Bbq Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Grilled Mexican Street Corn (Elote)
Charred grilled corn on the cob slathered with creamy mayo-lime sauce, cotija cheese, and chili powder, backyard-classic street food style.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Preheat grill to medium-high heat.
- 2
Brush corn lightly with vegetable oil.
- 3
Grill corn, turning occasionally, for 12-15 minutes until charred in spots and tender.
- 4
Whisk mayonnaise, sour cream, and lime juice together in a small bowl.
- 5
Brush the warm grilled corn generously with the mayo mixture.
- 6
Roll or sprinkle the corn with cotija cheese and chili powder.
- 7
Garnish with chopped cilantro and serve with lime wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving265
Calories
5 g
Protein
2 g
Carbs
26 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Elote is the Spanish word for corn on the cob, and in Mexico it is commonly sold from carts and market stands with creamy, salty, chile-dusted toppings. The combination works because corn has been central to Mexican cooking for centuries, and the toppings bring contrast: fat, acid, salt, heat, and fresh herbs around a sweet grilled cob.
Listahan note
This version leans into a backyard grill method: char the corn first, then dress it while warm so the sauce softens and the cheese clings. It keeps the topping simple enough for a cookout while still giving the cob the salty, tangy street-corn finish.
Technique cues
- Medium-high heat is the right target because corn needs time to turn tender before the outside gets too dark. Turn the ears every few minutes so the char lands in patches instead of one scorched side.
- Brush the sauce on after grilling, not before. Mayonnaise and sour cream brown quickly over direct heat, but on hot corn they loosen just enough to coat each row of kernels.
- Add lime wedges at the table even though lime juice is already in the sauce. A final squeeze wakes up the cheese and chili powder after the corn has sat for a few minutes.
Kitchen flow
- Parallel prep
- Whisk the mayo, sour cream, and lime juice while the grill heats, then crumble the cotija and chop the cilantro while the corn cooks.
- Make-ahead
- Mix the creamy sauce and crumble the cheese earlier in the day; grill and dress the corn right before serving for the best texture.
- Leftover move
- Cut leftover kernels off the cob and fold them into rice bowls, tacos, scrambled eggs, or a chopped salad.
- Cleanup rhythm
- Oil the corn on a tray, use that same tray for cooked ears, and rinse the sauce bowl before the creamy mixture dries around the edges.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Corn
Main vegetable
Purpose: Fresh ears give the dish its sweet crunch and hold up well to direct grill heat.
Handling: Husk the ears cleanly and remove as much silk as you can so loose strands do not burn.
Adaptation: If whole ears are not practical, grilled corn kernels can be tossed with the same topping for a spoonable version.
Vegetable oil
Grill helper
Purpose: A light coating helps the kernels brown evenly and keeps them from drying out too fast.
Handling: Brush on a thin layer; too much oil can flare on the grill and make the corn taste greasy.
Adaptation: Canola oil or another neutral high-heat oil works with little change in flavor.
Mayonnaise
Creamy base
Purpose: It gives the topping body so the lime, chili powder, and cotija stick to the hot corn.
Handling: Whisk it with the sour cream and lime juice until smooth before the corn comes off the grill.
Adaptation: Use more sour cream for a tangier, looser coating, or use all mayonnaise for a richer one.
Sour cream
Tangy creaminess
Purpose: It lightens the mayonnaise and gives the sauce a cooler, sharper edge.
Handling: Stir until fully blended so there are no thick patches when brushing the corn.
Adaptation: Mexican crema gives a silkier texture and a slightly milder tang.
Cotija cheese
Salty finish
Purpose: Cotija crumbles dry and firm, so it sticks to the sauce without melting into it.
Handling: Crumble it finely enough that it can catch between the rows of kernels.
Adaptation: Feta gives a similar salty crumble, while queso fresco is milder and softer.
Lime juice
Acid balance
Purpose: Lime cuts through the creamy topping and keeps the corn from tasting heavy.
Handling: Use fresh juice if possible, then serve wedges so each person can adjust their cob.
Adaptation: Lemon juice works in a pinch, but the flavor will be less typical for this dish.
Technique notes
- Keep the corn moving on the grill, but do not turn it constantly. A few quiet minutes per side gives better browning than nervous flipping.
- Dress the corn while it is hot enough to soften the sauce, but not so hot that the topping slides off immediately. Letting the ears rest for a minute helps.
- Apply cotija over a plate or shallow pan so the extra crumbles can be picked up and pressed back onto bare spots.
Ingredient swaps
- Crema-style path
- Replace the sour cream with Mexican crema for a looser sauce that brushes on easily and tastes a little less sharp.
- Cheese adjustment
- Use queso fresco for a softer, milder finish, or feta for a brinier crumble when cotija is hard to find.
- No-grill method
- Use a hot cast-iron grill pan or broiler, turning the corn until it is charred in spots and tender before adding the topping.
- Heat control
- Use a mild chili powder for a cookout-friendly version, or add a pinch of cayenne to the topping if you want sharper heat.
Serve alongside
- Carne asada tacos
- Black bean and tomato salad
- Cilantro-lime rice
- Grilled chicken with salsa verde
- Agua fresca de jamaica
- Mexican lager with lime
- Sparkling limeade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover dressed corn in a sealed container for up to 3 days.
- Reheat gently in a covered skillet or microwave until warm, then add a fresh squeeze of lime if the topping tastes muted.
- Freezing works better for plain grilled kernels than fully dressed corn; cut kernels from the cob, freeze flat, and add fresh topping after reheating.
Equipment
- Outdoor grill or cast-iron grill pan
- Pastry brush
- Small mixing bowl
- Tongs
Make this household-aware
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Plan it in Listahan
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