This corn elote recipe is a lightened-up take on the classic dish. Made with tender corn on the cob, a sweet and zesty yogurt sauce, and plenty of creamy Cotija cheese it’s a flavorful side dish perfect for everything from summer barbecues to weeknight meals!
What is Elote?
In Spanish, the word “elote” means “corn on the cob.” The dish is a Mexican recipe featuring grilled corn on the cob that is coated in a creamy mayo sauce and topped with chili powder, Cotija cheese, lime juice, and zest.
Also known as elote Mexican street corn, elote is commonly sold from food carts much like we serve hot dogs or pretzels in big cities. This corn on the cob elote is a slightly lighter version than the original but still offers all the creamy textures and tangy flavors you look for in the dish!
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Corn Elote Recipe Ingredients and Notes
- Corn - White or yellow corn on the cob works best for elotes.
- Greek yogurt - I prefer to use this, which is thicker and a little lighter than the mayonnaise used in traditional elote recipes.
- Honey - This adds just a touch of sweetness. Feel free to substitute maple syrup if preferred.
- Fresh lime juice and zest - The acidity helps balance some of the tanginess of the yogurt and adds a delicious citrusy taste.
- Cotija cheese - This is a traditional Mexican crumbling cheese. I can find it in most grocery stores by the feta cheese. If desired, swap it with finely grated parmesan cheese. If you can't find Cotija, queso fresco will also work.
- Seasonings - Chili powder and sea salt enhance the rest of the ingredients and add the perfect amount of spice.
How to Make Corn on the Cob Elote
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Cook the corn. Bring a large pot of water to a boil over medium-high heat. Add the ears of corn, and allow them to cook until the corn kernels are bright yellow and tender. This typically takes about 10 minutes!
Alternatively, you can grill the corn for a slightly more authentic elote recipe. To do so, preheat the grill (or a grill pan) to medium-high heat. Brush the corn cobs with olive oil or butter, and place them directly on the grill without the husks. Close the grill lid, and allow the ears to cook for 10-15 minutes, turning occasionally, until they’re tender and slightly charred.
Step 2: Prepare the coating. Stir the yogurt, honey, lime juice, and lime zest together in a bowl. Brush the mixture over the warm corn.
Step 3: Garnish. Sprinkle each ear of corn with the Cotija cheese, chili powder, sea salt, and chopped cilantro, and enjoy!
Serving Suggestions
It’s not uncommon to enjoy elote on its own as a snack. However, it also pairs well with a variety of proteins and main courses as a complete meal. Some of my favorite options include:
Can I Make This Elote Recipe Ahead of Time?
Once assembled, this recipe is best enjoyed right away. However, if you want to prepare in advance, you can cook the corn and combine the yogurt sauce 1-2 days ahead of time. Store them in separate airtight containers in the fridge.
When you’re ready to serve, assemble the ingredients cold. Or, quickly warm the corn in the oven, microwave, air fryer, or on the grill first.
For more side dish recipes, check out my:
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Recipe
Corn Elote Recipe
Equipment
- 1 Mixing Bowl
- 1 Large Pot or Grill
Ingredients
- 6 ears corn - husked
- ¼ cup greek yogurt - 2% or 5% fat is preferable
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey
- ¼ cup cotija cheese
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- Cilantro - finely chopped, to garnish, optional
Instructions
- Boil - Bring a large pot of water to a boil over medium-high heat. Add the ears of corn and allow them to cook until the kernels are bright yellow and tender, about 10 minutes.Grill - Preheat the grill to medium-high heat. Brush corn with some olive oil or butter and place directly on the grill (husked removed). Close the grill lid and allow the ears to cook for 10 - 15 minutes, turning occasionally, until tender.6 ears corn
- In a bowl, stir together the greek yogurt, olive oil, honey, lime juice, and lime zest. Brush the mixture over the warm corn.¼ cup greek yogurt, 1 tablespoon lime juice, 1 teaspoon lime zest, 1 teaspoon honey, 1 tablespoon olive oil
- Sprinkle each ear of corn with cotija cheese, chili powder, sea salt, and cilantro, if desired, and enjoy!¼ cup cotija cheese, ½ teaspoon chili powder, ¼ teaspoon sea salt, Cilantro
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