Elote (Mexican Street Corn)

Chargrilled corn slathered in creamy mayo-lime sauce, dusted with cotija cheese and chili powder — iconic Mexican street food.

Nutrition per serving

• 4 earsCorn on the cob
• 1/4 cupMayonnaise
• 2 tbspSour cream
• 1/2 cup crumbledCotija cheese
• 1 tspChili powder
• 2Lime
• 2 tbsp choppedCilantro
• 1/2 tspGarlic powder
• for sprinklingTajín seasoning
• 1 tbspButter

1. 1

   Shuck corn and pat dry.

2. 2

   Grill corn over high heat, turning frequently, until charred in spots all around (about 10 minutes).

3. 3

   Mix mayonnaise, sour cream, lime juice, and garlic powder in a bowl.

4. 4

   While corn is still hot, brush generously with the mayo-lime mixture all over.

5. 5

   Sprinkle crumbled cotija cheese on all sides, pressing gently so it sticks.

6. 6

   Dust with chili powder and Tajín seasoning.

7. 7

   Squeeze extra lime juice over the top and garnish with chopped cilantro.

8. 8

   Insert a wooden stick or skewer for easy eating. Serve immediately.

💡 Tips for Elote (Mexican Street Corn)

• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Roll citrus on the counter before juicing to get more juice out.
• • Grate cheese fresh rather than pre-shredded for better melting and flavor.
• • This is a great recipe for beginners — don't overthink it, just have fun!

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