Grilled Mexican street corn, or Elote, is a beloved street food that delivers bold, smoky, and creamy flavors in every bite. Whether you’re hosting a summer barbecue, craving a flavorful snack, or looking for a show-stopping side dish, this grilled corn on the cob is sure to impress. The combination of smoky char from the grill, tangy lime, and rich creamy toppings makes it a perfect complement to any meal.
To make Elote, start by grilling fresh corn on the cob until it’s nicely charred on all sides, which adds a smokiness that takes the flavor to another level. The corn is traditionally grilled in its husk, but you can remove the husks for a deeper char if you prefer.
Once the corn is grilled, it’s slathered in a luscious coating of mayonnaise (or Mexican crema), which helps bind the seasonings to the kernels and adds a creamy, tangy texture. Then, it’s generously topped with crumbled Cotija cheese, a crumbly, salty Mexican cheese that perfectly balances the sweetness of the corn.
Next comes the spice—chili powder, cayenne pepper, or tajín give the corn a mild heat, while a squeeze of fresh lime juice adds a refreshing zesty kick. For an extra touch of flavor, sprinkle on some finely chopped cilantro or a dash of garlic powder.
Grilled Mexican street corn is a fun, interactive dish perfect for sharing. You can serve it whole on the cob or cut it into smaller sections for easy nibbling. It’s great for summer picnics, taco nights, or as a standout side dish at any outdoor gathering.
Whether you’re enjoying it at a festival or grilling it at home, Elote is a flavorful, tangy, and irresistibly smoky treat that’s sure to leave everyone craving more.
Mexican Street Corn, or Elote, is grilled corn on the cob slathered in a creamy, tangy sauce made with mayonnaise, sour cream (or crema), lime juice, chili powder, and cotija cheese. It’s a popular street food in Mexico, known for its bold, savory flavor.
Cotija cheese is the traditional choice—it’s a crumbly, salty Mexican cheese. If you can’t find it, feta or parmesan can be used as substitutes.
Yes! You can roast the corn in the oven or even cook it on the stovetop in a cast-iron skillet. You want to get some char for that authentic smoky flavor.
Besides cotija cheese and chili powder, try adding:
Tajín seasoning
Smoked paprika
Hot sauce (like Valentina or Cholula)
Chopped cilantro
Extra lime juice
Yes! Use vegan mayo and a dairy-free sour cream, and replace cotija with a plant-based cheese alternative or nutritional yeast.
Ingredients
- 4 ears corn husked
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 cup cotija cheese crumbled
- 2 tablespoons fresh lime juice about 1 lime
- 1 teaspoon chili powder
- 0.25 cup fresh cilantro chopped
- 0.5 teaspoon salt
Instructions
- Preheat grill to medium-high heat.
- Grill the corn for about 15 minutes, turning occasionally, until charred and cooked through.
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, and salt to create the sauce.
- Once the corn is grilled, generously brush it with the sauce.
- Sprinkle crumbled cotija cheese and chopped cilantro over the corn.
- Serve immediately with extra lime wedges, if desired.
Nutrition
