Elote - Mexican Street Corn

Elote - Mexican Street Corn
★★★★ Rated 4 stars by 12 users






10 minutes


40 minutes



Mexican Street Corn (Elote) is roasted and then smothered with a delicious creamy topping, spices, and whatever else your heart desires.

Rico Gubernick @unclechicosbbq



  • 6 ears corn

  • 1/2 stick butter

  • 1 cup mayonnaise

  • 1 cup Mexican crema

  • 16 oz. Cotija Cheese

  • 3 limes halved

  • Salt

  • Pepper

  • Chile powder or Tajin

  • Optional: favorite hot sauce (I love Valentina)


  1. Pick good corn that has a moist husk. I prefer white sweet corn, but pick whatever is in season because it will be the sweetest.

  2. Remove silk so the corn is exposed. I brush each piece with melted butter. This will allow it to caramelize and develop flavor.

  3. Prepare coals as per Pit Barrel® instructions.

  4. Roast with lid on and lid cracked for about 30 to 40 minutes. I wrap in foil once I pull them off.

  5. Slather corn with mayonnaise or crema or both.

  6. I spoon Cotija than has been pulverized in blender over the corn till it is well coated.

  7. Squeeze juice of half a lime on corn.

  8. Season with chile powder or spice of choice. ( Dried chipotle, lemon pepper, cayenne, parmesan)

  9. Drizzle with hot sauce


Mexico is known for its wide variety of street foods. One of the most recognizable and popular is Mexican street corn.

Elote (corn) dates back to Meso American culture. Corn was revered as sacred and till this day is integrated into most Mexican food.

Corn is roasted on a grill or plancha, skewered with a stick, then painted with a good slathering of mayonnaise, butter, or crema. It's then coated in salty pulverized cotija cheese and adorned with lime and a plethora of spices. Don't forget your favorite hot sauce to make that hair raise on the back of your neck.

No cart here, just our Pit Barrel® to enhance the flavor of that sweet corn. If you have the corn hanger you're set and if not just grate it as I do. Ready, set, corn!

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