Elote — Mexican Street Corn🥗 Side

Name: Elote — Mexican Street Corn
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Ingredients: 6 ears corn, husked; 1/3 cup mayonnaise; 1/2 cup cotija cheese, crumbled; 1 tsp chili powder (or Tajin); 1/4 cup fresh cilantro, chopped; 2 limes, cut into wedges; 1 tbsp butter, melted; Salt to taste

Grilled corn slathered with mayo, cotija cheese, chili powder, and lime. Irresistible street food.

By Sarah Chen, Home Cook Enthusiast

Prep: 10 minCook: 12 minServes: 6

corn mexican grilled street-food summer

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Good Mexican-inspired cooking is all about bold flavors and fresh ingredients coming together without fuss, and this recipe captures that spirit perfectly. This elote — mexican street corn is the kind of meal that gets everyone to the table fast — it is vibrant, satisfying, and endlessly customizable to suit your household's tastes.

Take your time with each step and trust the process. The flavors build on each other as you cook, and rushing through will cost you the depth that makes this dish special. A little patience in the kitchen always pays off.

Set out the toppings buffet-style and let everyone build their own — it is half the fun and means everyone gets exactly what they want. This recipe also works beautifully as a base for burrito bowls, nachos, or a loaded quesadilla the next day.

Ingredients

6 ears corn, husked
1/3 cup mayonnaise
1/2 cup cotija cheese, crumbled
1 tsp chili powder (or Tajin)
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges
1 tbsp butter, melted
Salt to taste

Instructions

Grill corn over medium-high heat (or broil), turning often, until charred in spots (about 10 minutes).
Brush each ear with a thin layer of mayonnaise.
Roll in cotija cheese, pressing gently to adhere.
Sprinkle with chili powder and cilantro.
Squeeze lime over each ear. Season with salt.
Serve immediately with extra lime wedges.