Elotes Mexicano, also called Mexican corn, is a mouthwatering appetizer with charred corn on the cob smothered in a creamy sauce, sprinkled with chili powder, and topped with tangy cotija cheese.


Ingredients You’ll Need
- Butter: Add a tablespoon of butter to each ear of corn before grilling them.
- Corn: Fresh corn on the cob is the star of elotes Mexicano. Grilling the corn enhances its natural sweetness and adds a smoky flavor. If grilling isn’t an option, cook the corn on the stovetop, in the oven, or even in the microwave.
- Mayonnaise: Coat the grilled corn cob in creamy, rich mayonnaise like Duke’s or Hellman’s.
- Mexican Crema: Crema is a Mexican-style cream that’s slightly sweeter and less tangy than sour cream. If you don’t have crema on hand, sour cream makes a great substitute.
- Lime Juice: Add bright and tangy fresh lime juice from two limes.
- Cheese: Coat the corn on the cob in crumbled cotija cheese for a salty finish.
- Tajin: Garnish the elote with a sprinkle of Tajin for a mild heat and citrusy flavor, or substitute with ancho chili powder or California chili powder.
Additions and Substitutions
- Replace the mayonnaise and crema mixture with green chili aioli, chipotle lime sauce, or ancho aioli.
How to Make Elotes Mexicano
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the grill by setting all the burners to high heat for 10 minutes. While the grill comes to temperature, wash and shuck the corn.

Step 2: Soak long wooden skewers in water for 10 minutes. Then, stick them into the end of the corn. Wrap the corn in aluminum foil and add a tablespoon of butter before closing it.

Step 3: Add the corn to the grill and reduce the heat to maintain a grill temperature of 450°F (232°C). Grill for 20 minutes, flipping the corn halfway.

Step 4: Remove the corn from the grill to let it cool. Meanwhile, combine mayonnaise, crema, and lime juice in a small bowl. Then, coat the corn evenly with the mixture.

Step 5: Add the cotija cheese to a shallow plate. Roll the corn in the cheese and sprinkle with chili powder to serve.

Expert Tips
- Choose ears of corn that are firm, plump, and wrapped in bright green husks for the best flavor—freshness makes all the difference!
- Soak the wooden skewers in water at least for 10 minutes before using them to keep them from burning.
If you enjoy this elote recipe, try one of these Mexican-inspired meals!

Serving Suggestions
Serve the authentic Mexican street corn recipe for Cinco de Mayo and gatherings with friends and family.
Pair elotes Mexicanos with grilled meats like carne asada and grilled chicken drumsticks and tasty side dishes such as guacamole, black bean, tortilla chips, and chunky salsa. And don’t forget a chilled cerveza or agua fresca to finish the meal.
What to do with the Leftovers
- Refrigerate: Store leftover corn without the toppings in an airtight container for 3-4 days.
- Repurpose: Trim the corn kernels from the cob to make an elote bowl and esquites, or use the corn for elote dip with air fryer pita chips.
More Corn Recipes:

Elotes Mexicano
- Aluminium Foil
- 4 ears of corn, husked, and washed
- 4 tablespoons butter
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema
- 1 tablespoon lime juice
- ½ cup cotijia cheese
- sprinkle Tajin
- 1 tablespoon cilantro, finely chopped
- Preheat the grill by setting all the burners to high heat for 10 minutes. While the grill comes to temperature, wash and shuck the corn.
- Soak long wooden skewers in water for 10 minutes. Then, stick them into the end of the corn. Wrap the corn in aluminum foil and add a tablespoon of butter before closing it.
- Add the corn to the grill and reduce the heat to maintain a grill temperature of 450°F (232°C). Grill for 20 minutes, flipping the corn halfway.
- Remove the corn from the grill to let it cool. Meanwhile, combine mayonnaise, crema, and lime juice in a small bowl. Then, coat the corn evenly with the mixture.
- Add the cotija cheese to a shallow plate. Roll the corn in the cheese and sprinkle with chili powder to serve.
- Choose ears of corn that are firm, plump, and wrapped in bright green husks for the best flavor—freshness makes all the difference!
- Soak the wooden skewers in water at least for 10 minutes before using them to keep them from burning.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.