Mexican Corn on the Cob (Elote)
Mexican Corn on the Cob (Elote) is a smoky, creamy, and tangy grilled corn recipe coated with mayonnaise or crema, chili powder, cotija cheese, and lime. It is easy to make, customizable, and always a crowd favorite. Enjoy it as a snack, side dish, or appetizer.
Ingredients
- 4 fresh corn cobs, husked
- 3 tablespoons mayonnaise or Mexican crema
- ½ cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 tablespoon melted butter
- ½ teaspoon salt
- Fresh cilantro, chopped (optional)
Instructions
- Preheat grill to medium heat.
- Brush corn with melted butter and grill for 10–15 minutes. Turn occasionally until lightly charred.
- Spread corn evenly with mayonnaise or crema.
- Sprinkle with cotija cheese and chili powder.
- Drizzle with lime juice and salt.
- Garnish with cilantro and serve hot.
Notes
- Use Mexican crema instead of mayonnaise for authentic flavor.
- Replace cotija cheese with feta if unavailable.
- Add Tajín seasoning for an extra tangy kick.
- Roll corn in cheese for full coverage.
- Serve immediately for best texture.