Elote Mexican Street Corn

Plate of Mexican street corn (elote) topped with cotija cheese, chili powder, and chopped cilantro, served with lime halves on a marble surface

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Craving a creamy, tangy, spicy summer side dish? Learn how to make the best Mexican street corn (Elote) at home using simple ingredients and easy techniques! Perfect for BBQs, 4th of July parties, weeknight dinners, or a nostalgic taste of Mexico.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Mexican

Keyword: Elote Mexican Street Corn

Servings:

Calories: 370kcal

Equipment

Ingredients

4 Corn on the cob
1/2 cup Mayo
2 tbsp Lime juice
1 tbsp Lime zest
Chili powder or ancho chili
1/4 cup Cilantro
1 cup Cotija cheese
1/2 tsp Salt
Tajin spice if you do not have chili powder

Instructions

Grill on an outdoor grill over high heat until you get those beautifully charred kernels — about 10 minutes, turning frequently.
2. In a small bowl, mix the mayo (or creamy mayo sauce blend) with lime juice, lime zest, and a pinch of salt.
3. Brush the crema mixture onto the grilled corn with a pastry brush or butter knife
4. Put crumbled cotija cheese on the plate and roll the corn in it then sprinkle with, chili powder or Tajin spice and fresh cilantro.
5. Serve immediately with lime wedges for extra zing.

Nutrition