Go Back

Elote (Mexican Street Corn)

Elote is a flavorful grilled corn dish where sweet corn is charred over high heat to develop smoky, crispy kernels. It’s then coated in a creamy, spicy mayo mixture and sprinkled with cheese, resulting in a messy but irresistibly tasty snack with a smoky, tangy, and cheesy profile. The final dish boasts a crunchy exterior with juicy, tender corn inside, topped with vibrant herbs and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 ears fresh sweet corn preferably ripe and juicy
  • 1/2 cup mayonnaise full-fat preferred
  • 1/4 cup cotija cheese crumbled
  • 1 teaspoon smoked chili powder
  • 1 lime fresh lime for juice and zest
  • 2 tablespoons butter melted
  • 1/4 cup cilantro chopped

Equipment

  • Grill
  • Bowl
  • Basting brush
  • Tongs

Method
 

  1. Soak the corn in water for about 10 minutes to prevent burning and keep it moist while grilling.
  2. Preheat your grill to high heat until hot and slightly smoky, then place the corn directly on the grates.
  3. Grill the corn, turning occasionally with tongs, until each side is charred and you hear that satisfying crackle—about 8-10 minutes.
  4. Remove the corn from the grill and let it rest for a minute, then carefully peel back the husks or use tongs to handle and prepare for coating.
  5. In a bowl, whisk together mayonnaise, a squeeze of lime juice, and a pinch of chili powder for a flavorful coating.
    4 ears fresh sweet corn
  6. Brush the hot, charred corn generously with the mayo mixture using a basting brush or spoon, ensuring all sides are coated.
  7. Sprinkle crumbled cotija cheese over the coated corn, pressing slightly to help it stick to the mayo layer.
    4 ears fresh sweet corn
  8. Finish by drizzling melted butter over the top, then sprinkle with chopped cilantro and a little extra chili powder for color and flavor.
    4 ears fresh sweet corn
  9. Serve the elote immediately while warm, allowing the flavors to meld and the kernels to stay juicy and smoky.