Get ready to spice up your snack game with these 20 creative and mouth-watering elote recipes that will take you on a flavor adventure. From classic Mexican street corn to innovative twists like grilled cheese sandwiches and pasta dishes, we’ve got you covered.
In this article, we’ll dive into the world of elote, exploring the perfect balance of spicy and sweet flavors that make these recipes so irresistible. Whether you’re looking for a quick snack or a show-stopping appetizer, these 20 recipes will inspire you to think outside the box (or in this case, the ear of corn!).
Stay tuned for our first 5 recipes, which include classic Mexican street elote, creamy chipotle dip, and grilled elote with chili lime butter. Your taste buds are about to get a serious wake-up call!
Classic Mexican Street Elote
Get ready to transport your taste buds to Mexico with this simple and delicious recipe for classic street-style elote (grilled corn on the cob).
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with a little bit of oil and season with salt.
3. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
4. Slather each ear of corn with mayonnaise, then sprinkle with cumin, smoked paprika (if using), and lime juice.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Creamy Chipotle Elote Dip
Elevate your snack game with this creamy, smoky dip inspired by the flavors of Mexico. Perfect for dipping chips, veggies, or crackers!
Ingredients:
– 1 (8 oz) container cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon lime juice
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– Optional: 1/4 cup crumbled cotija cheese for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine cream cheese, mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, salt, and pepper.
3. Mix until smooth and creamy.
4. Transfer the mixture to a baking dish or ramekin.
5. Bake for 20-25 minutes, or until the dip is lightly set and warm.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Grilled Elote with Chili Lime Butter
This classic Mexican street food gets a bold boost from a spicy chili lime butter, making it a perfect summer treat. With just a few simple ingredients and some grill time, you’ll be enjoying this addictive snack in no time.
Ingredients:
– 4-6 ears of corn, husked
– 1/2 cup unsalted butter, softened
– 2 tablespoons chili powder
– 1 tablespoon freshly squeezed lime juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: cotija cheese, cilantro, or crumbled bacon for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together butter, chili powder, lime juice, and garlic until smooth.
3. Brush both sides of the corn ears with chili lime butter.
4. Grill corn for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
5. Remove from heat and season with salt and pepper to taste.
6. Garnish with desired toppings (if using) and serve immediately.
Cooking Time: 10-12 minutes
Elote Salad with Cotija Cheese
Elote Salad with Cotija Cheese Recipe
A sweet and tangy twist on traditional salads, this Elote Salad combines the flavors of grilled corn, creamy Cotija cheese, and fresh herbs. Perfect for a summer side dish or light lunch!
- Ingredients:
- 4 ears of corn, husked and silked
- 2 tablespoons unsalted butter, melted
- 1/4 cup Cotija cheese, crumbled
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
- Salt and pepper to taste
- Instructions:
- Preheat grill or grill pan to medium-high heat.
- Grill corn ears for about 10-12 minutes, turning every 2-3 minutes until lightly charred.
- In a large bowl, whisk together melted butter and lime juice. Add crumbled Cotija cheese and chopped cilantro; stir to combine.
- Add grilled corn to the bowl and toss with Cotija mixture until well coated.
- Season with salt and pepper to taste.
Spicy Elote Corn Chowder
Get ready to warm up with a creamy, spicy, and deliciously corn-forward chowder that’s perfect for any occasion!
Ingredients:
– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 1/4 cup whole milk
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the corn kernels, paprika, cayenne pepper, salt, and pepper. Cook for 2-3 minutes or until the corn is slightly tender.
4. Pour in the heavy cream and whole milk. Bring the mixture to a simmer.
5. Reduce heat to low and let the chowder cook for 10-15 minutes or until it reaches your desired consistency.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Elote Pizza with Roasted Corn
Elevate your pizza game with this unique twist on traditional margherita. Sweet roasted corn and creamy cotija cheese bring a taste of Mexico to this classic Italian dish.
Ingredients:
– 1 pre-baked pizza crust
– 2 cups roasted corn kernels (see note)
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1/2 cup shredded cotija cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Spread the roasted corn kernels evenly over the pizza crust, leaving a small border around the edges.
3. Drizzle the mayonnaise and lime juice over the corn.
4. Sprinkle the shredded cotija cheese over the top.
5. Garnish with chopped cilantro and season with salt and pepper to taste.
6. Bake for 10-12 minutes or until the crust is golden brown.
Cooking Time: 10-12 minutes
Elote Stuffed Peppers
Transform classic stuffed peppers with a Mexican twist by filling them with creamy elote-inspired goodness. In this recipe, sweet peppers are filled with a mixture of grilled corn, creamy mayonnaise, and tangy cotija cheese for a flavorful and satisfying side dish.
Ingredients:
– 4 large bell peppers, any color
– 1 cup grilled corn kernels (see note)
– 1/2 cup mayonnaise
– 1/2 cup crumbled cotija cheese
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together grilled corn, mayonnaise, cotija cheese, and lime juice.
