Elote (Grilled Mexican Street Corn) Recipe

A smoky, creamy, and tangy street‑food favorite: sweet grilled corn on the cob topped with lime‑bright mayo, chili, Cotija cheese, and fresh cilantro—pure summertime magic.

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Why You’ll Love This Recipe

• Flavor‑packed simplicity: Combines smoky, tangy, creamy, and spicy elements in under 30 minutes.

• High‑rated crowd‑pleaser: A 4.96 / 5 from 43 votes—clearly a favorite.

• Minimal prep, maximum impact: Just grill, slather, sprinkle—and serve.

• Versatile: Great as a side dish or snack; easily adapted with flavorful alternatives like crema or feta.

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ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 ears grilled corn

• ⅓ cup mayonnaise (or mix ¼ cup Mexican crema or sour cream with ¼ cup mayo)

• 1 teaspoon fresh lime juice, plus wedges for serving

• ½ teaspoon lime zest

• ½ teaspoon chili powder or ancho chile powder

• ⅓ cup Cotija cheese

• 2 tablespoons chopped fresh cilantro

• Sea salt, to taste

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directions

1. Grill the corn
   Grill the ears of corn until tender and lightly charred on all sides.

2. Mix the sauce
   In a small bowl, combine mayonnaise (or crema/mayo mix), lime juice, and lime zest.

3. Slather and top
   Spread the sauce evenly over the hot grilled corn. Sprinkle with chili powder, Cotija cheese, and chopped cilantro.

4. Season and serve
   Add salt to taste and serve with lime wedges on the side.

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Servings and Timing

• Serves: 4

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

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Variations

• Alternate bases: Cut kernels off the cob and serve the mixture as esquites (in a cup).

• Cheese substitute: Use crumbled feta in place of Cotija.

• Adjust creaminess: Use all crema or Greek yogurt for a lighter option.

• Add heat: Sprinkle with Tajín or cayenne for extra spice.

• Stovetop shortcut: If grilling isn’t possible, char corn in a dry skillet or under a broiler.

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storage/reheating

• To store: Keep corn, sauce, and toppings separate in airtight containers in the fridge for up to 2–3 days.

• To reheat: Warm corn in a pan or oven before applying toppings to restore texture.

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FAQs

1. Can I prepare this ahead of time?

Yes, grill the corn and prep the sauce ahead—assemble just before serving.

2. Is it still good if I omit the cheese?

Yes, it’s still delicious without cheese. Use dairy-free options if needed.

3. What if I don’t have lime?

Lemon juice is a decent substitute, but lime is traditional.

4. Can I make a vegan version?

Absolutely—use vegan mayo and omit or replace the cheese.

5. Can I boil corn instead of grilling?

You can, but grilling adds essential smoky flavor.

6. How do I make esquites?

Cut off the corn kernels and mix with sauce and toppings. Serve in cups.

7. My cheese is too salty—how much salt should I add?

Taste before salting. Cotija and mayo may add enough on their own.

8. Is it gluten‑free?

Yes, all the ingredients used are naturally gluten-free.

9. Can I use frozen corn?

Yes, thaw and dry it first. Char it in a pan for best flavor.

10. Can this be part of a party setup?

Definitely—set up a build-your-own elote bar for guests.

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Conclusion

With a near-perfect rating and bold, craveable flavor, Elote (Grilled Mexican Street Corn) is a standout dish that brings the essence of Mexican street food to your backyard. Simple to prepare and endlessly customizable, it’s the ultimate summertime side you’ll want to make again and again.