Menu Enter a recipe name, ingredient, keyword...

Elote – Mexican Grilled Corn


Google Ads
Rate this recipe 4.5/5 (27 Votes)


  • 6 ears of corn, shucked and fibers removed
  • 1 tbsp mayonaise
  • 2 tbsp sour cream
  • 1/2 cup shredded parmesan cheese (or you can use a Mexican cheese called Cotija)
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into 6 wedges


Adapted from


Step 1

Heat grill over medium heat and spray rack with non-stick cooking spray.

Grill corn, turning frequently (so they don't burn), until the corn is slightly browned and heated through. (about 8-10 minutes)

Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.

In another small bowl combine the chili powder, salt and pepper.

Slater the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese, and sprinkle with the chopped cilantro.

Serve with a lime wedge (use the lime to squirt lime juice all over the cobs).


You'll also love

Review this recipe

Creamy Peppercorn Pasta Salad Cornbread Casserole