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MexicanVeg

Elote (Mexican Street Corn)

Charred corn slathered with crema, cheese and chili.

15 min4 serveseasy

Elote (Mexican Street Corn) is a classic vegetarian Mexican recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 15 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 15 minutes without much fuss. The method leans on high-heat grilling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are corn, mayo and crema. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

50

kcal

2g

Protein

8g

Carbs

1g

Fat

veggrillsnack

Ingredients

  • corn4 cobs
  • mayo4 tbsp
  • crema4 tbsp
  • cotija0.5 cup
  • chili powder1 tsp
  • lime1
  • cilantro

Method

  1. 1
    Step 1 ~4 min

    Char corn over a flame or hot grill until spotty.

  2. 2
    Step 2 ~4 min

    Mix mayo and crema; brush thickly over each cob.

  3. 3
    Step 3 ~4 min

    Roll in cotija; dust with chili powder.

  4. 4
    Step 4 ~4 min

    Squeeze lime and scatter cilantro.

Per-step times are approximate and based on the total cook time of 15 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Elote (Mexican Street Corn) take to cook?
From prep to plate, Elote (Mexican Street Corn) takes about 15 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Elote (Mexican Street Corn) vegetarian?
Yes — this version of Elote (Mexican Street Corn) is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Elote (Mexican Street Corn)?
The headline ingredients are corn, mayo, crema. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Elote (Mexican Street Corn)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Elote (Mexican Street Corn)?
Elote (Mexican Street Corn) pairs naturally with classic mexican sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.