Smoky Street-Style Elote (Mexican Grilled Corn)

Why You’ll Love This Recipe

• Smoky, sweet corn meets creamy, tangy, and gently spicy toppings.
• Fast and foolproof: 20-ish minutes, no special equipment required.
• Authentic street-style vibes with simple, everyday ingredients.
• Easy to scale for backyard cookouts or weeknight dinners.

Grocery List

• Produce: 4 ears corn, 2 limes, fresh cilantro
• Dairy: Cotija cheese
• Pantry: Mayonnaise, chili powder (or Tajín), kosher salt, neutral oil

Full Ingredients

Corn

• 4 ears fresh corn, husked and silks removed
• 1 teaspoon neutral oil (for oiling grill grates)
• Optional: 4 wooden skewers, soaked 10 minutes (for easy handling)

Lime-Mayo Spread

• 1/3 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated lime zest
• 1/8 teaspoon kosher salt

Finish & Garnish

• 1/2 cup finely crumbled cotija cheese
• 1 to 1 1/2 teaspoons chili powder (ancho blend or Tajín), to taste
• 2 tablespoons finely chopped fresh cilantro
• 1 lime, cut into wedges
• Kosher salt, a pinch on each ear to finish
• Optional: Hot sauce, to taste

Step-by-Step Instructions

Step 1: Preheat and prep the grill

Heat an outdoor grill to medium-high (450–500°F). Scrub the grates clean and oil lightly with a folded, oiled paper towel and tongs. If using wooden skewers, soak them for 10 minutes so they do not scorch. Set out the cotija, chili powder, cilantro, and lime wedges so you can garnish while the corn is hot.

Step 2: Mix the lime-mayo spread

In a small bowl, stir together the mayonnaise, lime juice, lime zest, and kosher salt until smooth. Taste and adjust lime or salt to your preference. Keep at room temperature so it spreads easily.

Step 3: Prep the corn for grilling

Husk the corn fully and remove the silks. Pat the ears dry with a towel. If using, insert soaked skewers into the base of each ear for easier turning and serving. No need to oil the corn itself; the grill is already oiled.

Step 4: Char the corn

Place the corn on the hot grill. Cook, turning every 2–3 minutes, until the kernels are crisp-tender with deep, spotty char in places, 10–12 minutes total. If flare-ups occur, shift the corn to a cooler zone and continue turning until evenly charred.

Step 5: Slather while hot

Transfer the corn to a tray. Immediately brush or spoon the lime-mayo all over each ear so it melts into the kernels. Rotate to coat every side lightly but thoroughly.

Step 6: Finish and serve

Sprinkle each ear generously with cotija, then dust with chili powder to taste. Add cilantro, squeeze a lime wedge over the top, and finish with a small pinch of kosher salt. Serve right away while warm and juicy. Optional: pass hot sauce at the table.

Pro Tips

• Coat while hot: The mayo adheres best and melts slightly into the charred kernels, helping the cheese stick.
• Use a mild chili powder for color and warmth; add a pinch of smoked paprika if you want extra smokiness without more heat.
• Crumb size matters: Finely crumble cotija so it nests between kernels instead of rolling off.
• No outdoor grill? Use a cast-iron grill pan over medium-high heat (turn every 2–3 minutes, 12–14 minutes total) or broil on the top rack, turning often.
• Set up assembly line style: Tray for hot corn, bowl of spread, dish of cotija, chili powder, cilantro, lime wedges—speed keeps everything melty and perfect.

Variations

• Esquites (off-the-cob cups): Cut kernels from 4 grilled ears; toss with the lime-mayo, cotija, chili powder, and cilantro. Serve warm in cups with lime wedges.
• Chipotle-lime elote: Blend 1 teaspoon finely minced chipotle in adobo into the mayo for smoky heat; top with a touch of cilantro stems for crunch.
• Vegan elote: Use vegan mayonnaise and plant-based cotija-style crumble; finish with extra lime and a dash of nutritional yeast for savory depth.

Storage & Make-Ahead

Elote is best immediately after grilling. You can make the lime-mayo up to 3 days in advance (refrigerate in a covered container). Grill corn up to 1 day ahead; cool, then refrigerate. Reheat under the broiler or on a hot grill until warmed and lightly re-charred, then dress and serve. Avoid storing fully dressed elote more than 2 hours; the mayo and cheese soften and the corn loses its snap.

Nutrition (per serving)

Approximate per ear: 300 calories; 22 g fat (6 g saturated); 23 g carbohydrates; 2 g fiber; 5 g sugars; 7 g protein; 480 mg sodium.