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    Home » Recipes » Grilling » Grilled Mexican Corn (Elote recipe)

    PUBLISHED: May 20, 2021 • By Toni Dash 41 Comments

    Grilled Mexican Corn (Elote recipe)

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    elote mexican street corn title

    This mouthwatering Elote recipe (grilled Mexican Corn) is easy to make and will be an instant favorite. Grilled sweet corn, slathered in a creamy, spicy sauce sprinkled with Cotija cheese!

    elote mexican street corn title

    This spicy version of corn on the cob will steal the show as an addition to your next grilled meal, as a side dish or the main event.

    Charred on a high heat grill, the corn develops a robust, earthy flavor of deepened sweetness and smoke.

    When slathered with a spicy mayonnaise, cotija cheese, cilantro leaves and a squeeze of lime, it’s really out of this world delicious.

    If you love these flavors try our Mexican Corn Dip too!

    What is Elote or Mexican Corn?

    Elote is sweet corn slathered with a spicy coating sprinkled with cheese is often called ‘Mexican Street Corn’.

    It’s served by Mexican street vendors and at festivals.

    The word ‘Elote’ is literally translated to mean ‘corn cob’. Though most foodies will think of the delicious street food if you use the term with them.

    It’s easy to make and irresistibly delicious!

    It can be prepared many different ways. It is frequently cooked in the husk then grilled and served with condiments for diners to dress it up.

    It’s easy to make and irresistibly delicious!

    How to pronounce Elote?

    uh-low-tay.

    elote in baking sheet

    Recipe Ingredients + Notes

    There are only a few key ingredients in Elote. This Mexican Corn is really about the creamy, spicy, tangy sauce that is brushed on while grilling.

    Sweet Corn. Fresh sweet corn is perfect for this recipe. For s shortcut it can be purchased already shuked (otherwise the husk and silk will need to be removed before boiling).

    Frozen corn on the cob (thawed) can also be used though we recommend fresh corn for the best results.

    Mayonnaise. Use full fat mayonnaise in this recipe.

    Chipotle Chile Powder. Chipotle chile powder has a deep, earthy smoky flavor. If needed regular chili powder can be substituted.

    Smoked Paprika. This type of paprika also adds a wonderful smoky flavor. We recommend regular smoked paprika, not HOT smoked paprika unless you want the elote to be really spicy.

    Lime Juice. Freshly squeezed for best results. I use a handheld juicer which is great for extracting juice quickly and straining the seeds.

    Unsalted Butter. This is used to butter the corn. Since the cheese has a saltier flavor, unsalted butter is best to use.

    Cotija Mexican Cheese. This classic Mexican cheese is delicious and traditional for Elote. Queso fresco can be substituted too (milder flavor).

    Cilantro leaves. Fresh chopped cilantro will be sprinkled on top of the corn.

    Lime Wedges. These are for serving. Diners can squeeze some fresh lime juice on the street corn as desired.

    What is Cotija Cheese?

    Cotija Cheese is a hard cow’s milk cheese that is easy to crumble. It’s named after the town of Cotija, Michoacán Mexico.

    It is white in color and light in flavor and somewhat salty. It is often compared to feta cheese.

    Cotija Cheese is usually sold in a round sealed in plastic. It can be found in the cheese section of most grocery stores.

    It’s the final edition to this Elote recipe!

    making mexican street corn

    How to Make Grilled Mexican Corn – Step by Step

    For the detailed printable recipe, refer to the recipe card at the end of the blog post.

    STEP 1. Preheat the grill

    Heat the gas grill to 400 degrees. Clean and oil the grill when hot.

    STEP 2. Boil the corn

    Bring a large pot of lightly salted water to a boil over medium high heat.

    Cook the ears of corn in the boiling water for 5 minutes (photo 1).

    While the corn is boiling, prepare the sauce and melt the butter.

    STEP 3. Make the sauce

    Combine the mayonnaise, chipotle chili powder, smoked paprika and lime juice in a small mixing bowl. Stir to fully combine.

    STEP 4. Grill the corn

    When the corn is done boiling, remove it from the pot with tongs allowing any excess water to drain.

    Place the corn on the heated grill grate. Grill on each side from 30 seconds to a 1 minute, causing some browned spots (photo 2).

    Continue to rotate the corn to cook on all sides. NOTE: Total cooking time is 2-3 minutes.

    Remove corn from the grill.

    elote recipe steps 1-4

    STEP 5. Finish the Mexican Street Corn

    Brush the corn with melted butter followed by the sauce (photo 3). 

    Sprinkle with the cotija cheese, cilantro leaves and serve with lime wedges (photo 4).

    Note: corn can be brushed on all sides or just half, allowing some of the kernels to remain in their natural state to offset the spicy sauce! 

    Storing Leftovers

    Elote is best when it is first cooked. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    elote in baking sheet with ingredients

    How to eat leftover Elote?

    The Mexican corn can be reheated in a microwave or heated in the oven wrapped in foil.

