Grilled Elote (Mexican Street Corn)

Grilled Elote
Grilled Elote

Grilled Elote (Mexican Street Corn)

  • Author: Stacy Chillwell
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x


If you have never had Elote before, you are in for a treat. This is a classic Mexican street dish, served in public markets and at social gatherings. Elote is commonly served on a stick, or just straight off the cob. Mexican Street Corn tastes best outside, hanging out under palm trees. Other trees will do, too.



  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely grated Cotija cheese, or Feta, plus more for serving
  • 1/2 teaspoon ancho chili powder, cayenne works too, plus more for serving
  • 1 medium garlic clove, minced
  • Handful of finely chopped cilantro leaves
  • 4 ears corn, shucked
  • Lime wedges for serving


  1. Heat up your grill of choice. While heating, combine mayo, sour cream, cheese, chili powder, garlic, and cilantro. Mix to combine and set aside.
  2. When grill is heated, add shucked corn to the grill and cook on all sides, rotating occasionally, about 8 minutes.
  3. Remove corn from the grill. Using a food grade brush, paint the mayonnaise mixture on all sides of the corn. Make sure you have a thick even coating all around the corn.
  4. Top with additional cheese and chili powder. Serve with lime wedges.


This corn can also be seared inside in a cast-iron skillet if you are in the cooler months and grilling is not an option.
  • Category: Snack, Side
  • Method: Grill
  • Cuisine: Mexican
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