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Mexican Street Corn on the Cob (Elote)

Mexican street corn on the cob (elote) is grilled until kernels turn charred golden, then slathered with a creamy mayo-crema. Finish with cotija, chili powder, and bright lime juice dripping down every kernel.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

Corn
  • 4 corn ears Husked.
Seasoning and grilling
  • 2 tbsp vegetable oil For brushing the corn on the grill.
  • 1 tsp chili powder For dusting over the finished elote.
  • 0.5 tsp smoked paprika For dusting over the finished elote.
  • 0.25 tsp cayenne pepper Optional, for extra heat.
  • 1 salt To taste.
Mayo-crema
  • 0.25 cup mayonnaise Stir with Mexican crema or sour cream.
  • 0.25 cup mexican crema or sour cream Stir with mayonnaise to make mayo-crema.
Toppings
  • 0.5 cup cotija cheese Crumbled or rolled for coverage.
  • 0.25 cup fresh cilantro Chopped for garnish.
  • 2 limes Cut into wedges for squeezing.

Method
 

Grill the corn
  1. Preheat grill to medium-high heat and brush corn with vegetable oil.
  2. Grill corn for 10–15 minutes, turning every 2–3 minutes, until kernels are charred and tender.
Make the mayo-crema and assemble
  1. Mix mayonnaise and crema together in a small bowl until smooth.
  2. Brush each ear generously with the mayo-crema mixture while still hot, coating every surface.
  3. Roll or sprinkle cotija cheese over the coated corn until well covered.
  4. Dust with chili powder, smoked paprika, and cayenne if using, then squeeze lime juice over the top and garnish with fresh cilantro.

Notes

Pro tip: brush on the mayo-crema right off the grill so it melts into the kernels instead of sliding off. Refrigerate leftovers in an airtight container up to 2 days; reheat briefly on a hot grill or skillet for the best texture (cotija may soften). Freezing isn’t recommended because cotija and creamy toppings can change texture. If you want a lighter option, use light mayonnaise and low-fat crema/sour cream to reduce fat while keeping the creamy coating.