Get ready to ignite your taste buds with these 18 spicy elote recipes that will take you on a wild ride! Elote, for those who may not know, is grilled corn on the cob slathered in a creamy mixture of butter, mayonnaise, lime juice, and chili powder. It’s a staple at Mexican street stalls and a favorite among foodies. But why stick to just one recipe when you can mix it up with endless variations?
In this article, we’ll take the classic elote recipe and turn it on its head, adding twists like chipotle peppers, crispy bacon, and even sriracha mayo. Whether you’re in the mood for a savory dip, a crunchy snack, or a hearty meal, we’ve got you covered with these 18 spicy elote recipes that are sure to satisfy your cravings.
Classic Mexican Street Elote
Experience the vibrant flavors of Mexico with this simple recipe for Classic Street Elote, a popular street food that’s both delicious and easy to make.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup Mexican crema (or substitute with sour cream)
– 1 tablespoon lime juice
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon ground cumin
– Salt, to taste
– Fresh 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 3-4 minutes, until slightly charred and tender.
3. In a large bowl, whisk together mayonnaise, crema, lime juice, smoked paprika (if using), cumin, and salt.
4. Once the grilled corn is cool enough to handle, slather each ear with the creamy mixture.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Creamy Chipotle Elote Dip
A twist on traditional Mexican street corn, this creamy chipotle elote dip is a flavorful and spicy game-changer for your next gathering. With the perfect balance of smoky heat and tangy creaminess, it’s sure to be a hit!
Ingredients:
– 1 (15 ounce) can of black beans, drained and rinsed
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine black beans, mayonnaise, sour cream, lime juice, smoked paprika, cumin, and chipotle peppers.
2. Mix until smooth and creamy.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: None! This dip is ready in just a few minutes of mixing.
Grilled Elote with Chili Lime Butter
Elevate your grilled corn game with this vibrant and flavorful recipe that combines the natural sweetness of corn with a tangy and spicy kick. Perfect for summer gatherings or a quick weeknight dinner.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 2 tablespoons lime juice
– 1 tablespoon chili flakes
– 1 teaspoon grated lime zest
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. In a small bowl, mix together softened butter, lime juice, chili flakes, and lime zest.
4. Brush the chili lime butter mixture evenly onto the grilled corn ears.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
7. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Elote Salad with Cotija Cheese
This salad combines the flavors of grilled corn, creamy crema, and crumbly Cotija cheese for a deliciously simple side dish or light lunch.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/2 cup crumbled Cotija cheese
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, and cumin.
4. Once cooled, cut grilled corn into small pieces and add to the bowl.
5. Sprinkle Cotija cheese over the top of the salad.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Spicy Elote Corn Chowder
Spicy Elote Corn Chowder Recipe
Get ready to warm up with this creamy and spicy corn chowder, infused with the flavors of elote street corn!
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup half-and-half or heavy cream
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the frozen corn kernels, half-and-half or heavy cream, cumin, smoked paprika, and cayenne pepper.
5. Bring the mixture to a simmer and let it cook for 10-15 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves before serving.
Cooking Time: 20-25 minutes
Elote Pizza with Roasted Corn
Transform the flavors of traditional Mexican street corn into a unique pizza combination. This Elote Pizza with Roasted Corn is perfect for a twist on the classic margherita.
Ingredients:
– 1 lb pizza dough
– 2 cups roasted corn kernels (see roasting instructions below)
– 8 oz mozzarella cheese, shredded
– 1/4 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– Salt and pepper to taste
Roasting Instructions:
Preheat oven to 400°F (200°C). Place 4-6 ears of corn, husked and silked, on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until lightly charred.
Assembly and Cooking:
Preheat oven to 425°F (220°C). Roll out pizza dough to desired thickness. Spread roasted corn kernels over the dough, leaving a small border around the edges. Top with mozzarella cheese, cotija cheese, and cilantro. Drizzle with remaining olive oil and season with salt and pepper.
Bake for 12-15 minutes or until crust is golden brown. Remove from oven and let cool for a few minutes before serving.
Elote Stuffed Peppers
Transform the classic flavors of elote (grilled corn) into a vibrant and delicious stuffed pepper dish, perfect for any occasion. This recipe combines the sweetness of roasted peppers with the savory goodness of grilled corn, cheese, and spices.
Ingredients:
– 4 large bell peppers, any color
– 1 cup grilled corn kernels (from about 2 ears of corn)
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, remove seeds and membranes, and place them in a baking dish.