    The grilled corn can also be removed from the cob (I love this tool for cutting the corn) and used in other dishes. Here are some favorites:

    • Taco salad
    • Salsa
    • Taco filling (or for other Mexican recipes like tostadas, burritos or enchiladas)
    • Over green salad
    • Sprinkle corn kernels on soup (delicious on this fresh tomato soup or gazpacho)

    Frequently Asked Questions

    How long can Elote sit out?

    Because of the mayonnaise sauce it should not sit out at room temperature more than two hours. If serving when it’s very hot outside it should be eaten soon after making it (the 2 hour rule does not apply in hot temperatures).

    Can Elote be reheated?

    If needed reheat in a microwave in 15 second intervals until heated through. It can also be wrapped in foil and heated in a 350 degree oven.

    making elote

    More Mouthwatering Recipes You’ll Love

    • Chili Cheese Waffle Fries for a Crowd
    • Spicy Pot Roast Nachos {great for leftovers recipe}
    • Corn Salsa Recipe: Made with Grilled Sweet Corn!
    • Savory Blue Cheese Cake {appetizer}
    • Cheesy Ham and Black Bean Nachos
    • Pickled Jalapenos
    Did you make it? Please RATE THE RECIPE below!
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    ELOTE ON BAKING SHEET SQUARE IMAGE

    Grilled Mexican Corn {Elote}

    This classic Mexican street food kicks ordinary corn on the cop up a few notches. Charred grilled corn with a sweet smoky flavor is slathered with a spicy, smoky sauce, fresh cilantro, lime and cotija cheese. Great as a side dish or the main event.
    5 from 24 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 192kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 6 ear Corn husked, trimmed and scrubbed to remove corn silk
    • ¼ cup Mayonnaise
    • 2 teaspoons Chipotle Chile Powder
    • ¾ teaspoon Smoked Paprika
    • 1 tablespoon Lime Juice
    • 3 tablespoons Unsalted Butter melted
    • 1/3 cup Cotija Mexican Cheese grated or crumbles
    • Cilantro leaves torn
    • Lime Wedges

    Instructions

    • Bring a large pot of lightly salted water to a boil.
      At the same time, heat the gas grill to 400 degrees. Clean and oil the grill when it reaches 400 degrees.
    • Add the ears of corn to the boiling water and cook for 5 minutes. While the corn is boiling, prepare the sauce and melt the butter.
    • To prepare the sauce
      Combine the mayonnaise, chipotle chile powder, smoked paprika and lime juice in a small mixing bowl. Stir to fully combine and set aside.
    • When the corn is done boiling, remove it from the pot with tongs allowing any excess water to drain.
    • Place the corn on the heated grill and allow it to grill on each side from 30 seconds to a 1 minute, causing some browned spots.
      Keep turning the corn to cook on all sides. Cooking total time is 2-3 minutes. Remove from the grill.
    • Brush the corn with melted butter followed by the chile pepper sauce. Note: corn can be brushed on all sides or just half, allowing some of the kernels to remain in their natural state to offset the spicy sauce! Sprinkle with the cojita cheese, cilantro leaves and serve with lime wedges.

    Notes

    Storing and using leftovers
    Elote is best enjoyed when first made. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
    Reheat in the microwave on 15 second intervals until warmed through. Or wrap in foil and reheat in a 350 degree oven. 
    The corn can be removed from the corn to enjoy in Mexican dishes (tacos, tostadas, etc), salsa recipes, sprinkled on soup or salad.
    Do not leave prepared elote out at room temperature for more than 2 hours. If serving it in hot temperatures eat it as soon as it is prepared (do not allow it to sit out). 

    Nutrition

    Calories: 192kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 73mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 6.8mg | Calcium: 3mg | Iron: 0.5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: May 21, 2015

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Catalina says

      May 22, 2021 at 2:16 pm

      5 stars
      The best summer snack. Everyone should try this Mexican corn!

      Reply
    2. Beti says

      May 21, 2021 at 11:11 am

      5 stars
      I will be making this all summer long! SO delicious!! YUM!

      Reply
    3. katerina says

      May 21, 2021 at 11:10 am

      5 stars
      YUM! This is my favorite way to eat corn on the cobb! Its SO GOOD!!

      Reply
    4. Amanda Livesay says

      May 21, 2021 at 6:22 am

      5 stars
      Ohhh this is the best way to cook corn! We’ll be making it all summer.

      Reply
    5. Erin says

      May 21, 2021 at 2:15 am

      5 stars
      What a great recipe! I put this grilled Mexican Corn on my menu on repeat!

      Reply
    6. Marge says

      May 21, 2021 at 12:08 am

      5 stars
      We love this corn recipe! My husband normally doesn’t like corn on the cob but he can’t get enough of this version.

      Reply
    7. Helen says

      May 20, 2021 at 7:50 am

      5 stars
      Such a great combination of flavours! I can’t wait to fire up the grill and make this.

      Reply
    8. Beth says

      May 20, 2021 at 7:46 am

      5 stars
      Amazing! We can’t get enough of this Mexican corn, so delicious and flavorful! It went perfectly with our chicken last night! Definitely going to make this more often!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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