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Mexican Street Corn (Elote) 5 ★

An icon representing a clock 22 min | easy | clean eating, gluten-free, low-FODMAP, Mediterranean diet
Four grilled ears of Mexican street corn stacked on a white platter, lightly charred and topped with crumbled cotija cheese, chopped cilantro, and chili seasoning; lime wedges and a small bowl of extra cotija sit nearby.
Published May 10, 2025
Prep Time Cook Time Total Time
10 min 12 min 22 min
Rate/Review

Introduction

This Mexican street corn, or elote, is smoky, creamy, and salty with a bright pop of lime in every bite.

It’s a crowd-pleasing side dish that’s perfect for Cinco de Mayo, a summer barbecue, or any backyard grilling night.

Keep this easy corn recipe on repeat for Memorial Day sides, 4th of July sides, and all your go-to grilling recipes.

Ingredients  (4 servings)

Adjust servings:

Ingredients

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Close-up of three grilled corn cobs on a white platter, lightly charred and coated with seasoning, topped with crumbled cotija cheese and chopped cilantro; two whole limes sit in the background.

How to Make Mexican Street Corn (Elote)

  1. Preheat the grill

    Heat a gas or charcoal grill to medium-high, about 400°F, so the corn cooks quickly and gets light char.

  2. Prepare the corn

    Brush the shucked corn all over with melted butter, making sure every kernel gets a thin, glossy coat.

  3. Grill the corn

    Place the corn on the hot grates and grill 10 to 12 minutes, turning often, until nicely charred and tender.

  4. Season with salt and chili

    Immediately sprinkle the hot corn with salt and chili powder, so the seasoning clings well to the buttery surface.

  5. Finish with cheese, cilantro, and lime

    Roll or sprinkle the corn with crumbled cotija, then shower with cilantro and finish with generous squeezes of fresh lime.

  6. Serve right away

    Serve the elote piping hot with extra lime wedges on the side for people who like extra tangy flavor.

Grilled Mexican street corn on the cob on a white platter, lightly charred and topped with crumbled cotija cheese, chili powder, and chopped cilantro; lime wedges blurred in the background.

Substitutions

Cotija cheese -> crumbled feta cheese
Feta gives a similar salty, crumbly bite, with a slightly sharper tang that still works beautifully with sweet corn. It will taste a little brighter, but the overall street corn vibe stays very close to classic elote.
Butter -> mayonnaise
Mayonnaise gives a richer, creamier coating that helps the cheese and chili powder stick even more firmly. Spread a thin layer on the hot corn instead of brushing with butter, then season exactly the same way.
Chili powder -> smoked paprika
Smoked paprika keeps the red color but adds a deeper, smoky flavor with gentle warmth instead of strong chile heat. This is great for kids or anyone who prefers the corn flavorful but not very spicy.
Three grilled ears of Mexican street corn (elote) on a white platter, charred and coated with chili seasoning, crumbled cotija, and chopped cilantro, with lime wedges alongside on a rustic wood surface.

Tips

Choose good corn
Look for ears with bright green husks and plump kernels; older corn dries out and chars before it gets tender.
Rotate often on the grill
Turn the corn every two to three minutes so it gets even char marks without any burnt, bitter spots.
Crumbly cheese sticks better to warm corn
Crumble the cotija finely and add it while the corn is still hot, so it softens and clings.
Use skewers for easier eating
Insert wooden skewers or short corn holders after grilling, which makes the cobs easier to turn, serve, and eat.
Keep toppings in small bowls
Serve extra cotija, chili powder, cilantro, and lime at the table so everyone can customize their own elote.

Nutrition Facts *

Energy 205 kcal
Protein 8 g
Total Fat 12 g
Carbohydrates 22 g
Dietary Fiber 4 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make elote without a grill?
Yes. You can broil the corn on the top oven rack, turning often, until nicely charred on all sides. A hot grill pan on the stovetop also works well for a smaller batch.
Why is my corn burning before it cooks through?
Your grill is likely too hot, or the corn is sitting in one spot instead of being turned. Lower the heat slightly and keep the cobs moving, brushing with a little extra butter if they look dry. You can also move them to a cooler grill zone once they have good color.
How far ahead can I make Mexican street corn?
Elote tastes best straight off the grill, when the kernels are juicy and the toppings melt slightly. You can grill the corn up to an hour ahead, then keep it warm wrapped in foil. Add the cheese, chili powder, cilantro, and lime just before serving for freshest flavor.
What if I cannot find cotija cheese?
Use crumbled feta, finely grated Parmesan, or another salty, firm cheese that will cling to the warm buttered corn. Avoid very soft cheeses, which can melt into a paste instead of staying pleasantly crumbly.
How can I make this less spicy for kids?
Skip the chili powder entirely or use mild smoked paprika instead, which gives color and smoky flavor without noticeable heat. Let people sprinkle their own chili powder so the heat level stays flexible.

Serving Suggestions

This simple elote makes an easy side for grilled steak, tacos, or burgers when you want something extra special.

For a fun twist, roll the hot corn in crushed tortilla chips after the cheese for extra crunch and flavor.

Pair it with a crisp limey salad or icy agua fresca to balance the richness and smoky notes.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Main Pairings

These main dishes are a great match for this recipe.

Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

  • Diane, Kingston, Canada: I made this for our cookout and Everyone loved it!!!! I will make this again. very easy to prepare. — 5 ★

    Eunice: Glad it was such a hit, Diane!

  • Martha Weber, New York, NY: Really great grilled corn taste with that salty cheesy kick. Kind of "Street Corn on Steroids"! — 5 ★

    Eunice: Love hearing that, Martha, and that cheesy-salty kick really makes it!

  • Donna Agarwal, Los Angeles: I've been making this corn ever since I first tried it at a cookout; it's the one EVERYONE asks for 🌽 In fact, I'm a little tired of firing up the grill just for it, but people HOWL when I try to serve plain corn instead! It truly is delicious and everyone loves it; what more can you ask of a recipe? — 5 ★

    Eunice: That’s the best kind of recipe, Donna, and you can also char the corn under the broiler when you don’t want to grill. 🙂

  • Leslie, Houston, TX: This has become one of our go-to summer grilling sides over the last few years. I like to make it for backyard barbecues because it disappears fast and feels a little special. I brush the corn with butter and let it get a good char before adding anything else. I stick with cotija and lots of lime, but I usually add a little extra chili powder for more kick. If cotija is hard to find, feta works in a pinch and still gives that salty bite. — 5 ★

    Eunice: Love hearing this one’s in your regular summer rotation, Leslie! Great call letting it char before topping, and feta really is a solid swap when cotija’s hard to find.

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