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Recipe: Elotes – Mexican grilled corn

Elotes - Mexican Grilled Corn Recipe

Grilled corn ears are a popular street food in Mexico. I sometimes make the corn for lunch (two corn ears are perfect for a light lunch), but they are also great for serving as an appetizer or side dish.

I got this recipe from Alejandra, the founder of LemonyMX, months ago, but I just could not find Mexican Cotija cheese anywhere, so it was not until after she managed to convince me to just substitute with feta, that I finally gave it a try. The grilled corn ears are delicious, so don’t let any cheese obstacles hold you back, you need to try these. Feta or Cotija, elotes are super delicious. 

The corn is made with mayonnaise and butter, and while it might sound a bit over the top, that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in this creamy, buttery goodness.

Elotes – Mexican grilled corn

Recipe by Mitzie Mee – Sanne Course: Sides, Appetizers, SnacksCuisine: Mexican


servings as an appetizer/side dish. 2 servings as lunch

Mexican street corn

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  • 4 4 corn ears

  • 4 tablespoons 4 mayonnaise

  • 4 tablespoons 4 butter

  • 1/2 cup 1/2 (1.2dL) crumbled Cotija cheese (~3.5oz)

  • 2 2 limes

  • A pinch of salt

  • A pinch of chili powder


  • Grill the corn with the husks on for 3-5 minutes on each side. Make sure you turn the corn frequently so they don’t get charred.
  • Take the corn off the grill and smother in butter.
  • Squeeze some fresh lime juice over the corn.
  • Brush generously with mayonnaise.
  • Add plenty of crumbled cheese.
  • Sprinkle with salt and chili powder.
  • The corn is ready! Serve hot, with extra lime wedges on the side.



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