1 piece (medium) of Mexican corn (120 g) has 144 calories. That works out to 120 calories per 100 g. It contains 28.2 g of carbs, 4.2 g of protein, 2.6 g of fat and 3.2 g of fiber. Its 7.2 µg of Biotin covers 24% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.

What is Mexican corn?

Mexican corn is inspired by elote, a popular Mexican street food: corn on the cob, grilled or boiled, finished with a creamy coating, crumbled cheese, chilli and lime. The exact toppings vary, and some versions are served off the cob as a cup of kernels.

Its sweet corn balances smoky char, savoury cheese, tangy lime and a little heat. Eat it by hand as a snack or serve it alongside grilled food; in Mexico, vendors commonly prepare it to order. Corn contributes most of the carbohydrates, along with some fibre—2.7 g per 100 g. For a lighter finish, use a thin layer of sauce and go easy on the cheese.

Mexican corn Nutrition Facts

Selected: 100 g

120

KCAL / 100G

Carbs

23.5g

· 9% DV

Protein

3.5g

· 7% DV

Fat

2.2g

· 3% DV

Fiber

2.7g

· 10% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 74% · Protein 11% · Fat 15%

Mexican corn Vitamins & Minerals

Vitamins

Biotin

6µg · 20% DV

0.72mg · 14% DV

0.16mg · 13% DV

1.7mg · 11% DV

Minerals

Phosphorus

89mg · 13% DV

Magnesium

37mg · 9% DV

Zinc

1mg · 9% DV

Potassium ⭐

270mg · 8% DV

How Nutritious Is Mexican corn?

Nutrient density

Medium

55/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

47/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Mexican corn Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Mexican corn

To burn the 120 calories in 100 g:

🚶

30min

Walking (5 km/h)

🏃

12min

Running (8 km/h)

🚴

16min

Cycling

🏊

14min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Mexican corn Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Mexican corn Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Mexican corn Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Mexican corn Fat Profile

SATURATED

0.3g

MONOUNSATURATED

0.5g

POLYUNSATURATED

1.1g

⚖️

Omega 6:3 ratio 30:1

Above the ideal 4:1 (30:1).

Compare Mexican corn

🌽vs🍅

Mexican corn vs Tomato102 kcal more per 100 g

→🌽vs🥗

Mexican corn vs Mixed Green Salad102 kcal more per 100 g

→🌽vs🫑

Mexican corn vs Red Pepper89 kcal more per 100 g

→🌽vs🥄

Mexican corn vs Boiled Beetroot76 kcal more per 100 g

→

Foods Similar to Mexican corn

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Mexican corn

What is Mexican corn?

Mexican corn is corn on the cob, usually grilled, coated with a creamy sauce, and finished with cheese, lime, and chili. The Mexican street-food version is commonly called elote; kernels served off the cob in a cup are esquites.

What is Mexican corn made of?

Mexican corn is typically made with corn, mayonnaise or crema, crumbled cotija cheese, lime juice, and chili powder. Some versions add cilantro or garlic, while ingredient proportions vary from one recipe or street vendor to another.

How do you make Mexican corn at home?

Grill corn until the kernels are tender and lightly charred, then spread on a thin layer of mayonnaise or crema. Sprinkle with crumbled cheese and chili powder, squeeze lime over the top, and serve while warm.

What cheese is used on Mexican corn?

Cotija, a salty, crumbly Mexican cheese, is the traditional choice for Mexican corn. If you cannot find it, finely crumbled feta is a practical substitute; taste before adding extra salt because both cheeses can be quite salty.

What is the difference between Mexican corn and esquites?

Mexican corn, or elote, is served on the cob, while esquites are the kernels cut off and served in a cup with similar creamy, cheesy, and spicy toppings. Esquites are eaten with a spoon rather than held by the cob.

Is Mexican corn spicy?

Mexican corn can be mildly or quite spicy, depending on how much chili is added. To keep it mild, use little or no chili powder; lime and creamy toppings still give it plenty of flavor without the heat.

Should you grill or boil corn for Mexican corn?

Either method works for Mexican corn. Grilling adds charred, smoky flavor and is the classic street-style approach; boiling makes tender corn without the smoky taste. Add the creamy topping and garnishes after cooking.

What do you serve with Mexican corn?

Serve Mexican corn alongside tacos, grilled meats, or quesadillas, or pair it with beans and a fresh salad. Its creamy, tangy topping complements smoky mains, and a lime wedge makes the flavors brighter.

Can you make Mexican corn ahead of time?

You can cook the corn ahead, but add the creamy coating, cheese, chili, and lime just before serving. Keeping the toppings separate prevents the corn from becoming soggy and keeps the cheese from softening too soon.

How do you store and reheat leftover Mexican corn?

Refrigerate leftover Mexican corn in a covered container and eat it within a few days. Reheat the cob gently in a microwave or skillet, then refresh it with lime and any cheese or other toppings that have softened.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026