Grilled elote corn is a delicious, traditional Mexican street food perfect for summer barbecues. Corn is grilled and charred for a smoky flavor and coated with a creamy, flavorful mixture of mayonnaise, sour cream and cotija cheese. Cotija cheese is a crumbly, salty cheese commonly used in Mexican cuisine that adds a delicious flavor to the dish.

Chili powder is added to the mayonnaise mixture to give Elote baked corn a little kick. This adds a mild spiciness that complements the sweetness of the corn. Add fresh coriander to the mayonnaise mixture for a fresh, herbal flavor. Coriander also adds a bright green color and makes the dish more appetizing.

Finally, squeeze a wedge of lime over the grilled Elotehi cone to add a bright, lemony flavor. The lime juice cuts the richness of the mayonnaise mix and adds a refreshing finish to the dish.

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Roasted elote corn is a simple yet flavorful dish that’s perfect for summer barbecues and outdoor gatherings. Impress your guests and please a crowd that wants more. Enjoy with your favorite grilled meat or as a stand-alone side dish. 


  • 4 ears of fresh corn
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely grated Cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp chili powder
  • 1 lime, cut into wedges


  1. Set the grill’s temperature to medium-high. 
  2. To remove the silks from the corn, husk it. 
  3. Put the corn on the grill and cook, rotating periodically, for 10 to 12 minutes, or until the corn is soft and the kernels are browned in areas. 
  4. Combine the mayonnaise, sour cream, Cotija cheese, cilantro, and chili powder in a small bowl while the corn is cooking. 
  5. After the corn has finished cooking, take it off the grill and put it on a serving plate.
  6. Be sure to evenly coat the corn with the mayonnaise mixture as you brush it on. 
  7. Slices of lime should be squeezed over the corn before adding more Cotija cheese and cilantro, if preferred. 

Serve right away.