Mexican Street Corn Recipe Will Steal The Show At Every BBQ!

Smoky, creamy, and just the right kind of messy, this Mexican Street Corn (or elote) is the ultimate celebration of bold flavor and fire-kissed simplicity. Char-grilled corn meets a tangy-spicy crema that clings to every kernel no side dish brings the drama quite like this.

You’ll get hit with creamy cotija, lime, and a dusting of chili in every bite it tastes as good as our other appetizers, like Cowboy Caviar and Fried Okra, but with a smoky street-food soul that transports you straight to a Mexico City plaza.

It’s the kind of recipe that’s easy to master but unforgettable to eat, blending casual backyard vibes with globally inspired flair. Trust me, once you bring this to a BBQ, you’ll be asked for the recipe before the corn cools.

Flavor Bomb Alert!

• The first time I made this, I doubled the batch and still ran out within minutes. It’s that kind of recipe people circle back for.
• I started broiling the corn indoors during monsoon season, and the flavor still hits proof this recipe doesn’t rely on perfect grilling weather.
• Swapped out cotija with crumbled paneer once when I couldn’t find the real deal, and it still got rave reviews don’t be afraid to get creative.
• It’s surprisingly light, which means I can load my plate without guilt and still have room for dessert total win!
• Each bite hits you with sweet, smoky, creamy, and spicy like a carnival in your mouth you’ll want to revisit all summer.

This Mexican street corn recipe is a total flavor bomb! Creamy, zesty, and just the right kick from the chili—tasted just like what I had at a food truck in Austin. I grilled the corn and followed everything as written. So easy and seriously addictive.

— Carlos Ramirez, Texas

Mexican Street Corn Recipe

Grilled to smoky perfection, this Mexican Street Corn (Elote) is slathered in a creamy chili-lime mayo, showered with crumbly Cotija cheese and fresh cilantro, then dusted with a final kick of chili powder. It’s a bold, tangy, and irresistible side dish bursting with flavor.

Equipment

• Grill or grill pan
• Basting brush
• Tongs
• Serving plate
• Knife
• 2 Small mixing bowls
• Measuring spoons

Ingredients  

• 4 ears of grilled corn on the cob
• ¼ cup mayonnaise
• 1 ½ teaspoons lime juice
• 2 ounces about ½ cup finely grated Cotija cheese*
• ½ teaspoon chili powder plus more for sprinkling
• 2 tablespoons finely chopped cilantro
• Pinch of cayenne pepper optional, for extra heat
• ¼ teaspoon kosher salt or a pinch of fine salt

Instructions 

Step 1: While the corn is grilling, mix the mayonnaise, lime juice, chili powder, cayenne (if using), and salt in a small bowl until well combined.

Step 2: In another bowl, stir together the Cotija cheese and chopped cilantro and set both aside.

Step 3: Once the corn is charred and cooked through, use a brush to generously coat one cob with the mayo mixture.

Step 4: Hold it over a plate and sprinkle the cheese-cilantro blend liberally, rotating to coat all sides expect a bit of mess.

Step 5: Transfer the finished cob to a serving plate.

Step 6: Repeat this process with the remaining ears of corn, using any leftover cheese mixture from the bowl or plate.

Step 7: Lightly dust each cob with an extra pinch or two of chili powder, and serve them warm.

Nutrition	Value
Calories	241kcal
Carbohydrates	20g
Fiber	2.2g
Fat	16.7g
Protein	6.2g
Cholesterol	29.2g

INGREDIENT BREAKDOWN (And Smart Swaps!)

• Corn on the cob: I love getting that smoky char straight from the grill it’s what makes this dish sing. No grill? You can broil or roast them instead. Just aim for those blistered bits.
• Mayonnaise: That creamy base clings to every kernel like a dream. Not a mayo fan? You can blend it half-and-half with sour cream or Greek yogurt for a lighter, tangier vibe.
• Lime juice: A citrusy zing that cuts through the richness like a bright summer wake-up call. Fresh is best bottled lacks that punch. In a pinch, lemon juice can do the trick.
• Cotija cheese: That crumbly, salty goodness melts just enough over warm corn. Couldn’t find it once, so I crumbled paneer instead it still brought the texture and mild tang. Feta’s another bold sub.
• Chili powder & cayenne: A smoky-sweet warmth with optional fire. I always do a pinch more for a kicky finish. Want flavor without the heat? Swap with smoked paprika it still brings the drama.
• Cilantro: Adds that fresh, herby lift like green confetti. Hate cilantro (I get it)? Flat-leaf parsley works fine for color and freshness without the soapy taste.
• Kosher salt: A tiny pinch sharpens everything. If you’re using table salt, go easy it’s stronger by volume. Taste and tweak as you go.

What To Pair With This Recipe?

1. Couscous With Tomatoes
2. Roasted Carrots
3. Carrot Soufflé
4. Colcannon 
5. Potato And Kielbasa