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Grilled Mexican Street Corn (Elote)

A close-up of perfectly grilled Mexican street corn covered in white sauce, cotija cheese, and chili powder.
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Make authentic Mexican street corn directly on the grill for charred flavor. This recipe delivers the classic elote taste with minimal cleanup.

Ingredients

Scale
  • 4 ears fresh corn, husks removed
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1 teaspoon chili powder, plus more for dusting
  • 1/2 teaspoon ground cumin
  • 1/4 cup lime juice, fresh squeezed
  • 1/2 cup crumbled cotija cheese
  • Salt and black pepper to taste

Instructions

  1. Preheat your grill to medium-high heat. Lightly brush the corn cobs with olive oil.
  2. Place the corn directly on the grill grates. Grill for 10 to 15 minutes, turning occasionally, until the kernels are tender and lightly charred on all sides.
  3. While the corn grills, prepare the coating. In a small bowl, whisk together the mayonnaise, sour cream, chili powder, cumin, and lime juice until smooth.
  4. Once the corn is cooked, remove it from the grill.
  5. Working one cob at a time, spread a thin, even layer of the mayonnaise mixture over the entire surface of the hot corn.
  6. Immediately roll the coated corn in the crumbled cotija cheese until it is fully covered.
  7. Sprinkle additional chili powder and a pinch of salt and pepper over the cheese. Serve immediately for the best Mexican street corn aesthetic.

Notes

  • If you cannot find cotija cheese, you can substitute it with feta cheese, though the flavor will be slightly different.
  • For easier eating, slice the kernels off the cob after grilling and mixing with the coating to create an esquites-style salad.
  • Use high-quality chili powder for the best flavor in this elote recipe easy to make.

Nutrition

Find it online: https://onedishuniverse.com/grilled-mexican-street-corn-recipe/