Street Corn Elote
Grilled corn on the cob slathered with lime mayo, cotija cheese, chili powder, and cilantro.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Street Corn Elote recipe takes 30 min and makes 6 servings. Street corn elote is a favorite Cinco de Mayo snack in the United States, sold by vendors and grilled at backyard parties through corn season.
Helpful guides
Instructions
Push a wooden skewer firmly into the base of each husked ear to form a handle, then brush the corn lightly with oil and sprinkle with salt. Skewers keep hands clean and make the hot ears easy to turn on the grill without tongs slipping.
Heat a grill or grill pan to medium-high and cook the corn for twelve to fifteen minutes, turning every three minutes. Look for deep char spots on several sides while the kernels turn plump and tender throughout the ear.
Stir the mayonnaise, sour cream, and lime juice in a small bowl until smooth and spreadable. Crumble the cotija onto a plate and mix the chili powder with smoked paprika in another small dish so the coating station is ready before the corn finishes.
Brush each hot ear generously on all sides with the lime mayonnaise mixture, working while the corn steams so the coating melts slightly into the kernels. Use a pastry brush or the back of a spoon for an even layer without tearing the charred kernels.
Roll each coated ear through the crumbled cotija, pressing lightly so the cheese sticks to the creamy base. Dust with the chili mixture and scatter chopped cilantro over the top, adjusting the heat level per guest with extra or lighter sprinkles.
Serve immediately on a platter with lime wedges and plenty of napkins, since elote is deliciously messy. Keep extra cheese and chili at the table so guests can add more, and grill new batches as needed rather than letting finished ears stand.
Troubleshooting — fixes, not repeats
- If cheese will not stick, the corn cooled before coating or the mayo layer was too thin. Brush ears generously while steaming hot and roll at once, since the heat melts the base just enough to grip the crumbles.
- If kernels char too much, the grill ran too hot or ears never turned. Use medium-high heat and rotate every three minutes so char stays in spots rather than covering whole sides with bitterness.
- If the coating slides off, the corn was oily or the mayo was over-thinned. Brush oil lightly, keep the mayo mixture thick, and dust chili on last so each layer bonds to the one beneath it.
- If corn tastes bland, it was under-salted or under-limed. Salt before grilling and brush lime mayo edge to edge, since acid and salt together make the sweet kernels taste vivid rather than flat.
Make it your way
- Spicier version: For an esquites cup version, cut the grilled kernels off the cobs and toss with the same mayo, cheese, chili, and lime in cups.
- For a lighter version, replace mayonnaise with Greek yogurt and use half the cheese while keeping the lime and chili.
- Serve either style hot with wedges.
- Keep grill time and coating order unchanged so flavor stays balanced.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Cut kernels from the cobs for compact storage and reheat in a skillet over medium heat until steaming and the center reaches one hundred sixty-five degrees.
Coated ears do not freeze well, since the creamy layer separates.
FAQ
Can I cook it without a grill?
Yes. Broil husked ears six inches from the element for twelve minutes, turning every three minutes until charred in spots. A ripping-hot cast iron grill pan works the same way. The coating steps stay identical, and the smoky flavor is slightly milder but still satisfying.
What is cotija cheese?
Cotija is a firm salty Mexican cow-milk cheese that crumbles rather than melts, adding savory contrast to sweet corn. Find it in the refrigerated cheese case of most supermarkets. Parmesan or feta can substitute in equal amounts, though each tastes slightly sharper or brinier than true cotija.
Can I make it ahead?
Grill the corn up to four hours ahead and hold it covered at room temperature for one hour maximum. Coat and finish just before serving so the cheese sticks and the chili looks fresh. Mix the lime mayo one day ahead and refrigerate, since the sauce base keeps well on its own.