Mexican Street Corn -

Mexican Street Corn

This Mexican Street Corn Recipe (Elote) is smoky, creamy, tangy, and bursting with flavor — a true taste of authentic Mexican street food! Charred corn on the cob is slathered with mayo, coated in cotija cheese, sprinkled with chili powder, and finished with a squeeze of lime. It’s the ultimate summer side dish that turns any BBQ or taco night into a fiesta!

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 6

Ingredients

6 ears fresh sweet corn husked
6 tablespoons mayonnaise
½ teaspoon garlic powder
1 cup cotija cheese crumbled
6 tablespoons fresh cilantro roughly chopped
1 teaspoon chipotle chili powder or to taste
2 limes quartered

Instructions

Preheat the grill:

Set your grill to medium-high heat. Lightly brush the corn with olive oil (optional) to prevent sticking.

Grill the corn:

Place the corn directly on the grill grates. Cook for 10–12 minutes, turning every few minutes, until the kernels are tender and lightly charred all around.

Prepare the topping:

In a small bowl, mix together mayonnaise and garlic powder until smooth.

Coat the corn:

Using a brush or spoon, spread a thin layer of the mayo mixture over each ear of corn while still warm.

Add the cheese and seasonings:

Roll or sprinkle the corn with crumbled cotija cheese.
Dust with chipotle chili powder for smoky heat.

Finish with freshness:

Sprinkle with chopped cilantro and serve with lime wedges for squeezing on top.

Serve immediately:

Enjoy hot and messy — that’s how real Elote is meant to be eaten!

Notes

No grill? Roast the corn in a 425°F oven for 20–25 minutes, turning halfway through.
Make it lighter: Use Greek yogurt instead of mayo for a tangy, lower-fat version.
Add more spice: Sprinkle with tajín or cayenne for an extra kick.
Serve it off the cob: Slice the corn kernels into a bowl, mix with the toppings, and enjoy as Mexican Street Corn Salad (Esquites).
Make-ahead tip: Grill the corn in advance, then reheat and add toppings just before serving.