Get ready to spice up your culinary game with our collection of 20 Elote recipes that will take your taste buds on a wild ride! Elote, which translates to “corn” in Spanish, is a popular Mexican street food that typically consists of grilled corn on the cob slathered with mayonnaise, lime juice, chili powder, and crumbled cotija cheese. But why stick to the classic when you can mix it up with some bold twists? From smoky chipotle sauces to spicy mayo and crispy onions, we’ve gathered a diverse array of Elote recipes that will satisfy your cravings for something new and exciting.
Classic Mexican Street Elote with Chili Powder
Grilled corn on the cob smothered in a spicy and creamy sauce is a staple at many Mexican street stalls. This recipe brings that flavorful experience to your own backyard.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 1/4 cup crumbled cotija cheese (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a bowl, mix together mayonnaise, lime juice, chili powder, and garlic powder.
4. Slather the mixture onto the grilled corn ears.
5. Sprinkle with salt, pepper, and cotija cheese (if using).
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Grilled Elote with Chipotle Mayo and Cotija Cheese
Elevate your grilled corn experience with this spicy and savory twist on the classic elote recipe.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup chipotle mayonnaise (see below for recipe)
– 1/4 cup crumbled Cotija cheese
– 1 tablespoon lime juice
– Salt, to taste
– Fresh cilantro leaves, for garnish
Chipotle Mayo Recipe:
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon lime juice
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. Slather chipotle mayonnaise on each ear of grilled corn.
4. Sprinkle Cotija cheese and a pinch of salt on top.
5. Squeeze lime juice over the corn.
6. Garnish with fresh cilantro leaves.
7. Serve immediately.
Cooking Time: 10-12 minutes
Elote Salad with Lime Crema and Fresh Cilantro
This refreshing salad combines the sweetness of grilled corn, the tanginess of lime crema, and the brightness of fresh cilantro. Perfect for a light and flavorful meal or as a side dish.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
– 1 avocado, diced (optional)
Instructions:
1. Preheat grill to medium-high heat. Grill corn for 10-12 minutes, turning occasionally, until lightly charred.
2. In a bowl, whisk together mayonnaise, sour cream, lime juice, and a pinch of salt and pepper.
3. Cut the grilled corn off the cob into a salad bowl.
4. Stir in the lime crema mixture and sprinkle with chopped cilantro.
5. Top with diced avocado if desired.
6. Serve immediately.
Cooking Time: 15 minutes
Spicy Elote Dip with Roasted Corn and Jalapeños
This creamy dip combines the sweetness of roasted corn with the spiciness of jalapeños, perfect for snacking or as a flavorful accompaniment to your favorite dishes.
Ingredients:
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1 cup roasted corn kernels (see note)
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup crumbled cotija cheese for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss corn kernels with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until lightly browned.
3. In a blender or food processor, combine roasted corn, jalapeños, mayonnaise, sour cream, lime juice, and cumin. Blend until smooth.
4. Taste and adjust seasoning as needed.
5. Serve warm or at room temperature with tortilla chips, crudités, or your preferred dipping option.
Cooking Time: 25 minutes
Elote Pizza with Smoky Chipotle Sauce
Experience the flavors of Mexico with this unique pizza that combines the sweetness of grilled corn, the spiciness of chipotle peppers, and the creaminess of melted cheese.
Ingredients:
– 1 lb pizza dough
– 2 cups mixed mozzarella and cheddar cheese, shredded
– 1 cup grilled corn kernels (elote)
– 1/4 cup Smoky Chipotle Sauce (see below for recipe)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Smoky Chipotle Sauce:
– 1/2 cup mayonnaise
– 2 tbsp chipotle peppers in adobo sauce, minced
– 1 tsp lime juice
– 1/2 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough and spread the cheese evenly.
3. Top with grilled corn kernels.
4. Drizzle Smoky Chipotle Sauce over the corn.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until crust is golden brown.
