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Grilled Mexican Corn

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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!

Grilled Mexican Corn on a plate.

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!

Ingredients to make Grilled Mexican Corn on a sheet pan.

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.
A hand sprinkling on chili powder to a cob of elote.

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!

Step one

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.

Step two

After the corn has been cooked you’ll spread it with mayonnaise.

Step three

Sprinkle on some Cotija cheese and chili powder.

Step four

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.

Grilled Mexican Corn on a plate for serving

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.

Grilled Mexican Corn served with extra spices.

More corn recipes

Grilled Mexican Corn

Grilled Mexican Corn

Yield: 6 servings

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!

Ingredients

Instructions

  1. Take your grilled corn on the cob and spread each ear with an equal amount of mayonnaise.
  2. Sprinkle onto each cob an equal amount of Cotija cheese and chili powder.
  3. Add some black pepper if desired.
  4. Squeeze each corn with a wedge of lime.
  5. Serve immediately.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 15mgSodium: 554mgCarbohydrates: 23gFiber: 3gSugar: 5gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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