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.
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
- While the corn is grilling, mix the mayonnaise, lime juice, chili powder, cayenne (if using), and salt in a small bowl until well combined.
- In another bowl, stir together the Cotija cheese and chopped cilantro and set both aside.
- Once the corn is charred and cooked through, use a brush to generously coat one cob with the mayo mixture.
- Hold it over a plate and sprinkle the cheese-cilantro blend liberally, rotating to coat all sides—expect a bit of mess.
- Transfer the finished cob to a serving plate.
- Repeat this process with the remaining ears of corn, using any leftover cheese mixture from the bowl or plate.
- Lightly dust each cob with an extra pinch or two of chili powder, and serve them warm.
Notes
- Cotija cheese can be substituted with crumbled feta for a similar salty tang.
- Add a touch of smoked paprika for extra depth and a hint of smokiness.
| Calories | 241kcal |
| Carbohydrates | 20g |
| Fiber | 2.2g |
| Fat | 16.7g |
| Protein | 6.2g |
| Cholesterol | 29.2g |