7. Garnish with cilantro leaves and serve.
Cooking Time: 12-15 minutes
Elote Pasta with Garlic Butter and Parmesan
This recipe combines the flavors of grilled corn (elote) with the comfort of pasta, garlic butter, and parmesan cheese. The result is a rich, creamy, and utterly satisfying dish that’s perfect for any occasion.
Ingredients:
– 8 oz. pasta of your choice
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup grilled corn kernels (see notes)
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add grilled corn kernels to the skillet and stir to combine with garlic butter.
4. Add cooked pasta to the skillet, tossing to coat with the corn-garlic butter mixture.
5. Sprinkle parmesan cheese over the pasta and toss again to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 15-20 minutes
Elote Tacos with Grilled Corn and Avocado
This recipe brings together the flavors of Mexico and California in a deliciously easy-to-make taco dish. Grilled corn, creamy avocado, and crispy tortillas come together to create a mouthwatering snack or meal.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup lime juice
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1 ripe avocado, diced
– 8-10 corn tortillas
– Chopped cilantro, for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. In a bowl, mix together mayonnaise, lime juice, and cumin.
4. Slather the mixture onto the grilled corn, then sprinkle with salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing a few pieces of grilled corn onto a tortilla, topping with diced avocado, and garnishing with cilantro (if using).
Cooking Time: 15-20 minutes
Elote Soup with Roasted Poblano Peppers
This creamy soup combines the flavors of roasted poblano peppers with the sweetness of corn, creating a unique and delicious twist on traditional elote. Perfect for a cozy evening or as an appetizer for your next gathering.
Ingredients:
– 2 cups chicken broth
– 1 cup heavy cream
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups roasted poblano peppers (see notes), diced
– 1 cup corn kernels (fresh or frozen)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine chicken broth, heavy cream, onion, garlic, and roasted poblano peppers. Bring to a simmer over medium heat.
2. Add corn kernels, cumin, salt, and pepper. Simmer for 10-12 minutes or until the flavors have melded together and the soup has thickened slightly.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Elote Stuffed Peppers with Queso Fresco
This recipe combines the flavors of Mexican street corn, elote, with the sweetness of bell peppers and the tanginess of queso fresco. The result is a unique and delicious twist on traditional stuffed peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup grilled corn kernels (from about 2 ears)
– 1/2 cup Queso Fresco, crumbled
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together grilled corn kernels, crumbled Queso Fresco, and chopped cilantro.
4. Stuff each pepper with the corn mixture, dividing it evenly among the four peppers.
5. Drizzle olive oil over the peppers and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Elote Cornbread with Honey Butter Drizzle
Savor the sweet and tangy flavors of Mexico with this delightful cornbread recipe, infused with the essence of grilled elote (corn on the cob). Perfect for a summer gathering or as a unique side dish.
Ingredients:
– 1 cup all-purpose flour
– 2 cups cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup buttermilk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1 cup grated cotija cheese (or crumbled feta)
– 2 cups fresh corn kernels (from about 2 ears of corn)
– Honey Butter Drizzle: 1/4 cup honey, 2 tablespoons softened butter
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, and baking powder in a large bowl. Add buttermilk, eggs, and melted butter; stir until just combined.
3. Fold in cotija cheese and corn kernels.
4. Pour batter into prepared baking dish and bake for 20-25 minutes or until golden brown.
5. For the Honey Butter Drizzle, mix honey and softened butter in a small bowl.
6. Remove from oven and let cool slightly before drizzling with Honey Butter.
Cooking Time: 20-25 minutes
Elote Nachos with Lime Crema and Pickled Onions
Elevate your nacho game with this creative twist on a classic favorite, combining the flavors of grilled corn, tangy lime crema, and sweet pickled onions.
Ingredients:
– 1 bag of tortilla chips
– 2 cups mixed cheese (Monterey Jack, Cheddar, and Parmesan)
– 1 cup cooked elote (grilled corn), cut off the cob
– 1/4 cup lime crema (see below for recipe)
– 1/2 cup pickled onions (see below for recipe)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Sprinkle mixed cheese evenly over the chips.
