Mexican Corn (Elotes)

Mexican corn (elotes) is the perfect side dish for weeknight dinners, tailgates, or block parties. It’s bright, colorful, satisfying, and easy to make. And it’s a flavor explosion: Sweet corn with a cheesy, zesty mayo spread and charred notes from a high heat-sear in the cast-iron skillet.

Learn how to make Mexican corn (elotes). Serve it alongside tacos or enchiladas for a hearty Mexican-inspired meal—or all by itself.

What Is Elote?

Elote is the name of the dish that describes this type of Mexican corn. Both terms refer to the classic Mexican street food consisting of charred corn on the cob dressed in a creamy and spicy sauce with cotija cheese.

Mexican Corn Ingredients

Fresh corn is slathered in a creamy spread that's flavored with lime juice and smoky spices. To make Mexican corn, you'll need:

• Ears of fresh corn: You can make Mexican corn with frozen corn, but fresh is obviously best for flavor.
• Bay leaves (dried or fresh): Adds a subtle herb flavor to the corn as it cooks
• Kosher salt: For seasoning the corn.
• Mayonnaise: The base of the spread. Use your favorite brand. You can also simplify by subbing the mayo and lime zest for flavored mayo like Duke’s Lime Mayo or McCormick Mayo with Lime.
• Crema Mexicana or sour cream: Crema is a little thinner than classic sour cream, but both will be a good companion to the mayo for this spread. You can thin sour cream with a little milk or water if you want
• Garlic powder: Adds great depth of flavor to the mayo spread.
• Limes: You need whole fruits because you'll want both lime juice and lime zest.
• Cotija cheese: This firm, crumbly cheese is less tangy than feta but brings a punch of flavor to the corn. If you can't find cotija, substitute with feta.
• Fresh cilantro: Classic herb companion for elotes. If you aren't a cilantro fan, use parsley or chives.
• Cayenne pepper and chili powder: Adds smoky flavor and a hint of heat to the dish.

How To Make Mexican Corn

Mexican corn is a 20-minute side dish you can make in big batches for picnics or potlucks. You just need to cook in batches to get the brilliant char from the cast-iron skillet. Here's an outline of the recipe; the full recipe is further below:

• Step 1. Boil the corn: Put the corn, bay leaves, and salt in a large pot; add water to cover. Cover the pot with the lid, and bring it to a boil. Then uncover it and cook until tender before draining and setting aside.
• Step 2. Make crema spread: While the corn is cooking, whisk together mayonnaise, crema, garlic powder, lime zest and juice, plus the rest of the salt in a bowl and set aside.
• Step 3. Spread cheese for rolling: Arrange the cotija in an even layer in a shallow dish and set it aside.
• Step 4. Char corn: Heat oil in a cast-iron skillet until smoking. Then add corn, and cook until charred all over, turning the corn as you go. Remove it from the heat, and transfer it to a baking sheet. Brush the ears of corn with the remaining lime juice. Then evenly brush all over with the mayonnaise mixture. Roll each ear in the Cotija.
• Step 5: Garnish and serve: Place the corn on a plate, sprinkle it with cilantro, cayenne pepper, and chili powder, and garnish with lime wedges. 
  

How To Reheat Leftover Mexican Corn

Mexican corn is best served warm. Reheat any leftovers in the oven or skillet until heated through. You can also reheat it in the microwave, covered with a damp towel or plastic wrap to hold the moisture in.

What To Serve With Mexican Corn

Mexican corn is a fantastic side dish, so look for main dishes to serve with it. We like these:

• Smothered Enchiladas
• Chipotle Chicken Tacos
• Creamy Chicken Enchiladas
• Easy Taco Casserole
• Taco Salad

Editorial contributions by Alesandra Dubin.