12/08/2026
Corn season is here! 🌽
Swipe through to see our favourite ways to consume Elote in Mexico.
Boiled or steamed corn kernels served in a cup and layers with mayo, lime, chili powder, chili sauce and chese.
You’ll find it sold by street vendors in moving carts or in market stalls.
Pozole is a traditional stew made with pork or chicken and big hominy corn kernels. It’s seasoned with herbs and dried chilies and it has many variations like green, red or while pozole.
Masa but make it a drink!
Atole is a traditional warm drink made out of corn masa, water or milk and a sweetener (usually piloncillo). It dates back to pre-hispanic mesoameroca and it goes great with Tamales!
Also known as corn mole, segueza is a pre-hispanic dish that mixes toasted ground corn into the mole mix instead of bread.
The corn thickness the mole and it gives it a rich earthy flavour.
Original from Oaxaca, it is traditionally made with chicken, pork or mushrooms.
Street corn in the husk!
When preparing it in Mexico, vendors often peel the husk back but not entirely remove it, leaving it as a handle for you to hold and avoid getting all messy when eating it.
It is usually covered in mayo, cream, cheese, chili powder and lime 🍋🟩
We make our own at Padre with in-house mayo, guajillo chilli powder, lime and parmesan cheese.
