Grilled Mexican Street Corn

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The sizzling sound of fresh corn hitting the grill is pure summer magic. Dressed with a luscious blend of creamy mayo, lime, and chili, and topped with crumbled cotija cheese, Elotes bring the irresistible flavors of Mexican street food to your own backyard.

Whether you’re hosting a cookout or just craving something zesty and bold, these grilled corn cobs are guaranteed to impress. Their mix of smoky, tangy, spicy, and creamy makes them the ultimate side dish—or even a star on their own.

Full Recipe:

4 ears of corn, husked
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup crumbled cotija cheese
1 garlic clove, finely minced
1/2 teaspoon chili powder (or more, to taste)
Zest of 1 lime
Juice of 1 lime
2 tablespoons finely chopped cilantro (optional)
Salt to taste
Lime wedges, for serving

Directions:

Preheat a grill (or broiler) to medium-high heat.
Grill the corn, turning occasionally, until lightly charred and cooked through, about 10 minutes.
In a small bowl, mix together mayonnaise, sour cream, garlic, lime zest, lime juice, and chili powder. Season with salt to taste.
Remove the corn from the grill and immediately brush the creamy mixture generously over each ear.
Sprinkle with cotija cheese, extra chili powder if desired, and chopped cilantro.
Serve with lime wedges on the side.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 220 kcal | Servings: 4

Recipe Overview

Few dishes capture the playful, flavor-packed essence of Mexican street food like Elotes. These grilled ears of corn slathered with a creamy, tangy mixture of mayonnaise, lime juice, chili powder, and crumbled cotija cheese are nothing short of summer on a stick. Whether served fresh from a smoky grill at a street cart in Mexico City or made in your backyard for a family cookout, Elotes offer a mouthwatering balance of heat, acidity, and creaminess.

Elotes aren’t just delicious — they’re fun. Eating them is delightfully messy, each bite leaving traces of crema and cheese on your face, and that’s half the charm. Their universal appeal lies in their simplicity, customizable nature, and bold, crowd-pleasing flavor.

History and Origin

Elotes trace their roots deep into Mexican culinary traditions, where corn — or maíz — holds a place of sacred importance. Revered by the ancient civilizations of Mesoamerica, including the Maya and Aztecs, corn has long been a staple crop and cultural cornerstone. The name “elote” itself comes from the Nahuatl word elotl, meaning “tender cob”.

The street food version of elotes likely evolved from rural grilling practices, where corn was roasted over open flames and seasoned with simple ingredients like salt and lime. Over time, as urban street food culture flourished, vendors in cities such as Oaxaca, Puebla, and Mexico City began adding bold toppings — crema, queso fresco or cotija, and ground chile — transforming the humble cob into a fiesta of flavors.

Today, elotes are beloved throughout Mexico and increasingly popular in the United States, especially in regions with large Mexican-American communities. The popularity of Elotes has even given rise to “esquites” — a spoonable version of the dish made with kernels cut from the cob and mixed in a cup with the same signature toppings.

Variations and Adaptations

What makes Elotes particularly fun is how easily the recipe can be personalized or adapted based on local ingredients and flavor preferences. While the classic combination includes mayo, crema, lime juice, chili powder, cotija cheese, and cilantro, many creative spins exist:

Esquites: A variation where the grilled corn is cut off the cob and served in a cup. It’s easier to eat, just as flavorful, and perfect for parties or casual gatherings.
Cheese swaps: If cotija isn’t available, feta or parmesan can be used for a similar salty kick. In southern Mexico, queso fresco might be the cheese of choice.
Herb upgrades: While cilantro is traditional, some cooks experiment with chopped green onions, parsley, or even dill.
Spice it up: Tajín — a chili-lime seasoning — adds a nice zing. Or try smoky chipotle powder or hot sauce drizzles for an extra punch.
Vegan version: Use vegan mayo and a plant-based cheese alternative. The flavor can still be rich and satisfying without dairy.
Asian-fusion twist: Some versions include a dash of miso or sesame seeds, drawing on umami to complement the corn’s sweetness.

