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Mexican Grilled Corn on the Cob

Scott Phillips

Servings: 4

Called elote in Mexico, where it’s a popular street food, this grilled corn on the cob is slathered in a smoky, zesty mayonnaise and then rolled in crumbly, slightly salty Cotija cheese. Mexican-style chili powder is a hotter version of regular chili powder.


  • 4 ears fresh corn, husks and silks removed
  • 1/4 cup mayonnaise
  • 1/2 Tbs. Mexican-style chili powder
  • 1/2 tsp. finely grated lime zest
  • 1/4 cup crumbled Cotija cheese (or ricotta salata)
  • Lime wedges, for serving

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 20
  • Sodium (mg): 480
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 6


  • Prepare a high gas or charcoal grill fire. Grill the corn, turning frequently with tongs, until charred in spots, 6 to 8 minutes.
  • In a small bowl, combine the mayonnaise, chili powder, and lime zest. Put the Cotija on a small plate. Spread each ear of corn with 1 Tbs. of the mayonnaise and then roll in the cheese to coat. Sprinkle with kosher salt and serve with lime wedges for squeezing over the corn.


Rate or Review

Reviews (4 reviews)

  • pastatx | 06/29/2020

    Fantastic. Plain corn doesn't cut it anymore!

  • Darlajoy | 07/23/2017

    Made this for a group camp-out of adults and kids; a hit with everyone! We dipped the trimmed ears of corn into water, shook the excess and left the husks on so they'd essentially steam in the husks. I've never tasted the street version, but those that had said this recipe tasted authentic to their memory. I crumbled the cheese, but will probably employ a grater next time.

  • wjbean | 04/22/2013

    Excellent interpretation of the classic street vendor main-stay. Cotija really is a requirement here. It is often called "Parmesan" of Mexico, but the flavor isn't quite the same. It is a hard cheese and it does have a savory flavor, but not quite the same "tangy" notes as Parm. I'm certainly glad to find this here.

  • debm59 | 01/11/2013

    Yummy, yummy, yummy! All my guests loved this! Only thing...couldn't find the Cojita cheese so I used the Ricotta Salata. Which came out a bit lumpy, but then saw a segment on Food Network of someone using Cojita and they were using the grater. Will remember to do that again either with the Cojita or the Ricotta. I will def make this again.

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