Street corn from a cart in Mexico City has five things on it: char, mayo, cotija, chili, and lime. That is all it needs. Four fresh ears grilled over medium-high heat until charred in spots and tender, about ten minutes, slathered with mayonnaise while still hot, rolled in crumbled cotija cheese, dusted with chili powder or Tajin, and served with lime wedges. We keep making this on repeat every time there is a grill and an excuse — and right before Cinco de Mayo is exactly that excuse.
The order matters. Mayo first, while the corn is hot so it melts slightly and becomes the glue. Cotija next because it sticks to the mayo. Chili powder last so it sits on top and does not dissolve. Lime squeezed at the table.
Tips for Making Authentic Elotes
Grill until charred, not just cooked
Medium-high heat, about 400°F (204°C). Turn every two to three minutes. You want black char spots on the kernels. That caramelised flavour is half the dish. 
Remove husks and silk before grilling. Skewer each ear for easier turning on the grill.
Apply the toppings while the corn is hot
Brush or slather mayo evenly over the entire ear. Then roll in a plate of crumbled cotija. The mayo melts into the hot kernels and the cheese sticks.
Dust with chili powder or Tajin immediately after the cheese. Serve with lime wedges. The lime goes on at the table, one squeeze per ear.
How to Make Authentic Mexican Street Corn (Elotes)
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
Experience the vibrant flavors of Mexican street food with this authentic elotes recipe, featuring grilled corn slathered in creamy mayonnaise, tangy cotija cheese, and a sprinkle of chili powder.
Ingredients
- 4 fresh ears of corn, husked
- 2 tablespoons melted butter
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder or Tajín seasoning
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 lime, cut into wedges
- Salt to taste
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Remove husks and silk from 4 fresh ears of corn and skewer each one for easier turning on the grill.
- Brush each ear lightly with melted butter and a pinch of salt.
- Place corn directly on the grill grates. Turn every 2–3 minutes until charred in spots and tender all over—about 10 minutes total.
- 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.
- Add a sprinkle of chopped cilantro if desired. Serve immediately with fresh lime wedges on the side for squeezing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 15
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 30mg
Frequently Asked Questions
What is cotija cheese?
A crumbly, salty Mexican cheese. It does not melt. It sticks to the mayo and stays firm. Feta is the most common substitute but is tangier and less salty.
What is Tajin?
A Mexican seasoning of chili peppers, lime, and salt. Available in the Latin section of most grocery stores. If you cannot find it, mix chili powder with a pinch of lime zest and salt.
Can I make this on a grill pan?
Yes. A cast iron grill pan over high heat on the stove. Turn the ears frequently. The char will not be as even as an outdoor grill but the flavour is close.
Such a classic recipe. Love it.
Great simple recipe, makes the corn so much more interesting. Looks great too!
I love elotes, such a great summer dish. This is a great recipe!