Elote (Mexican Street Corn)

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Mexican Street Corn


SourceRecipe adapted from Serious Eats.
Prep time
Cooking time20 minutes
Total time20 minutes


Cotija cheese is a Spanish, cow’s milk cheese that is very hard and crumbly. You can substitute feta if you cannot find cotija. 


1/4 cup
mayonnaise, chipotle
1/4 cup
sour cream
1/2 cup
cheese, cotija (finely crumbled, plus extra for garnish)
1 teaspoon
chili powder (to taste, plus extra for garnish)
2 cloves
garlic (finely minced)
1/4 cup
cilantro (finely chopped, plus extra for garnish )
corn ear (shucked)
lime (cut into quarters)


Light your grill and set to high heat. Oil the grilling grate with sunflower oil.

While grill is heating, make the dressing by combining the mayo, sour cream, cheese, chili, garlic, and cilantro. Set aside.

Place corn over direct heat if using charcoal and high heat if using a gas grill. Rotate occasionally until the corn is cooked and is charred on all sides (this should take about 8 minutes).

Spoon dressing over the corn and evenly coat. Sprinkle with extra cheese, chili powder, and cilantro. Serve each ear with 1-2 lime wedges.