INTRODUCTION
Mexican Street Corn (Elote) is a warm, bold corn dish that fits many meals. It has bright lime, creamy mayo or chipotle crema, salty cotija cheese, and a touch of chili lime seasoning. This recipe is easy to make at home. It brings lots of flavor with a few simple steps. If you want a cozy drink with it, try a spicy hot pairing like a spicy Mexican mocha coffee recipe to match the bold flavors.
This elote can be a treat, a side, or a lighter option when you use small portions and low-fat swaps. It is a naturally gluten free dish when you use gluten free mayo and seasoning. With small changes it can be a healthy version that fits meal prep and lower calorie plans. The recipe below shows how to make it step by step and gives tips to make it work for weight loss, meal prep, or a balanced plate.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast and full of taste. It works well for weeknights, cookouts, or when friends come over. It is a lighter option when you use Greek yogurt instead of mayo, or less butter. This helps cut calories and saturated fat while keeping creamy texture.
Elote also brings fiber from the corn and vitamin C from the lime. You can make a healthy version by swapping some ingredients to boost protein and reduce fat. It is great for meal prep if you cook the corn ahead and heat it later. For a warm drink match, a spiced mocha pairs well after a rich bite, such as the cozy spiced Mexican mocha that can be served after your meal.
This dish can be part of a balanced meal. With a side of lean protein and a salad, it becomes a full plate. It also works as a good for weight loss meal idea when you control portions and use low calorie swaps.
HOW TO MAKE Mexican Street Corn (Elote)
This version uses simple stovetop cooking. You can also grill, bake, or air fry, and those options are listed below in Variations.
EQUIPMENT NEEDED
- Large nonstick skillet with lid
- Sharp knife
- Cutting board
- Mixing bowl
- Spoon or spatula
- Citrus juicer or fork to squeeze limes
- Serving bowls or cups
Ingredients You’ll Need :
- 4 large ears corn, husked
- 2 tablespoons butter
- 1/4 cup white onion, finely chopped
- 1 jalapeno or serrano pepper, thinly sliced
- 2 cups water
- 1/2 teaspoon kosher or sea salt
- 3 epazote leaves (if available)
- 2 large juicy limes, divided
- 4 tablespoons mayonnaise or chipotle crema (or more to taste)
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro
- Chili lime seasoning or Tajin
STEP-BY-STEP INSTRUCTIONS :
- Clean the corn by removing the leaves and corn silks.
- Use a sharp knife to shell the corn and set it aside.
- Melt the butter over low-medium heat in a large nonstick skillet over high heat.
- Add the chopped onion and sliced jalapeno, sautéing for 2 minutes until softened.
- Add the water and corn, spreading evenly in the pan.
- Place the epazote leaves on top, cover with a lid, and cook on medium-low for about 20 to 25 minutes, stirring occasionally.
- After cooking, add salt and the juice of 1 lime, mixing well.
- Taste and adjust the salt and lime juice as needed.
- Serve in cups or bowls, topping with mayonnaise or chipotle crema, cilantro, crumbled cotija cheese, and chili lime seasoning.
- Serve hot with lime wedges.
HOW TO SERVE Mexican Street Corn (Elote)
Serve this elote hot in small bowls or cups. Use lime wedges for extra tang. If you want a lighter option, serve smaller portions and add more fresh cilantro and lime. For a balanced plate, pair with a grilled lean protein like chicken or fish and a green salad. This helps make a balanced meal with protein, fiber, and healthy fats.
Portion control tip: one ear equals one side portion. For lower calorie plans, use 1 tablespoon light mayo or plain Greek yogurt instead of the full mayo amount. This keeps the creamy texture but cuts calories and saturated fat. If you follow a gluten free diet, check your chili lime seasoning or Tajin to make sure it is labeled gluten free.
Elote is great for meal prep because you can cook the corn ahead, store it, and reheat it. It will keep its flavor if you add the mayo, cheese, and cilantro just before serving to keep texture fresh.
STORAGE & FREEZING : Mexican Street Corn (Elote)
Store cooked corn in an airtight container in the fridge for up to 3 days. Keep the mayo or crema topping separate in a small container. Place cheese and cilantro in another small container to keep them fresh. Reheat the corn gently in a pan or in the microwave. Add toppings after reheating.
Freezing tip: Shelled corn can be frozen raw or after cooking. Spread shelled kernels on a tray to freeze quickly, then move to a freezer bag. Frozen corn is best used within 8 months. For elote, freeze plain cooked corn only. Do not freeze the mayo, crema, or cotija cheese. Thaw in the fridge overnight and reheat before adding toppings.
SERVING SUGGESTIONS
- Healthy side: Pair with a simple mixed green salad dressed with lime and olive oil for a heart healthy balance.
