20 Mouthwatering Elote Recipes to Spice Up Your Summer

20 Mouthwatering Elote Recipes to Spice Up Your Summer

As the sun shines brightly this summer, there’s nothing quite like firing up the grill and indulging in a flavorful bowl of elote – the quintessential Mexican street corn. The combination of grilled corn, creamy mayonnaise, crumbly cotija cheese, and a sprinkle of chili powder is a match made in heaven. But why stop at just one recipe? We’ve gathered 20 mouthwatering elote recipes that will take your summer gatherings to the next level.

From classic grilled street corn to innovative twists like cheesy pasta and air fryer bites, we’ve got you covered with our collection of elote recipes. Whether you’re looking for a quick and easy snack or a show-stopping main dish, these delicious ideas are sure to satisfy your cravings and leave your guests begging for more.

So go ahead, fire up the grill, and get ready to indulge in a summer of elote-filled fun!

Grilled Mexican Street Corn with Chili Lime Mayo

Satisfy your cravings with this flavorful and easy-to-make street corn recipe, elevated by the tangy kick of chili lime mayo.

Ingredients:

– 4-6 ears of corn, husked and silked
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Chili lime mayo (see below for recipe)

Chili Lime Mayo:

– 1 cup mayonnaise
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped fresh cilantro
– 1-2 teaspoons sriracha sauce (depending on desired heat level)
– Salt to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, cumin, smoked paprika (if using), salt, and pepper.
3. Brush the mixture evenly onto each ear of corn.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
5. Slather chili lime mayo onto grilled corn and serve immediately.

Cooking Time: 10-12 minutes

Creamy Elote Dip with Cotija Cheese and Cilantro

Elevate your gathering with this vibrant, flavorful dip inspired by Mexican street corn.

Air Fryer Elote Bites with Tajín Seasoning

Transform the classic Mexican street food into bite-sized snacks perfect for any occasion. These Air Fryer Elote Bites are flavored with the iconic Tajín seasoning and take only 10 minutes to prepare.

Ingredients:

– 1 cup frozen corn kernels, thawed
– 1/2 cup grated Cotija cheese (or substitute with feta or Parmesan)
– 1 tablespoon olive oil
– 1 teaspoon Tajín seasoning
– Salt, to taste
– Optional: chili powder or lime wedges for added heat or brightness

Instructions:

1. Preheat the Air Fryer to 375°F (190°C).
2. In a bowl, mix together corn kernels, Cotija cheese, and olive oil.
3. Sprinkle Tajín seasoning evenly over the mixture and toss to combine.
4. Cook the elote bites in batches if necessary, as the Air Fryer basket should not be overcrowded. Cook for 5-6 minutes, shaking halfway through.
5. Remove from the Air Fryer and season with salt to taste.
6. Serve warm or at room temperature, garnished with chili powder or lime wedges if desired.

Cooking Time: 10 minutes (including prep time)

Elote Salad with Avocado and Lime Dressing

This vibrant salad brings together the sweetness of grilled corn, the creaminess of avocado, and the brightness of lime dressing for a refreshing twist on traditional salads.

Ingredients:

– 4 ears of corn, husked and silked
– 1 ripe avocado, diced
– 1/2 cup mixed greens (such as arugula, spinach, and/or lettuce)
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– Juice of 2 limes
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Grill corn for about 10 minutes, turning every 2-3 minutes, until slightly charred.
3. In a large bowl, combine mixed greens, diced avocado, and crumbled cheese (if using).
4. Once corn is cooked, cut off the kernels and add to the bowl.
5. In a small bowl, whisk together lime juice and salt and pepper to taste.
6. Pour dressing over the salad and toss to coat.
7. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Roasted Elote Soup with Crispy Tortilla Strips

Roasted Elote Soup with Crispy Tortilla Strips Recipe

Warm up with a creamy and comforting Roasted Elote Soup, topped with crispy tortilla strips that add a satisfying crunch. This recipe is perfect for a chilly evening or as a starter for your next dinner party.