3. In a bowl, mix together grilled corn, cheese, cilantro, lime juice, and olive oil.
4. Stuff each pepper with the corn mixture, filling to the top.
5. Bake for 25-30 minutes or until peppers are tender.
6. Serve warm, garnished with additional cilantro if desired.
Cooking Time: 25-30 minutes
Elote Cornbread with Jalapeños
This savory cornbread combines the flavors of Mexico’s popular street food, elotes (grilled corn on the cob), with a spicy kick from jalapeños. Perfect for a snack or side dish, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1-2 jalapeños, seeded and finely chopped
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together heavy cream, egg, and melted butter.
4. Add chopped jalapeños to the wet ingredients and stir to combine.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Pour batter into a 9-inch square baking dish.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Top with grated cheddar cheese (if using) and bake an additional 5 minutes.
Cooking Time: 25-35 minutes
Elote Pasta with Parmesan and Chili
This vibrant pasta dish combines the sweet and smoky flavors of elote (grilled corn) with the creaminess of parmesan cheese and a kick of chili flakes. Perfect for a quick and satisfying meal or as a unique side dish.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups grilled corn kernels (from about 4 ears of corn)
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tsp chili flakes
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add grilled corn kernels and cook for 2-3 minutes or until slightly caramelized.
3. Stir in Parmesan cheese and chili flakes. Season with salt and pepper to taste.
4. Add cooked pasta to the skillet, tossing to combine with the elote mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Serve hot, garnished with chopped cilantro leaves if desired.
Cooking Time: 15-20 minutes
Elote Tacos with Avocado Crema
Grilled corn and creamy avocado come together to create a flavorful and refreshing twist on traditional street food. These Elote Tacos with Avocado Crema are perfect for a quick weeknight dinner or a summer gathering.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/2 ripe avocado, mashed
– 1 lime, juiced
– 1/4 cup chopped fresh cilantro
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional: crumbled queso fresco or feta cheese for topping
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning occasionally, until slightly charred.
3. In a bowl, mix together mayonnaise, mashed avocado, lime juice, and cilantro.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by slicing grilled corn off the cob and serving with Avocado Crema, smoked paprika, and a sprinkle of queso fresco (if using).
6. Serve immediately.
Cooking Time: 15-18 minutes
Elote Deviled Eggs with Smoked Paprika
Elevate your deviled egg game with the flavors of Mexico! This recipe combines classic deviled eggs with the smoky, slightly sweet taste of elote.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 tablespoon chopped fresh cilantro (optional)
– Lime wedges, for serving
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks with mayonnaise, mustard, smoked paprika, salt, and pepper until smooth.
3. Spoon the yolk mixture evenly into the egg white halves.
4. Garnish with cilantro, if desired.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Elote Nachos with Queso Fresco
Elevate your nacho game with this addictive recipe that combines the flavors of grilled corn, creamy queso fresco, and crispy tortilla chips.
Ingredients:
– 1 cup queso fresco cheese, crumbled
– 8-10 corn tortillas
– 2 cups mixed melon (honeydew, cantaloupe, and/or watermelon)
– 1/4 cup mayonnaise
– 1 lime, cut into wedges
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tortillas into quarters and toast in the oven for 5-7 minutes or until crispy.
3. Grill corn on a preheated grill or grill pan, turning frequently, until slightly charred.
4. Spread mayonnaise on each grilled corn piece, then sprinkle with salt and pepper to taste.
5. Arrange toasted tortilla chips on a serving platter. Top with queso fresco, grilled corn, and mixed melon.
6. Serve immediately and garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Elote Soup with Crispy Tortilla Strips
Transform the classic street food flavor of elote into a comforting soup, complete with crispy tortilla strips for added crunch. This recipe is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 2 cups corn kernels (fresh or frozen)
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tablespoon lime juice
– 1 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Vegetable oil, for frying
Instructions:
1. In a large pot, combine corn kernels, chicken broth, and heavy cream. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. Stir in lime juice and paprika. Season with salt and pepper to taste.
3. Preheat a non-stick skillet or deep fryer to 350°F (175°C). Fry tortilla strips in batches until crispy, about 2-3 minutes per batch. Drain on paper towels.
4. Ladle soup into bowls and top with crispy tortilla strips. Serve immediately.
Cooking Time: 25 minutes
Elote Quesadillas with Lime Sour Cream
Elote Quesadillas with Lime Sour Cream Recipe
Get ready to elevate your quesadilla game with this unique and delicious twist on a classic favorite! By combining the flavors of grilled corn, creamy sour cream, and a hint of lime, you’ll be creating an irresistible snack that’s perfect for any occasion.