- Main idea: Add grilled chicken or shrimp to make a fuller plate. This will help add protein and make it a high protein meal when combined with the corn.
- Low calorie swap: Use 1 tablespoon light mayo or 2 tablespoons plain Greek yogurt to cut calories and add protein.
- Drink pair: A warm spiced mocha or plain coffee can be a nice match after the bright lime and chili flavors. Try a cup of the spicy Mexican mocha coffee recipe after serving for dessert-style warmth.
One healthy serving idea is to use 1/2 cup cooked corn as a side and fill the plate with leafy greens and a 3–4 ounce grilled protein. This keeps calories in check and boosts fiber and protein.
VARIATIONS
- Healthier version:
- Swap full-fat mayonnaise for plain Greek yogurt or low-fat mayo. This makes a healthy version with more protein and fewer calories. Use less butter or use olive oil spray to reduce fat while keeping taste.
- High-protein or low-carb version:
- High-protein meal: Serve the corn with a cup of black beans, grilled chicken, or chopped tofu. You can mix in cooked black beans with the corn to get more fiber and protein.
- Low-carb alternative: Make "elote-style" cauliflower. Roast cauliflower florets, then toss with lime, a small amount of mayo or Greek yogurt, cotija, and chili lime seasoning. This gives the same flavors with far fewer carbs for a low carb or diabetic-friendly option.
- Air fryer or oven-baked version:
- Air fryer: Toss shelled corn with a bit of oil and air fry at 400°F (200°C) for 8–10 minutes, shaking halfway. Then finish with the same toppings.
- Oven-baked: Spread corn on a baking sheet, roast at 425°F (220°C) for 12–15 minutes until slightly charred. Then mix with lime, mayo or crema, cilantro, cotija, and seasoning.
These options give texture and char that many people love while still keeping the simple flavors.
FAQs
Q: Is Mexican Street Corn healthy?
A: It can be. Corn gives fiber and vitamins. Use Greek yogurt, less butter, and less mayo to make a lighter option that is lower calorie and more balanced.
Q: Can I make this diabetic-friendly?
A: Yes. To make a diabetic-friendly version, control portion size, use a low-calorie dressing like Greek yogurt, and pair the corn with protein and non-starchy vegetables. For very low carb needs, use the cauliflower variation.
Q: How long does cooked elote last in the fridge?
A: Store plain cooked corn in an airtight container for up to 3 days. Keep toppings like mayo or crema and cotija in separate containers to add fresh when serving.
Q: Is this recipe gluten free?
A: The basic recipe is gluten free. Check your mayo and chili lime seasoning to ensure they are labeled gluten free. Cotija cheese and fresh herbs are naturally gluten free.
Q: Can I freeze this dish after I add the toppings?
A: No. Do not freeze after adding mayo, crema, or cheese. You can freeze plain cooked or raw shelled corn and add toppings after thawing and reheating.
Q: Can I make this in an air fryer?
A: Yes. Air fryer or oven-baked elote works well and gives nice char and texture. See the air fryer variation above for simple steps.
MAKE-AHEAD TIPS FOR Mexican Street Corn (Elote)
- Cook and shell the corn a day ahead. Store the cooked corn in the fridge in an airtight container.
- Keep the mayonnaise or chipotle crema, cotija cheese, and cilantro in separate small containers. This keeps them fresh and crisp.
- If you plan meal prep, portion the cooked corn into single-serve containers. Add toppings right before serving to keep texture.
- For a make-ahead party dish, you can roast the corn and keep it warm in a low oven. Add mayo, cheese, and chili lime seasoning just before placing on the table.
- To save time, use frozen shelled corn. Thaw and sauté with the onion and jalapeno for a quicker cook.
This recipe can fit many diets with small swaps. It can be a gluten free snack, a lighter option with low calorie swaps, or part of a high protein meal when paired with lean protein. It also works well for meal prep and batch cooking when you plan the toppings and reheating steps.
Mexican Street Corn (Elote)
Ingredients
Method
- Clean the corn by removing the leaves and corn silks.
- Use a sharp knife to shell the corn and set it aside.
- Melt the butter over low-medium heat in a large nonstick skillet over high heat.
- Add the chopped onion and sliced jalapeno, sautéing for 2 minutes until softened.
- Add the water and corn, spreading evenly in the pan.
- Place the epazote leaves on top, cover with a lid, and cook on medium-low for about 20 to 25 minutes, stirring occasionally.
- After cooking, add salt and the juice of 1 lime, mixing well.
- Taste and adjust the salt and lime juice as needed.
- Serve in cups or bowls, topping with mayonnaise or chipotle crema, cilantro, crumbled cotija cheese, and chili lime seasoning.
- Serve hot with lime wedges.