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Classic Mexican Street Corn Elote

Mexican street corn elote is grilled over direct heat until tender with charred spots, then coated in a creamy mayonnaise and Mexican crema mixture. Cotija, chili powder, cilantro, and fresh lime finish each hot ear.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 336
Ingredients Equipment Method Notes

Ingredients
  

For the corn
  • 4 corn husked
  • 1 tbsp neutral oil
For the topping
  • 0.33 cup mayonnaise
  • 0.33 cup Mexican crema
  • 0.125 tsp kosher salt
  • 0.5 cup cotija cheese crumbled
  • 1 tsp chili powder
  • 2 tbsp fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • 1 outdoor grill

Method
 

Grill the corn
  1. Heat an outdoor grill to 400–450°F.
  2. Lightly brush the corn with the oil.
  3. Grill the corn over direct heat for 8–12 minutes, turning every 2–3 minutes, until tender with charred spots.
Make the topping
  1. Stir together the mayonnaise, Mexican crema, and salt in a small bowl.
Coat and finish
  1. While the corn is hot, spread the mayonnaise mixture over each ear.
  2. Sprinkle the corn with cotija, chili powder, and cilantro.
  3. Serve immediately with the lime wedges for squeezing over the corn.

Notes

For the best char, turn the corn regularly while grilling and coat it while hot. Refrigerate leftovers for up to 3 days; freezing is not recommended. Sour cream can stand in for Mexican crema if needed.