Ingredients:

– 2 cups roasted elote (grilled corn)
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon cumin
– Salt and pepper, to taste
– 6-8 corn tortillas
– Vegetable oil, for frying

Instructions:

1. In a blender or food processor, puree the roasted elote, chicken broth, heavy cream, butter, and cumin until smooth.
2. Season with salt and pepper to taste.
3. Cut the corn tortillas into thin strips.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the tortilla strips in batches until crispy and golden brown, about 30 seconds per batch.
6. Drain on paper towels and sprinkle with salt.
7. Serve the soup hot, topped with crispy tortilla strips and enjoy!

Cooking Time: 20-25 minutes

Cheesy Elote Pasta with Blistered Cherry Tomatoes

Elevate your pasta game with this vibrant, cheesy recipe that combines the flavors of elote (Mexican street corn) with the sweetness of cherry tomatoes.

Ingredients:

– 8 oz pasta of your choice
– 2 cups cherry tomatoes, halved
– 1/4 cup unsalted butter, softened
– 1/2 cup grated Parmesan cheese
– 1/4 cup crumbled cotija cheese
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium-high heat. Add cherry tomatoes and cook for 4-5 minutes or until blistered.
4. In a separate saucepan, combine Parmesan cheese, cotija cheese, smoked paprika, salt, and pepper. Stir over low heat until melted and smooth.
5. Combine cooked pasta, tomato mixture, and cheesy sauce. Toss to coat.
6. Serve immediately, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Elote-Inspired Cornbread with Jalapeño and Honey Butter

This sweet and spicy cornbread is a twist on the classic Mexican street food, elote (grilled corn). The addition of jalapeño peppers adds a bold kick, while honey butter brings a touch of warmth and sweetness.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 jalapeño pepper, seeded and finely chopped
– Honey butter (see below for recipe)

Instructions:

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped jalapeño pepper.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Honey Butter Recipe:

– 2 tablespoons unsalted butter, softened
– 1 tablespoon honey

Mix together softened butter and honey until well combined. Spread on warm cornbread before serving.

Smoky Elote Pizza with Roasted Corn and Queso Fresco

Elevate your pizza game with this unique fusion of Mexican flavors! Smoky elote (grilled corn) meets creamy queso fresco on a crispy crust, all wrapped up in a delightful combination.

Ingredients:

– 1 pre-baked pizza crust
– 2 cups roasted corn kernels (see note)
– 1/4 cup queso fresco crumbles
– 1/4 cup smoked paprika
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Spread the roasted corn kernels evenly over the pizza crust.
3. Sprinkle queso fresco crumbles, smoked paprika, and a pinch of salt and pepper on top.
4. Drizzle with olive oil.
5. Bake for 12-15 minutes or until the crust is golden brown.
6. Remove from the oven and garnish with fresh cilantro leaves, if desired.

Cooking Time: 12-15 minutes

Spicy Elote Tacos with Chipotle Crema

Elevate your taco game with this bold and creamy recipe. Crispy tacos filled with spicy elote, topped with a rich chipotle crema, crunchy cilantro, and tangy lime.

Ingredients:

– 1 cup fresh corn kernels (from about 2 ears)
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon chili flakes
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Chipotle crema (see below for recipe)
– Cilantro, chopped
– Lime wedges, for serving

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together corn kernels, mayonnaise, lime juice, chili flakes, and cumin.
3. Grill tortillas for about 30 seconds on each side, until slightly charred.
4. Assemble tacos by spooning the spicy elote mixture onto the grilled tortillas.
5. Top with chipotle crema, chopped cilantro, and a squeeze of lime juice.

Chipotle Crema:

– 1/2 cup sour cream
– 2 tablespoons mayonnaise
– 1 tablespoon chipotle peppers in adobo sauce, finely chopped
– Salt and pepper to taste

Combine all ingredients in a bowl. Refrigerate for at least 30 minutes before serving.

Elote-Stuffed Poblano Peppers with Lime Crema

Savor the flavors of Mexico with this vibrant and delicious recipe, where roasted poblano peppers are filled with creamy elote (grilled corn) goodness and topped with a zesty lime crema.

