jalapeño, stem removed, cut in half
cloves of garlic, mashed
ears of corn, kernels cut off of the husk (grilled, optional)
teaspoon seasoning salt
pint half and half cream
cup crumbled queso fresco
slices bacon, cooked and crumbled
Place a large Dutch oven or pot over a medium high flame and melt the butter.
Add jalapeño, onion, and garlic to the butter and sauté for 10 minutes.
Add in corn kernels, bay leaf, and seasoning salt. Mix to combine.
Add in chicken broth and bring to a boil. Cover pot with a lid and allow to boil for 25 minutes.
Discard bay leaf from soup.
Pour half of soup mixture into a blender, and pour half of the pint of half and half cream into the blender. Blend on high for a minute. Empty blender into a big bowl, then pour second half of soup mixture and half and half into blender and blend for a minute.
Pour all blended soup into the bowl.
Add in queso fresco, and mix well.
Garnish the top with crumbled bacon pieces.
- Grilling the corn beforehand adds a touch of a smoky flavor to the soup. It is optional but if you have the time I highly recommend it!
More About This Recipe
- There’s a man that drives by my house about 3 or 4 times a week selling elotes (corn) out of his station wagon. I can always hear him coming by my house about a quarter mile away because he screams out the driver side window, “Elotes!” at the top of his lungs, followed by 3 horn-honks.One day I decided to prepare Cream of Elote with vegetables instead of flour as a thickener. My friend was a bit reluctant when I told her... that was until she tried it and realized it was not only tasty and hearty, but also totally legit! Check out this recipe and enjoy.
Elote: Mexican Street Corn
Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. It's often served on a stick, though you could skip the skewer and make it right on the grill.
If you are a mayo-hater, and worried this recipe won't be for you, think again. Elote will have you reconsidering your stance or, at the very least, make one incredible exception. The mayo becomes more like a creamy sauce, absorbing the flavor of the chili powder, cotija cheese, and lime juice. It's tangy without overpowering the corn&mdashexactly the kind of refreshing treat you could use at your next cookout or backyard BBQ.
If you're having trouble finding cotija cheese, you can replace it with a salty crumby cheese like feta or ricotta salata. But we really recommend getting your hands on cotija for its perfect blend of texture and taste.
This side is perfect for any cookout staple&mdashtry it with barbecue chicken or grilled steak&mdashor, at a party, you could set up all of the toppings (adding a few wildcards, like scallions, crumbled bacon and sriracha) and create a Build Your Own Elote Bar.
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Editor's Note: This introduction to this recipe was updated on 7/21/20 to include more information about the dish. The recipe title was also changed.
First, you need to oil the grates on the grill.
Husk the corn and remove all silks.
Place the ears of corn on the oiled cooking grates.
Cook for approximately 14 minutes, turning corn about every 3-4 minutes.
Remove corn from the grill and season with salt, as desired.
When the corn has cooled enough to handle it, remove the corn from the cob.
The 6 Classic Elotes Toppings
There are a number of different condiment options with elotes. Each condiment combination will give your elote a different flavor. I’ll go through the different elote condiments so you can get an idea of the multiple ways you can make your elote. You can use some or all of these toppings on your Mexican corn.
Most elotes will have lime juice on top of the corn. The lime juice adds a nice acidity and juiciness to the elote. If you like lime juice on your tacos, put it on your elotes. Lime juice is an integral part of Mexican food, and my elote feels naked without it.
There are a few different types of cheese options for elotes. I’ve seen elotes with parmesan, feta, and cotija. Each cheese has a different taste, but all work well with Mexican corn on the cob. If you’re not familiar with cotija, it’s a Mexican cheese that tastes similar to feta.
Tortilla chips topped with cotija.
I know that mayonnaise is a very divisive condiment. Some people love it. Some people hate it. If you hate mayonnaise, you probably don’t want to put it on your elote.
However, I’m pro-mayonnaise, and I think mayonnaise truly enhances the elote experience. It adds a creaminess that works in harmony with the other elote toppings.
Sometimes, mayonnaise will be slathered directly onto the corn. In other elote preparations, mayonnaise will be mixed with spices like chili powder, cayenne, and paprika to make a spicy mayonnaise sauce, and then the mayonnaise sauce will be rubbed on the corn.
Butter is another common elote topping. You can use butter in conjunction with mayonnaise or in place of it. Also, if you’re trying to be a little healthy, you can use a low-fat butter or margarine. However, generally, elotes are for those who are trying to indulge in a decadent treat.
