What is Mexican elote made of?

Mexican elote is made with grilled corn on the cob, typically slathered in mayonnaise or Mexican crema, coated with crumbled cotija cheese, sprinkled with chili powder or Tajín, and finished with a squeeze of lime. Some versions also include butter or chopped cilantro.

What is the difference between street corn and elote?

“Elote” is the traditional name for grilled corn served on the cob with toppings. “Street corn” is a more general Americanized term that may refer to either elote or esquites (corn off the cob served in a cup). Both use similar ingredients but differ in form and cultural context.

What ingredients are in Mexicorn?

Mexicorn is a commercial canned product that typically contains sweet corn, red and green bell peppers, salt, sugar, and citric acid. While it’s tasty in salads or casseroles, it doesn’t include the creamy or spicy elements of Mexican elote .

What is the white stuff in elote?

The “white stuff” on Mexican elote is usually cotija cheese , a salty, crumbly cheese that sticks beautifully to mayo-covered corn. Some recipes use queso fresco , a softer and milder cheese. Occasionally, sour cream or crema is also used as a base layer.

Mexican Elote – The Best Bold Street Corn Recipe You’ll Love in 2025

Name: Mexican Elote: A Bold, Creamy Classic That Captures the Heart of Street Food
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 ears of fresh corn, husked; ¼ cup mayonnaise (or Mexican crema); ½ cup crumbled cotija cheese; 1 tablespoon chili powder (or Tajín); 1 lime, cut into wedges; 1 tablespoon melted butter (optional); Chopped cilantro (optional, for garnish)

Description

Smoky, creamy, tangy Mexican Elote grilled to perfection and topped with cheese, chili, and lime—this street corn is pure summer on a stick.

Ingredients

Scale

4 ears of fresh corn, husked
¼ cup mayonnaise (or Mexican crema)
½ cup crumbled cotija cheese
1 tablespoon chili powder (or Tajín)
1 lime, cut into wedges
1 tablespoon melted butter (optional)
Chopped cilantro (optional, for garnish)

Instructions

Preheat the grill to medium-high heat, or use a cast iron pan or open gas flame on the stovetop.
Grill the corn, rotating every few minutes until charred on all sides, about 8–10 minutes.
Brush each cob with a generous layer of mayonnaise while still warm.
Sprinkle with crumbled cotija cheese and chili powder. Optionally drizzle with melted butter.
Squeeze fresh lime juice over the top and serve immediately.
Garnish with chopped cilantro or a pinch of smoked paprika if desired.

Notes

For best flavor, serve hot off the grill. Customize with toppings like hot sauce or crushed chips. Cotija cheese gives a salty kick, while queso fresco offers a milder touch.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 ear of corn
Calories: 280
Sugar: 4g
Sodium: 550mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg

Keywords: elote, street corn, grilled corn, Mexican corn, summer recipe