4. Add grilled corn, lime crema, and pickled onions on top of the cheese.
5. Bake for 10-12 minutes or until cheese is melted and bubbly.
Lime Crema Recipe:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
Mix all ingredients together until smooth.
Pickled Onions Recipe:
– 1/2 cup thinly sliced red onion
– 1/4 cup white vinegar
– 1 tablespoon sugar
Combine all ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Elote Quesadillas with Charred Corn and Cheese
This recipe combines the classic flavors of Mexican street corn with the comfort of a warm quesadilla, perfect for a quick snack or meal. By grilling the corn and adding creamy cheese, you’ll create a deliciously sweet and savory dish that’s sure to become a favorite.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons butter
– 1/2 cup grated Monterey Jack cheese (or similar)
– 2 large flour tortillas
– Salt and pepper, to taste
– Optional toppings: diced onions, cilantro, sour cream, salsa
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill the corn ears for 10-12 minutes, turning occasionally, until slightly charred.
3. Butter each tortilla and sprinkle with cheese.
4. Place a grilled corn ear on one half of each tortilla, then fold in half.
5. Cook quesadillas in a large skillet over medium heat for 2-3 minutes per side, or until the cheese is melted and the tortilla is crispy.
6. Serve warm with desired toppings.
Cooking Time: 15-20 minutes
Elote Burgers with Spicy Mayo and Crispy Onions
Elevate your burger game with this creative take on the classic. Sweet corn, spicy mayo, and crispy onions add a delightful surprise to each bite.
Ingredients:
– 4 hamburger buns
– 8 ounces ground beef
– 1/2 cup grilled corn kernels (elote)
– 1/4 cup mayonnaise
– 2 tablespoons hot sauce (such as sriracha or Frank’s RedHot)
– 1/4 cup panko breadcrumbs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying onions
Instructions:
1. Preheat grill to medium-high heat. Form ground beef into patties and season with salt and pepper.
2. Grill burgers for 3-4 minutes per side, or until cooked to desired level of doneness.
3. Meanwhile, prepare spicy mayo by mixing mayonnaise and hot sauce in a bowl.
4. For crispy onions, heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Dip onion slices in panko breadcrumbs and fry for 2-3 minutes, or until golden brown.
5. Assemble burgers with grilled patties, elote, spicy mayo, and crispy onions.
Cooking Time: 12-15 minutes
Elote Deviled Eggs with Smoked Paprika
Elevate your deviled eggs game with the bold flavors of elote-inspired filling and a sprinkle of smoked paprika. These bite-sized treats are perfect for your next gathering or potluck.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– 1/4 cup crumbled cotija cheese (or feta)
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cut the eggs in half lengthwise.
2. Scoop out the yolks and mash them with a fork.
3. In a bowl, mix together the yolks, mayonnaise, lime juice, Dijon mustard, and cotija cheese until smooth.
4. Stir in smoked paprika and season with salt and pepper to taste.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle with additional smoked paprika, if desired.
7. Garnish with chopped cilantro or scallions, if using.
Cooking Time: 10 minutes ( preparation) + no cooking time required for deviled eggs
Elote Fries with Chili-Lime Seasoning
Elevate your snack game with this addictive recipe, combining the flavors of Mexican street corn (elote) with crispy fries. This chili-lime seasoning adds a bold and zesty twist to traditional potato fries.
Ingredients:
– 2 pounds potatoes
– 1/2 cup vegetable oil
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon lime zest
– Salt, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut potatoes into fry shapes and soak in cold water for at least 30 minutes.