Ingredients:
– 4 large poblano peppers
– 1 cup grilled corn kernels (elote)
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– 1/4 teaspoon paprika
– Salt to taste
– Lime wedges, for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with water. Cover with foil and roast for 30 minutes.
3. Remove peppers from the oven and let cool. Once cool enough, peel off skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
4. In a bowl, mix together grilled corn kernels, mayonnaise, lime juice, paprika, and salt.
5. Stuff each poblano pepper with the elote mixture and place on a baking sheet.
6. Bake for an additional 15 minutes or until filling is heated through.
7. Serve with a dollop of lime crema (mix equal parts sour cream and lime juice) and garnish with lime wedges.

Cooking Time: 45-50 minutes

Grilled Elote Skewers with Garlic Butter Glaze

A sweet and savory twist on traditional grilled corn, these skewers are perfect for a summer gathering or backyard BBQ.

Ingredients:

– 4-6 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional toppings: cotija cheese, chili powder, cilantro

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, and lime juice until well combined.
3. Brush the mixture onto each ear of corn, leaving a 1-inch border at the top.
4. Thread 2-3 ears of corn onto each skewer, leaving some space between each piece.
5. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until slightly charred.
6. Remove from heat and brush with additional garlic butter glaze if desired.
7. Serve warm with optional toppings.

Cooking Time: 10-12 minutes

Elote Deviled Eggs with Paprika and Cotija

These creamy deviled eggs get a Mexican twist with the addition of smoky paprika and tangy Cotija cheese, inspired by the flavors of elote.

Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon paprika
– 1/4 cup crumbled Cotija cheese
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)

Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks with mayonnaise, Dijon mustard, paprika, salt, and pepper until smooth.
3. Stir in the crumbled Cotija cheese.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle with additional paprika and Cotija cheese if desired.
6. Garnish with chopped cilantro or scallions, if using.

Cooking Time: 10-15 minutes (includes boiling eggs)

Baked Elote Mac and Cheese with Panko Topping

Elevate your mac and cheese game with this rich and creamy recipe, featuring the sweetness of elotes (grilled corn) and a crunchy Panko topping.

Ingredients:

– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated Monterey Jack cheese
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, melted
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup Panko breadcrumbs
– 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions; drain and set aside.
3. In a large mixing bowl, combine cheddar, Monterey Jack, heavy cream, melted butter, paprika, salt, and pepper. Stir until smooth.
4. Add cooked macaroni and stir until well combined.
5. Transfer mixture to a 9×13 inch baking dish; top with Panko breadcrumbs and Parmesan cheese (if using).
6. Bake for 25-30 minutes or until golden brown and bubbly.

Cooking Time: 25-30 minutes

Elote Hummus with Charred Corn and Cumin

Elevate your hummus game with the flavors of Mexico! This unique twist on traditional hummus combines creamy chickpeas with charred corn, cumin, and a hint of lime.

Ingredients:

– 1 cup cooked chickpeas
– 1/2 cup freshly squeezed lime juice
– 1/4 cup tahini
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 3 cloves garlic, minced
– 1 ear of corn, charred and removed from cob
– 1 tablespoon ground cumin

Instructions:

1. Preheat oven to 400°F (200°C).
2. Char the ear of corn by wrapping it in foil and baking for 15-20 minutes.
3. In a blender or food processor, combine chickpeas, lime juice, tahini, olive oil, salt, garlic, and charred corn. Blend until smooth.
4. Stir in ground cumin.
5. Serve warm with tortilla chips, pita bread, or vegetables.

Cooking Time: 20 minutes

Elote Quesadillas with Pickled Red Onions

A twist on traditional quesadillas, these Elote-inspired treats combine the flavors of grilled corn, creamy cheese, and tangy pickled red onions.

Ingredients:

– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1 cup grilled corn kernels (see note)
– 1/2 cup pickled red onion slivers (recipe below)
– 1 tablespoon unsalted butter, melted
– Salt and pepper to taste

Pickled Red Onions:

– 1 large red onion, thinly sliced
– 1 cup white vinegar
– 1/4 cup sugar
– 1/2 teaspoon salt

Instructions:

1. Preheat a large skillet or griddle over medium-high heat.
2. Butter one side of each tortilla.
3. Place one tortilla, buttered side down, in the skillet.
4. Sprinkle half of the cheese and grilled corn on top of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
7. Flip and cook an additional 1-2 minutes or until the other side is also lightly browned.
8. Repeat with remaining ingredients.

