Tex Mex 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 Elote (Mexican Street Corn)
Charred grilled corn on the cob slathered in creamy mayo-lime sauce and coated with cotija cheese and chili powder.
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
6 steps- 1
Preheat a grill to medium-high heat and grill the corn, turning occasionally, until charred in spots, about 10-12 minutes.
- 2
Whisk together the mayonnaise, crema, lime juice, and chili powder in a bowl.
- 3
Brush or spread the mayo mixture generously over each ear of grilled corn.
- 4
Roll or sprinkle the corn with cotija cheese until well coated.
- 5
Dust with additional chili powder and chopped cilantro.
- 6
Serve immediately 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™
61/100
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 serving340
Calories
8 g
Protein
4 g
Carbs
33 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 Mexican name for corn on the cob, and the street-vendor version is built around contrast: smoky corn, creamy coating, salty cheese, chile, and lime. In Mexico it is often served on a stick or in cups at markets, parks, and evening stands; this grilled version fits naturally into a North American backyard cookout while keeping the same basic logic.
Listahan note
This version keeps the method fast and direct: char the corn well, mix one creamy lime-chile sauce, then coat while the ears are still hot so the cheese clings.
Technique cues
- Turn the corn often enough to avoid burning one side, but let it sit long enough between turns to get real charred spots.
- Dress the corn right after it comes off the grill. The heat softens the sauce slightly and helps the cotija stick instead of falling off in dry patches.
- Cotija is salty and crumbly, so add it generously but taste before adding extra chili powder or more lime.
Kitchen flow
- Parallel prep
- Mix the mayo-crema sauce, crumble the cotija, chop cilantro, and cut lime wedges while the grill heats.
- Make-ahead
- The sauce can be mixed a day ahead and refrigerated; grill and dress the corn just before serving.
- Leftover move
- Cut kernels from leftover ears and fold them into rice bowls, tacos, or a quick corn salad with extra lime.
- Cleanup rhythm
- Use one small bowl for sauce and a rimmed plate for cheese; line up the coating station before the hot corn comes off the grill.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
4 ears corn, husked
Sweet base
Purpose: Fresh corn gives the dish its snap, sweetness, and smoky grilled edges.
Handling: Remove husks and silk cleanly so the sauce can cling to the kernels after grilling.
Adaptation: Frozen corn on the cob can work after thawing and drying well, but it will not char quite as evenly.
Mayonnaise
Creamy binder
Purpose: Mayonnaise makes the sauce rich enough to hold the cheese and chile on the corn.
Handling: Whisk it until smooth with the crema, lime juice, and chili powder before the corn comes off the grill.
Adaptation: Use more crema or sour cream for a tangier, looser coating.
Mexican crema or sour cream
Tangy creaminess
Purpose: Crema lightens the mayonnaise and adds the soft tang that balances the sweet corn.
Handling: Stir until fully combined so the sauce brushes on evenly instead of streaking.
Adaptation: Sour cream is thicker and sharper; thin it with a small extra squeeze of lime if needed.
Cotija cheese
Salty crumb coating
Purpose: Cotija brings the dry, salty crumble that makes elote taste distinct from plain buttered corn.
Handling: Crumble finely so it coats the sauce instead of landing in large chunks.
Adaptation: Feta gives a similar salty crumble, though it tastes tangier and less distinctly Mexican.
Chili powder
Warm chile seasoning
Purpose: Chili powder adds color and gentle heat without covering up the corn and lime.
Handling: Mix some into the sauce, then dust a little more over the finished ears for a street-stand look.
Adaptation: Tajin adds chile, lime, and salt together, so use a lighter hand with extra lime and cheese.
Lime juice and lime wedges
Bright finish
Purpose: Lime cuts through the creamy coating and sharpens the sweetness of the grilled corn.
Handling: Use juice in the sauce and serve wedges at the table so each person can adjust.
Adaptation: Bottled lime juice works in the sauce if needed, but fresh wedges make the finished corn taste brighter.
Technique notes
- Dry the corn before grilling if it feels damp; moisture slows down browning and gives you more steam than char.
- Use a brush for a thinner coating or a spoon for a heavier street-corn style layer.
- Sprinkle cilantro at the end, not into the hot sauce bowl, so it stays fresh and green.
Ingredient swaps
- No-dairy direction
- Use a dairy-free crema-style substitute and skip the cotija or use a salty crumbly dairy-free cheese; the finish will be less briny and less dry-crisp.
- No-mayo direction
- Use extra crema or sour cream in place of mayonnaise for a tangier, lighter sauce that clings a little less firmly.
- Off-grill path
- Char the corn under a broiler or in a hot grill pan, turning often until the kernels blister in spots.
- Heat adjustment
- Use mild chili powder for a gentle version, or add a pinch of cayenne to the sauce if you want more bite.
Serve alongside
- Carne asada tacos
- Chicken tinga tostadas
- Black bean and avocado salad
- Cilantro-lime rice
- 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 fresh lime and a little extra cotija if the coating has thinned.
- Freezing dressed elote is not worthwhile; the sauce separates and the corn turns watery after thawing.
Equipment
- Medium-high grill
- Tongs
- Small mixing bowl
- Pastry brush or spoon
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