Grilled Mexican Street Corn (Elote)
Charred sweet corn on the cob brushed with tangy crema, cotija cheese, chili powder, and fresh lime.
In a nutshell:This authentic mexican grilled street corn (elote) comes together in just 25 minutes with simple ingredients. The chef's secret: don't fear the blackened kernels! That charred blister is where deep, smoky, authentic street-corn flavor lives. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Authentic Mexican street cart elote made right at home! Fresh sweet summer corn is grilled over open flame until smoky, charred, and tender, then slathered with a tangy garlic-lime crema, rolled in salty Cotija cheese, and dusted with chili powder and cilantro. Every bite is sweet, smoky, creamy, tangy, and savory.
Key Equipment
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- Outdoor Grill or Cast-Iron Grill Pan
- Long Heat-Proof Grill Tongs
- Silicone Pastry Brush
- Rimmed Platter
Chef's Pro-Tips
- Embrace the Char: Don't fear the blackened kernels! That charred blister is where deep, smoky, authentic street-vendor flavor comes from.
- True Cotija Cheese: Cotija is dry, salty, and crumbly (often called the Mexican Parmesan). If unavailable, combine equal parts crumbled feta and grated Parmesan for the same salty contrast.
- The Crema + Mayo Ratio: A 50/50 blend of mayonnaise and Mexican crema (or sour cream) creates the perfect adhesive that sticks to the hot corn without melting into liquid.
Ingredients
4
servings
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4 ears fresh sweet corn, shucked with husks and silks removed
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1 tbsp melted butter or vegetable oil, for brushing corn
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¼ cup mayonnaise
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¼ cup Mexican crema or sour cream
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1 clove fresh garlic, finely grated on a microplane
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½ cup Cotija cheese, finely crumbled (or queso fresco)
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1 tsp ancho chili powder or Tajín seasoning
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¼ cup fresh cilantro, finely chopped
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1 whole lime, cut into wedges for serving
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Step-by-Step Instructions
Preheat the Grill
Preheat an outdoor gas or charcoal grill, or an indoor stovetop cast-iron grill pan, to medium-high heat (around 400°F-425°F / 205°C-220°C). Clean and lightly oil the grates.
Whisk the Garlic Crema Sauce
In a wide, shallow dish, whisk together the mayonnaise, Mexican crema (or sour cream), grated garlic, 1 tablespoon of freshly squeezed lime juice, and a pinch of salt until smooth and creamy.
Grill Corn until Blistered
Brush each shucked ear of corn lightly with melted butter or oil. Place directly onto the hot grill grates. Grill for 10-14 minutes, turning every 2-3 minutes with tongs, until the kernels are tender and charred with golden-brown spots all around.
Slather, Coat & Garnish
Transfer the steaming hot ears of corn to a serving platter. Using a silicone pastry brush, generously coat each ear in the crema sauce. Immediately sprinkle generously with crumbled Cotija cheese, dust with chili powder (or Tajín), and garnish with chopped cilantro. Serve hot with lime wedges.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Slice the charred grilled kernels off the cobs into a bowl, then stir in the crema sauce, cheese, chili powder, and cilantro. It makes a fabulous scoopable dip or taco topping.
You can char the ears of corn in a smoking-hot cast-iron skillet on the stovetop with a little butter for 10-12 minutes, or broil them on a baking sheet 4 inches from the top broiler for 12-15 minutes, rotating occasionally.
Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10 minutes, or slice off the cob and warm in a skillet.
Fresh corn in season yields the sweetest, crispiest texture. If using frozen mini-cobs, thaw and pat completely dry before grilling.
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