Get ready to ignite your taste buds with these 18 spicy elote recipes that will take you on a thrilling ride through the world of Mexican street food. Elote, also known as grilled corn on the cob slathered with creamy goodness and sprinkled with spices, is a popular snack in Mexico. But why settle for just one way to enjoy this deliciousness when you can experiment with different twists? From classic recipes like Chipotle Lime Grilled Elote to bold and adventurous creations such as Korean Gochujang Elote, we’ve got you covered.
In the following pages, we’ll take you on a culinary journey through 18 mouthwatering elote recipes that incorporate spicy and savory flavors. From simple yet flavorful additions like Parmesan Garlic Roasted Elote to more complex combinations like Jalapeño Popper Elote Dip, there’s something for every taste bud and skill level.
Classic Mexican Street Elote
Get ready to experience the sweet and savory flavors of Mexico with this classic street food recipe. Grilled corn on the cob slathered with a creamy mixture of mayonnaise, lime juice, chili powder, and Cotija cheese is the perfect snack or side dish.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– Juice of 1 lime
– 1 teaspoon chili powder
– 1/2 cup crumbled Cotija cheese (or feta)
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
3. In a bowl, mix together mayonnaise, lime juice, and chili powder.
4. Slather the mixture onto each grilled corn ear.
5. Sprinkle Cotija cheese over the top of each ear.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Chipotle Lime Grilled Elote
Experience the perfect blend of smoky sweetness with this Chipotle Lime Grilled Elote recipe. This twist on traditional grilled corn on the cob adds a spicy kick from chipotle peppers in adobo sauce and a tangy zip from fresh lime juice.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon unsalted butter, melted
– Salt and pepper to taste
– Optional: crumbled queso fresco or cotija cheese for topping
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together mayonnaise, chipotle peppers, and lime juice.
3. Brush the corn with melted butter and season with salt and pepper.
4. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
5. Slather the Chipotle Lime mixture onto the grilled corn.
6. Serve immediately, topped with queso fresco or cotija cheese if desired.
Cooking Time: 15-18 minutes
Parmesan Garlic Roasted Elote
Parmesan Garlic Roasted Elote Recipe
Elevate your snacking game with this creamy and savory roasted elote recipe, infused with the richness of Parmesan cheese and the pungency of garlic.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup grated Parmesan cheese
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: cotija cheese, chili powder, or lime wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together Parmesan cheese and minced garlic.
3. Brush the corn ears with olive oil and sprinkle with salt and pepper.
4. Divide the Parmesan-garlic mixture evenly among the corn ears, spreading it evenly.
5. Roast in the preheated oven for 20-25 minutes, or until the corn is tender and slightly caramelized.
6. Garnish with additional Parmesan cheese, cotija cheese, chili powder, or lime wedges, if desired.
Cooking Time: 20-25 minutes
Spicy Sriracha Mayo Elote
Grilled corn on the cob gets a bold twist with this spicy and creamy recipe that combines the sweetness of elote with the heat of sriracha mayo.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Optional toppings: crumbled cotija cheese, chopped cilantro, diced tomatoes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
3. In a small bowl, mix together mayonnaise, sriracha sauce, lime juice, and garlic powder.
4. Brush the spicy mayo mixture onto the grilled corn, making sure to cover all surfaces.
5. Season with salt and pepper to taste.
6. Serve immediately, topped with optional ingredients if desired.
Cooking Time: 12 minutes
Avocado Crema Elote
Elevate your grilled corn game with this rich and creamy Avocado Crema Elote. This recipe combines the natural sweetness of roasted corn with the silky smoothness of avocado, making for a perfect summer side dish.
Ingredients:
– 3 ripe avocados
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 ears of grilled corn, husked and silked
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine avocados, Greek yogurt, lime juice, salt, and black pepper.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
5. Slather Avocado Crema Elote over grilled corn and serve immediately.
Cooking Time: 15-20 minutes
Bacon-Wrapped Elote Skewers
Elevate your grilled corn game with these sweet and savory bacon-wrapped elote skewers! Perfect for summer gatherings or casual meals.
Ingredients:
– 12 ears of corn, husked and silked
– 6 slices of thick-cut bacon
– 2 tablespoons of unsalted butter, softened
– 1/4 cup of grated cotija cheese (or feta)
– 1 tablespoon of lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the bacon slices in half and wrap each piece around a corn cob, securing with a toothpick if needed.
