Elote are grilled corn on the cob that have now become a classic side dish around the world. The dish originally comes from Mexico and is usually served on a stick in a delicious cheese sauce. How to cook Mexican-style grilled corn on the cob as well as many other recipes can only be found in our article!
Grilled Corn on the Cob – What Exactly is Elote?
The dish was created by Executive Chef at Elote Café in Sedona, Mexico Jeff Smedstat. This is nothing more than grilled corn. It is served with a delicious sauce made from mayonnaise and typical Mexican spices and then spread with Cotija cheese (Mexican cheese that tastes similar to Parmesan). Creamy and slightly spicy – this dish is a real taste explosion.
This is how grilled corn on the cob is made
- Soak the corn in a large bowl of cold water for 10 minutes.
- Remove leaves and threads and cut off the stalk.
- If you want to save some time when grilling, you can now boil the corn on the cob in a pot of water for 10 to 15 minutes. Pre-cooked cobs then only need to be cooked on the grill for 10 minutes. Raw corn, on the other hand, takes around 35 minutes on the grill.
- Place the corn cobs on the hot grill, turning occasionally so that all sides brown evenly.
Classic Mexican dip for grilled corn on the cob
What makes elote so special is actually the delicious sauce.
Ingredients Elote Dip:
- 80 grams of Mexican crema (can be found in any well-stocked supermarket) or sour cream.
- 80 Gramm Mayonnaise
- 2 cloves of garlic, finely chopped
- 1 tsp chilli powder + more for garnish
- 1 tsp salt
- 1 tbsp finely chopped coriander + more for garnish
- 70 grams of Cotija cheese – Alternatively, you can use grated Parmesan or Feta cheese.
- Lime for garnish
Preparation:
- In a large bowl, mix all the ingredients together well except the limes.
- Generously brush grilled corn cobs with it.
- Then spread some chilli powder, coriander and Cotija cheese on top and serve with lime.
The delicious elote dip goes perfectly with nachos or potato chips. Invite your friends over for a movie night and treat them to this treat!
Ingredients:
- 2 grilled ears of corn
- 80 grams of Cotija or Feta cheese
- 50 Gramm Mayonnaise
- 60 grams of sour cream
- 3 tbsp yogurt
- 1 onion
- 1Jalapeño chilli
- 2 cloves of garlic
- Chili powder
- fresh coriander
Here's how it's done:
- You can either use grilled cobs and then just loosen the kernels, or if you're in a hurry, use canned corn. However, you should first fry it in a pan with a little butter until it turns golden brown - about 10 minutes.
- Finely chop the jalapeño, onion and garlic and whisk in a bowl with the remaining ingredients.
Delicious cream soup with grilled corn on the cob
Delicious, creamy and low in calories – elote corn soup is a real all-rounder in the kitchen!
Ingredients:
- 7 ears of corn + 50 grams of additional corn kernels
- 60 ml olive oil
- 700 ml vegetable broth
- 120 grams of sour cream
- 100 grams of cotija or parmesan
- 1 large onion
- 3 cloves of garlic
- 1 EL Chilipulver
- 1 tbsp salt
- 3 tbsp fresh lime juice
- some grated lime peel
- 2 tablespoons fresh coriander, chopped
Preparation:
- Grill the corn cobs according to the instructions above and then loosen the kernels.
- Heat oil in a large pot and fry onion and garlic.
- Add the corn kernels, chili powder and salt and cook over medium heat for about 10 minutes, stirring constantly.
- Pour in the vegetable broth and bring to the boil. Reduce the heat again and simmer for 20 minutes.
- Add sour cream and Kotija cheese and stir well.
- Puree everything finely with a blender.
- Fold in the corn kernels, season with coriander and lime juice and sprinkle with a little cheese.
- Serve warm and enjoy!
Delicious elote corn casserole
Quickly prepared and low carb– this corn casserole is the ultimate dinner dish!
Ingredients:
- 4 grilled ears of corn
- 100 grams mild green chilies, diced
- 2 THE BUTTER
- 80 grams of Kotija Käse
- 500 grams of Alfredo sauce
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- fresh coriander for garnish
This is how quick it is to prepare:
- Preheat oven to 200 degrees.
- Remove the corn kernels from the cobs and set aside.
- Heat butter in a pan and fry onion for 5 minutes.
- Add the corn kernels and chili peppers and cook for another 5 minutes.
- Add the Alfredo sauce, season with the spices and stir well.
- Put everything in a baking dish, sprinkle with the cheese and bake for about 20 minutes.
- Garnish with coriander and a little more cheese and serve warm.
Don't know how to make Alfredo sauce? We have a very simple and quick recipe for you! All you need is: 90 grams of butter, 150 grams of grated Parmesan and 300 ml of cream. Here's how it works: Melt the butter in a pan. Add the parmesan and cream, stirring constantly, and let the sauce thicken over medium heat. Taste and you're done!
Prepare hummus and salsa in a different way
Hummus and salsa combined in one - thanks to the Mexican elote corn on the cob, this dish is a real culinary delight!
Ingredients for the hummus:
- 1 can of chickpeas
- 120 grams of corn kernels + additional 20 grams
- Juice of one lime
- 2 cloves of garlic
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp salt
- 50 grams of Cotija or Parmesan cheese
- 1 tbsp fresh coriander
Salsa ingredients:
- 70 grams of corn kernels
- 50 grams of Cotija cheese
- 3 tbsp fresh lime juice
- fresh coriander
- Salt and pepper
Preparation:
- Put the chickpeas, corn kernels, lime juice, garlic, olive oil and salt in a blender and puree until fine. You can also add some water if necessary. Season with salt, lime and chili powder.
- Fold in 20 grams of corn kernels, 50 grams of Kotija cheese and the coriander and chill for 20 minutes.
- In the meantime, put all the ingredients for the salsa in a bowl and mix well.
- Pour the salsa onto the hummus and refrigerate until serving.
