Gluten-Free Elote (Mexican Street Corn)

Celiac.com 07/09/2025 - There’s nothing quite like the smoky aroma of grilled corn on a summer evening. Elote, or Mexican street corn, is a beloved snack that originated in the bustling streets of Mexico City, where it’s sold by street vendors from carts lined with steaming pots and open flames. “Elote” is simply the Spanish word for corn on the cob, but when transformed with creamy toppings, zesty spices, and crumbly cheese, it becomes something truly spectacular—a combination of bold, tangy, and savory flavors that dance on your tastebuds.

Traditionally, elote is slathered with a mixture of mayonnaise, crema (Mexican sour cream), chili powder, lime juice, and crumbly cotija cheese, then served on a stick for easy snacking. While naturally gluten-free in its original form, it’s crucial for those with celiac disease or gluten sensitivity to ensure each ingredient—particularly the chili powder and mayonnaise—is certified gluten-free to avoid hidden gluten in seasoning blends and cross-contamination. This version sticks close to the classic while adding small touches to boost flavor and guarantee safety.

Gluten-Free Elote (Mexican Street Corn)

Celiac.com Sponsor (A12):
Ingredients:

• 4 ears of fresh corn, husked
• ¼ cup gluten-free mayonnaise
• 2 tablespoons gluten-free sour cream or Mexican crema
• ½ teaspoon certified gluten-free chili powder (adjust to taste)
• ½ teaspoon smoked paprika (optional, for depth)
• 1 clove garlic, finely grated or minced
• ½ cup crumbled cotija cheese (or feta if cotija is unavailable)
• 1 tablespoon chopped fresh cilantro (optional)
• 1 lime, cut into wedges
• Salt to taste
• Olive oil or butter for grilling (check gluten-free status)

Instructions:

1. Prepare the grill: Preheat your grill to medium-high heat. Lightly brush each ear of corn with olive oil or melted butter to prevent sticking and enhance browning.

2. Grill the corn: Place the corn directly on the grill grates. Cook for 10–12 minutes, turning occasionally, until the kernels are charred in spots and tender. Remove from heat and set aside.

3. Mix the spread: In a small bowl, combine the gluten-free mayonnaise, sour cream, garlic, chili powder, smoked paprika (if using), and a pinch of salt. Stir until smooth and well blended.

4. Dress the corn: While the corn is still warm, use a spoon or brush to slather each ear generously with the mayo mixture. Sprinkle with crumbled cotija cheese, gently pressing it into the spread so it sticks.

5. Garnish and serve: Dust with additional chili powder if desired, sprinkle with chopped cilantro, and serve with lime wedges for squeezing over the top.

Tips:

• For a dairy-free version, use vegan mayo and a dairy-free cheese alternative like almond-based feta.
• If you don’t have a grill, corn can be charred under the broiler or in a hot cast iron skillet.
• Want extra spice? Add a dash of hot sauce or a pinch of cayenne to the mayo mixture.

Conclusion:

Gluten-free elote is a celebration of summer, street food culture, and vibrant Mexican flavors—all in one delicious, handheld treat. Whether you’re hosting a backyard barbecue or craving a quick snack with bold flair, this dish is sure to impress while keeping things safe for those avoiding gluten. Just make sure to double-check your chili powder and cheese labels, then enjoy this celiac-safe take on a timeless favorite that brings the streets of Mexico right to your kitchen.