This elote recipe is the ultimate upgrade for corn on the cob! Smothered with mayo, chile, cheese, and lime, it’s creamy, tangy, smoky, and sweet.
This elote recipe is my favorite way to eat corn on the cob. I grill fresh sweet corn, then brush it with mayo and sprinkle it with cheese, chili, and lime for an easy (and absolutely delicious!) snack or side dish.
Inspired by the Mexican street corn I’ve eaten at countless restaurants in Austin, it’s creamy, tangy, smoky, and sweet. Try it this summer—you won’t be able to get enough!
What Is Elote?
Also called Mexican street corn, elote is a Mexican preparation of corn on the cob. The ears of corn are grilled or boiled, then slathered with mayo or crema, and finally topped with lime, chile, and Mexican cheese such as Cotija.
Commonly sold by street vendors in Mexico, elote makes a great snack. I love it as a side dish too. I order it all the time when I’m out to eat in Austin, and it’s also one of my go-to sides for summer cookouts and BBQs.
For a fun variation, check out my Mexican street corn salad! It’s inspired by esquites, a similar Mexican dish where the corn is cut off the cob before being mixed with mayo, lime, and cheese. If you ask me, both are must-make recipes during sweet corn season!
Elote Ingredients
Here’s what you’ll need to make this elote recipe:
- Fresh sweet corn, of course! Use the freshest corn on the cob you can find.
- Mayonnaise – It creates a creamy coating for the corn and helps the other fixings stick. I love the flavor of 100% mayo on elote, but if you prefer, you can sub Mexican crema or sour cream for some or all of it.
- Fresh lime juice and zest – For brightness.
- Chili powder or ancho chile powder – It adds smoky flavor and a little heat.
- Cotija cheese – For salty flavor and tang. If you have trouble finding Cotija cheese at the grocery store, a little crumbled feta cheese, or even finely grated Parmesan cheese, will work instead.
- Fresh cilantro – For a fresh, aromatic finishing touch.
- And sea salt – To taste! Because mayo and Cotija cheese are both salty already, you may not need it. I recommend taking a bite of your elote before you sprinkle on more salt.
Find the complete recipe with measurements below.
Grilling the Corn
The first step in this elote recipe is grilling the corn. I share two methods in my recipe for grilled corn on the cob—with the husks and without.
Either will work here. However, having some char on the corn kernels really enhances the smoky flavor. If you choose to grill the corn in the husks, you may want to pull them back for the last few minutes of cooking so that some char marks form on the kernels themselves.
How to Make Elote
Once you grill the corn, make a simple sauce by stirring together the mayo, lime juice, and lime zest.
Use a pastry brush or butter knife to slather the mayo mixture all over each ear of corn.
Sprinkle with the chili powder, Cotija, and cilantro, and season to taste with salt. Serve with lime wedges on the side. Enjoy!
No grill? No problem. Cook the corn on a grill pan or char it in a dry cast-iron skillet, turning it every few minutes so that it becomes charred on all sides.
You can also boil the corn instead of grilling it. It won’t taste quite as smoky, but it’ll still be great—extra-juicy and crisp. Just make sure to pat it dry before adding the mayo so that the toppings stick to the corn.
What to Serve with Elote
This grilled Mexican street corn is a delicious snack or side dish for all kinds of summer meals.
How do you like to serve elotes? Let me know in the comments!
More Favorite Corn Recipes
If you love this recipe, try one of these summer corn dishes next:
Elote Recipe (Grilled Mexican Street Corn)
Serves 4
This elote recipe is my take on Mexican corn on the cob. Sweet and smoky grilled corn is smothered with mayo, chile, lime, and cheese. You won’t find a more delicious side dish or snack!
- 4 ears corn, husked*
- ⅓ cup mayonnaise**
- 1 teaspoon fresh lime juice, plus wedges for serving
- ½ teaspoon lime zest
- ½ teaspoon chili powder or ancho chile powder
- ⅓ cup Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Sea salt, to taste
Prevent your screen from going dark
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In a small bowl, stir together the mayonnaise and lime juice and zest.
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Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.
**Mayonnaise: A mix of ¼ cup Mexican crema or sour cream and ¼ cup mayonnaise is a delicious alternative to all mayo.
