Grilled Mexican Street Corn (Elote)
Charred grilled corn on the cob brushed with lime-garlic crema, rolled in cotija and dusted with chili powder. A 20-minute cookout side for about $1.60 an ear.
- Cook
- About 12 min
- Pit
- 450°F direct heat
- Done at
- Charred in spots, kernels tender
- Makes
- 6 ears
- Wood
- None needed
- Cost
- $1.60 per ear
Elote is Mexican street corn: grilled until it's blistered and charred, then coated in a creamy, tangy sauce, salty cotija cheese and chili powder. It's the easiest side on this site and one of the most popular.
Grill it over direct heat while your main course rests.
Why this recipe works
- Direct, high heat chars the sugars in the kernels for smoky sweetness.
- Mayo and crema cling to hot corn and hold the cheese in place.
- Lime cuts the richness and wakes up the flavors.
What it costs
September 2026 prices- 6 ears of corn, in season$3.60
- Mayonnaise and crema$1.20
- Cotija cheese$3.00
- Lime, garlic, cilantro and chili$1.50
- Fuel for a 12-minute grill$0.30
- Total for the batch$9.60
- Home-smoked, per ear$1.60
Estimates from U.S. average and major-retailer prices; yours will vary. How we calculate.
Recipe
Step by step
Heat the grill
Set up for direct heat at about 450°F and clean the grates.
Grill
Grill the corn, turning every 2–3 minutes, until charred in spots and tender, 10–12 minutes.
Mix the sauce
Stir together the mayonnaise, crema, garlic and lime zest.
Coat
Brush the hot corn all over with the sauce.
Finish
Roll or sprinkle with cotija, dust with chili powder, and top with cilantro. Serve with lime wedges.
Pitmaster tips
Buy in season
Corn is cheapest and sweetest from July through September.
Make esquites
Cut the grilled kernels off the cob and toss with the same toppings for a salad that's easier to eat at a party.
No crema?
Use all sour cream or Greek yogurt.
Best eaten right away. Store leftover kernels (sauce separate) for up to 3 days.
USDA safe minimum internal temperatures: 165°F for poultry, 160°F for ground meat, and 145°F with a 3-minute rest for whole cuts of beef and pork and for fish. Use a thermometer, and refrigerate leftovers within 2 hours.
Mexican Street Corn FAQ
Should I grill corn with the husk on?
For elote, husk it first so the kernels char. Husk-on grilling steams the corn and gives little char.
What can I use instead of cotija?
Feta is the closest substitute. Parmesan works in a pinch.
Can I make elote on a pellet grill?
Yes. Set it to its highest temperature and cook a little longer, turning often.
