Elote: The Street Food Glow-Up Sweet Corn Deserves

Try this unique spin on a true summer classic by dressing up your sweet corn as elote – also known as Mexican Street Corn. This tangy treat is everything your tastebuds are looking for: smoky, savory, and spicy. Elotes are a quick and easy addition to any great family BBQ or taco night. Elotes are not just a summer favorite either! Easily swap fresh corn on the cob for canned sweet corn, and you’ve got yourself esquites, or “corn in a cup.” Learn more about the history of corn and find recipes for elotes and esquites below.

Its “elote” heritage!

Coming to you from the streets of Mexico City, elotes have a significant role in Mexico’s history. “Elote,” when translated from Spanish to English, means “corn.” In fact, the corn we know today is the descendant of a species of corn native to Mexico: teosinte. With 2-3 inch ears and only 1 row of triangular-shaped kernels, teosinte may not look like the corn of today, but the Ancient Mayans selectively breed teosinte with other plants to create a larger ear of corn that had softer kernels for eating. Isn’t that a-maize-ing!

There’s more to corn than sweet corn

Did you know there are different varieties of corn for different purposes? There is the classic sweet corn that’s great right on the cob, and then there is field corn, or dent corn, which is what is grown in the majority of fields in Illinois.

Field corn is used in some food products, such as corn meal, but is primarily used for producing ethanol, bioplastics, and feeding livestock.

Did you know Mexico is the top export destination for U.S. corn? In fact, much of the corn grown in Illinois is exported to Mexico. Illinois ranks 2^nd for corn exports among all 50 States in the U.S. If you’re wondering, Illinois shows its powerhouse corn production skills at 20.9 million metric tons of field corn annually. That’s a lot of kernels!

Elote: the dish

Now back to the good stuff! The recipe for elote takes humble corn and transforms it into a street food superstar, mixing smoky, creamy, tangy, and just the right amount of spicy. This bold blend of flavors is easier to recreate than you think. Here’s how to bring that street-style magic into your own kitchen:

Traditional grilled elote recipe

This easy elote recipe walks you through grilling the perfect corn cob, making the tangy cream sauce to slather over the corn, and topping with cotija cheese, cilantro, salt, Tajin, and lime for an irresistible bite!

Elotes Ingredients

• 6 ears of sweet corn
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1 teaspoon chili powder (or to taste)
• 1/2 cup cotija cheese, crumbled
• 2 tablespoons fresh cilantro, chopped
• Salt, to taste
• Tajin, to taste
• 2 limes, cut into wedges

Elotes Directions

Grill the corn

1. Soak ears of sweet corn in cold water for 15-30 minutes.
2. Pull corn out of water and shuck by removing the husks and silks (you can also pull back and leave on to be used as a handle).
3. Place ears directly on a grill over medium-high heat.
4. Rotate every 3-5 minutes for a total of 15 minutes (kernels should have a slight char to them, which will add a smoky flavor).

Make the sauce

1. In a small bowl, mix together mayo, sour cream, and chili powder.
2. Using a spatula, spread sauce all over each grilled ear of corn.
3. Sprinkle with cotija cheese, cilantro, salt, and Tajin to taste.
4. Serve with lime wedges.

Esquites: elotes in a cup

No fresh sweet corn on the cob? No worries! Esquites is the Mexican street vendor’s solution to the age-old problem of “it’s not in season.” Create a dish as easy and delicious as grilled elote by using canned or frozen sweet corn and mixing the tangy cream sauce into the corn on the stove! Enjoy esquites like a salad or as a dip.

Esquites Ingredients

• 31 ounces (2 cans) canned sweet corn or 10 ounces frozen
• 3 tablespoons butter
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1 teaspoon chili powder (or to taste)
• 1/2 cup cotija cheese, crumbled
• 2 tablespoons fresh cilantro, chopped
• Salt, to taste
• Tajin, to taste
• 2 limes, cut into wedges

Esquites Directions

1. Drain water out of the sweet corn cans if using canned corn.
2. Place a large frying pan on medium heat. Melt butter in pan. Pour corn into pan and stir for 5 minutes, or until slightly charred. While corn cooks, in a small bowl, mix together mayo, sour cream, and chili powder.
3. Once corn is done, turn to low heat. Add sauce and stir for 5 minutes.
4. Top with cotija cheese, cilantro, salt, and Tajin to taste. Serve with lime wedges.

Looking for a way to really wow your dinner guests this summer? Take a look at this corn classic and try making your own Homemade Corn Tortilla Chips!