4. Stuff each pepper with the elote mixture, filling as full as possible.
5. Bake for 25-30 minutes or until peppers are tender.
Note: To grill corn, preheat grill to medium-high heat. Grill 2-3 ears of corn for about 10-15 minutes, turning frequently, until slightly charred. Let cool and cut off kernels.
Elote Cornbread with Jalapeños
This recipe combines the classic flavors of elote (grilled corn on the cob) with the warmth of jalapeños, all wrapped up in a moist and crumbly cornbread. Perfect for a summer gathering or as a unique side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 cup heavy cream
– 2 jalapeños, seeded and finely chopped
– 1 cup fresh corn kernels (about 2 ears of corn)
– Optional: cotija cheese, cilantro, or lime wedges for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, eggs, heavy cream, and chopped jalapeños.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in corn kernels.
5. Pour batter into prepared dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Elote Pasta with Parmesan and Lime
A vibrant fusion of Mexican flavors and Italian pasta, this recipe combines the sweetness of roasted corn with the tanginess of lime and the nuttiness of parmesan.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne or fusilli)
– 2 cups fresh corn kernels
– 1/4 cup unsalted butter, softened
– 1/2 cup grated Parmesan cheese
– 2 tbsp lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Toss corn kernels with butter, salt, and pepper on a baking sheet. Roast in the oven for 10-12 minutes or until lightly caramelized.
4. In a large bowl, combine cooked pasta, roasted corn, and Parmesan cheese. Squeeze lime juice over the top and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Elote Deviled Eggs with Smoked Paprika
Elevate your deviled egg game with the bold flavors of Mexico’s street food favorite, elote (grilled corn). This twist on the classic deviled egg adds a smoky depth and a pop of color from the smoked paprika.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon lime juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon smoked paprika
– Chopped cilantro, for garnish
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mix together the yolks, mayonnaise, mustard, lime juice, salt, black pepper, and smoked paprika until smooth.
3. Spoon the yolk mixture evenly into the egg white halves.
4. Sprinkle with chopped cilantro for garnish.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Just assemble and chill.
Elote Quesadillas with Avocado Crema
Elevate your quesadilla game with the sweet and savory combination of grilled corn, melted cheese, and creamy avocado. This recipe is perfect for a quick weeknight dinner or a flavorful snack.
Ingredients:
– 4 large corn tortillas
– 2 cups grilled corn kernels (see note)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Avocado Crema (recipe below)
Avocado Crema:
– 3 ripe avocados, peeled and pitted
– 1 lime, juiced
– 1/2 teaspoon salt
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place a tortilla in the skillet and sprinkle with cheese, grilled corn, cilantro, and jalapeño.
3. Fold the tortilla in half to enclose filling.
4. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
5. Flip and cook an additional 2 minutes.
6. Serve with Avocado Crema.
Cooking Time: 8-10 minutes
Elote Nachos with Spicy Mayo
Elevate your nacho game with this creative twist on classic nachos. This recipe combines the flavors of grilled corn, spicy mayo, and creamy melted cheese for a deliciously addictive snack.
Ingredients:
– 1 cup tortilla chips
– 2 cups mixed shredded cheeses (cheddar, Monterey Jack, Colby)
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 ear of corn, grilled and sliced into 1-inch pieces
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together mayonnaise, lime juice, cumin, smoked paprika, and cayenne pepper.
3. Arrange tortilla chips in a single layer on a baking sheet.
4. Sprinkle mixed cheeses evenly over the chips.
5. Top with grilled corn pieces and drizzle with spicy mayo.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Elote Tacos with Grilled Corn Salsa
Elevate your taco game with this flavorful recipe that combines the sweetness of grilled corn with the tanginess of a creamy salsa. Perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
For the tacos:
– 8-10 corn tortillas
– 1/2 cup grilled corn kernels (see below)
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– Salt and pepper to taste
For the Grilled Corn Salsa:
– 3 ears of corn, husked and silked
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– 1 minced garlic clove
– 1/4 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Grill the corn for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
2. Allow the grilled corn to cool, then remove kernels from cob.
3. In a bowl, combine cooked corn kernels with mayonnaise, lime juice, garlic, paprika, salt, and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning grilled corn salsa onto a warmed tortilla, topping with queso fresco, cilantro, and a pinch of salt.
Cook Time: 15 minutes
Elote Stuffed Mushrooms
Get ready to elevate your mushroom game with this flavorful recipe that combines the magic of elote (grilled corn) with the earthiness of mushrooms.
Ingredients:
– 12 large portobello mushrooms, stems removed and caps cleaned
– 1 cup grilled corn kernels (see note)
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Shredded cotija cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together grilled corn kernels, mayonnaise, lime juice, and smoked paprika until well combined.
