Mexican-Style Charcoal-Grilled Street Corn (Elotes) Recipe

These elotes are smoky and creamy, with grilled corn coated in a tangy mayo-sour cream mix and dusted with chili powder, lime, and crumbled cheese. Each bite is bold, zesty, and packed with flavor.

By Charlotte Everly-James

May 2, 2025

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Stuff You Need

Vegetable oil for cooking grate
¼ cup mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro
1 garlic clove, minced
¾ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
4 teaspoons lime juice
2 ounces queso fresco or cotija, crumbled (about ½ cup)
4 teaspoons vegetable oil
¼ teaspoon salt
6 large ears corn, husks and silk removed

Stuff to Know Before Grilling

If you can’t find queso fresco or cotija cheese, substitute with ½ cup of grated Pecorino Romano.

Set Up the Grill

Fill a chimney starter with charcoal and light. Let burn until fully ignited and lightly ashed over, about 20 minutes.

Spread the coals over one side of the grill, leaving the other side empty. Place the grate over the coals, cover, and heat for 5 minutes. Clean and oil the grate using tongs and a paper towel dipped in oil.

Make the Sauce

In a large bowl, combine the mayonnaise, sour cream, cilantro, garlic, chili powder, black pepper, cayenne (if using), lime juice, and cheese. Set aside.

Prep the Corn

In a separate bowl, mix the oil, salt, and remaining chili powder. Add the corn and toss to coat.

Grill and Finish

Grill the corn over the hot side, turning occasionally, until lightly charred on all sides, 7 to 12 minutes.

Transfer to the bowl with the sauce and toss to coat evenly. Serve immediately.