Elote (Mexican Street Corn) Recipe

Elote is easy to make with this recipe! A tangy mixture of mayonnaise, lime, chilli powder and Cotjia cheese and cilantro will top grilled corn on the cob.  


– 4 ears of grilled corn on the cob – ¼ cup mayonnaise – 1 ½ teaspoons lime juice – ½ teaspoon chili powder, plus more for sprinkling – Pinch of cayenne pepper (optional, for extra heat) – ¼ teaspoon kosher salt or a pinch of fine salt – 2 ounces (about ½ cup) finely grated Cotija cheese* – 2 tablespoons finely chopped cilantro

Make the chili-mayo sauce and Cotija-cilantro blend while grilling the corn. Mix mayonnaise, lime juice, chilli powder, optional cayenne, and salt in a small bowl. 

Step 1


Mix everything together. Put the cheese and cilantro in a different bowl and mix them together. Leave both bowls alone. Brush the mayonnaise mixture all over one ear of corn when it's ready. 

Step 2

Sprinkle the Cotjia mixture all over the corn on a plate, making sure to turn it as needed. It will be messy, there's no way around it! Put the finished corn on a different plate to serve. 

Step 3

Do this again with the rest of the corn, using the bowl of cheese and the plate of extra cheese as needed. Add a pinch or two more chilli powder to the corn and mix it in lightly. Warm up and serve. 

Step 4

See Also

Crostini Recipe