3. Drain and dry potatoes thoroughly with paper towels.
4. Heat oil in a deep frying pan or a deep fryer to 350°F (175°C).
5. Fry potatoes in batches until golden brown, about 3-4 minutes per batch.
6. Remove fries from oil and sprinkle with chili powder, cumin, lime zest, and salt.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Elote Stuffed Mushrooms with Cotija Crumble
A flavorful twist on traditional stuffed mushrooms, this recipe combines the sweetness of grilled corn with the savory charm of Mexican cotija cheese. Perfect for a quick and impressive appetizer or main course.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 cup grilled corn kernels (elote)
– 1/2 cup crumbled cotija cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together grilled corn kernels, chopped onion, and minced garlic.
3. Stuff each mushroom cap with the corn mixture, dividing it evenly among the caps.
4. Sprinkle cotija cheese crumbles over the filling.
5. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
7. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 15-20 minutes
Elote Grilled Cheese with Pepper Jack
Elevate your grilled cheese game with this flavorful twist, combining the sweetness of grilled corn with the spiciness of pepper jack cheese.
Ingredients:
– 2 slices of bread
– 1 ear of corn, husked and silked
– 2 tablespoons unsalted butter, divided
– 2 slices of pepper jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Butter one side of each bread slice.
3. Grill the corn ear for 5-7 minutes on each side, or until slightly charred.
4. Assemble the sandwich by placing a slice of cheese on each bread slice, then topping with grilled corn and another slice of cheese.
5. Place the sandwiches on the grill and cook for 2-3 minutes on each side, or until the cheese is melted and the bread is toasted.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Elote Sliders with Chipotle Aioli
Elevate your snack game with these flavorful Elote Sliders, featuring grilled corn, crispy bacon, and a spicy kick from chipotle aioli.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon chipotle peppers in adobo sauce
– 6 slices of bacon
– 12 small hamburger buns
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
3. Meanwhile, cook bacon in a pan over medium heat until crispy.
4. In a bowl, mix mayonnaise, lime juice, and chipotle peppers.
5. Assemble sliders by placing grilled corn, crumbled bacon, and a dollop of chipotle aioli on each bun.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Elote Corn Pudding with Green Chiles
This creamy corn pudding gets a spicy kick from roasted green chilies and the sweet, smoky flavor of elote. Perfect as a side dish or dessert, it’s sure to become a family favorite.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 2 cups corn kernels (fresh or frozen, thawed)
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped roasted green chilies
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together cream, milk, corn kernels, cheddar cheese, green chilies, melted butter, vanilla extract, salt, and baking powder.
3. Pour mixture into prepared baking dish and smooth top.
4. Bake for 35-40 minutes or until set and lightly golden brown.
5. Serve warm, garnished with additional roasted green chilies if desired.
Cooking Time: 35-40 minutes
Elote Chilaquiles with Fried Eggs
Elevate your morning routine with this innovative dish that combines the flavors of Mexico and breakfast favorites. Elote chilaquiles, typically a late-night snack or brunch option, gets a morning makeover with the addition of crispy fried eggs.
Ingredients:
– 4-6 corn tortillas
– 1 cup Mexican crema (or substitute with sour cream)
– 1/2 cup grated queso fresco (or substitute with feta cheese)
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– Salt and pepper to taste
– Vegetable oil for frying eggs
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the tortillas into quarters and fry in a skillet with vegetable oil until crispy.
3. In a separate pan, scramble the eggs over medium heat. Season with salt and pepper to taste.
4. In a large bowl, combine the fried tortilla pieces, crema, queso fresco, cilantro, and lime juice.
5. Add the scrambled eggs on top of the chilaquiles mixture and serve immediately.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your snack game! This article presents 20 creative and mouth-watering Elote recipes that add a twist to the classic Mexican street corn. From grilled and slathered with chipotle mayo to stuffed in peppers or turned into pasta, these recipes offer endless possibilities. Try making Elote pizza, quesadillas, or deviled eggs for a unique flavor experience. Or go all out with spicy nachos, burgers, or fries. With this collection of Elote recipes, you’ll never run out of ideas for your next snack attack!