3. Brush the corn with softened butter and sprinkle with cotija cheese.
4. Place the skewers on the preheated grill and cook for 5-7 minutes per side, or until the corn is lightly charred and the bacon is crispy.
5. Remove from heat and squeeze lime juice over the corn. Season with salt and pepper to taste.
Cooking Time: 10-14 minutes
Jalapeño Popper Elote Dip
Get ready to fiesta with this addictive Jalapeño Popper Elote Dip! A creamy blend of roasted corn, spicy peppers, and tangy cheese, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1/4 cup crumbled queso fresco or Monterey Jack cheese
– 1/2 cup roasted corn kernels (fresh or frozen)
– 2-3 jalapeños, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine sour cream, mayonnaise, and cheese. Mix until smooth.
2. Add roasted corn kernels and chopped jalapeños. Stir until well combined.
3. Squeeze lime juice over the mixture and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with cilantro leaves if desired.
Cooking Time: None! This dip is ready in a flash.
Elote Salad with Cotija Cheese
This vibrant salad combines the sweet and smoky flavors of grilled corn with the tangy creaminess of Cotija cheese, all wrapped up in a colorful package. Perfect for a summer evening or a quick lunch.
Ingredients:
– 2 cups grilled corn kernels
– 1/4 cup diced red bell pepper
– 1/4 cup diced yellow onion
– 1/4 cup crumbled Cotija cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the grilled corn kernels, red bell pepper, and yellow onion.
2. Sprinkle the Cotija cheese over the top of the mixture and toss gently.
3. Add the chopped cilantro and squeeze the lime juice over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Grilled Elote with Chili Powder
Elevate your grilling game with this simple yet flavorful recipe that combines the sweetness of grilled corn with the spicy kick of chili powder.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tbsp olive oil
– 1 tsp chili powder
– Salt, to taste
– Optional: butter, lime wedges, cotija cheese, or crumbled queso fresco for topping
Instructions:
1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and sprinkle with chili powder.
3. Grill corn for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
4. Remove from grill and season with salt to taste.
5. Serve immediately, topped with your choice of butter, lime wedges, cotija cheese, or crumbled queso fresco.
Cooking Time: 10-12 minutes
Cilantro Lime Elote Bites
Get ready to elevate your snack game with these bite-sized morsels that combine the freshness of cilantro and lime juice with the richness of grilled corn. Perfect for parties, potlucks, or just a quick treat.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped cilantro
– 1/4 teaspoon ground cumin
– Salt to taste
– 1/4 cup crumbled cotija cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. In a small bowl, mix together mayonnaise, lime juice, cilantro, cumin, and salt.
4. Once corn is cooked, slather each ear with the cilantro-lime mixture.
5. Sprinkle with cotija cheese (if using).
6. Serve warm, or let cool completely before serving.
Cooking Time: 15-20 minutes
Buffalo Ranch Elote
Get ready to level up your snack game with this spicy and savory Buffalo Ranch Elote recipe!
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup ranch dressing
– 1/4 cup Frank’s RedHot sauce
– 1 tablespoon butter
– 1/2 teaspoon garlic powder
– Salt to taste
– Optional toppings: crumbled blue cheese, chopped cilantro, diced tomatoes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with melted butter and season with salt, garlic powder, and a pinch of red pepper flakes (if desired).
3. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
4. Meanwhile, mix ranch dressing and Frank’s RedHot sauce in a small bowl.
5. Once corn is cooked, brush with the Buffalo ranch mixture.
6. Serve hot, garnished with desired toppings.
Cooking Time: 12-15 minutes
Enjoy your spicy and savory Buffalo Ranch Elote!
Smoky Paprika Elote
Get ready to elevate your snack game with this addictive Smoky Paprika Elote recipe! Crispy corn on the cob smothered in a rich, smoky paprika butter will become your new obsession.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons unsalted butter, softened
– 1 tablespoon smoked paprika
– 1 tablespoon lime juice
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– Optional: cotija cheese, chopped cilantro, or chili flakes for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with softened butter, then sprinkle with smoked paprika, lime juice, and garlic powder.
3. Season with salt and pepper to taste.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred and tender.
5. Remove from grill and garnish with desired toppings (if using).
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Elote Corn Chowder
Celebrate the flavors of Mexico with this creamy Elote-inspired corn chowder. This comforting soup is perfect for a chilly evening or as a unique twist on traditional corn chowders.
