🌽 Elote
Elote is Mexican street corn: a whole cob grilled until charred, then brushed with mayonnaise, rolled in crumbly cheese and finished with chilli powder, a squeeze of lime and chopped cilantro. The result is sweet, smoky, creamy and tangy all at once. It is sold on a stick from street carts and eaten by hand.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 corn cobs, husked
- 4 tbsp mayonnaise
- 60 g crumbly Mexican cheese (cotija or queso fresco)
- 1 tsp chilli powder
- 1 lime, in wedges
- 2 tbsp chopped cilantro
- Salt
Method
- Grill the corn over high heat for 10–12 minutes, turning, until charred in spots.
- Brush each hot cob thinly with mayonnaise.
- Roll or sprinkle with the cheese, then dust with chilli powder and salt.
- Top with cilantro and serve with lime wedges.
How to make it lighter
- Use 1 tsp mayonnaise per cob instead of a thick layer; 1 tbsp mayonnaise ≈ 90–100 kcal.
- Choose a light mayonnaise and a sprinkle rather than a full coat of cheese.
- Lean on lime, chilli and cilantro for flavour—they add almost no calories.
History
Corn has been a staple in Mexico since pre-Hispanic times, and elote, from the Nahuatl word elotl for tender corn, is a classic of Mexican street food today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →