About this recipe

Authentic Mexican street corn (Elote) — grilled corn on the cob slathered in a creamy, tangy, smoky sauce and finished with cotija cheese, chili powder, and a squeeze of fresh lime. This classic street food is bold, messy, and completely irresistible. It comes together in under 30 minutes and is guaranteed to be the star of any cookout or taco night.

Instructions

1. 1

   Preheat your grill to ^[medium-high heat] (about ![400–450°F]). While the grill heats, mix together the mayonnaise, Mexican crema, grated garlic, lime juice, and salt in a mixing bowl until smooth. Set aside.

2. 2

   Lightly brush each ear of corn with vegetable oil on all sides. This helps prevent sticking and promotes even charring.

3. 3

   Place the corn directly on the hot grill grates. Cook, turning with tongs every 3–4 minutes, until the corn is charred in spots and cooked through — about 10–12 minutes total. You want a good mix of golden kernels and dark char marks.

4. 4

   Remove the corn from the grill and let it rest for 1 minute. Using a pastry brush or wooden spoon, generously coat each ear all over with the creamy sauce. Don't be shy — the more the better.

5. 5

   Immediately roll or sprinkle each sauced ear generously with crumbled cotija cheese so it sticks to the sauce.

6. 6

   Dust each ear with chili powder and smoked paprika. Add a pinch of cayenne pepper if you'd like more heat. Scatter chopped cilantro over the top if using.

7. 7

   Serve immediately with lime wedges on the side for squeezing. Eat right away while hot!