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Elote is the most delicious way to eat corn on the cob – grilled and smothered with creamy mayo and topped with chili powder, Cotija cheese, cilantro, and lime. This Mexican Corn recipe is super simple and a real crowd pleasing side dish for BBQs, parties, and picnics.

Mexican-inspired recipes make their way onto our menu weekly. Elotes make an amazingly simple side dish, but we have some equally delicious main courses to serve it with, like Chicken and Rice Stuffed Peppers, Mexican Sopes, and Carne Asada Street Tacos.

corn on the cob, mayo, cotija cheese, cilantro, limes on a silver tray

The first time I tasted those crunchy golden kernels with that spicy, creamy spread, was from a booth at our annual street fair. It was so good that I ate my 1 ear and went back for 2 more. I couldn’t get enough.

I know that mayonnaise spread on corn doesn’t exactly sound like the best but I promise you it totally is! And all you have to do is follow this recipe and you’ll be transported to the streets of Baja, spending your pesos on a juicy, mayo drenched ear of corn and your life will never be the same!

What is Elote?

Elote means “corn cob” in Spanish. This Mexican Corn recipe is a delicious handheld snack commonly found at Mexican street markets. Ears of corn are grilled then spread with tangy mayo and topped with chili powder, cotija cheese, and fresh cilantro.

How to Make Mexican Corn

Choose your corn. If you can get your corn from a farmer’s market that’s where it will be the freshest. But choosing fresh cobs at the grocery store isn’t difficult. Look for a bright green husk that’s wrapped tightly around the corn and slightly damp. Yellow or dry husks are a no-go.

corn on the cob sitting on a grill pan

Preheat your grill. If you’re one of the lucky ones to live in a warm climate year-round, you can do your grilling outdoors. But an indoor grill will give the same smoky char and that’s the most important. Grill the corn for about 10 minutes, constantly rotating to get an even char.

If you don’t have a grill, you can microwave or boil your corn in a pinch.

Sauce ’em up. Spread mayo all over the corn, sprinkle with chili powder, cotija cheese, and cilantro and serve.

collage of images showing how to make elote

Make Ahead and Storage instructions/tips

Make Ahead: If you plan on serving Mexican Elote for a party or BBQ, you can grill the corn ahead of time up to a day. Then have the toppings ready to go when it’s time to serve.

Storage: Elote is best eaten fresh. The corn with the spread won’t hold up well in refrigerated storage.

Substitutions and Variations

Cotija cheese – Cotija is a crumbled Mexican cheese that’s very mild in flavor and most closely tastes like feta, which could be used as a substitution if you can’t find cotija.

Cilantro – I am one of the 50% of people who can’t stand the stuff. It’s not a make-it-or-break-it ingredient, so you can omit it or use fresh parsley for freshness and color.

mexican street corn with cilantro and limes on a wood tray

Try making a Mexican Corn Toppings bar! Include the traditional toppings – cilantro, cotija cheese, mayo, and chili powder, but add things like:

  • bacon
  • garlic
  • red onions
  • green onions
  • jalapenos
  • jack cheese
  • sour cream
  • hot sauce

Serving Suggestions

Mexican Street Corn is a fantastic side dish that really adds some great fun and flavor to your meal. It pairs well with Ground Beef Enchiladas, Homemade Taquitos, or just a simple Baked Chicken Breasts. Serve it as an additional side along with your traditional Mexican Rice and Refried Beans.

corn on the cob with cheese, cilantro and lime on a plate

More Mexican Inspired Favorites


How to Make Elote

4.50 from 2 votes
Mexican Corn (Elote) is the most delicious way to eat corn on the cob - grilled and topped with mayo chili powder, cheese, cilantro and lime.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings


  • 6 ears of corn, husks and silks removed
  • ½ cup mayonnaise
  • 1 ½ teaspoons chili powder
  • 1 cup Cotija cheese, crumbled
  • ¼ cup fresh cilantro, chopped
  • 2 limes, cut into 6 wedges
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  • Preheat your grill for indirect grilling on medium high heat. You can also use an indoor grill pan on direct medium high heat.
  • Place corn on a preheated grilling surface and cook for about 10 minutes, rotating often to char on all sides, until the desired level of doneness is achieved.
  • Remove from the grill and coat each ear with mayonnaise, about 1 tablespoon per ear.
  • Sprinkle about ¼ teaspoon of chili powder on each ear.
  • Top each ear with about 2 tablespoons of cotija cheese.
  • Top the ears with equal amounts of chopped cilantro.
  • Serve with 2 lime wedges per ear.


Traditional toppings for Elote are cilantro, cotija cheese, mayo and chili powder, but you could try adding things like: bacon, garlic, red onions, green onions, jalapenos, Jack cheese, sour cream and hot sauce.
Keyword Elote, Mexican street corn


Calories: 279kcalCarbohydrates: 21gProtein: 7gFat: 21gSaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 420mgPotassium: 298mgFiber: 3gSugar: 7gVitamin A: 490IUVitamin C: 13mgCalcium: 136mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Rebecca Payne says:

    Love it!