This Mexican Corn on the Cob is grilled and brushed with a chili-lime mayo, then finished with a sprinkle of cheese. Once you try it this way, ordinary butter and salt won’t cut it!
Life has been busy — we recently welcomed a new baby and I’m juggling three kids now — but I’m easing back into blogging with one of my favorite summer dishes: Mexican Corn on the Cob, or elote. This version brings bold, bright flavors to grilled corn, turning it into a messy, irresistible treat.
Traditional elote is often grilled in the husk, then coated with mayo and sprinkled with chili powder, cotija cheese, and lime. I like to combine those elements into a single chili-lime mayo so every bite delivers a consistent pop of flavor. It’s quick to mix and easy to spread.
For extra smokiness, we grill the corn directly on the grate instead of leaving it in the husk. Direct grilling gives the kernels a delightful char and caramelized sweetness that pairs perfectly with the tangy, spicy mayo. If you haven’t tried grilling your corn this way before, it’s worth it.
Be prepared: this is a hands-on, slightly messy snack. Have plenty of napkins nearby and, if you like, finish with chopped cilantro for a fresh touch. Serve right away for the best texture and flavor.
Mexican Corn on the Cob
Ingredients
- 6 to 8 ears of corn, husks removed with stems left long (for easier turning on the grill)
- ¾ cup light mayonnaise
- 2 tsp chili powder
- 1 tsp salt
- 3 Tbsp lime juice
- ¼ cup cotija cheese, crumbled (or grated Parmesan as a substitute)
- chopped cilantro, for garnish (optional)
Instructions
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In a bowl, combine the mayonnaise, chili powder, salt, lime juice, and 2 tablespoons of the cotija cheese. Stir until smooth.
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Heat the grill to medium. Place the prepared ears of corn directly on the grate and grill for about 3 minutes per side, rotating the corn 5–6 times so all sides cook evenly. Total cooking time should be about 15–18 minutes, until the kernels are tender and lightly charred.
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While the corn is warm, spread the chili-lime mayo evenly over each ear. Sprinkle with the remaining cotija cheese and garnish with chopped cilantro if desired. Serve immediately. (For food safety, add the mayo mixture right before serving.)
Notes
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