Elote (Mexican Grilled Corn)

Elote (Mexican Grilled Corn)

Elote is a popular street food is Mexico. The corn cobs are roasted on the grill till charred, then brushed with mayonnaise and sprinkled with cheese, cilantro, and chile powder.


  • 4 ears of corn, shucked and cleaned
  • ¼ cup mayonnaise (can use unsalted butter as an alternative)
  • ¼ cup sour cream
  • ½ tsp chili powder, plus more to serve
  • ½ tsp cayenne powder
  • 2 cloves of garlic, finely minced
  • ¼ cup finely chopped cilantro leaves, plus more to serve
  • ½ cup crumbled Cotija cheese, plus more to serve
  • 1 lime, cut in half
  • Canola oil, for grill


  1. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.

  2. While grill heats, combine mayonnaise (or unsalted butter), sour cream, chile powder, cayenne, minced garlic, cilantro, and Cojita cheese in a small bowl and mix thoroughly. Set aside.

  3. Place corn cobs on grill and cook, rotating occasionally with tongs until completed cooked and charred – or about 10 minutes. Remove corn from grill and immediately slather each ear with mayonnaise, cheese and spice mixture.

  4. To serve, sprinkle cobs with extra cheese, chile, and cilantro, and squeeze a lime over all.

  5. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.


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