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5.0 from 21 votes

Elotes Grilled Mexican Street Corn

An ultimate summer side dish! Corn cobs are grilled for a nice charred flavor then slathered with a creamy mayo mixture, sprinkled generously with cotija cheese and dusted with chili powder and cayenne for a little kick. No one can resist!

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

Ingredients

  • 7 ears yellow corn, shucked
  • 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 fresh cilantro
  • Mexican hot sauce, such as Valentino or Tapatio

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

  • Add chili powder to taste. Some people like a lot, while others like just a few dashes.