Elote Recipe | Mexican Street Corn with Tex Mex BBQ Rub
Elote is the classic Mexican street food: grilled corn on the cob, slathered in a creamy, spicy sauce, sprinkled with cheese and finished with our Tex Mex BBQ Rub. Smokey, creamy, and with a fresh kick — the ideal side dish for your Tex Mex BBQ menu.
Ingredients (4 people)
- 4 ears of corn, cleaned
- 4 tbsp mayonnaise
- 2 tbsp sour cream (or Greek yogurt)
- 50 g finely grated cotija or feta
- 1 tsp Tex Mex BBQ Rub, plus extra for sprinkling
- 1 lime (in wedges)
- Handful fresh cilantro, roughly chopped
- Dash of oil
Preparation
- Preheat the BBQ for direct, high heat (approx. 220 °C).
- Lightly rub the corn cobs with oil and grill for 10–12 minutes, turning regularly until nicely coloured and slightly charred.
- Meanwhile, mix the mayonnaise, sour cream and 1 tsp Tex Mex BBQ Rub until smooth.
- Generously coat the warm corn cobs with the sauce.
- Sprinkle with cheese, extra Tex Mex BBQ Rub, and fresh cilantro.
- Serve immediately with a lime wedge to squeeze over.
Tip
No cobs on hand? Cut the corn off the cob and make esquites — the same flavours, in a bowl. Perfect with our Tex-Mex Brisket or Tex-Mex BBQ chicken.