What Is: Elotes, The Mexican Street Fare You Have to Try

August 29, 2016

There have always been parallels between Mexico and the Philippines, from sharing a history with Spanish colonizers to something as trivial as the name of their legal tender—but in terms of food, it’s a whole new ball game. Admittedly, there are similar dishes between the two, a couple of examples are chicken pipián from Ilocos and tamales from Pampanga. Mexicans and Filipinos alike also enjoy corn on the cob every now and then. The only difference between each version of the dish is how they enhanced the humble corn. Where we were glad to snack on aggressively buttered corn, our South American counterparts dreamed of corn on steroids.

Elotes, a popular street fare in several parts of the Mexico, is made from boiled or grilled corn and seasoned with a variety of toppings, ranging from the piquant to the tart. Simultaneously sweet, spicy, herbal, and sharp—a bite of this plays on a wide spectrum of flavors.

If munching on an elote triggers your fear of corn stuck in between your teeth, shredding the kernels off is an acceptable way of serving the dish called esquites. An easy dish that takes little to no time to prepare (and doesn’t involve rocket science) we assure you, all kitchen novices and veterans can enjoy this Mexican fare anytime at home.



Yield: 4 servings
Time: 10 minutes


  • 4 pcs Japanese sweet corn, grilled
  • ½ cup cotija cheese or feta cheese
  • ¼ cup sour cream
  • ½ cup mayonnaise
  • ½ tsp garlic powder
  • ½ tsp chili powder, for garnish
  • cilantro, for garnish


  1. In a bowl, combine sour cream, mayonnaise, and garlic powder.
  2. Brush the mixture onto the grilled corn and sprinkle with cheese.
  3. Garnish with chili and cilantro. Best served with lime on the side
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on