Some people will top their elotes with sour cream in place of mayonnaise to add a creamy, rich dimension to their elote. Additionally, you can use Mexican crema (thinner than sour cream) or creme fraiche if you have access to those ingredients.
Using both sour cream and mayonnaise to top your elotes may be a bit much, but feel free to try it if you’re a daring eater.
Personally, I like my elotes with a little spice. You can add your chili powder to a mayonnaise base or put your chili powder directly onto your elote as a final picante touch.
If you don’t like chili powder, but you want a little kick, you can also use paprika, cayenne, or hot sauce.
If you’re using spices (chili powder, paprika, or cayenne), try to make sure you’ve recently purchased them. Newer spices pack more flavor than the super old spices you’ve been keeping in your cupboard since the last decade.
I’ve also seen people use garlic and cilantro on their elotes, but they’re not regularly used as elote toppings.
Tips for the corn husk handle!
It takes a bit of extra time to husk the corn to make the handle, but it’s absolutely worth it! Here are a few tips to know about the process:
- Be patient! Instead of pulling off the husk as you would normally, you’ll keep each leaf and pull it back. It takes a little more time, but it’s worth it in the end. It took Alex and I about 15 minutes to husk all of the corn and then tie down the husk with kitchen twine.
- Start with the outer-most leaf first. It’s important to start with the outer-most leaf and pull down one leaf at a time, gradually working your way around the corn.
- Cracks are ok. When you pull down the leaves, you may notice they crack a little at the bottom. That’s completely ok: just keep pulling the remaining leaves — it doesn’t have to be perfect!
Cook dinner Time: 18 minutes
Mexican Avenue Corn or “Elote” is good corn on the cob smothered with a tangy and spicy crema sauce and topped with crumbled cotija cheese and cilantro.
Price to Make:
$10-$12 (varies by season)
elote, grilled Mexican corn, Mexican road corn
cobs of corn
finely chopped (reserve some for garnish)
(plus lime wedges to serve)
Shuck corn and wrap in a single layer heavy obligation foil to completely enclose the corn then grill corn in foil.
In a small bowl, mix bitter cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and a couple of Tbsp recent lime juice. Stir to mix and put aside.
Partially unwrap corn to chill for a couple of minutes earlier than making use of sauce. Maintain the foil beneath the corn for use for serving the corn.
Utilizing a basting brush, generously brush on the sauce and sprinkle generously with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.
Grilled Mexican Avenue Corn (Elote Recipe)
Energy from Fats 135
% Day by day Worth*
Fats 15g 23%
Saturated Fats 4g 25%
Ldl cholesterol 19mg 6%
Sodium 221mg 10%
Potassium 284mg 8%
Carbohydrates 19g 6%
Fiber 2g 8%
Sugar 6g 7%
Protein 5g 10%
Vitamin A 408IU 8%
Vitamin C 8mg 10%
Calcium 68mg 7%
Iron 1mg 6%
* % Day by day Values are based mostly on a 2000 calorie weight loss program.
11 Ways to Eat Elote: Mexican Street Corn from Cob to Casserole
I measure my life in two periods: before and after elote. You may know it by another name—Mexican street corn, etc.—but by any other name it is still…well, sweet. Really effing sweet, as in, excellent. I was predisposed to loving corn on the cob by my Midwestern upbringing, but not until I’d had it slathered in mayo, rolled in salty cotija cheese, and spiked with chili and lime did I understand its fullest potential. Corn on the cob is to summer as elote is to Hot Girl (or Boy) Summer.
Elote is a study in contrasting flavors and how they come together to achieve perfection in a single bite: sweet, salty, tangy, and spicy elements all working in harmony. Not to mention the ideal expression of how food can feel not emotionally, I mean, how textures also work in contrast to create sensations that make a person long for the next bite, even mid-mouthful from the previous bite. The juicy bursts of individual corn kernels dancing with the richness of mayo, politely interrupted by cheese granules while you salivate from just the softest hint of lime…Did I mention that I really love elote?
And here’s the thing. Like other iconic foods such as pizza and cheeseburgers, elote can be transformed from a simple corn on the cob preparation to just about any other type of dish. Moreover, it really should be, so you can enjoy it nonstop while pretending what you crave is variety. Here are 11 elote recipes to help you get more of it in your life this season.
