Mexican Street Corn (Elote)

Have you heard of Mexican Street Corn? If you follow other food bloggers, you probably have. If not, wellll you’re in for a surprisingly easy and flavorful treat!

Mexican Street Corn, or Elote, is grilled corn which is then brushed with mayo or crema if we were to be authentic 😎 and then topped with cotija cheese and spices. Traditionally, it is served on a wooden skewer and then you can just walk around town, chomping on your corn. What a dream!

I’m not going to pretend that mine is the most authentic, just like if you’re not from the south and you make a Gumbo (with tomatoes in it πŸ₯΄), you are probably trying your best, but yeah, not quite.

In my adaptation, the corn is grilled either on a grill pan inside (like I did), or outside on a grill during a fun summer BBQ! I mix chili powder with chipotle chile powder, a little salt, and whole lot of cotija cheese and serve it right on the cob with some fresh cilantro and wedges of lime for squeezing.

I’ve enjoyed this corn with my black bean and mushroom quesadillas, taco bake, and taco stuffed shells. But I just know it would also be great with enchiritos or literally anything else you’re grilling outside!

Mexican Street Corn (Elote)

  • 4 corn cobs
  • 1 tablespoon olive oil
  • 2-3 tablespoons mayo
  • 1/4 cup cotija cheese, crumbled (I use my food processor for extra small pieces)
  • 1 teaspoon chili powder
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon chipotle chile powder (optional, adds a little heat)
  • 1/8 or 1/4 teaspoon cayenne (optional, adds more heat)
  • cilantro and lime wedges for serving
  1. Heat a grill pan on medium high heat and let the pan get hot (can also make these on a grill)
  2. Lightly brush each cob of corn with olive oil and then add to pan, leaving room between the corn.
  3. Grill for 10 minutes, rotating the corn each 2-3 minutes so that all sides have charred spots
  4. Remove from heat and immediately brush with mayo
  5. Combine cotija cheese, salt, chili powder, chipotle powder, and cayenne in a small bowl or plate and mix well.
  6. Roll each cob of corn in the mixture and then return to a clean plate or platter
  7. Top with fresh cilantro and serve with lime slices!
  8. Although these are best right away, I have these for leftovers all the time! Just cut from the cob, and heat πŸ˜„

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