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Mexican Street Corn on the Cob (Elote)

Mexican street corn on the cob (elote) features charred, tender kernels brushed with a thick mayo-crema coating and rolled in cotija cheese. Finished with vivid chili powder/tajin and a squeeze of lime at the table for bold street-style flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Corn cobs
  • 6 fresh corn, husked Look for ears with bright, tight kernels and flexible husks.
Grilling & seasoning
  • 2 tbsp vegetable oil For oiling the grates and brushing the cobs.
  • 1 Salt to taste Season lightly before grilling.
Mayo-crema coating
  • 0.5 cup mayonnaise Forms the thick coating that clings to hot corn.
  • 0.25 cup Mexican crema or sour cream Adds tang and a pourable-but-thick texture.
  • 1 tbsp lime juice Brightens the coating.
  • 1 tsp chili powder Mix into the crema for a mellow heat.
  • 0.5 tsp smoked paprika Adds smoky depth.
Toppings
  • 1 cup cotija cheese, finely crumbled Use cotija for classic salty crumbles.
  • 1 Tajin for dusting Optional but recommended for tangy chili-lime dust.
  • 1 Chili powder for dusting Extra red chili dust for color and heat.
  • 1 Fresh cilantro and lime wedges for serving Serve alongside for finishing at the table.

Equipment

  • 1 grill

Method
 

Prep and grill
  1. Preheat grill to medium-high heat and oil the grates. Brush corn cobs with vegetable oil and season lightly with salt.
  2. Grill corn for 12-15 minutes, turning every 3-4 minutes, until kernels are tender and charred in spots all around. Keep the lid closed as much as possible between turns.
Make the mayo-crema coating
  1. Stir together mayonnaise, Mexican crema or sour cream, lime juice, chili powder, and smoked paprika until smooth. Scrape the bowl to remove any unmixed streaks.
Coat, roll, and finish
  1. While corn is still hot, brush each cob generously all over with the mayo-crema mixture. Use enough coating to create a thick, even layer that won’t slide off.
  2. Roll each coated cob in crumbled cotija cheese, pressing gently so it adheres all around. Cover every side for a full, white-speckled coating.
  3. Dust with Tajin and extra chili powder, garnish with fresh cilantro, and serve immediately with lime wedges. Finish each cob with a lime squeeze right before eating.

Notes

Pro tip: coat the corn right after grilling while it’s still steaming—this helps the crema cling and prevents cotija from falling off. Store leftovers in an airtight container in the fridge up to 2 days; reheat in a hot skillet or on the grill briefly and expect some topping to shift. Freezing isn’t recommended because the creamy coating and cotija texture soften after thawing. For a lighter option, replace the mayonnaise with light mayo and use reduced-fat crema or sour cream.