Grilled Corn with Cayenne, Lime, and Cotija
Here it is, in all of its traditional on-the-cob glory. Even from vendor to vendor there are slight variations to the dish, and all of them welcome: cayenne versus chili powder versus hot sauce cotija or queso fresco mayonnaise or butter. Scallions and cilantro are also sometimes invited to the dance. Here, a little garlic is added to the mix for an additional aromatic element. Get our Grilled Corn with Cayenne, Lime, and Cotija recipe .
This Elote Casserole is a spin on my favorite Mexican street food. Elotes combine the fresh flavor of corn on the cob with creamy cheese, zesty lime, and a touch of spice. I love elotes so much that I might be guilty of ordering only elotes when I am walking by one of my favorite Mexican joints. Elote Casserole takes all of the basic ingredients in elotes and turns it into a side dish perfect to serve at a summer barbecue.
Elotes are traditionally served on the cob, but I think that makes it harder to make a big batch. Elote casserole is made with corn that is cut off the cob, so it is easy to make enough to feed a crowd.
In addition to the corn, cheese, lime, and spice in elotes, I added some roasted poblano pepper, red bell pepper, jalapeno, and red onion to this elote casserole. The poblano and jalapeno peppers add a mild heat to the side dish. If you want your elote casserole to be spicier you can add more of the jalapeno, or more of the ancho chili and cayenne pepper.
I grilled the corn, but you could opt to steam or boil it instead. You could even use frozen corn (just cook it in the microwave). I had never grilled corn before, but it couldn’t be any easier. Just place the corn, still in the husks, on a hot grill and let it cook for 25 minutes. Let the corn cool for about 5 minutes and then remove the corn from the husk. If you want some grill marks on the corn you can briefly place the corn directly on the grill.
Once the corn has been grilled and cut off the cob this casserole comes together in just minutes. It is made on the stovetop and doesn’t need to be baked, so the total preparation time for this dish is just about 40 minutes from start to finish.
Elote Street Corn
It was crazy humid that day. We were searching for an air conditioned place to grab a drink, when I was hooked by the wail of flamenco guitar and the sound of dancing footsteps.
I was just there for a drink, and one my friends placed an order for grilled Mexican street corn (AKA elote). The moment I sunk my teeth in, I knew it was pointless to serve corn any other way. It was creamy and zesty, with that satisfying crunch of corn on the cob. Soooooo good!
I wore that sauce on my face proudly as we left. When we got home, I looked up tons of recipes for Elote, and this is the closest I’ve ever come to recreating the recipe I tried that day.
- 6 ears of corn, de-husked
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ¼ teaspoon ground cumin
- 1 cup grated Cotija cheese
- 1 fresh lime, sliced into 6 wedges
- 1 teaspoon of salt
- Preheat your Nexgrill to high.
- In a microwave-safe container, microwave 3 ears of corn at one time for five minutes each time.
- While the corn is in the microwave, mix up the mayonnaise, sour cream, salt and cumin in a bowl.
- Place your grated Cotija cheese on a plate next to the mayonnaise mixture.
- By now, your corn is probably done and ready to be put on the grill.
Lay your ears of corn horizontally on the grill.
Turning often, grill the corn for about 10-12 minutes.
When your corn is fully grilled, stick corn holders on each ear.
Using a sauce brush, smear on the mayonnaise mixture.
Pull the ears off one at a time and roll the coated ears in the grated cheese. The Cotija will stick to the coating, but it will work better if the corn is warm, so don’t let it cool.
Sprinkle with chili powder and set on a plate.
Serve with a lime wedge per ear.
Recipe - No. 15
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From Jeff Smedstad of Elote Cafe
Ancho brownies from Elote Cafe in Sedona. (Photo: Elote Cafe)
- ¼ cup oil
- ½ pound melted butter
- 1½ cups sugar
- 3 eggs
- 1 cup flour
- ½ cup cocoa
- ½ teaspoon salt
- 1 tablespoon ancho chile powder
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ cup semisweet chocolate chips
- 1 cup chopped, toasted pecans
Stir the oil, melted butter and sugar together and add eggs. Stir well.
Add the flour, cocoa, salt, chile powder, baking powder and vanilla and stir until smooth.
Pour the batter into a buttered Pyrex pie pan and bake at 350 degrees for 37 minutes. When the brownies come out of the oven, immediately sprinkle them with the chocolate chips and pecans. The chips will melt on top of the brownies and the pecans will add crunch.