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Mexican Street Corn (Elote)

A bold and flavorful Mexican street snack featuring fire-grilled corn slathered in mayo, Cotija cheese, lime, and chili powder.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 4 ears fresh corn on the cob husked and cleaned
  • 2 tablespoons butter melted
  • 4 tablespoons mayonnaise
  • 1/2 cup Cotija cheese crumbled
  • 1 teaspoon chili powder
  • 1 lime cut into wedges
  • 2 tablespoons fresh cilantro chopped (optional)

Method
 

  1. Preheat a grill, stovetop grill pan, or cast iron skillet over medium heat until hot.
  2. Rinse and dry the husked corn. Grill the corn, rotating occasionally, until charred and golden on all sides, about 10-12 minutes.
  3. Remove corn from grill and immediately brush each ear with melted butter, allowing it to soak in and coat evenly.
  4. Spread a thin layer of mayonnaise over each cob using a spoon or brush.
  5. Sprinkle crumbled Cotija cheese over the mayo-coated corn, pressing gently so the cheese sticks.
  6. Dust each cob with chili powder to taste.
  7. Squeeze fresh lime juice over each cob just before serving.
  8. Optional: Garnish with chopped cilantro, smoked paprika, or a drizzle of hot sauce.

Notes

Use the freshest corn possible for best flavor. Serve hot for maximum taste, and balance the toppings so each ingredient complements the corn without overpowering it. If no grill is available, boil the corn first, then lightly char it in a dry pan or use an air fryer for convenience.