ cup mayonnaise evenly over the buttered corn (about 1 tbsp per cob) using a spoon or brush.
   • Sprinkle ½ cup grated cotija cheese over the mayonnaise-coated corn, turning to coat all sides (about 2 tbsp per cob).
   • Tip: Work one cob at a time to ensure even coating; use a baking sheet to catch cheese crumbles for easy cleanup.
5. Serve:
   • Arrange corn cobs on a serving platter or individual plates.
   • Serve immediately with 4 lime wedges for squeezing over the corn, offering extra cheese or optional spices on the side.
   • Pair with tacos, grilled meats, or a cold Mexican beer for a complete meal.
   • Tip: Provide corn holders or skewers for easy handling; serve with napkins for messy, creamy bites.

Assembly

Assembling Mexican Corn on the Cob is all about creating a vibrant, flavorful dish with Mexican street-food flair for a side that’s as bold as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Coat corn with butter, mayonnaise, and cheese in even layers to ensure every bite is creamy and cheesy.
• Preparation Tips:
  • Grill corn to a light char for smoky flavor; avoid overcooking to maintain juiciness.
  • Melt butter fully for smooth application; use a brush for precise mayonnaise spreading.
  • Grate cotija finely for better adhesion, and press gently to help cheese stick to the mayo.
• Presentation Tips:
  • Serve on a colorful platter or wooden board to highlight the golden corn, white cheese, and green lime wedges.
  • Garnish with a sprinkle of chili powder, Tajín, or chopped cilantro for a vibrant, authentic look.
  • Pair with a michelada, agua fresca, or sparkling water with lime for a complete dining experience, perfect for summer barbecues, taco nights, or casual gatherings.
  • Arrange corn cobs in a row or fan pattern, nestling lime wedges between them for a festive, inviting presentation.

Storage and Make-Ahead Tips

Mexican Corn on the Cob is best fresh off the grill but can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Shuck corn up to 1 day ahead, wrap in damp paper towels, and refrigerate to keep fresh.
  • Prepare melted butter and grate cotija cheese up to 2 days in advance; store butter in a covered container and cheese in an airtight bag in the refrigerator.
  • Tip: Don’t coat corn until serving to maintain texture; grill fresh for the best smoky flavor.
• Storage:
  • Store leftover uncoated grilled corn in an airtight container or wrapped in foil in the refrigerator for up to 3 days; reheat on a grill or in a 350°F (175°C) oven for 5–7 minutes.
  • Store leftover coated corn (with butter, mayo, and cheese) in an airtight container in the refrigerator for up to 2 days; note that cheese may soften and mayo may separate.
  • Store unused mayonnaise and cotija cheese in their original containers or airtight containers in the refrigerator for up to 1 week (check expiration dates).
  • Tip: Reheat coated corn gently in a skillet or oven to avoid curdling mayo; uncoated corn retains better texture.
• Freezing:
  • Freeze uncoated grilled corn for up to 2 months, wrapped tightly in plastic wrap and stored in a freezer-safe bag; thaw in the fridge overnight and reheat before coating.
  • Freezing coated corn is not recommended, as mayonnaise and cheese lose texture when thawed.
  • Tip: Label corn with the date, and freeze whole cobs or cut kernels for easier storage; apply fresh toppings after reheating.

Recipe Variations

Mexican Corn on the Cob is versatile and fun to customize. Here are some creative twists to try:

• Spicy Elote: Sprinkle with ½ tsp chili powder, Tajín, or cayenne pepper after adding cotija for a fiery kick.
• Herb-Infused Elote: Mix 1 tbsp chopped cilantro or parsley into the mayonnaise before spreading for extra freshness.
• Elote Cups (Esquites): Cut kernels off the cob after grilling, mix with butter, mayo, and cheese in a bowl, and serve with lime juice as a salad.
• Vegan Elote: Use vegan butter, vegan mayo, and nutritional yeast or vegan cheese; add smoked paprika for depth.
• Low-Carb Elote: Reduce mayonnaise to 2 tbsp and use a low-fat Greek yogurt; serve with minimal cheese or nutritional yeast.
• Baked Elote: Bake corn at 400°F (200°C) for 20–25 minutes, turning halfway, instead of grilling; broil for 2 minutes for char.

Safety and Tips

Preparing and grilling elote requires minimal effort but some care for a safe and successful result:

• Handle Raw Corn Safely: Rinse corn to remove dirt, and ensure grill surfaces are clean to avoid cross-contamination.
• Grill Safely: Oil the grate to prevent sticking, and use tongs to turn corn; keep a spray bottle of water handy for flare-ups.
• Prep Safely: Melt butter carefully to avoid burns, and grate cheese with a steady hand to prevent injury.
• Clean Up Spills: Wipe butter or mayonnaise spills immediately with a damp cloth, and wash brushes or utensils in hot, soapy water to remove greasy residue.

Nutritional Information

Per serving (based on 4 servings, 1 cob each):

• Calories: ~250 kcal
• Protein: ~6 g
• Fat: ~18 g
• Carbohydrates: ~20 g
• Sugar: ~6 g
• Fiber: ~2 g Note: Values are approximate and vary based on ingredient brands, corn size, and topping amounts. Using less mayonnaise or cheese may reduce calories and fat.

Conclusion

You’re now ready to create Mexican Corn on the Cob that’s as vibrant as it is delicious! This 20-minute recipe is perfect for summer barbecues, taco nights, or anytime you crave a Mexican street-food classic. With its smoky grilled corn, creamy mayonnaise, and salty cotija cheese, this dish is a guaranteed crowd-pleaser. Feel free to tweak the toppings, spices, or cooking method to make it your own. Fire up the grill, slather that corn, and enjoy every creamy, zesty bite. Happy cooking, and savor the elote bliss!

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FAQs

1. Can I cook the corn without a grill?
Yes! Boil corn for 5–7 minutes, bake at 400°F (200°C) for 20–25 minutes, or broil for 5–7 minutes, turning for char.

2. Is this elote very spicy?
The base recipe is not spicy, focusing on creamy and tangy flavors. Add chili powder or hot sauce for heat if desired.

3. Can I make this vegan?
Yes! Use vegan butter, vegan mayo, and nutritional yeast or vegan cheese; ensure lime wedges are fresh for zest.

4. Why is my cheese not sticking?
If mayonnaise is too thin or corn is too hot, cheese may slide off. Spread mayo thickly and let corn cool slightly before sprinkling cheese.

5. Can I use frozen or canned corn?
Yes! Thaw frozen cobs or drain canned corn, then grill or pan-roast for 5–7 minutes; flavors may be less intense.

6. How do I keep corn from drying out?
Grill just until charred, and coat with butter immediately to lock in moisture; avoid overcooking.

7. Can I prep this for a barbecue?
Yes! Shuck corn and prep toppings up to 1 day ahead, refrigerate; grill and coat just before serving for freshness.

8. What’s the best way to store leftovers?
Store uncoated corn in the fridge for up to 3 days or freeze for 2 months; store coated corn for up to 2 days, reheating gently.