Mexican Street Corn (Elote)
Easy 20 minutes 6 ears Any Grill

Mexican Street Corn (Elote)

Elote is Mexican street corn — grilled corn on the cob slathered with mayo, cotija cheese, chili powder, and lime. It's the single best side dish for any cookout, and it converts even people who claim they don't like corn. The contrast of smoky char, creamy sauce, salty cheese, and bright lime is addictive.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

FreshThis recipe was last reviewed on May 23, 2026.

Ingredients

  • 6 ears of corn, husked
  • 1/2 cup mayonnaise (or Mexican crema)
  • 1/2 cup cotija cheese, crumbled (or feta as substitute)
  • 1 tbsp chili powder (Tajín is even better)
  • 1 lime, cut into wedges
  • 2 tbsp fresh cilantro, chopped
  • 1/4 tsp cayenne pepper (optional)
  • Pinch of salt

Step by Step

1

Preheat grill to medium-high

Direct heat, around 400-450°F. You want enough heat to char the kernels but not so much that the corn burns before cooking through.

2

Grill corn directly on grates

Place husked corn directly on the grill grates. Turn every 2-3 minutes for even charring. Total cook time is 10-12 minutes. You want dark char marks on about 30% of the kernels — this caramelization is essential to the flavor.

3

Coat with mayo immediately

While the corn is still hot, brush or spread mayonnaise over the entire surface. The heat helps the mayo adhere and slightly melt into the kernels. Use a generous coat — this is not the time for restraint.

4

Add cheese and spice

Roll the mayo-coated corn in crumbled cotija cheese. The cheese sticks to the mayo like glue. Sprinkle with chili powder (or Tajín) and cayenne. The cheese-spice coating should cover every surface.

5

Finish with lime and cilantro

Squeeze fresh lime juice over each ear. Sprinkle with chopped cilantro. Serve immediately with extra lime wedges on the side. Insert a wooden skewer or popsicle stick in one end for easy handling.

Pro Tips

  • Tajín seasoning (available at any Mexican grocery) is the authentic choice over plain chili powder. It's a blend of chili, lime, and salt.
  • For a deconstructed version (esquites), cut the grilled kernels off the cob and toss with all the toppings in a bowl. Easier to eat and great for parties.
  • If you can't find cotija cheese, feta is the closest substitute. Parmesan works in a pinch but changes the flavor profile.
  • Grilling in the husk (soak first for 30 min) steams the corn and keeps it moist, but you lose the direct char. Choose your priority.

Recommended Gear for This Recipe

Tajín Seasoning $5

The authentic chili-lime seasoning for elote

Check Price

Corn Holders Set $8

Keep hands clean while eating hot corn

Check Price

Common Questions

Frequently Asked Questions

How long does Mexican Street Corn (Elote) take to cook?
Total time is about 20 minutes including prep and rest. It's a beginner-friendly recipe — no special technique required.
What grill do I need?
This recipe is written for a any grill. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
6 ears. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Tajín seasoning (available at any Mexican grocery) is the authentic choice over plain chili powder. It's a blend of chili, lime, and salt.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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