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Mexican Street Corn on the Cob (Elote)

Mexican street corn on the cob (elote) features charred golden kernels grilled until tender, then slathered in creamy mayo-crema and coated with cotija. Bright lime juice drips down every kernel, finished with chili powder and smoked paprika.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

corn
  • 4 ears of corn, husked
oil and creamy base
  • 2 tbsp vegetable oil
  • 0.25 cup mayonnaise
  • 0.25 cup Mexican crema or sour cream
toppings and seasonings
  • 0.5 cup cotija cheese, crumbled
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper (optional)
  • Salt to taste
  • 0.25 cup fresh cilantro, chopped
lime
  • 2 limes, cut into wedges

Equipment

  • 1 grill

Method
 

Grill the corn
  1. Preheat grill to medium-high heat and brush corn with vegetable oil. Coat all surfaces so the kernels char evenly.
  2. Grill corn for 10–15 minutes, turning every 2–3 minutes, until kernels are charred and tender. Keep heat at medium-high so you get golden browning without burning.
Make the crema and top
  1. Mix mayonnaise and crema together in a small bowl. Stir until smooth and creamy.
  2. Brush each ear generously with the mayo-crema mixture while still hot. The warmth helps it cling to every kernel.
  3. Roll or sprinkle cotija cheese over the coated corn until well covered. Add enough to form a crumbly blanket.
  4. Dust with chili powder, smoked paprika, and cayenne if using, then squeeze lime juice over the top and garnish with fresh cilantro. Serve immediately so the lime catches light and drips down the kernels.

Notes

For best texture, grill until you see real char spots—then top right away while the corn is hot so the crema and cotija adhere. Store leftovers covered in the refrigerator for up to 2 days; reheat corn briefly on a grill or in a hot pan to refresh char, then add extra lime and cilantro if you want. Freezing is not recommended because the crema breaks down when thawed. If you need a dairy swap, use a Mexican crema alternative made from lactose-free sour cream or a dairy-free crema and keep the rest the same.