Mexican Street Corn Recipe (Elote): Grilled Corn with Cotija, Lime and Chili

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Mexican street corn, called elote, is grilled corn on the cob slathered with a creamy mayonnaise and crema mixture, rolled in crumbly cotija cheese, and finished with chili powder and fresh lime. It is smoky, tangy, salty and a little spicy in every bite. This recipe makes six ears, with notes for the broiler, the oven and a cut-off-the-cob version called esquites.

Ingredients

• 6 ears fresh corn, husked
• 2 tablespoons vegetable oil or melted butter
• 1/3 cup mayonnaise
• 1/3 cup Mexican crema or sour cream
• 1 clove garlic, finely grated
• 1 cup finely crumbled cotija cheese (or grated Parmesan as a substitute)
• 2 teaspoons chili powder (or Tajín seasoning)
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges
• Salt, to taste
• Pinch of cayenne pepper or hot sauce (optional)

Instructions

1. Heat a grill to medium-high, about 450°F. Clean and oil the grates.
2. Brush the corn with oil and sprinkle lightly with salt.
3. Grill the corn for 10 to 12 minutes, turning every 2 to 3 minutes, until tender with charred spots on all sides.
4. While the corn cooks, stir together the mayonnaise, crema, garlic and a squeeze of lime juice in a small bowl.
5. Spread the cotija on a plate or shallow dish. Mix the chili powder with a pinch of salt in a small dish.
6. When the corn comes off the grill, let it cool for 1 minute. Brush each ear all over with the crema mixture.
7. Roll the ears in the cotija, pressing so it sticks.
8. Dust with chili powder and sprinkle with cilantro. Serve with lime wedges.

Other Ways to Cook the Corn

Tips for Authentic Elote

• Use fresh corn. Look for tight green husks, moist silks and plump kernels. Peak season is summer, though frozen cobs can work in a pinch.
• Get real char. Dark spots add sweetness and a smoky edge. Do not pull the corn too early.
• Coat while hot. The crema mixture melts slightly and sticks better on warm corn.
• Crumble the cotija finely. Coarse chunks fall off. Rub the cheese between your fingers over the plate.
• Stir in a little lime. Acid balances the richness of the mayonnaise.

Esquites (Off-the-Cob Version)

Esquites has the same flavors in a cup. Cut the kernels from 6 grilled ears. Toss them while warm with the crema mixture (use a few tablespoons less), half the cotija, a minced jalapeño, 1/4 cup chopped red onion or scallions, cilantro, the juice of 1 lime and chili powder. Serve in small cups with a spoon. It works well as a salad or taco topping, and it is easier to eat at parties.

Variations

Skewered Street Corn

Cut the grilled ears into 2-inch rounds, thread onto skewers, and coat as usual for a handheld snack.

Sour Cream and Parmesan Style

Replace cotija with grated Parmesan and crema with sour cream for ingredients available at any supermarket.

Smoky Chipotle

Add 1 tablespoon of finely minced chipotle in adobo to the crema mixture.

Vegan Elote

Use vegan mayonnaise, a dairy-free yogurt or cashew cream, and crumbled almond or tofu feta in place of cotija. Add nutritional yeast for a salty note.

Street Corn Dip or Salad

Fold the cut kernels into cream cheese and sour cream for a warm dip, or toss with chopped romaine and cilantro-lime dressing for a salad.

Serving Ideas

Elote is a natural partner for carne asada, grilled chicken, tacos al pastor, fish tacos and burgers. It also works as a side at cookouts with pulled pork and baked beans.

Storage

Grilled elote is best eaten right after it is topped. Leftover grilled corn without toppings can be kept in the refrigerator for 3 days, then reheated in a skillet or on the grill and topped fresh. Leftover esquites keeps in an airtight container for up to 3 days and tastes good cold or warm. The crema mixture can be made 2 days ahead. Do not freeze the finished corn with the toppings.

Know Your Ingredients

• Cotija: A firm, crumbly aged Mexican cheese with a salty, slightly tangy flavor. It softens but does not melt, which makes it ideal for rolling corn.
• Mexican crema: A thin, lightly tangy cultured cream. If unavailable, thin sour cream with a teaspoon of milk and a squeeze of lime.
• Chili powder: American chili powder is a blend with cumin and garlic. For a purer chili flavor, use ground ancho or piquín chile.
• Tajín: A chili-lime-salt seasoning that gives a tart, spicy finish.

Eating Elote the Street Way

In Mexico, elote is often served on a stick, with the corn pushed onto a wooden skewer, then coated in mayonnaise, cheese and chili. Vendors sometimes serve it in a cup as esquites. At home, skewers or corn holders make it easier to handle. Have a stack of napkins on the table, because this is a messy dish by design. Offer extra lime wedges, hot sauce and cotija in small bowls so everyone can top their own.

Shortcut for a Crowd

To serve 12 or more, grill the corn ahead and keep it warm in a covered pan. Set out the crema mixture, cheese and chili powder as a topping bar and let guests dress their own ears. Cutting the cobs into thirds makes smaller, easier portions for buffets.

Troubleshooting

• Toppings slide off: Brush the sauce on while the corn is hot and press the cheese on with your hands.
• Corn tastes bland: Add more lime juice and a pinch of salt to the crema.
• Kernels are tough: The corn is mature or overcooked. Shorten the grilling time and choose younger ears.
• Too messy: Serve esquites in cups.

FAQ

What can I use instead of cotija?

Parmesan, feta, queso fresco or Pecorino Romano all work. Cotija is salty and dry like Parmesan, so those are the closest substitutes.

What is Tajín and do I need it?

Tajín is a Mexican seasoning made of chili, lime and salt. It is optional; plain chili powder with a squeeze of lime gives a similar effect.

Can I make Mexican street corn without a grill?

Yes. Use the broiler, a cast-iron skillet, or roast the corn in a 425°F oven, then finish under the broiler for a minute or two to char the tops.

Should I boil the corn first?

It is not needed with fresh corn. Boiling first, for 4 to 5 minutes, helps if the corn is large or mature and you want to shorten grill time.

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