Ingredients:
– 2 cups corn kernels (fresh or frozen)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp paprika
– Salt and pepper to taste
– Optional: crumbled queso fresco or grated cheddar for topping
Instructions:
1. In a large pot, sauté onion, garlic, and bell pepper until tender.
2. Add corn kernels, diced tomatoes, chicken broth, and paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in heavy cream and season with salt and pepper to taste.
4. Serve hot, topped with crumbled queso fresco or grated cheddar if desired.
Cooking Time: 20-25 minutes
Tajín-Spiced Elote Cups
Experience the flavors of Mexico with these bite-sized elote cups, perfectly spiced with Tajín and grilled to perfection.
Ingredients:
– 1 cup corn kernels (fresh or frozen, thawed)
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter, melted
– 1 teaspoon Tajín seasoning blend
– Salt and pepper, to taste
– 6-8 mini cast-iron skillets or small cups
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together corn kernels, heavy cream, melted butter, Tajín seasoning, salt, and pepper.
3. Divide the mixture evenly among the mini cast-iron skillets or small cups.
4. Place the skillets on the grill and cook for 5-7 minutes on each side, or until the corn is lightly charred and creamy.
5. Serve warm, garnished with lime wedges, crumbled queso fresco, and a sprinkle of Tajín seasoning (optional).
Cooking Time: 10-14 minutes
Coconut Milk Elote (Vegan)
A creamy and indulgent twist on the classic Mexican street food, this vegan Coconut Milk Elote is a game-changer for anyone looking to spice up their snack routine.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup coconut milk
– 2 tablespoons unsalted vegan butter
– 1 teaspoon lime juice
– 1/2 teaspoon smoked paprika (optional)
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Grill the corn ears for 10-12 minutes, turning every 3-4 minutes until lightly charred.
3. In a small saucepan, combine coconut milk, vegan butter, lime juice, and smoked paprika (if using). Whisk until smooth.
4. Remove the corn from the grill and slather each ear with the coconut milk mixture.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 20-25 minutes
Elote-Stuffed Poblano Peppers
Elevate your stuffed pepper game with this innovative recipe that combines the sweetness of elote (grilled corn) with the smokiness of roasted poblano peppers.
Ingredients:
– 4 large poblano peppers
– 1 cup grilled corn kernels (elote)
– 1/2 cup cooked rice
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 20-25 minutes or until charred.
3. Grill corn kernels (elote) until slightly charred.
4. In a bowl, mix cooked rice, grilled corn, shredded cheese, and chopped cilantro.
5. Once peppers are cool enough to handle, fill each with the elote-stuffed mixture, dividing it evenly among the four peppers.
6. Return stuffed peppers to the oven for an additional 10-15 minutes or until the filling is heated through.
Cooking Time: 40-50 minutes
Korean Gochujang Elote
Elevate your grilled corn game with this addictive Korean-inspired elote recipe. The sweet and spicy flavors of gochujang, a fermented soybean paste, perfectly balance the natural sweetness of the corn.
Ingredients:
– 4-6 ears of corn, husked and silked
– 2 tablespoons gochujang
– 1 tablespoon unsalted butter, melted
– 1/2 cup mayonnaise
– 1/4 cup crumbled cotija cheese (or feta)
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
3. In a small bowl, whisk together gochujang, melted butter, mayonnaise, salt, and pepper.
4. Brush the gochujang mixture evenly onto the grilled corn.
5. Sprinkle cotija cheese and cilantro on top of each ear.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes (grilling) + 2-3 minutes (assembling)
Elote Pizza with Corn and Cheese
This recipe combines the flavors of Mexico’s popular street corn (elotes) with the comfort of a cheesy pizza. The result is a unique and delicious twist on traditional pizza.
Ingredients:
– 1 pre-baked pizza crust
– 1 cup fresh corn kernels
– 1/2 cup grated cheddar cheese
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spread the corn kernels evenly over the pizza crust.
3. Sprinkle the cheddar and queso fresco cheese over the corn.
4. Drizzle with olive oil and sprinkle with cilantro.
5. Season with salt and pepper to taste.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Servings: 1-2 people
Summary
Get ready to spice up your snack game! This article features 18 innovative elote recipes that add a twist to the classic Mexican street corn. From chipotle lime grilled elote to smoky paprika elote, and from spicy sriracha mayo to avocado crema, these recipes will satisfy any craving. Other unique variations include bacon-wrapped skewers, jalapeño popper dip, and even elote-stuffed poblano peppers! Whether you’re looking for a vegan option or a bold flavor explosion, there’s an elote recipe here that’s sure to delight.
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