Name: Elote (Grilled Corn)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 ears corn on the cob, husks removed; 2 tablespoons mayonnaise; 2 tablespoons sour cream or Mexican crema; 1/2 cup cotija cheese, crumbled; 1 teaspoon chili powder; 1 lime, cut into wedges; 1 tablespoon fresh cilantro, chopped (optional); 1 tablespoon unsalted butter (optional); Salt to taste

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Short Description

Elote—often called Mexican street corn—is a smoky, creamy, and tangy treat made by grilling corn on the cob until charred, coating it with a rich sauce, rolling it in cheese, and adding a dash of chili powder and lime.

Why You’ll Love This Recipe

Perfectly balanced flavors of smoky, creamy, tangy, and spicy.
Quick and easy to prepare with minimal ingredients.
A show-stopping side dish for barbecues, picnics, and casual gatherings.
Easily adaptable to suit different tastes and spice levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh sweet corn, husked
Mayonnaise or Mexican crema (or sour cream)
Cotija cheese (crumbled; feta or queso fresco can substitute)
Fresh lime juice
Chili powder, cayenne, or chile-lime seasoning
Optional: chopped cilantro, garlic powder

Directions

Preheat grill or grill pan to medium-high heat.
Grill the corn, turning occasionally, until charred on all sides—about 7–10 minutes.
Mix mayonnaise or crema with lime juice and a small pinch of chili powder.
Brush the sauce generously over the grilled corn.
Roll each ear in crumbled cotija cheese until fully coated.
Sprinkle with extra chili powder, garnish with cilantro if desired, and serve with lime wedges.

Servings and Timing

Servings: 4
Prep Time: 5–10 minutes
Cook Time: 7–10 minutes
Total Time: 15–20 minutes

Variations

Esquites: Cut kernels off the cob and mix with sauce, cheese, chili, and lime for a cup-style version.
Oven or air fryer: Roast in the oven at 400°F for 20–25 minutes, or cook in the air fryer at 400°F for 8 minutes.
Alternative toppings: Add garlic, chipotle, or Tajín; substitute feta or parmesan for cotija.

Storage/Reheating

Store leftover corn, sauce, and toppings separately in airtight containers in the refrigerator for up to 4 days.
Reheat corn in the microwave for 1–2 minutes or on a hot grill for a few minutes before adding sauce and cheese.

FAQs

What is the difference between elote and esquites?

Elote is served on the cob, while esquites are the same flavors served in a cup with the kernels cut off.

Can I use sour cream instead of crema?

Yes, sour cream works well, though it has a tangier flavor.

What spice should I use?

Chili powder is most common, but cayenne, paprika, or chile-lime seasoning are also great options.

What if I can’t find cotija cheese?

Feta, queso fresco, or even Parmesan can be used instead.

Is garlic traditional?

Garlic is not traditional but can be added for extra flavor.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made up to 4 days in advance and stored in the refrigerator.

Should I grill with husks on or off?

Husks on give a steamed effect, while husks off create more charred grill marks.

Can I make elote in winter?

Yes—use frozen corn and cook indoors by roasting, broiling, or air frying.

How do I make it less messy to eat?

Insert skewers into the base of each cob or serve the kernels in a cup.

Can I make it less spicy for kids?

Yes—reduce or omit the chili powder while keeping the other flavors.

Conclusion

Elote is a vibrant, flavor-packed dish that transforms simple grilled corn into an irresistible treat. With its creamy sauce, salty cheese, and bright chili-lime kick, it is as enjoyable to prepare as it is to eat, and easily adaptable for any season or occasion