Charred Mexican street corn on the cob covered in crema, cotija cheese, and chili powder

Charred corn slathered with crema, cotija, chile, and lime

Mexican Street Corn (Elote)

Name: Mexican Street Corn (Elote)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 ears
Cuisine: Mexican
Ingredients: 6 ears of corn, shucked; 3 tbsp mayonnaise; 3 tbsp Mexican crema or sour cream; 1/2 cup crumbled cotija cheese; 1 tsp chili powder or Tajin seasoning; 1/2 tsp smoked paprika; 2 limes, cut into wedges; Fresh cilantro, chopped; Pinch of cayenne pepper (optional)

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Servings

6 ears

Difficulty

Easy

Cost

Budget

Be the first to rate this recipe

Recipe at a Glance

Grilled corn on the cob smothered in tangy crema, salty cotija cheese, smoky chili powder, and bright lime. The iconic Mexican street food that is explosively flavorful.

Cuisine: Mexican

Category: Side Dish, Snack

Difficulty: Easy

Cost: $

Dietary: Vegetarian, Gluten-Free

Quick Summary

25 min total time|6 servings|Easy difficulty

Grilled corn on the cob smothered in tangy crema, salty cotija cheese, smoky chili powder, and bright lime. The iconic Mexican street food that is explosively flavorful.

MexicanVegetarianGluten-Free

Sarah Chen

March 4, 2026(Updated March 14, 2026)

There is nothing quite like elote — Mexican street corn. Vendors across Mexico char whole ears of corn over glowing coals, then slather them with a heady combination of mayonnaise, crema, cotija cheese, chili powder, and lime. Every bite is a collision of smoky, creamy, salty, spicy, and tangy.

This recipe captures all that magic at home, whether you use a grill, a grill pan, or even your oven broiler. The corn gets charred until some kernels blister and caramelize, then gets the full treatment while still hot so everything melds together.

It is messy, it is bold, and it is absolutely worth it.

Ingredients

Instructions

1
Preheat a grill to high heat (or a grill pan over high heat). Brush corn lightly with oil.
2
Grill corn, turning every 2-3 minutes, until charred in spots all around, about 10-12 minutes total.
3
While corn grills, mix mayonnaise and crema together in a small bowl.
4
As soon as corn comes off the grill, brush generously with the mayo-crema mixture on all sides.
5
Sprinkle with crumbled cotija cheese, pressing gently so it adheres. Dust with chili powder, smoked paprika, and cayenne if using.
6
Squeeze lime juice over each ear and sprinkle with fresh cilantro. Serve immediately.

Serving Suggestions

Ways to Serve This Dish

Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering

Substitutions

Cotija cheeseParmesan or Pecorino Romano

Both provide the salty, sharp flavor; Parmesan is most accessible

Mexican cremaSour cream or Greek yogurt

Thin with a bit of lime juice to match crema consistency

Fresh cornFrozen corn (for esquites)

Char in a dry skillet over high heat; will not have the cob experience but tastes great

Tips & Storage

Pro Tips

For esquites (off-the-cob version), cut the charred kernels off and toss with all the toppings in a bowl. Easier to eat.
Fresh corn in season makes a huge difference. Look for ears with bright green husks and plump kernels.
If you cannot find cotija, Parmesan or pecorino provide a similar salty bite.
Apply the crema mixture while the corn is hot — it sticks better and melts slightly into the kernels.

Storage

Elote is best eaten immediately. Leftover grilled corn (without toppings) keeps refrigerated for 2 days.

Reheating

Re-grill or broil plain grilled corn for 2-3 minutes to warm through, then apply fresh toppings.

Nutrition Facts

Per serving (1 ear with toppings) · 6 servings

Calories190

LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein5g

Carbohydrates22g

Fat10g

Fiber3g

Sugar6g

Sodium320mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is the difference between elote and esquites?: Elote is corn on the cob; esquites are the same flavors but with kernels cut off the cob and served in a cup. Same delicious toppings, different format.
Can I make this without a grill?: Yes — use a grill pan on the stovetop, broil in the oven, or even char with a kitchen torch. The key is getting some blackened spots on the kernels.
What is Tajin?: Tajin is a popular Mexican seasoning made from dried chilies, lime, and salt. It is the traditional seasoning for elote and available in most grocery stores.

You May Also Search For

Mexican recipes Mexican Side Dish Mexican Snack easy Side Dish recipes best Side Dish recipes easy Snack recipes best Snack recipes Vegetarian recipes

Tags

Mexican Vegetarian Gluten-Free

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

Instructions

1
Preheat a grill to high heat (or a grill pan over high heat). Brush corn lightly with oil.
2
Grill corn, turning every 2-3 minutes, until charred in spots all around, about 10-12 minutes total.
3
While corn grills, mix mayonnaise and crema together in a small bowl.
4
As soon as corn comes off the grill, brush generously with the mayo-crema mixture on all sides.
5
Sprinkle with crumbled cotija cheese, pressing gently so it adheres. Dust with chili powder, smoked paprika, and cayenne if using.
6
Squeeze lime juice over each ear and sprinkle with fresh cilantro. Serve immediately.

Substitutions

Cotija cheeseParmesan or Pecorino Romano

Both provide the salty, sharp flavor; Parmesan is most accessible

Mexican cremaSour cream or Greek yogurt

Thin with a bit of lime juice to match crema consistency

Fresh cornFrozen corn (for esquites)

Char in a dry skillet over high heat; will not have the cob experience but tastes great

Tips & Storage

Pro Tips

For esquites (off-the-cob version), cut the charred kernels off and toss with all the toppings in a bowl. Easier to eat.
Fresh corn in season makes a huge difference. Look for ears with bright green husks and plump kernels.
If you cannot find cotija, Parmesan or pecorino provide a similar salty bite.
Apply the crema mixture while the corn is hot — it sticks better and melts slightly into the kernels.

Storage

Elote is best eaten immediately. Leftover grilled corn (without toppings) keeps refrigerated for 2 days.

Reheating

Re-grill or broil plain grilled corn for 2-3 minutes to warm through, then apply fresh toppings.

Frequently Asked Questions

What is the difference between elote and esquites?

Elote is corn on the cob; esquites are the same flavors but with kernels cut off the cob and served in a cup. Same delicious toppings, different format.

Can I make this without a grill?

Yes — use a grill pan on the stovetop, broil in the oven, or even char with a kitchen torch. The key is getting some blackened spots on the kernels.

What is Tajin?

Tajin is a popular Mexican seasoning made from dried chilies, lime, and salt. It is the traditional seasoning for elote and available in most grocery stores.