If there’s one dish that instantly conjures up lively street festivals and the irresistible aroma of summer grilling, it’s Elote Mexican Grilled Corn. This vibrant, flavor-packed treat transforms humble corn on the cob into a festive side dish with creamy mayo, salty cotija cheese, smoky spices, fresh cilantro, and a bright squeeze of lime. The charred corn kernels lock in sweetness, while the toppings deliver layers of tang, heat, and savoriness. It’s everything you love about Mexican street food, right off your grill and straight to your table.
Ingredients You’ll Need
The magic of Elote Mexican Grilled Corn lies in how a handful of simple ingredients come together to make something unforgettable. Each one lends its own unique spin, building a perfect balance of creamy, tangy, and spicy flavors against juicy, smoky corn.
- Corn on the Cob: Fresh, sweet corn is the foundation—look for ears with plump kernels and bright green husks.
- Mayonnaise: This classic elote binder is what helps all the toppings cling to the corn, and it adds luxurious creaminess.
- Cotija Cheese: Crumbled cotija brings irresistible saltiness and a crumbly texture that sticks beautifully to the mayo base.
- Chili Powder: Adds earthy warmth and just the right amount of heat.
- Smoked Paprika: Infuses a wonderful smokiness that echoes the grill’s char.
- Cayenne Pepper (optional): For heat lovers only, a pinch brings a bold spicy kick.
- Fresh Cilantro: Chopped leaves add color and a pop of herbal freshness.
- Lime Wedges: Essential for squeezing over at the end, bringing zest and brightness to every bite.
- Melted Butter (optional): Brush on for extra richness before adding the toppings—totally decadent.
- Salt: Just a pinch to enhance every other flavor.
How to Make Elote Mexican Grilled Corn
Step 1: Fire Up the Grill
Start by preheating your grill to medium-high heat. This is key for getting that gorgeous char and smoky flavor throughout each ear of corn. If you don’t have access to an outdoor grill, a grill pan on your stovetop works beautifully too—just turn on the fan!
Step 2: Grill the Corn
Place the husked ears of corn directly onto the hot grill grates. Let them cook for about 10 to 12 minutes, turning every few minutes so every side gets those lovely grilled marks and the kernels become tender. The scent alone will have everyone flocking to the kitchen.
Step 3: Make the Flavored Mayo Mixture
While the corn is working its magic on the grill, grab a small bowl and mix together the mayonnaise, chili powder, smoked paprika, cayenne pepper if you want an extra zing, and a generous pinch of salt. This flavor-packed spread brings creamy, tangy, and smoky notes—the signature of Elote Mexican Grilled Corn.
Step 4: Dress the Corn
Once your corn is ready (you’ll know it’s perfect when the kernels are glossy and charred in spots), brush each ear with melted butter if you want to go all-in on flavor. Immediately slather on the spiced mayo mixture, making sure every nook and cranny gets coated for max deliciousness.
Step 5: Add Cheese, Herbs, and Lime
Generously sprinkle crumbled cotija cheese over the slathered corn—the cheese will cling to the mayo mixture for the ultimate topping. Shower with chopped cilantro for freshness, then serve your Elote Mexican Grilled Corn piping hot with lime wedges for plenty of drizzling action.
How to Serve Elote Mexican Grilled Corn
Garnishes
Elote Mexican Grilled Corn is at its best with a final flourish—pile on extra cotija if you love a salty punch, a sprinkle more chili powder for color, or even a few dashes of hot sauce. A handful of chopped cilantro is the recipe’s bright finishing touch, and don’t forget to set out plenty of lime wedges so everyone can add just the right amount of zing to their own cob.
Side Dishes
Pair your elote with all your summer favorites—think grilled meats, sparkling salads, or warm tortilla chips and salsa. It’s especially dreamy served alongside tacos, fajitas, or smoky grilled chicken, and it fits right in at potlucks, BBQs, or family-style feasts.
Creative Ways to Present
While classic Elote Mexican Grilled Corn is unbeatable, try cutting the grilled corn off the cob and serving it “esquites”-style in cups with all the toppings, or slice the cobs into mini “coins” for a fun party snack. A sprinkle of Tajín in place of chili powder adds vibrant, citrusy heat that really pops, and you can even turn leftovers into a killer salad topping.
Make Ahead and Storage
Storing Leftovers
If you have any Elote Mexican Grilled Corn left, simply wrap each cob in foil or plastic wrap and store them in the refrigerator. They’ll keep well for up to three days, though the toppings may soften. For best results, keep extra cheese and cilantro on the side and add them fresh just before serving.
Freezing
While fresh elote is always best, you can freeze grilled corn on the cob before adding the toppings. Let the corn cool, then wrap tightly and freeze for up to a month. When you’re ready to use, thaw and reheat, then slather on all your favorite toppings for a last-minute flavor fiesta.
Reheating
To reheat Elote Mexican Grilled Corn, warm the cobs in a 350°F oven for about 10 minutes, or microwave in 30-second bursts until heated through. If you’re using frozen corn, it’s best to thaw in the fridge overnight, then rewarm and load up with fresh toppings for the ideal texture and flavor.
FAQs
Can I use frozen corn on the cob for Elote Mexican Grilled Corn?
Absolutely! Just thaw the corn first, then grill as you would fresh ears. The flavor is still wonderful, though fresh corn will give you the best sweetness and texture.
Is there a good substitute for cotija cheese?
If you don’t have cotija on hand, try crumbled feta or even Parmesan in a pinch. Cotija’s salty, crumbly character is classic, but other firm cheeses will still deliver delicious results.
Can I make this ahead for a party?
You can absolutely grill the corn a few hours ahead, but for the freshest flavor and that signature creamy-cheesy topping, coat the corn with the mayo mixture and garnishes right before serving.
Is Elote Mexican Grilled Corn very spicy?
It’s as spicy as you’d like—start with milder chili powder, or skip the cayenne for gentle heat, and add more chili or even hot sauce if you crave a kick.
What’s the best way to eat elote without making a mess?
That’s half the fun! You can stick a long skewer or corn holder into each cob for easier handling, or wrap the base in foil or parchment. Eating with your hands and plenty of napkins is really the authentic way.
Final Thoughts
Once you try Elote Mexican Grilled Corn, you’ll wonder how any cookout ever felt complete without it. It’s vibrant, shareable, and packed with the bold flavors and colors of summer. Don’t hesitate—grab a few ears of corn and bring a taste of Mexican street food right to your backyard table!
Print
Elote Mexican Grilled Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Elote Mexican Grilled Corn recipe is a classic street food favorite featuring charred corn on the cob slathered with a creamy, spicy mayo mixture and topped with cotija cheese, cilantro, and a squeeze of lime.
Ingredients
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- pinch of salt
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tablespoon melted butter (optional)
- salt to taste
Corn:
Mayo Mixture:
Additional Toppings:
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat.
- Grill the Corn: Grill the husked corn for 10-12 minutes, turning occasionally until charred and tender.
- Prepare the Mayo Mixture: Mix mayonnaise, chili powder, smoked paprika, cayenne pepper, and salt in a bowl.
- Coat the Corn: Brush corn with melted butter (optional), then coat with the mayo mixture.
- Add Toppings: Sprinkle cotija cheese, cilantro over the corn.
- Serve: Serve with lime wedges.
Notes
- For a lighter version, use Greek yogurt or a mix of Greek yogurt and sour cream.
- Enhance with hot sauce or Tajín for extra flavor.
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
