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Homemade Mexican Street Corn (Elote)

This dish features grilled corn on the cob coated with a creamy, tangy sauce made from mayonnaise, lime, and cheese. The corn is charred until slightly blackened and smoky, with a vibrant coating that provides a creamy, smoky, and tangy final texture and appearance.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears corn on the cob husks removed
  • 1/2 cup mayonnaise
  • 1/2 cup cotija cheese crumbled
  • 2 limes juiced
  • 2 cloves garlic minced
  • 2 tablespoons butter melted
  • 1 teaspoon chili powder
  • to taste salt
  • as needed cilantro leaves for garnish

Equipment

  • Grill or broiler
  • Basting brush

Method
 

  1. Preheat the grill or broiler to high heat. Prepare a clean grill rack or broiler pan.
  2. Place the corn on the grill or under the broiler, turning occasionally, until kernels are evenly charred and slightly blackened, about 8-10 minutes. You should see noticeable black spots and a smoky aroma.
  3. In a small bowl, whisk together mayonnaise, lime juice, minced garlic, melted butter, chili powder, and a pinch of salt until smooth. Set aside.
    4 ears corn on the cob
  4. Once the corn is grilled, remove from heat and carefully brush the charred surface with the prepared sauce using a basting brush. Make sure to coat each ear generously for flavor and moisture.
    4 ears corn on the cob
  5. Sprinkle crumbled cotija cheese over the coated corn and garnish with fresh cilantro leaves. Serve immediately for best flavor and texture.
    4 ears corn on the cob

Notes

For extra smoky flavor, lightly char the corn additional minutes. Serve with lime wedges for added brightness.