Cooking Time: 10-12 minutes

Elote Corn Chowder with Crispy Bacon

Warm up with this creamy, smoky corn chowder featuring crispy bacon and a hint of lime.

Ingredients:

– 2 cups frozen corn kernels
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1/2 cup chopped cooked bacon (such as thick-cut applewood-smoked)
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 1 tablespoon lime juice
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil until tender.
2. Add the corn kernels, chopped bacon, heavy cream, chicken broth, lime juice, and paprika. Stir well.
3. Bring the mixture to a simmer and let cook for 10-12 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 15-17 minutes

Elote-Stuffed Avocados with Lime Zest

Elevate your snack game with this creative twist on traditional guacamole. Fresh lime zest and creamy avocado meet the savory, slightly sweet flavors of grilled elote in this unforgettable bite.

Ingredients:

– 4 ripe avocados
– 1 cup grilled corn (elote), kernels only
– 2 tablespoons freshly squeezed lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut avocados in half and remove seeds.
3. In a bowl, mix together elote kernels, lime juice, salt, black pepper, and garlic until well combined.
4. Stuff each avocado half with about 1/4 cup of the elote mixture.
5. Sprinkle chopped cilantro on top of each stuffed avocado.
6. Bake for 12-15 minutes or until avocados are slightly softened to desired doneness.

Cooking Time: 12-15 minutes

Grilled Elote Nachos with Black Beans and Salsa Verde

Elevate your nacho game with this flavorful and colorful recipe, combining the sweetness of grilled elotes with the savory spices of black beans and salsa verde.

Ingredients:

– 4-6 ears of corn (elotes), husked and silked
– 1 can black beans, drained and rinsed
– 1 cup salsa verde
– 8-10 corn tortillas
– 1/2 cup shredded Monterey Jack cheese (or similar)
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Grill the elotes for 10-12 minutes, turning every 2-3 minutes, until slightly charred and tender.
3. In a separate pan, warm tortillas over low heat for 30 seconds on each side.
4. Assemble nachos by spreading black beans on a warmed tortilla, topping with grilled elote, cheese, cilantro, and salsa verde.
5. Serve immediately with lime wedges.

Cooking Time: 20-25 minutes

Crispy Elote Fritters with Sriracha Aioli

Transform the flavors of Mexico’s beloved street corn into crispy, addictive fritters and pair them with a spicy kick from this creamy aioli.

Ingredients:

– 2 cups corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– Vegetable oil for frying
– Sriracha Aioli (recipe below)

Instructions:

1. Preheat the oil in a deep frying pan to 375°F.
2. In a bowl, whisk together flour, paprika, salt, and baking powder.
3. Add corn kernels and stir until well combined.
4. Beat in the egg until a thick batter forms.
5. Using a spoon or small scoop, drop the batter into the hot oil, frying for 2-3 minutes on each side, until golden brown.
6. Drain fritters on paper towels and serve warm with Sriracha Aioli.

Sriracha Aioli:

– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon lime juice

Mix all ingredients together in a bowl until smooth. Serve chilled or at room temperature alongside the fritters.

Cooking Time: About 10-12 minutes for frying, depending on batch size.

Elote-Inspired Risotto with Roasted Poblano Peppers

Elevate your risotto game with the vibrant flavors of Mexico’s beloved street food, elote. This creamy, cheesy dish is infused with the deep, smoky taste of roasted poblano peppers.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 roasted poblano peppers, peeled and diced (see note)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the rice and cook, stirring constantly, for 1-2 minutes.
4. Add the broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the Parmesan cheese and heavy cream until smooth.
6. Fold in the roasted poblano peppers and season with salt and pepper to taste.
7. Serve immediately, garnished with fresh cilantro leaves.

Cooking Time: 25-30 minutes

Summary

Get ready to spice up your summer with these 20 mouthwatering elote recipes! From classic grilled corn with chili lime mayo to creamy dips and crispy fritters, there’s something for everyone. Try air fryer bites with Tajín seasoning or roasted soup with crispy tortilla strips. For a twist, make cheesy pasta with blistered cherry tomatoes or stuffed avocados with lime zest. Whether you’re in the mood for tacos, quesadillas, or even deviled eggs, these elote-inspired recipes will satisfy your cravings.