Fresh off the grill, Mexican Street Corn (Elote) is hard to beat. This easy grilled Mexican Street Corn recipe combines smoky, zesty spices with bright lime, crumbled cotija cheese, and fresh cilantro for a crowd-pleasing side that’s perfect for cookouts, weeknight dinners, or any time you want something flavorful and simple.
What is Mexican Street Corn?
Traditional Mexican street corn, known as Elote, is corn on the cob that is cooked or grilled and then coated with creamy and tangy ingredients such as mayonnaise or crema, lime juice, chili powder, and a crumbly cheese like cotija. It can be served mild or spicy depending on the chili used. This version is our lighter, grilled take inspired by Elote flavors — it emphasizes cotija-style cheese, fresh lime, cilantro, and a smoky spice rub.
Ingredients You Need
Below are the basics you’ll need to make this grilled Mexican street corn, plus a few optional add-ons to boost flavor.
- Corn on the cob (fresh ears)
- Olive oil
- Cotija cheese (crumbled)
- Fresh cilantro (chopped)
- Fresh lime juice
- Red onion (finely minced)
Try queso fresco
Queso fresco is a milder, crumbly cheese that also works nicely on street corn. If you prefer a gentler cheese, use queso fresco instead of cotija or mix the two for variety.
It’s All About the Spices
The spice blend gives these ears of corn their bold, smoky flavor. For this recipe, use a simple mix of pantry spices to coat the corn before grilling:
- Chili powder
- Smoked paprika
- Garlic powder
- Sea salt
Like it spicy?
If you enjoy heat, add cayenne pepper or crushed red pepper flakes to the spice mix. Adjust to taste so the spice complements, rather than overpowers, the corn.
How to Make Grilled Mexican Street Corn
- Preheat: Heat your grill or oven to 400ºF (about 200ºC).
- Clean the corn: Shuck each ear, remove all silk, rinse under warm water if needed, and pat dry.
- Mix the spices: Combine chili powder, smoked paprika, garlic powder, and sea salt in a small bowl.
- Coat the corn: Drizzle olive oil over each ear and rub it into the kernels so the spice mix will stick. Then sprinkle or rub the spice mixture evenly across the corn.
- Wrap for the grill: Wrap each ear tightly in aluminum foil to form a sealed packet. This steams and roasts the corn while keeping the seasoning in place.
- Grill: Place the foil packets directly over medium-high heat (around 400ºF) and cook for 20–25 minutes, turning every 5 minutes so the corn roasts evenly.
- Finish and top: Remove the packets from heat, open the foil carefully, and top each ear with a squeeze of lime, crumbled cotija, minced red onion, and chopped cilantro. Optionally, spread a tablespoon of mayonnaise or Greek yogurt on each ear before adding the toppings for a more traditional finish.
Here’s a tip
If you prefer not to rub with your hands, place the oiled ears into a large resealable plastic bag, add the spice mix, seal, and shake until the corn is evenly coated. This keeps cleanup simple and evenly seasons each ear.
Mexican Street Corn Toppings
Toppings make this recipe sing — don’t skimp on them. Here are recommended toppings that balance texture and brightness:
- Cotija cheese crumbles
- Fresh chopped cilantro
- Fresh lime juice
- Finely minced red onion
If you want a more classic Elote, spread a tablespoon or two of mayonnaise or plain Greek yogurt on each cob before adding the cheese and cilantro.
How long to grill corn on the grill
Preheat your grill to 400ºF. Place the foil-wrapped corn on the grill and cook for about 20–25 minutes, turning every 5 minutes to ensure even char and heat distribution.
Add more to the grill
This seasoned corn pairs well with grilled proteins and vegetables, so feel free to grill meats, potatoes, or other sides at the same time to finish everything together for a cohesive meal.
Can you cook Mexican Street Corn in the oven?
Yes — you can prepare it almost identically in the oven. Wrap the seasoned ears in foil, place them directly on the oven rack or on a baking sheet, and roast at 400ºF for 20–25 minutes, turning once halfway through.
Recipe Summary
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4 ears
Ingredients
- 4 ears of corn, shucked and cleaned
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 1/4 cup cotija cheese, crumbled
- Fresh chopped cilantro, to taste
- Fresh lime juice, to taste
- 1/4 cup red onion, finely minced
Instructions
- Preheat grill or oven to 400ºF.
- Shuck corn, remove silk, rinse if needed, and pat dry.
- Mix chili powder, smoked paprika, garlic powder, and sea salt in a small bowl.
- Drizzle olive oil over each ear and rub into the kernels, then coat with the spice mix.
- Wrap corn tightly in aluminum foil and seal.
- Grill foil packets over direct heat for 20–25 minutes, turning every 5 minutes, or roast in the oven, turning once halfway through.
- Open foil, top with cotija, a squeeze of lime, minced red onion, and chopped cilantro before serving.
Nutrition (per serving, approximate)
- Calories: 105 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 3 g
- Fiber: 3 g
- Sugar: 3 g
Nutrition information is an approximation and should be used as a guideline.