Elote (Mexican Street Corn)

Recipe adapted from Serious Eats.

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

Mexican Street Corn

Prep Time

0 minutes

Cook Time

20 minutes


4 Servings


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 )
4 corn ear (shucked)
2 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.