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Grilled corn cobs slathered in creamy, tangy crema with salty cotija cheese, chili, cilantro, and a bright squeeze of lime. Authentic street-food energy for your backyard or kitchen — naturally gluten-free and vegetarian.

Mexican Street Corn (Elote)

Grilled corn cobs slathered in creamy, tangy crema with salty cotija cheese, chili, cilantro, and a bright squeeze of lime. Authentic street-food energy for your backyard or kitchen — naturally gluten-free and vegetarian.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 large ears corn husked and cleaned
  • 3 tbsp mayonnaise
  • 3 tbsp Mexican crema or sour cream
  • ½ cup cotija cheese crumbled
  • 1 tsp chili powder
  • ½ tsp smoked paprika optional
  • Salt to taste
  • ¼ cup chopped fresh cilantro
  • 1 lime cut into wedges
  • 1 tbsp unsalted butter optional, for grilling

Equipment

  • Grill or grill pan
  • Tongs
  • Pastry brush or spoon
  • - Small bowl

Method
 

  1. Preheat grill or grill pan over medium-high heat. Lightly brush ears with butter if desired.
  2. Grill corn 10 minutes, turning every 2–3 minutes, until tender and charred in spots. Cool slightly.
  3. In a small bowl, combine mayonnaise and crema; stir in a pinch of salt.
  4. Brush the creamy mixture evenly over the warm corn.
  5. Sprinkle generously with cotija, chili powder, and smoked paprika if using.
  6. Scatter cilantro over the corn and serve immediately with lime wedges.

Notes

The char is essential — don't rush it. Coat while warm so the cheese adheres and melts slightly.
Cotija substitute: feta. Dairy-free: vegan mayo, dairy-free crema, vegan feta.
No grill: cast iron skillet or 400°F oven for 20 minutes, turning halfway.
Storage: refrigerate up to 2 days; not recommended for freezing.