This elote recipe, or Mexican grilled corn, is one of the only preparations for corn on the cob that I think is better than just eating the corn straight from the oven or grill. The sweet corn kernels caramelize and take on a bit of smokiness as they are grilled.
Slathered with lime juice and mayonnaise, seasoned with chili powder, and sprinkled with salty Cotija or Parmesan cheese, they are a crazy delicious snack or side dish.
If you are looking for an easy side for your next barbecue party or Mexican meal, look no further than this grilled corn recipe. This simple take on Mexican street corn is perfect.
Cobs of sweet, juicy summer corn are perfectly charred on a barbecue grill. Then they’re seasoned to perfection with creamy mayo and spicy chili powder. Lots of grated cheese is the final touch.
What is elote?
Elote is a Mexican grilled corn recipe that you’ll frequently see being sold by street vendors and at festivals in Mexico. It is simply sweet corn on the cob that is grilled and then slathered with a creamy sauce, seasoned with chili powder, and dusted with lots of salty grated or crumbled cheese.
Its flavor and texture contrasts—sweet-spicy, tangy-salty, creamy-crunchy, fresh-smoky—make it totally addictive.
Elote can be messy to eat, but that is part of the fun and what makes it such a great side for a backyard BBQ.
What ingredients do you need?
One of my favorite things about this elote recipe is that it has only 5 ingredients:
- Corn on the cob
- Lime juice
- Mayonnaise
- Chili powder
- Cayenne (optional)
- Grated Cotija cheese or Parmesan cheese
In Mexico, you might find elotes made with crema, sweet-tart Mexican cream that is similar to sour cream, or with Mayonnaise. I use mayo because I always have it in my fridge and I love the richness. A squeeze of lime juice adds all the tang you need.
The cheese used in authentic elote in Mexico is usually a crumbled or grated aged cheese called cotija. You can find cotija in Mexican markets and in many supermarkets. I often substitute grated Parmesan, which has a similar dry, salty, aged flavor. Crumbled feta cheese works, too.
How to make elote or Mexican grilled corn
- Preheat the grill to medium-high heat.
- Shuck the corn by pulling off the leaves and then pulling off the silk, but don’t worry too much about the silk because it will burn off on the grill.
- Grill the corn, with the lid down as much as possible, turning every few minutes, until it is charred and golden brown in spots. This will take 8 to 12 minutes.
- Remove the corn from the grill and let it cool for several minutes.
- Squeeze lime juice over the corn.
- Spread mayonnaise all over each cob of corn.
- Sprinkle the chili powder and cayenne, if using, all over the corn.
- Sprinkle grated or crumbled cheese generously all over the corn.
- Serve immediately with lime wedges, if desired.
Tips for success
Use sweet, juicy, fresh corn on the cob. If you have fresh corn kernels, make my Mexican Street Corn Salad instead.
Shuck each ear of corn before cooking. Many people like to roast or grill the corn in the husk, but I prefer putting the shucked cobs right on the grill because I love the smokiness and beautiful bits of caramelization you get that way.
You do not need to boil or steam the corn before cooking. In my opinion, precooking only concentrates the starch and makes the end result less crisp, juicy, and sweet.
After pulling the cobs from the grill, let them cool for 5 to 10 minutes before seasoning them. If you don’t, the mayo will melt and your seasoning will slide right off.
Use a butter knife or pastry brush to spread the mayonnaise on the corn.
Offer a spicy hot sauce for people to add to their own taste. I love Tapatio for its heat and excellent flavor.
What to serve it with
This grilled corn makes a great side to any Barbecue meal, like ribs or steak. I also love it alongside classic Mexican dishes like Keto Al Pastor Carnitas or Pineapple Pork Carnitas. Add a side of my famous Refried Beans from Scratch and Mexican Pickled Onions and you’re golden.
I also love serving this corn as a cookout side. It goes great with Instant Pot Country Ribs that have been finished on the grill along with my favorite Creamy Coleslaw.
More vegetarian recipes you’ll love
- Vegetarian Dan Dan Noodles
- Sweet and Sour Tofu
- TikTok’s Crazy Good Baked Feta Pasta
- Crispy Tofu
- Burmese Garlic Noodles
- Palak Paneer
- Instant Pot Mulligatawny
- Instant Pot Falafel
- Instant Pot Hummus
- Bombay Sandwiches
- Instant Pot Turmeric Congee
Elote or Mexican Grilled corn
Ingredients
- 4 ears sweet corn
- 1 lime
- 1/4 cup mayonnaise
- 2 tablespoons chili powder
- 1/2 cup grated Cotija or Parmesan cheese
Instructions
- Preheat the grill to medium-high heat.
- Shuck the corn by pulling off the leaves and then pulling off the silk, but don’t worry too much about the silk because it will burn off on the
grill. - Grill the corn, with the lid down as much as possible,
turning every few minutes, until it is charred and golden brown in spots. This will take 8 to 12 minutes. - Remove the corn from the grill and let it cool for several minutes.
- Cut the lime in half and squeeze the juice over the corn.
- Spread mayonnaise all over each ear of corn.
- Sprinkle the chili powder and cayenne, if using, all over the corn.
- Sprinkle grated or crumbled cheese generously all over the corn.
- Serve immediately.
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