Name: Elote – Mexican Grilled Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 ears of corn (shucked and fibers removed); 2 tbsp mayonnaise; 3 tbsp sour cream; 1/2 cup grated or shredded parmesan cheese (or Cotija cheese); 1 tsp chili powder; 1/2 tsp salt; 1/8 tsp black pepper; 1/4 cup cilantro (chopped); 1 lime (cut into 6 wedges)

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Introduction

Elote is a popular Mexican street food featuring grilled corn on the cob slathered in a creamy, tangy sauce and topped with cheese and chili powder. This simple recipe brings bold, smoky flavors to your barbecue or weeknight dinner, making it a festive and crowd-pleasing side dish.

The image shows four pieces of grilled corn on the cob arranged neatly on a white oval plate. Each corn is covered with a creamy layer sprinkled with white cheese crumbles and a light dusting of reddish spice, giving a textured look on top. The corn kernels underneath peek through the coating, showing a bright yellow color. Around the corn, several lime wedges are scattered, adding a fresh green contrast. The background is a clean white marble surface, enhancing the brightness of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ears of corn (shucked and fibers removed)
2 tbsp mayonnaise

3 tbsp sour cream
1/2 cup grated or shredded parmesan cheese (or Cotija cheese)

1 tsp chili powder
1/2 tsp salt

1/8 tsp black pepper
1/4 cup cilantro (chopped)
1 lime (cut into 6 wedges)

Instructions

Step 1: Heat the grill to medium heat and spray the rack with non-stick cooking spray to prevent sticking.
Step 2: Grill the corn, turning frequently to avoid burning, until slightly browned and heated through—about 8 to 10 minutes.
Step 3: While the corn grills, whisk together the mayonnaise and sour cream in a small bowl until smooth.

Step 4: In another small bowl, mix the chili powder, salt, and black pepper.
Step 5: Brush the hot grilled corn generously with the mayo and sour cream mixture, then sprinkle with the chili powder blend.
Step 6: Coat each ear in the parmesan or Cotija cheese, then sprinkle with chopped cilantro.

Step 7: Serve immediately with lime wedges for squeezing fresh lime juice over the corn.

Tips & Variations

For an extra smoky flavor, try grilling the corn over charcoal instead of gas.
Substitute Greek yogurt for sour cream to add tang and reduce calories.

Use crumbled feta if you don’t have Cotija or parmesan on hand.
Add a pinch of smoked paprika to the chili powder mix for a deeper smoky note.
If you prefer, you can roast the corn in the oven at 425°F (220°C) for 20 minutes, turning halfway.

Storage

Elote is best enjoyed fresh off the grill, but leftover grilled corn can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before adding the toppings again, as they are best served fresh.

How to Serve

Three grilled corn cobs with charred spots lie side by side on a white plate with a blue rim, each covered in a white creamy sauce and sprinkled with crumbly white cheese and chopped green herbs. A lime wedge and a chunk of white cheese rest near the top left corner of the plate. The white marbled surface beneath the plate adds a clean, bright contrast to the vibrant colors of the corn and garnishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make elote without a grill?

Yes, you can roast the corn in the oven or cook it on the stovetop using a grill pan. Just make sure to turn it regularly to get even browning.

What if I don’t have Cotija cheese?

Parmesan cheese works as a great substitute and provides a similar salty, umami flavor. Feta cheese can also be used if you prefer a more crumbly texture.