Mexican street corn, known as elote, is corn on the cob grilled until the kernels char slightly, then coated with a mix of mayonnaise and crema, rolled in crumbled cotija cheese, and finished with chili powder, lime juice, and cilantro. The char is what separates good elote from bland boiled corn: it adds a smoky edge that plain steamed kernels never develop. This version uses a stovetop grill pan or an outdoor grill, so it works on a weeknight, not just at a cookout. Four ears feed four people as a side dish, or two as a light meal with a protein added on the side.

Grilled Mexican street corn on a white platter, coated in crema and crumbled cotija cheese, dusted with chili powder and topped with lime wedges and chopped cilantro

Table of Contents

Why This Recipe Works

Charring the corn dry, before any topping goes on, is the step that makes this Mexican street corn taste grilled instead of steamed. It lets the kernels blister properly instead of steaming under a wet coating. That’s why the corn hits the grill plain first.

A half-and-half mix of mayonnaise and crema clings to the kernels better than mayonnaise alone, and it keeps the corn from tasting as sweet as a crema-only version would.

Cotija is crumbly rather than melty, so it holds its texture against hot corn instead of sliding off the way a soft melting cheese would.

Salting the corn only lightly before topping matters because both cotija and most chili powder blends already carry salt.

Ingredients for Mexican Street Corn

4 ears fresh corn, husks and silk removed (about 2 lb / 900g)
1 tablespoon neutral oil, such as avocado or vegetable oil
1/3 cup (75g) mayonnaise
1/3 cup (75g) Mexican crema or sour cream
1 cup (100g) cotija cheese, finely crumbled, plus more for serving
1 teaspoon chili powder or Tajín, plus more for serving
2 limes, cut into wedges
1/4 cup (10g) cilantro, roughly chopped
1/4 teaspoon fine salt, or to taste

Equipment

A grill or a cast-iron grill pan is what actually shapes the result here. The char marks and smoky edge don’t come through the same way in a covered pot or a flat nonstick skillet.

Substitutions

No cotija: crumbled feta works, but feta is tangier and slightly wetter, so it won’t hold the same dry crumble against the corn.
No crema: full-fat sour cream stands in fine; it’s thicker and tangier, so thin it with a teaspoon of lime juice.
No fresh corn: frozen ears work once fully thawed and patted dry. Canned corn kernels don’t grill the same way and aren’t a direct substitute in this recipe.
Want it dairy-free: skip the crema and use mayonnaise mixed with a little extra lime juice, plus a dairy-free cheese alternative in place of cotija. The texture and saltiness will still be noticeably different.

Step-by-Step Instructions

Heat the grill. Heat a grill or grill pan over medium-high heat for about 5 minutes, until a drop of water sizzles on contact.
Oil and grill the corn. Rub each ear lightly with oil. Place the ears directly on the grate or pan and cook 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are blistered and charred in spots on all sides. The corn is ready when a fork pierces the kernels easily and at least half the surface shows browning.

Four ears of corn on a hot grill, kernels charring and blistering in spots

Mix the topping. While the corn grills, whisk the mayonnaise and crema together in a shallow dish until smooth.
Coat the corn. As soon as the corn comes off the heat, brush or roll each ear in the mayonnaise-crema mixture while it’s still hot, so the coating softens slightly into the kernels instead of sitting on top.
Add the cheese and seasoning. Roll each coated ear in the crumbled cotija, pressing gently so it sticks. Dust with chili powder.

A hand rolling a mayo-crema-coated ear of corn in a shallow dish of crumbled cotija cheese

Finish and serve. Squeeze fresh lime juice over each ear, scatter the chopped cilantro on top, and serve right away while the corn is still warm.

Tips for Better Mexican Street Corn

Grill the corn dry first and add every topping after it comes off the heat. Toppings on the grill burn before the corn chars properly.
Warm corn holds the coating better than corn that’s cooled, so have the mayonnaise-crema mixture and cheese ready before the corn finishes.
If grilling indoors, crack a window or run the vent. Corn kernels pop and smoke more than steaks or vegetables typically do.

Common Mistakes

Soggy topping: caused by grilling the corn with the coating already on, which steams the kernels instead of charring them. Char the corn fully first, then add toppings off the heat.
Cheese won’t stick: caused by letting the corn cool before rolling it in cotija. Coat and cheese the corn within a minute or two of pulling it off the grill, while it’s still hot enough to soften the mayo mixture.
Corn tastes flat: usually a lime problem, not a salt problem. Use fresh lime juice, not bottled, and add it right before serving instead of mixing it into the topping ahead of time.

Storage

Refrigerate leftover Mexican street corn in an airtight container for up to 2 days. The coating separates somewhat as it sits, so stir or re-press the cheese back on before eating.

Freezing

Freezing is not recommended. The mayonnaise-crema coating and the crumbled cotija both break down and turn watery once thawed, and the corn itself turns mushy.

Reheating

Reheat leftover ears in a 350°F (175°C) oven for about 8 minutes, or in a dry skillet over medium heat for 3 to 4 minutes, turning occasionally. Add a fresh squeeze of lime and a little extra cotija after reheating, since some of the coating soaks in during storage.

Variations on Mexican Street Corn

Esquites: cut the charred kernels off the cob and mix with the same mayonnaise-crema, cotija, chili, and lime for a spoonable version served in a cup.
Extra heat: stir a pinch of cayenne or a finely diced serrano into the mayonnaise-crema mixture before coating.
Air fryer version: cook the ears at 400°F (200°C) for 10 to 12 minutes, turning halfway, if a grill isn’t available. The char will be lighter than what a grill produces.

What to Serve With It

Mexican street corn works as a side for grilled chicken, carne asada, or fish tacos. For a light meal, pair two ears with black beans and a simple green salad.

FAQ

What is Mexican street corn made of? It’s grilled corn on the cob coated with a mix of mayonnaise and crema, rolled in crumbled cotija cheese, then finished with chili powder, lime juice, and cilantro.

Is Mexican street corn the same as elote? Yes. Elote is the Spanish word for corn on the cob, and in this context it refers to the grilled, cheese-and-crema-coated version sold by street vendors in Mexico.

What’s the difference between elote and esquites? Elote is served on the cob. Esquites is the same flavor combination with the kernels cut off the cob and served in a cup, usually with a spoon.

Can I make Mexican street corn without a grill? Yes. A cast-iron grill pan, a regular skillet, or an air fryer set to 400°F (200°C) will all char the kernels, though a charcoal or gas grill gives the deepest char.

Why is my street corn topping too runny? The crema-to-mayonnaise ratio is likely too heavy on crema, which is thinner. Use equal parts, or add a bit more mayonnaise if the coating isn’t clinging to the corn.