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+ servings

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.
Course Side Dish
Cuisine Mexican
Keyword elote, grilled Mexican corn, Mexican street corn
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 192kcal
Author Toni Dash


  • 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


  • 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.


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). 


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