Mexican street corn

Enjoy some elote, Mexican style

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Mexican street corn, served right on the cob, is the perfect complement to your summer barbecue.

Elote is the Mexican Spanish word for corn on the cob. But our neighbors to the south serve it up sans butter with a slightly spicy taste.

Mexican street corn

Yields 4 to 5 servings


  • 1/3 cup mayonnaise
  • 1/3 cup cotija cheese, shredded
  • 1/4 teaspoon chili powder
  • 1 teaspoon fresh cilantro, roughly chopped
  • 1 lime
  • Cooking spray (or 1 tablespoon canola oil)
  • 4 to 5 cobs fresh corn


  1. In a small mixing bowl, combine mayonnaise and cotija cheese until well mixed. Set aside.
  2. Preheat your grill. Shuck and rinse the corn thoroughly, being sure to remove all of the corn silk. Lightly pat the cobs down with a paper towel to remove excess moisture.
  3. Spray the cobs evenly with cooking oil (or brush on canola oil).
  4. Pierce the cobs with a metal or wooden skewer that has been soaked in water and place them on the grill for 2 to 3 minutes a side, rotating 3 to 4 times to roast the corn. Remove from the heat. Caution: Metal skewers will be extremely hot.
  5. Spread mayo mixture on the corn cobs and garnish with chili powder, cilantro and a squeeze of lime. Serve immediately.

Alternate serving suggestion: Remove the corn from the roasted cobs with a knife (using a large bowl or Bundt cake pan to stop the kernels from flying everywhere) and mix with all the ingredients to make a delicious side dish.

More Mexican recipes

Christmas tamales recipe
How to make your own corn and flour tortillas
Family-style Mexican recipes

Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix the Fish. You can follow her on Twitter @HireHeather.