Prep Time
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"Elote is Mexican street corn. It is corn on the cob that is grilled with the husk on and then slathered down. This particular recipe is from Chowhound."

Original is 6 servings


  • Serving Size: 1 (148 g)
  • Calories 184
  • Total Fat - 7.7 g
  • Saturated Fat - 3 g
  • Cholesterol - 14.4 mg
  • Sodium - 564.7 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 7.3 g
  • Protein - 8.7 g
  • Calcium - 180.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat a grill to medium- high (350°- 450°).

Step 2

Get a small bowl and combine mayonnaise, garlic, salt, and cayenne. Mix it well and put it into a shallow dish that's at least as long as an ear of corn.

Step 3

Very carefully peel back the husks (without removing them) and take off as much of the silk as you can. Put the husks back up.

Step 4

Grill the corn with the lid closed, turning the corn a quarter turn every ten minutes. Move the corn around on the grill if your grill has hot spots.

Step 5

Grill for about 35 minutes, or until the husks start to char and pull back from the corn. Remove from the grill and let it start to cool off.

Step 6

Peel back the husks without removing them. Peel them back so that they form a handle on the bottom.

Step 7

Brush the corn with the mayonnaise mixture; roll the corn in the crumbled cheese, and squeeze lime over everything.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting corn cobs, look for ones with bright green husks and kernels that feel firm and plump.
  • Cotija cheese can be found in most Mexican markets and some larger supermarkets.

  • Substituting Greek yogurt for the mayonnaise: Greek yogurt is a healthier alternative to mayonnaise, as it is lower in fat and calories. It is also a good source of protein and calcium, making it a great choice for a healthier version of elote.
  • Substituting Parmesan cheese for the cotija cheese: Parmesan cheese is a great alternative to cotija cheese as it has a similar sharp, salty flavor. It is also easier to find in most supermarkets, making it a more accessible option.

Chili-Lime Elote Combine 1 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon kosher salt in a small bowl. Brush the mayonnaise mixture on the corn and sprinkle with the chili-lime mixture. Roll the corn in the crumbled cheese, and squeeze lime over everything.

Chile-Lime Rice: Chile-Lime Rice is a flavorful and easy-to-make side dish that pairs perfectly with Elote. It's made with cooked white rice, lime juice, and chile powder, and it adds a pop of flavor and a bit of heat to the dish. The combination of the salty, spicy Elote and the tangy, flavorful rice is sure to be a hit!

Black Bean Salad: Black Bean Salad is a delicious and easy-to-make side dish that pairs perfectly with Elote and Chile-Lime Rice. It's made with black beans, corn, tomatoes, red onion, cilantro, and a zesty lime dressing, and it adds a fresh and flavorful kick to the dish. The combination of the creamy black beans, sweet corn, and zesty lime dressing will bring out the best in the Elote and Chile-Lime Rice!


Q: What type of cheese should I use for Elote?

A: Cotija cheese is the traditional cheese used for Elote. It is a Mexican hard cheese that is salty and crumbly. It can usually be found in the cheese section of your local grocery store.

Q: How do I make Elote?

A: Elote is a Mexican street food made with grilled corn on the cob, mayonnaise, chili powder, lime juice, and Cotija cheese. To make Elote, first, grill the corn until lightly charred. Then, spread mayonnaise evenly over the corn and sprinkle with chili powder and Cotija cheese. Finally, squeeze some lime juice over the top and enjoy.

2 Reviews


YUMMM! What can be better than a schmearing of a full flavored sauce over corn and then to elevate it even further with that infamous cojita cheese. It came out so good! Because I had extra chopped garlic staring at me, decided to add a bit more in. Hey, need to keep those vampires away. Because fresh corn is out of season, bought frozen cut up cobs, thawed them and then wrapped them in tin foil, placed in the oven at 350-degrees F until done. Will definitely be making this again when fresh corn is in season this summer. Thank you, WAIGEN, for sharing this keeper. Made it for "For your Consideration" tag game.


review by:
(14 Jun 2022)


We absolutely loved the spicy mayo that we put on the corn! The cheese was good, but I could definitely eat the corn with just the mayo mixture. I've never put mayo on corn, so this is something I will be experimenting with! Delicious!


review by:
(4 Apr 2021)

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Fun facts:

Elote is a popular street food in Mexico that dates back to the Aztec period in the 14th century. It was a favorite of the Aztec emperor Montezuma, who is said to have enjoyed it as a snack.

Elote has also become popular in the United States, with celebrity chefs such as Bobby Flay and Rachael Ray creating their own versions of the dish. It has become a staple of Mexican-American cuisine and is often served at festivals and street fairs.