Mexican Street Corn (Elote)

This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese.
Mexican Street Corn
This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish.


Corn - Fresh corn on the cob, frozen corn (boiling)
Cheese - Grated parmesan cheese, cotija cheese 
Mayonnaise - Any mayo is fine, but sour cream can substitute in a pinch, or you can combine. 
Chile powder - Tajín chile powder, Valentina chile powder...both are found in the Hispanic aisle in the grocery store
Lime juice
Cilantro - finely chopped

How to Make Grilled Mexican Street Corn

  • Prepare a grill, with heat medium-high, and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char for about 5 minutes, then turn.
  •  Continue cooking and turning until all sides are slightly blackened.

Mexican Street Corn

  • Mix together mayonnaise, lime juice, and some salt in a small bowl. Taste and adjust the seasoning, adding more lime juice if you like.
  • Roll corn with lime mayo, and sprinkle Tajin chile powder, crumbled cotija cheese, cilantro, or grated parmesan cheese.

We Recommend

Mexican Street Corn Variations
  • Instead of grilling, corn can be cooked indoors by boiling, or indoor grilling. 
  • If you prefer not to roll the corn in lime mayo, it can be drizzled on the corn.


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