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Flavorful Grilled Corn Elote Recipe with Cotija and Lime

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A quick and easy Mexican street food classic featuring smoky grilled corn slathered in a creamy mayo-lime sauce, tangy lime, and salty cotija cheese. Perfect for summer BBQs and casual dinners.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup mayonnaise (full-fat preferred)
  • 1/4 cup Mexican crema or sour cream
  • Juice of 1–2 fresh limes
  • 3/4 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • A handful fresh cilantro, finely chopped (optional)
  • 2 tablespoons melted butter

Instructions

  1. Husk the corn ears completely, removing all silk strands. Brush each ear generously with melted butter.
  2. Preheat the grill to medium-high heat (about 400°F / 200°C). If using charcoal, wait until coals are glowing red with a light layer of ash.
  3. Place the buttered corn directly on the grill grates. Turn every 2-3 minutes so all sides get charred evenly. Grill for 10-12 minutes until kernels develop dark grill marks and smell smoky.
  4. While the corn grills, mix mayonnaise, Mexican crema, fresh lime juice, chili powder, garlic powder, and a pinch of salt in a bowl until smooth and creamy. Adjust lime or chili powder to taste.
  5. Once grilled, immediately brush or slather the corn with the sauce while still hot.
  6. Roll or sprinkle the corn in crumbled cotija cheese until well coated.
  7. Garnish with chopped cilantro and serve with extra lime wedges. Serve warm.

Notes

Do not overcook the corn to keep kernels juicy. Use fresh lime juice for best brightness. Brush butter before grilling to promote caramelization and help sauce stick. Mix sauce well for even coating. If cheese doesn’t stick well, add more mayo or crema. Sauce can be made ahead and refrigerated. For no grill, roast corn in oven at 425°F for 20 minutes or use a grill pan.

Nutrition

Keywords: grilled corn, elote, cotija cheese, lime, summer BBQ, Mexican street food, creamy sauce, smoky corn

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