I make Mexican Street Corn (Elote) whenever friends come over. I like the mix of char, lime, and cheese in each bite. Try my Mexican Street Corn pasta salad for a fun twist that uses the same bold flavors.
Dad James taught me to grill corn at our old house; he loved the smell of smoke and lime. I still hear him laugh when a cob gets too charred.
Your Ingredients List
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 cup cotija cheese, crumbled
- Fresh cilantro, chopped, for garnish
- Salt, to taste
My Go-To Equipment
I keep a medium charcoal or gas grill ready. I also use a small bowl, a brush for the sauce, tongs, and a plate for cheese. A sharp knife helps with the cilantro.
The Simple Steps to Follow
- Preheat the grill to medium-high heat.
- Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through.
- In a small bowl, mix together the mayonnaise, lime juice, and salt.
- Once the corn is grilled, brush the mayo-lime sauce generously over the corn.
- Sprinkle the chili powder and cotija cheese over the sauce.
- Garnish with chopped cilantro and serve immediately.
Healthy Twists on a Classic
I swap half the mayo for plain Greek yogurt to cut fat and add tang. Use smoked paprika for a milder heat. For another healthy take, see my healthy street corn pasta salad for ideas that keep the flavor but add fresh veg.
Serving Suggestions From My Table
I like to serve this with lime wedges and cold drinks. It also pairs well with a warm bowl of soup on cool nights; try my Mexican Street Corn soup for a cozy match.
Getting It Just Right
Grill the corn until you see black spots but not full ash. Brush the sauce while the corn is hot so it sticks. Taste the sauce before you brush and adjust salt or lime.
How to Store Leftovers
Wrap leftover corn in plastic or put in an airtight box. Keep in the fridge for up to two days. Reheat briefly on a grill or in a hot oven to bring back some char.
Enjoy Every Moment
I eat these ears slowly and with my hands. I watch friends smile and I remember small, loud dinners with family. This is food that brings people close.
A Few Common Questions
Do I put the sauce on before or after grilling the corn?
I grill the corn first, then brush the mayo-lime sauce on while the corn is hot so it melts into the kernels.
What can I substitute for the mayonnaise or cotija cheese?
You can use plain yogurt instead of mayonnaise for a lighter sauce, and swap cotija for feta in a pinch.
How do I store and reheat the leftover corn?
Leftover Mexican Street Corn stays best in the fridge for two days and is best warmed on a grill or in an oven.
Print
Mexican Street Corn (Elote)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious recipe for Mexican Street Corn featuring grilled corn brushed with a creamy lime sauce, topped with cotija cheese and chili powder.
Ingredients
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 cup cotija cheese, crumbled
- Fresh cilantro, chopped, for garnish
- Salt, to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through.
- In a small bowl, mix together the mayonnaise, lime juice, and salt.
- Once the corn is grilled, brush the mayo-lime sauce generously over the corn.
- Sprinkle the chili powder and cotija cheese over the sauce.
- Garnish with chopped cilantro and serve immediately.
Notes
Swap half the mayo for Greek yogurt for a healthier option. Use smoked paprika for a milder flavor. Serve with lime wedges and cold drinks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Mexican Street Corn, Elote, Grilled Corn, Side Dish, Vegetarian