Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Elote Recipe (Mexican Street Corn) 4.1 (43) Mayonnaise, queso fresco, and cayenne pepper take sweet, crunchy cobs to new heights. Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 4 Jump to recipe If you usually eat an ear of corn slathered in butter and a little salt, you need to try this Mexican corn recipe. It's easy to make and absolutely irresistible. While still hot from cooking, an ear of corn is spread with a bit of mayonnaise, sprinkled with cayenne pepper, and rolled in mild, creamy queso fresco—and then served on a skewer to make it easier to eat. Lime wedges are an essential accompaniment; a squeeze of the juice brings just the right contrast to the creamy, cheesy flavors. Serve it as a side dish or snack all summer long. Credit: David E. Steele Ingredients for Mexican Corn Corn: You'll need four fresh ears of corn for this recipe. When shopping for corn, look for bright green husks that fit snuggly around the ear. Peel back the very top of the husk and peek at the kernels: They should be plump and intact, reaching all the way up to the top of the ear. Mayonnaise: A small amount of mayonnaise adds richness to this recipe. Slathering it on while the corn is still hot is key, as the heat will help the fat melt into the individual kernels. In place of mayonnaise, you can use sour cream or Mexican-style crema. Queso fresco: The mild, fresh Mexican cheese brings just the right amount of tanginess to this corn dish. While it's easy to crumble, for this recipe we recommend grating it to achieve fine, consistent pieces that will adhere evenly to the corn. If you can't find queso fresco, you can substitute cotija cheese or ricotta salata. Cayenne pepper: A light sprinkling of cayenne pepper adds just the right amount of kick to the sweet and tangy cobs. If you prefer less heat, you can use a bit of chili powder here instead. It's best to buy and shuck corn the day you plan to serve it. If you're buying corn ahead of time, leave the ears in their husks and store in the crisper drawer in either a brown paper bag or wrapped tightly in plastic wrap. Equipment Needed for Mexican Corn It's incredibly easy to make Mexican Corn at home provided you have these items: Large pot: You'll need a large pot to boil the ears of corn. While it doesn't need to be especially deep, it should be wide enough to fit four ears of corn comfortably and at least deep enough for the ears to stay submerged in water. You won't need a matching lid for this recipe.Wooden skewers or dowels: To make eating these delicious corn recipe easy for guests, it's ideal to insert a wooden skewer or dowel into each cob after boiling. Directions Boil corn: Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain. Skewer corn and spread with mayonnaise: Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Sprinkle with cheese and cayenne pepper: Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges. Variations In place of the cayenne pepper, try using ground chipotle powder for smokiness, the tangy spice blend Tajin for tanginess, or gochugaru—Korean chili flakes—for a medium-level kick with fruity complexity.Instead of boiling the corn, you can also grill the ears until the kernels are tender and lightly charred before topping with the remaining ingredients. What to Serve with Mexican Corn You can serve this Mexican Corn recipe as either a starter or side dish with any number of entrees. It's great with Mexican-inspired dishes like tacos and fajitas, but goes just as well with classic cookout dishes like ribs, burgers, and grilled sausages. Other Corn Recipes to Try: Summer Corn Chowder Corn Fritters Creamy Corn-and-Onion Dip Chilled Corn Soup with Corn Custard Sweet Corn Relish Smoky Potato Salad with Corn and Chipotles Frequently Asked Questions Where did Mexican Corn originate? Mexican corn, known as elote, originated in Mexico, where it is typically sold from street carts. Can I make Mexican Corn ahead of time? We don't recommend making Mexican Corn ahead of time as it's best served hot and freshly topped. In a pinch, you can cook the corn the day before and reheat the ears before topping by wrapping in a damp paper towel and microwaving in 15-second increments until hot. How can I use up leftover queso fresco? Leftover queso fresco can be used in a variety of ways. Try crumbling it over a salad or grain bowl the way you would feta cheese, or use it to top tacos, enchiladas, and burritos. You can also crumble it over refried beans, hot or cold soups, and even fresh watermelon for a tangy, slightly salty contrast. Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.