Mexican Corn (aka Elote) is a unique, tasty way to dress up the bounty of fresh summer corn. Sweet grilled corn on the cob is covered in savory flavors including chile powder. A dash of lime juice and a sprinkle of cilantro make this side dish absolutely unforgettable!

This is the perfect summer recipe to enjoy on its own or serve next to ground beef tacos or pork carnitas.

a baking tray with 4 Mexican Grilled Corn EloteEasy Mexican Street Corn (Elote)

It’s the rub that make Mexican grilled corn so different from other corn recipes. Smothered in mayonnaise, it’s the perfect complement to grilled corn on the cob and makes a great side dish to chicken, steak, or ribs!

So, what is Mexican Corn? Mexican street corn also goes by the name ‘elote’ and is sold alongside street tacos by vendors all over Mexico, the American southwest and well into California

It’s a simple mixture of mayonnaise, crema (a thickened Mexican version of sour cream), and spices. Crumbled cotija cheese is generously sprinkled over the slathered grilled corn. The mixture may sound a little bit odd but the results are ridiculously great!

Don’t forget to top with lime and fresh cilantro!

grilled corn for Mexican Grilled Corn Elote

How to Make Mexican Corn

Making Mexican Corn is as easy as 1, 2, 3. Preheat the grill to medium heat and brush the grate with a little oil to get started.

  1. Prep: Mix together the mayonnaise, cream or sour cream, and seasonings on a shallow plate. Crumble cotija and sprinkle it evenly on another plate.
  2. Grill: Remove husks and silk from corn on the cob. Brush with oil or butter and season with salt and pepper. Grill ears of corn until lightly browned.
  3. Combine: Brush the warm grilled corn with the mayonnaise mixture. Firmly roll in crumbled cotija cheese until coated. Add a squeeze of lime and some fresh cilantro and enjoy!

Substitutions

  • CREMA: You can substitute sour cream in place of crema if you can’t find it.
  • COTIJA: Cotija is a mild Mexican cheese that is most similar to feta (from cow’s milk). Check the deli area of your supermarket and if you can’t find it, substitute feta.
  • ANCHO CHILE POWDER: This chili powder is made from dried poblanos and is different than a regular chili powder you’d add to a beef chili recipe.
  • CILANTRO: This is a love/hate ingredient (I LOVE it so much). If you don’t like cilantro, you can leave it out or add a sprinkle of parsley for color.

Mexican Grilled Corn Elote closeup

More Grilled Vegetables

a baking tray with 4 Mexican Grilled Corn Elote
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Mexican Street Corn (Elote)

Grilled corn is rolled in a creamy blend of mayonnaise and spices, then sprinkled with cheese and a squirt of lime.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients  

  • 4 cobs corn
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • cup mayonnaise
  • cup sour cream or crema
  • 1 tablespoon cilantro chopped, plus extra for serving
  • ½ teaspoon ancho chile powder
  • ½ cup cotija cheese or feta cheese
  • lime wedges

Instructions 

  • Preheat grill to medium heat.
  • On a plate, mix mayonnaise, sour cream, chile powder, and cilantro.
  • Brush corn with olive oil and season with salt & pepper to taste.
  • Grill 8-12 minutes or until cooked and lightly browned.
  • Roll or brush corn in the mayonnaise mixture and sprinkle with cheese.
  • Serve with lime.

Notes

Leftover street corn can be covered and kept in the fridge for up to 3-4 days. Reheat in the microwave, on the grill, or under the broiler. 
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Nutrition Information

Calories: 323 | Carbohydrates: 18g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 361mg | Potassium: 282mg | Fiber: 2g | Sugar: 7g | Vitamin A: 440IU | Vitamin C: 6.1mg | Calcium: 114mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish
Cuisine American, Mexican

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closeup of Grilled Mexican Corn
Grilled Mexican Corn on a baking tray, corn prepped for elote
Grilled Mexican Corn on a baking tray

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Not a fan of cilantro, but I love the cheese and I also add 2 TBSP fresh lime juice and 2 TBSP hot sauce instead of the cumin and chili powder. They go back for more, guaranteed!5 stars

  2. Made this tonight and it was great! Used regular chili powder, sour cream and feta because that was what we had. It was wonderful.5 stars

  3. Oh my Goodness! This corn was the star of the show at my Cinco De Mayo party! EVERYONE loved it!!!! I see this in the very near future for steak night!! Thank you for another great recipe!!!5 stars

  4. Delicious!!! Substituted the chili powder as unable to find the one you recommended. This is another successful AND delicious recipe from you. I will stay tuned.

  5. My family loves this recipe! My son says he has had Mexican corn at three different restaurants, and this is the best one yet! It is easy to make, and adds a flair to a simple dinner. I used the Crema and Cotija cheese, but was not able to find ancho chili powder; I used regular chili powder, and it was delicious!5 stars