Ingredients:
– 4-6 corn tortillas
– 1 cup grated cotija cheese (or feta)
– 2 cups fresh corn kernels (from about 2 ears)
– 2 tablespoons unsalted butter
– 1/2 teaspoon lime zest
– 2 cloves garlic, minced
– Salt to taste
– Lime wedges, for serving
– Sour cream, for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. In a bowl, mix together corn kernels, butter, lime zest, and garlic.
3. Place a tortilla in the skillet and sprinkle with some of the corn mixture.
4. Top with shredded cheese, then fold tortilla in half to enclose filling.
5. Cook for 2-3 minutes or until tortilla is crispy and cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Serve hot with a dollop of sour cream and a squeeze of lime juice.
Cooking Time: 10-12 minutes
Elote Sliders with Sriracha Mayo
These bite-sized sliders combine the classic flavors of grilled corn, creamy mayonnaise, and spicy sriracha in a compact package perfect for parties or snacks.
Ingredients:
– 12-15 corn tortillas
– 1/2 cup grated Cotija cheese (or feta)
– 1/4 cup plain Greek yogurt
– 2 tablespoons Sriracha sauce
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Brush the corn tortillas with vegetable oil and toast until slightly charred, about 30 seconds per side.
3. In a bowl, mix together the yogurt, Sriracha sauce, and lime juice.
4. Assemble the sliders by spreading a dollop of the Sriracha mayo on each tortilla, followed by a sprinkle of Cotija cheese.
5. Grill the assembled sliders for about 30 seconds per side, until the cheese is melted and the tortillas are crispy.
6. Serve immediately and enjoy!
Cooking Time: 2-3 minutes total
Elote Stuffed Mushrooms
Elevate your appetizer game with this creative twist on traditional stuffed mushrooms. Elote-inspired flavors bring a burst of citrusy, smoky goodness to every bite.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon chopped cilantro
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup shredded cotija cheese
– 1/4 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mayonnaise, lime juice, cilantro, smoked paprika, salt, and pepper.
3. Stuff each mushroom cap with the mixture, followed by shredded cheese, diced red bell pepper, and chopped jalapeño.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until golden brown and tender.
Cooking Time: 15-20 minutes
Elote Grilled Cheese Sandwich
This recipe combines the classic grilled cheese with the flavors of Mexico’s popular street food, elotes (grilled corn on the cob). The result is a creamy, cheesy, and slightly sweet sandwich that’s perfect for a quick lunch or dinner.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1/4 cup of mayonnaise
– 1/4 cup of grated cheddar cheese
– 1/4 cup of crumbled cotija cheese
– 1/4 cup of chopped cilantro
– 1 tablespoon of lime juice
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one slice, buttered side down, in the skillet.
4. Spread mayonnaise on top of the bread, followed by grated cheddar and crumbled cotija cheese.
5. Sprinkle chopped cilantro and a squeeze of lime juice over the cheese.
6. Top with the second bread slice, buttered side up.
7. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
8. Flip and cook for an additional 2-3 minutes or until the other side is also golden brown.
Cooking Time: 4-6 minutes
Elote Popcorn with Tajín Seasoning
Elevate your popcorn game with this addictive flavor combination inspired by Mexican street corn. This sweet and spicy treat is perfect for movie nights or as a unique snack.
Ingredients:
– 1/4 cup popcorn kernels
– 2 tablespoons unsalted butter
– 1/2 teaspoon Tajín seasoning (or to taste)
– 1/4 teaspoon granulated sugar
– 1/2 teaspoon grated Parmesan cheese (optional)
Instructions:
1. Pop the corn kernels according to package instructions or using a popcorn maker.
2. In a large bowl, melt the butter and stir in the Tajín seasoning until well combined.
3. Add the popped popcorn to the bowl and toss until evenly coated with the butter-Tajín mixture.
4. Sprinkle the sugar and Parmesan cheese (if using) over the popcorn and toss again to combine.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Summary
Get ready to spice up your meal routine with these 18 creative and mouthwatering elote recipes! From classic Mexican street corn to unique twists like grilled cheese sandwiches, pasta dishes, and even popcorn, there’s something for every taste bud. Discover bold flavors like chipotle, jalapeño, and sriracha, and explore new pairings like cotija cheese, avocado crema, and parmesan. Whether you’re in the mood for a snack or a full meal, these recipes will bring the heat and satisfy your cravings.