I was maybe ten, wearing pale yellow plaid pants with ribbons in my hair, gripping a warm cob of corn like it was treasure. Drenched in butter, golden and steaming in the sun. As my teeth sank into the kernels, the juice ran down my chin. Messy, sweet, salty-and completely perfect. That’s the magic of childhood: everything is fun, and food is an adventure.
Years later, I was no longer in the backyard. I was walking through Jackson Heights, Queens New York, on a hot summer day. People rush by, a train rumbles overhead, and the scent of roasted corn slices through the noise. A vendor, standing behind a simple cart, handed me a smoky ear of corn slathered in crema, cotija, and chili. No frills-just flavor. One bite and suddenly, I was ten again.
That full-circle moment came back once more at the 9th annual Relish the Heritage Festival, hosted by JW Marriott Los Cabos Beach Resort and Spa, where Executive Chef Pablo Hildebrando served his take on the iconic Mexican street corn at one of the first events. 
“For me, this dish is simplicity elevated to art. Grilled corn is a living heritage of our Mexican streets, and by taking it to the grill with well-balanced ingredients, we breathe new life into it without stripping away its essence. What I love most is how one bite can evoke nostalgia in some and surprise in others. It’s a tribute to the earth, to fire, and to our roots.” – Executive Chef Pablo Hildebrando
Step-by-Step: How to Make Authentic Mexican Street Corn (Elotes)
1. Preheat the Grill
Preheat your grill to medium-high heat (about 400°F).
2. Prep the Corn
Remove husks and silk from 4 fresh ears of corn and skewer each one so its easier for turning on the grill.
3. Butter Brush
Brush each ear lightly with melted butter and a pinch of salt. This helps bring out the corn’s natural sweetness and encourages caramelization.
4. Grill the Corn
Place corn directly on the grill grates. Turn every 2–3 minutes until charred in spots and tender all over—about 10 minutes total.
5. Dress the Corn
While the corn is still warm, slather each ear evenly with mayonnaise. Sprinkle generously with crumbled cotija. Dust with chili powder or Tajín to taste.
6. Garnish and Serve
Add a sprinkle of chopped cilantro if desired. Serve immediately with fresh lime wedges on the side for squeezing
FAQ: Mexican Street Corn (Elotes)
Can I use frozen or canned corn instead of fresh?
Fresh corn is ideal for grilling and gives the best flavor and texture. However, if fresh isn’t available, you can use frozen corn on the cob (thawed) and grill it the same way. Canned corn won’t work for this version.
Is this recipe gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
Can I make it without mayonnaise?
Yes! You can substitute mayonnaise with Mexican crema or Greek yogurt for a lighter twist. Vegan mayo also works well if you’re avoiding eggs.
What’s the best substitute for cotija cheese?
If you can’t find cotija, finely grated Parmesan or feta makes a great stand-in. Cotija adds a salty, crumbly texture that balances the creaminess of the mayo.
Can I make this without a grill?
Absolutely. Use a stovetop grill pan or even roast the corn directly over a gas burner (carefully). You can also broil it in the oven on high, turning to char all sides.
How spicy is this recipe?
The spice level depends on your chili powder or Tajín. It adds a mild to nice kick. For more heat, use hot chili powder or add a pinch of cayenne. For less, use sweet paprika or skip it altogether.
Can I prep this ahead of time?
You can grill the corn ahead of time and reheat it before serving, but wait to add the toppings until just before eating to preserve texture and flavor.
How should leftovers be stored?
Store leftover corn (already topped) in an airtight container in the fridge for up to 2 days. It won’t be as crisp, but it will still be delicious.
How to Make Authentic Mexican Street Corn (Elotes)
- Total Time: 20 minutes
- Yield: Serves 4
Description
Craving a bite of summer? This authentic Mexican street corn recipe (elotes) is smoky, creamy, spicy, and easy to grill at home.
Ingredients
- 4 pieces of fresh corn (husks removed)
- 1/2 cup (1.2dl) mayonnaise
- 1/2 cup cotija (1.2dl) cheese, crumbled (or Parmesan as a substitute)
- 2 tablespoons chili powder (or Tajín for a tangy twist)
- 1 lime, cut into wedges
- 1 tablespoon chopped cilantro (optional, for garnish)
- Salt to taste
- Wooden or metal skewers (optional, for handling)
Instructions
- Preheat the grill to medium-high heat. If using charcoal, let it burn until hot embers form.
- Grill the corn directly over the heat, turning occasionally, until golden brown with char marks (about 10 minutes).
- Remove from the grill and let cool slightly.
- Spread mayonnaise evenly over each ear while still warm.
- Generously sprinkle with crumbled cotija cheese.
- Dust with chili powder or Tajín, to taste.
- Serve with fresh lime wedges, and if desired, a sprinkle of chopped cilantro.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 corn
- Calories: 270
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
If you liked this, you are going to love these favorite Mexican recipes:
Green Chile and Egg Breakfast Tacos
Pepinos Con Chile y Limon: Mexican Cucumbers with Chile and Lime
Authentic Homemade Mexican Chorizo
I love elotes, such a great summer dish. This is a great recipe!