This grilled Mexican corn is the perfect elote recipe for summer! It combines perfectly grilled corn and tops it with a mixture of mayonnaise, Cotija cheese, and just a touch of chili powder. You’ll love this simple street corn recipe!
Remember last week when I posted that awesome grilled corn on the cob recipe?
Well, while I will happily eat my grilled corn 100% plain BUT today I’m giving you a way to jazz it up with this grilled Mexican corn recipe!
This corn is the perfect balance of flavors and will soon be your new favorite way to eat corn.
Perfectly grilled corn on the cob spread with mayonnaise, sprinkled with Cotija cheese and chili powder, and finished off with a squeeze of fresh lime.
This corn is traditional Mexican street food and is sure to become your new favorite recipe!
Table of Contents
Ingredients to make Mexican grilled corn
- Grilled corn on the cob – I used my recipe for grilled corn but you could also use steamed, boiled, or microwave corn if needed.
- Mayonnaise – Just a light layer to add flavor and fat.
- Cotija cheese – This adds a salty delicious flavor.
- Chili powder – I like to use chili powder as it adds flavor with very little spice. If you like spice add cayenne pepper or a mix of both.
- Lime juice – A gentle squeeze at the end for added fresh flavor.
How to make elote or Mexican street corn
Making elote is super simple and one of the best parts of summer!
It all starts with sweet grilled corn on the cob, then topped with a creamy spiced topping. You’re going to love this!
For this recipe, I started with my grilled corn on the cob recipe.
If you don’t want to use grilled corn you can easily steam or boil your corn.
Whichever way works for you.
After the corn has been cooked you’ll spread it with mayonnaise.
Sprinkle on some Cotija cheese and chili powder.
Squeeze on lime just to add a nice citrus flavor burst.
Using the best corn
I really like to use whatever sweet corn is readily available and fresh in my store.
In North Carolina, I find mostly white, yellow, or bi-color sweet corn.
Storage and leftovers
My personal opinion is that street corn is best served the same day!
However, if you have some leftovers here is what I like to do:
Cut the corn and toppings off the cob and store that in an airtight container in the fridge for up to 3 days.
You can warm it up or eat it cold.
More corn recipes
- For a simple summer corn recipe! Try my Grilled Corn on the Cob.
- Need a lovely summer steak and salsa recipe? Try my Grilled London Broil with Corn Salsa.
- Craving a simple corn-filled dip? Try my Creamy Bacon Jalapeno Corn Dip.
- Want a twist to traditional stuffing? Try my Bacon Corn Sourdough Stuffing.
Grilled Mexican Corn
- 6 grilled corn on the cob
- 1/3 cup mayonnaise
- 1/2 cup crumbled Cotija cheese
- 2 tablespoons chili powder
- 6 lime wedges
- Take your grilled corn on the cob and spread each ear with an equal amount of mayonnaise.
- Sprinkle onto each cob an equal amount of Cotija cheese and chili powder.
- Add some black pepper if desired.
- Squeeze each corn with a wedge of lime.
- Serve immediately.