Elotes Recipe (Mexican Corn) (2024)

FAQs

What is the red stuff in elote? ›

The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer. You can sprinkle them on the corn with the cotija cheese and then squeeze fresh lime juice all over each corn on the cob.

The ingredients list sugar as the first ingredient, which helps to emulate the sweetness of fresh corn. Sugar is followed by sea salt, corn flour, chile pepper, Parmesan cheese, chipotle powder, natural flavor, citric acid, dried cilantro, organic rice fiber, and cumin powder.

Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Serve it as a snack or side dish for summer BBQ's and potlucks.

Elote (pronounced: eh-loh-teh) is a dish comprised of cooked sweet corn slathered in a spicy mixture of mayonnaise, crema, and chili powder, and then sprinkled with cheese.

Best overall substitute: Feta cheese is the best like-for-like substitute for cotija cheese. You can use it exactly as you would use cotija (either as a filling or garnish). It has a very similar crumbly texture, salty and mild flavor, and can be found at most local grocery stores. It's also cheaper than cotija!

Tajin- some sort of chili powder is usually added to elotes, and my favorite is Tajin. It's also something you can easily find at any grocery store. Hot sauce- This is optional- I like Tapatio or Valentina but you don't have to add hot sauce if you don't want to.

A bold and versatile seasoning blend, our Elote Seasoning blend is filled with chili pepper, cumin, lime, parmesan cheese and garlic. Just as versatile as our Everything Bagel blend, this shaker is delicious on everything from elote street corn on the cob and scrambled eggs to popcorn and even BBQ pork ribs.

Elote can be prepared using a pre-made spice mix called Tajín seasoning, which includes ground red chiles, sea salt, and dehydrated lime juice. This recipe calls for chili powder, but by all means, if you have Tajín, use it. Just cut back on the salt, as it's already in the blend.

Elote is made with corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and cilantro. It's messy to eat but worth every bite. Elote is the perfect summertime side dish for any Mexican-inspired meal.

The taste is different. Corn was domesticated right here in Mexico. For thousands of years, farmers here carefully mixed varieties of maize in small plots of land. But globalization made American yellow corn more common because it's so cheap.

Can I use parmesan instead of Cotija? ›

Parmigiano-Reggiano

It's no surprise that these cheeses are so similar; Cotija goes by the nickname of the "Parmesan of Mexico." Parmesan is traditionally made with unpasteurized cow's milk, just like Cotija cheese. Use this classic Italian ingredient as a substitute for dishes that call for an aging, sharper cotija.

Corn is rich in fiber and carotenoids, which makes it healthy for the gut and eyes.

This iconic dish, often referred to as “elote mexicano“, combines the sweetness of tender corn kernels with a luscious coating of mayo, tangy crumbled Cotija cheese, and a sprinkle of chili powder or Tajín seasoning.

STORE: Place elotes on a plate and cover with plastic wrap or foil. Store in the refrigerator for 3-5 days.

It's known as Gibberella Ear Rot, and it's a fungus that is commonly found in the fields of the Midwest.

What's commonly called "Tajín" is really Tajín Clásico, the first and most popular condiment made by Empresas Tajín in Jalisco, Mexico. Its ingredients are ground dried chile peppers (a blend of chiles de árbol, guajillo and pasilla), dehydrated lime, and sea salt.

The cobs of Red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the Red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young.