Servings
Font
Back
Elotes Grilled Mexican Street Corn
5 from 21 votes

Elotes Grilled Mexican Street Corn

This Elotes Grilled Mexican Street Corn recipe features grilled ears of yellow corn coated with a creamy mixture of mayonnaise, Mexican crema, lime, and spices, then topped with crumbly cotija cheese, chili powder, fresh cilantro, and optional Mexican hot sauce. The grilling imparts a smoky char, while the flavorful coating adds richness and a hint of heat, making it a standout side dish or snack with balanced tangy and savory notes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 7
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 7 ears corn shucked, yellow
  • 1/2 cup mayonnaise
  • 1/3 cup Mexican crema
  • 1 tsp lime zest
  • 1 1/2 Tbsp lime juice
  • 3/4 tsp finely mincced garlic
  • 1/2 tsp chili powder plus more for topping
  • 1/8 tsp cayenne pepper
  • 3/4 cup finely crumbled cotija cheese
  • salt and black pepper
  • 3 Tbsp finely chopped cilantro fresh
  • hot sauce such as Valentino or Tapatio, Mexican

Instructions

    Cup of Yum
  1. Preheat a grill to medium-high heat (to about 450 to 475 degrees F).
  2. Meanwhile, in a mixing bowl whisk stir together mayonnaise, Mexican crema, lime zest, lime juice, garlic, chili powder and cayenne pepper. Season lightly with salt and pepper to taste. Set aside.
  3. Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every 3 minutes, about 9 minutes total.
  4. Working with one cob of corn at a time, using a basting brush, brush all sides generously with the mayonnaise mixture then sprinkle with cotija and chili powder. Finish with cilantro and/or Mexican hot sauce.
  5. Transfer to a serving platter or baking sheet and repeat with remaining corn.

Notes

  • Adjust the chili powder amount to suit your desired spice level.
  • Use a basting brush to evenly coat the grilled corn with the creamy sauce.
  • Serve immediately for best texture and flavor.