In Central America (except Panama) and Mexico, the ear of corn, on or off the plant, is named “elote” (from the Nahuatl elotitutl, which means tender cob). This term is also utilized in Mexican and Central American communities located in the US.

In the Southern Cone of South America (Argentina, Uruguay, Brazil, and Paraguay) and the Republic of Colombia, the term for elote is choclo, which comes from the Quechua word chuqllu. In Republic of Venezuela corn is named as jojoto.

In El Salvador, Mexico, and the border states of the US, elote usually is eaten as a sweet or salty. Many times, it’s cooked in water with salt or different spices like tequesquite, epazote, the Santa Maria herb or pericon. Then condiments like butter, mayonnaise, and cheese that is known as cotija, and in the case of Mexico, chili powder, the juice from a lemon and salt are added to the corn. Elote, generally known as “elotes locos” or crazy corn, is additionally served at local fairs in Mesoamerica. Seasoned with mayonnaise, sweet and sour sauce, ketchup, and mustard, Elote is served with a wood stick in the center, kinda like a popsicle, to help the hungry consumer hold it.

In some regions of Mexico, elotes are sold in the street by “eloteros” — folks that walk around cities or towns with a cart marketing elotes. They’ll cover massive distances or just stay in one place; for instance, at plazas, or parks, outside of stores or any location where there are massive amounts of potential customers. The customers can choose the elotes of their choice: hard or soft, little or big kernels, and whether or not to put it with sour cream, mayonnaise, liquid cheese, chili powder, grated cheese or butter. The elotes are held hot by putting them in the warmer where they were grilled. They should be served shortly after they’re done being cooked so that they don’t change color or lose flavor. The elotes are sometimes boiled and transported wrapped in the husks because preparing them in the husks provides them with a lot of flavors.

The eloteros conjointly sell coal-grilled elotes (elotes asados). These elotes are splashed with salt water and grilled in the coals till the husks begin to burn and the kernels reach a crisp texture. In Mesoamerica, it is custom to grill elote during the primary harvest of the year — the end of June till the start of September. During this time, ladies can be seen on the edges of the main road next to the cornfields selling grilled elote seasoned with juice and salt.

So let’s get into cooking this tasty corn that by now you are probably salivating over.

Things you’ll need:

  • 4 Corn on the Cob
  • ½ Cup of Mayonnaise
  • 1 Lime
  • 1 Cup Queso Cheese ( Crumbled)
  • 3 Tbsp Chipotle in Adobo Sauce
  • ¼ Cup Chopped Cilantro
  • 2 Tsp Adobo Lime Seasoning
  • Pinch of Salt (optional)

*Bold items can be found in our Mexico Box.

1. Char (blacken) corn over an open flame until all sides are evenly blackened.

If you watch below you can see the proper way to blacken your corn to maximize flavor and ensure corn is thoroughly cooked. Make sure that you are watching them closely so you can rotate them as need to avoid over cooking then corn.


2. Cover in foil and let sit for 5 mins.

This step is important because this allows the corn to finish cooking and cool down a little bit.


3. Remove foil and begin assembly.

This is where the magic starts to happen and this dish starts to look like a delicious Mexican cuisine!


4. Roll in Queso Cheese, then sprinkle with cilantro, Adobo Lime Seasoning, and Salt, (repeat for all ears of corn).

Now time to get down and dirty and assemble these bad boys!


5. Squeeze lime juice all of the corn as well as some adobo sauce.

These final touches will finish off your Mexican street corn the right way ensuring maximum flavor and presentation.


Check out the recipe below and make sure you share this with all of your friends.

Elote - Mexican Street Corn

Elote – Mexican Street Corn

  • Author: Flavor Noire
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2-4 Servings 1x
  • Cuisine: Mexican


Mexico has some of the most amazing and intriguing street food, “Elote” Mexican street corn is easy to make and has delicious complex layered flavors.



  • 4 Corn on the Cob
  • ½ Cup of Mayonnaise
  • 1 Lime
  • 1 Cup Queso Cheese ( Crumbled)
  • 3 Tbsp Chipotle in Adobo Sauce
  • ¼ Cup Chopped Cilantro
  • 2 Tsp Adobo Lime Seasoning
  • Pinch of Salt (optional)


  1. Char (blacken) corn over an open flame until all sides are evenly blackened.
  2. Cover in foil and let sit for 5 mins.
  3. Remove foil and begin assembly.
  4. Slather corn with mayo on all sides.
  5. Roll in Queso Cheese, then sprinkle with cilantro, Adobo Lime Seasoning, and Salt, (repeat for all ears of corn).
  6. Squeeze lime juice over corn sparingly.