Elotes (Grilled Mexican Street Corn)
Slathered with cheese, mayo, chile, garlic, cilantro, and lime, Mexican elote is one of the best ways to serve grilled corn. Try this easy recipe.
- Total time
- 45 min
- Active time
- 0 min
- Yield
- Serves 4
- Difficulty
- Medium
- Equipment
- 3 required
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Ingredients and Constraints
Ingredients
- Preparation: Finely Minced
- Preparation: Cut Into Wedges
Ingredient watchpoints7 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Cotija or Feta Cheese
1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: feta cheese; plus more for serving
Sour Cream or Mexican Crema
1/4 cup (60ml) sour cream or Mexican crema
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Mexican crema
Cilantro
1/4 cup finely chopped cilantro leaves and tender stems
The source row includes a form, size, temperature, or preparation detail.
Details and source
Ancho or Guajillo Chile Powder
1/2 teaspoon ancho or guajillo chile powder, plus more for serving
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: guajillo chile powder; plus more for serving
Garlic
1 medium clove garlic, finely minced (about 1 teaspoon)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Corn on the Cob
4 ears shucked corn (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Lime
1 lime, cut into wedges
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Required setup
Equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
0 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
45 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
5 minPreheatChimney StarterCharcoal Grill or Gas Grill%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20210630-elotes-melissa-hom-seriouseats-7-b458b17b29544cc6b467488f51264f9c.jpg&w=3840&q=75)
Image detailsCharcoal added to kettle of grill for making elotesSerious Eats / Melissa Hom · Elotes (Grilled Mexican Street Corn)Dev reference Checks1
TimingInfoTimingfor 5 minutes
Target: 5 minute
Expected state: Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
Inputs and tools3
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside.
Large Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20210630-elotes-melissa-hom-seriouseats-2-85919a44329449bd95237d921c796f0f.jpg&w=3840&q=75)
Image detailsA green bowl with elotes sauce mixtureSerious Eats / Melissa Hom · Elotes (Grilled Mexican Street Corn)Dev reference Inputs and tools7
Uses
- 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) sour cream or Mexican crema
- 1/4 cup finely chopped cilantro leaves and tender stems
- 1/2 teaspoon ancho or guajillo chile powder, plus more for serving
- 1 medium clove garlic, finely minced (about 1 teaspoon)
Equipment
Step 3
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
8 minCookCharcoal Grill or Gas Grill%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20210630-elotes-melissa-hom-seriouseats-85557fe8221e40df9cf6f6fae83e5f82.jpg&w=3840&q=75)
Image detailsGrilling ears of corn for elotesSerious Eats / Melissa Hom · Elotes (Grilled Mexican Street Corn)Dev reference Checks1
TimingInfoTimingabout 8 minutes
Target: 8 minute
Expected state: When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Inputs and tools3
Uses
- 4 ears shucked corn (see note)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 4
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chile powder and serve immediately with lime wedges.
CoatServeLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20210630-elotes-melissa-hom-seriouseats-3-7abc49da2be14ff19c94f2f419e9c802.jpg&w=3840&q=75)
Image detailsA grilled ear of corn being smothered in sauce for elotesSerious Eats / Melissa Hom · Elotes (Grilled Mexican Street Corn)Dev reference Checks1
ServiceMain recipeSource service instruction
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chile powder and serve immediately with lime wedges.
Inputs and tools7
Uses
- 4 ears shucked corn (see note)
- 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
- 1/2 teaspoon ancho or guajillo chile powder, plus more for serving
- 1 lime, cut into wedges
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Grilling the Corn
The basic premise is to start out with really great grilled corn, already inarguably one of the most delicious things on the face of the planet.
There are many ways to grill corn, but in this case, you want to go with fully shucked cobs, cooked directly over very hot coals. If all goes well, the corn should be completely cooked through just as it begins to char, rendering each kernel bursting with sweet juice, with a rich, nutty flavor from the toasting.
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Making the Sauce
Next up, you'll want to combine a few more delicious things.
Cotija cheese, crumbled finely (if you can't find it, a good, crumbly feta will do well); Mexican crema (or sour cream); mayonnaise; garlic; cilantro; and powdered chile. A + B = C, but magically, C > A + B.
Go Big With Portions
When I make corn like this, I plan on at least an ear and a half per person, though, realistically, it's better to go with two.
It's that darn delicious. And, if you're in the mood for something a bit more demure, you can always go the fork-and-plate route by making esquites, a close cousin to this dish, and equally delicious.*** *** How can the most delicious way to eat corn be just as delicious as a different way to eat corn?
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 4
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
When husking your corn, remove the silk and husk from the cob, but keep a few inches of the stalk end attached to use as a handle.
When husking your corn, remove the silk and husk from the cob, but keep a few inches of the stalk end attached to use as a handle. If your corn is already husked, skewer the cooked corn with a wooden skewer.
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Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Elotes (Grilled Mexican Street Corn)
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