Go Back

Mexican Street Corn (Elote)

This dish features grilled corn coated with a creamy, smoky mixture of mayonnaise, lime juice, chili powder, and cheese. The corn is charred until tender with a slightly crispy exterior, then generously topped with the flavorful sauce to create a vibrant, tasty snack or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 4 ears corn on the cob husks removed
  • 1/2 cup mayonnaise
  • 1 cup cotija cheese finely crumbled
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder adjust to taste
  • 2 cloves garlic minced
  • Salt to taste salt
  • Vegetable oil for brushing vegetable oil for grilling

Equipment

  • Grill or grill pan
  • Basting brush

Method
 

  1. Preheat your grill or grill pan to high heat. Brush the corn cobs lightly with vegetable oil to prevent sticking and promote even charring.
  2. Place the corn directly on the hot grill, turning every 2-3 minutes. Grill until evenly charred with blackened spots and tender kernels, about 10-12 minutes. You should hear a gentle sizzle and see consistent blackened patches.
  3. While the corn is grilling, combine mayonnaise, lime juice, minced garlic, chili powder, and a pinch of salt in a small bowl. Mix until smooth and well combined. The mixture should be creamy with a slightly spicy aroma.
    4 ears corn on the cob
  4. Once the corn is grilled and slightly cooled for handling, hold each cob with tongs and brush generously with the prepared sauce using a basting brush. Ensure an even coating of the smoky, creamy mixture on all sides.
    4 ears corn on the cob
  5. Sprinkle the crumbled cotija cheese over the coated corn while the sauce is still moist, allowing it to stick. The cheese should appear fluffy and white, contrasting with the charred kernels.
    4 ears corn on the cob
  6. Transfer the finished corn to a serving platter. Garnish with additional chili powder and a squeeze of lime for extra flavor. Serve immediately while hot and smoky.