Elote: Grilled Mexican Street Corn

Jalisco, Mexico


Corn on the Cob, Mexico style! A popular street food called Elote. It’s grilled and covered with the most delicious creamy topping. A tasty handheld appetizer of sweet ears of corn.  Grilled until the kernels are lightly charred and tender. Slathered with a creamy lime topping and cotija cheese. Be sure you brush the corn with olive oil or melted butter before grilling as it adds a protective fatty layer. Ensures the kernels stay plump, juicy and tasty. Double, triple or quadruple the recipe for a killer backyard bbq side. So then? Let’s fire up the grill and get a grillin.



  • 6 ears of corn
  • 2 tbsp olive oil
  • Kosher saltas needed for seasoning
  • 1 cup cilantro leaveschopped
  • 3 oz cotija cheesecrumbled, divided
  • ¼ cup sour creamor crema
  • ¼ cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp minced garlic
  • ½ tsp chili powder
  • ¼ tsp black pepper
  • Tajin seasoningoptional



  • Preheat grill on high heat about 400 to 450 F
  • Carefully grease the cooking grates with the oil
  • Pull back the husk and remove the silk then tie the husk back or remove completely
  • Brush olive oil or melted butter over each piece of corn and sprinkle with salt
  • Add the corn to the grill and cover, cook for 8 to 12 minutes
  • Turning every 2 to 3 minutes to char each side
  • Transfer grilled corn to a plate
  • In a medium sized bowl combine chopped cilantro, ½ cup cotija cheese, sour cream, mayonnaise, lime juice, garlic, chili powder, and black pepper
  • Brush the cheese mixture all over grilled corn


Sprinkle with the remaining cotija cheese and Tajin seasoning if using or more chili powder if want a little more spice in your life. Perfect side for your favorite Bbq Steaks, Burgers or Grilled Dogs !





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