Mexican Elotes

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Mexican Elotes

Mexican elotes, left me scratching my head and I have no idea why my childhood was limited to just plain boiled corn on the cob with butter. The Mexicans had the right idea! This corn on the cob is full of flavors that salty, buttery, sweet, spicy and bitter. I’m in love and I’ll probably be making a New Orleans version one day soon.

Mexican Elotes

elotes cooking tips:

If you do not have a gas stove you will want to use your broiler to char the corn. Keep a close eye on it, you do not want to burn it. The broiler will get up to 500 + degrees.

Can you make ahead?

No, elotes are best when served immediately.

Mexican Elote

Recipe Video:

Substitution Options:

You can use frozen corn on the cob or frozen corn and serve it in a bowl.

Grated parmesan is a great substitute for Cotija.

what to serve with Mexican Elotes?

Meal Ideas:

Recipe:

Mexican Elote
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Mexican Elotes

Tips for success: Grated parmesan is a great substitute for Cotija. If you do not have a gas stove you will want to use your broiler to char the corn. Keep a close eye on it, you do not want to burn it. The broiler will get up to 500 + degrees.
Course Main Course, Side Dish
Cuisine Mexican
Keyword corn
Total Time 15 minutes
Servings 4 persons

Ingredients

  • 4 ears corn shucked
  • 2 tablespoons kosher salt
  • ½ cup mayonnaise
  • 1 cup Cotija cheese
  • ½ cup tajin seasoning
  • 1 bottle Cholula
  • ½ cup chopped cilantro
  • 1 lime quartered

Instructions

  • Preheat oven, fill a large pot with water and kosher salt, turn on the heat to high and bring the water to a boil. Add the corn, cover and cook for 5 minutes. Remove corn and drain on a paper lined towel plate.
  • Over an open flame char corn evenly about 2 minutes. If using a broiler, place rack on the second level from broiler before preheating oven. Char corn for 2 minutes on each side.
  • Use a brush or spoon and smear 2 tablespoons of mayonnaise evenly over corn, then roll corn in Cotija, then evenly sprinkle 2 teaspoons of tajin, add a few shakes of Cholula, garnish with 1 tablespoon of cilantro and a squeeze of lime juice. Eat hot and enjoy!

Notes

Preheat oven to Hi broil, optional

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

3 thoughts on “Mexican Elotes”

  1. 5 stars
    I had tried Elotes until I moved to Texas. It’s a very popular snack created numerous times. However, I love Chef Kenneth’s spin on this classic dish. The roasting of the corn along with the combination of ingredients he uses, takes what is normally a simple snack, to a full flavored and rich cultural treat. This is one of the best versions I’ve ever tried.

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