Mexican Elote: A Bold, Creamy Classic That Captures the Heart of Street Food
Smoky, creamy, tangy Mexican Elote grilled to perfection and topped with cheese, chili, and lime—this street corn is pure summer on a stick.
20 min
cook 10 min
4
Mexican
Ingredients
Instructions
Preheat the grill to medium-high heat, or use a cast iron pan or open gas flame on the stovetop.
Grill the corn, rotating every few minutes until charred on all sides, about 8–10 minutes.
Brush each cob with a generous layer of mayonnaise while still warm.
Sprinkle with crumbled cotija cheese and chili powder. Optionally drizzle with melted butter.
Squeeze fresh lime juice over the top and serve immediately.
Garnish with chopped cilantro or a pinch of smoked paprika if desired.