With these variations, Elotes can become a signature dish tailored to your own kitchen and tastes.

Nutritional Information

At first glance, Elotes might seem indulgent, but there’s nutritional value nestled beneath the creamy layers.

A single ear of Elotes typically comes in around 200–250 calories, depending on how much topping you apply. Here’s a breakdown of the general macro- and micronutrient profile:

Carbohydrates: Corn is a complex carbohydrate, providing about 25–30g of carbs per ear. It’s a good source of dietary fiber which aids digestion.
Protein: An ear of corn contributes around 3–4g of plant-based protein. Add cheese, and the protein content increases slightly.
Fat: The combination of mayonnaise, crema, and cheese introduces about 10–15g of fat, much of which comes from saturated sources.
Vitamins & Minerals: Corn offers vitamin C, B vitamins (especially thiamin and folate), and magnesium. Lime juice adds a splash of vitamin C, and cheese brings calcium into the mix.

While Elotes may not be a “light” dish, its components do offer nutritional benefits, especially when paired with a balanced meal.

Serving Suggestions and Pairings

Elotes are a bold and vibrant side dish that can elevate any summer meal. Here are some creative ways to serve and pair them:

Backyard BBQs: Pair Elotes with grilled meats like carne asada, smoky ribs, or tequila-lime chicken. The creamy-spicy corn adds contrast to smoky proteins.
Taco Tuesdays: Serve Elotes alongside street tacos filled with fish, pork, or mushrooms for a complete street food experience.
Tex-Mex platters: Create a platter with guacamole, pico de gallo, tortilla chips, and Elotes for a casual but festive appetizer spread.
Drinks: Go classic with Mexican beer (like Modelo or Pacifico), or pair with a fresh margarita, michelada, or a lime agua fresca for a non-alcoholic option.
Salad sidekick: Serve with a light cabbage slaw or a tangy cucumber-lime salad to refresh the palate.

Want to take it up a notch? Use leftover Elotes kernels to top a salad or stir them into a cheesy risotto — trust me, it’s a game-changer.

Tips and Tricks for Success

Making perfect Elotes isn’t difficult, but a few pro tips can help ensure your corn shines every time:

Use fresh, in-season corn: The sweetness and juiciness of fresh corn is unmatched and forms the foundation of this dish.
Grill to perfection: Look for lightly charred spots on the kernels — too little and you miss the smoky depth; too much and it becomes bitter.
Mix the topping ahead: Blend your crema, mayo, lime, and chili powder before grilling so it’s ready to slather while the corn is hot.
Apply toppings while hot: This helps the cheese and sauce stick better and enhances flavor absorption.
Keep it messy: Elotes are meant to be enjoyed hands-on. Have napkins nearby and embrace the experience!

For a cleaner option, you can skewer the corn or cut the kernels into a bowl and top like esquites — but where’s the fun in that?

Potential Health Benefits

Beyond indulgence, Elotes can offer some real health perks, particularly when made with fresh and quality ingredients:

Corn is rich in antioxidants like lutein and zeaxanthin, which support eye health.
Lime juice provides a vitamin C boost and enhances iron absorption.
Chili powder contains capsaicin, known for its anti-inflammatory properties and potential metabolism-boosting effects.
Cilantro, if used, can aid digestion and may have detoxifying properties.

Of course, moderation is key. While Elotes do contain fat and sodium from the cheese and crema, they can easily fit into a balanced diet when paired with lean proteins and veggies.

Conclusion

Elotes are more than just grilled corn — they’re a celebration of bold flavor, cultural heritage, and culinary creativity. They bring people together, invite messy fingers and smiling faces, and offer a gateway to exploring more of Mexico’s incredible food culture.

So fire up the grill, grab some fresh corn, and let your taste buds take a trip south of the border. Whether you keep it classic or add your own twist, Elotes are sure to steal the show at your next meal.

Have you made Elotes before or tried a unique version? Share your experience in the comments — I’d love to hear how you make this street food favorite your own!