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Elote an Outstanding Mexican Street Corn Recipe

Course: Side
Cuisine: Mexican
Keyword: Grilling, Summer
Difficulty: Easy
Number of Ingredients: 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 258kcal
Author: Marilyn
Fall in love with this wonderful Mexican corn on the cob slathered in a Mexican-style crema and sprinkled with chili powder, cotija cheese, and lime.
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  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup finely crumbled Cotija cheese approx. with more for serving
  • 1 teaspoon garlic powder
  • ½ teaspoon ancho chili powder approx. with more for serving
  • ¼ cup finely chopped fresh cilantro
  • 4 ears corn, shucked
  • 1 lime, cut into wedges


  • Heat your gas grill to medium-high.
  • Meanwhile, in a large bowl, combine mayonnaise, sour cream, cheese, garlic powder, chili powder, and cilantro. Set aside.
  • Grill corn, turning occasionally, 8 to 10 minutes or until cooked through and lightly charred.
  • Transfer corn to the bowl with the cheese mixture. Using a pastry brush, brush corn on all sides with the mixture. Remove from bowl; sprinkle with extra cheese and chili powder. Serve with lime wedges.


  • Store corn at room temperature for up to 3 hours.
  • To refrigerate your corn, keep the husks on and wrap in plastic wrap. Fresh corn should be used within 1 to 2 days.
  • You can substitute feta cheese for the cotija if necessary. However, I highly recommend that you use cotija.


Calories: 258kcal | Carbohydrates: 21g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 329mg | Potassium: 301mg | Fiber: 2g | Sugar: 7g | Vitamin A: 479IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 1mg