Indian style elotes (Mexican street corn)

Indian style elotes (Mexican street corn)

I recently competed in a food competition in Chicago, which I’ll post about later this week. As part of the application, I submitted a sample menu showcasing my theme, which was Indian-Mexican fusion. This dish was my favorite item on the menu, and I order some variation of this at restaurants if it’s ever available. Here, I cooked the corn in Indian spices and served it warm with aloo bhujia, cotija cheese and a tamarind sauce. The spices, the sweetness of the corn, the crunch from the bhujia, and the tang from the tamarind sauce blended together beautifully for a nice snack. I did notice that after 2 days, the flavors became more intense and had to be tamed with some raita (yogurt). So if you’re planning on keeping this for a few days, cut down on the spices a bit.


Corn mix:

  • Oil

  • 1/2 large onion, diced

  • 1/2 jalapeno, diced

  • 2 tsp curry powder

  • 1/4 tsp turmeric

  • 1 tbsp garlic powder

  • 2 tsp garam masala

  • 1/2 tsp cumin powder

  • 1 1/2 tsp coriander-cumin powder

  • 1/2 tsp sugar

  • 24 oz frozen corn

  • Salt to taste


  • Cotija cheese

  • Cilantro

  • Aloo bujia

  • Lemon juice


Heat oil in a pan and sauté onion. Once onion softens, add jalapeno and cook for 1-2 min. Add curry powder, turmeric, garlic powder, garam masala, cumin, and sugar. Cook until spices become fragrant. Add corn and warm through. Add salt to taste.

 Scoop corn into a bowl and top with cotija cheese, cilantro, and aloo bhujia. Drizzle with tamarind sauce. Serve warm.

If saving for the next day, store the corn separately from the toppings - The toppings are best when added immediately before eating.

Indian style elotes - Mexican street corn

Indian style elotes - Mexican street corn