3. Stuff each mushroom cap with the elote mixture, dividing it evenly among the mushrooms.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
6. Serve warm, topped with shredded cotija cheese if desired.
Cooking Time: 15-20 minutes
Elote Risotto with Cotija and Cilantro
Get ready to transport your taste buds to the vibrant streets of Mexico with this creamy Elote Risotto. Grilled corn kernels, crispy Cotija cheese, and a hint of cilantro come together in perfect harmony.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1/2 cup grilled corn kernels (see note)
– 1/4 cup grated Cotija cheese
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium heat. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
2. Add warmed broth, 1/4 cup at a time, stirring continuously, until liquid is mostly absorbed before adding more.
3. Stir in grilled corn kernels and Cotija cheese.
4. Remove from heat; stir in butter, salt, and pepper.
5. Serve immediately, garnished with chopped cilantro.
Cooking Time: 25-30 minutes
Elote Grilled Cheese Sandwich
Transform your grilled cheese game with the creamy, cheesy, and slightly sweet flavors of Elote! This unique twist on a classic sandwich combines roasted corn kernels, melted cheese, and a hint of lime juice.
Ingredients:
– 2 slices of white bread
– 1 cup of shredded Monterey Jack cheese
– 1/4 cup of roasted corn kernels (fresh or frozen)
– 1 tablespoon of unsalted butter
– 1 tablespoon of lime juice
– Salt to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, butter-side down, in the skillet.
4. Sprinkle shredded cheese and roasted corn kernels on top of the bread.
5. Drizzle with lime juice and season with salt to taste.
6. Top with the second bread slice, butter-side up.
7. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
8. Flip and cook for an additional 1-2 minutes or until the other side is also golden brown.
Cooking Time: 4-5 minutes
Elote Soup with Crumbled Bacon
Warm up on a chilly day with this rich and comforting soup inspired by the flavors of elote, the classic Mexican street corn. The combination of roasted corn, creamy coconut milk, and crispy bacon will transport you to a sunny afternoon.
Ingredients:
– 2 cups chicken broth
– 1 cup coconut milk
– 1 cup frozen corn kernels
– 2 tablespoons unsalted butter
– 6 slices of bacon, crumbled
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, combine chicken broth, coconut milk, and frozen corn kernels. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add butter, crumbled bacon, paprika, salt, and pepper to the pot. Stir until melted and well combined.
4. Taste and adjust seasoning as needed.
5. Ladle into bowls and garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Elote Corn Fritters with Sriracha Aioli
Elevate your snack game with these crispy corn fritters, infused with the sweet and tangy flavors of grilled corn, and served with a side of creamy Sriracha aioli for an added kick.
Ingredients:
– 1 cup all-purpose flour
– 2 cups corn kernels (fresh or frozen, thawed)
– 1/2 cup grated cheddar cheese
– 1/4 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– Sriracha aioli (recipe below)
Instructions:
1. Preheat the grill or a grill pan to medium-high heat.
2. In a bowl, mix together flour, corn kernels, cheese, paprika, cayenne pepper, salt, and black pepper.
3. Add buttermilk and stir until just combined; do not overmix.
4. Using a 1/4 cup measuring cup, scoop batter into balls and flatten slightly onto the grill or pan.
5. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Serve warm with Sriracha aioli.
Sriracha Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons Sriracha sauce
– 1 tablespoon lime juice
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Elote Stuffed Zucchini Boats
Experience the flavors of Mexico with this creative twist on traditional zucchini boats! This recipe combines the sweetness of grilled corn, creamy crema, and tangy lime for a deliciously unique side dish.
Ingredients:
– 4 medium zucchinis
– 1 cup elote (grilled corn) kernels
– 1/2 cup crema Mexicana or sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F.
2. Slice the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together elote kernels, crema Mexicana, lime juice, cumin, salt, and pepper.
4. Stuff each zucchini boat with the corn mixture, dividing it evenly among the four boats.
5. If using queso fresco or feta cheese, sprinkle on top of the filling.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until tender and lightly browned.
7. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 25-30 minutes
Elote Popcorn with Chili Powder
Add a burst of flavor to your popcorn game with this unique recipe that combines the sweetness of elote with the spiciness of chili powder. Perfect for movie nights or as a snack at your next gathering!
Ingredients:
– 1/2 cup popcorn kernels
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon salt
– 1/2 teaspoon chili powder
– 1 tablespoon lime juice (optional)
– 1/4 cup grated cotija cheese (optional)
Instructions:
1. Pop the popcorn kernels according to package instructions.
2. In a large bowl, mix together melted butter, salt, and chili powder.
3. Pour the popcorn into the bowl and toss until evenly coated with the butter-chili mixture.
4. If desired, squeeze lime juice over the popcorn for an extra burst of citrus flavor.
5. Sprinkle cotija cheese over the top (if using) and serve immediately.
Cooking Time: 10-15 minutes
Summary
Get ready to level up your elote game! This article brings together 20 spicy and creative recipes that give the classic Mexican street corn a twist. From creamy chipotle dips to grilled pizzas, and from chowders to pasta dishes, these innovative recipes showcase the versatility of elote. Discover unique flavor combinations like chili lime butter, smoked paprika deviled eggs, and sriracha aioli, and get inspired to create your own spicy masterpieces.
