Mexican Street Corn (Elotes), Easy Grilled Mexican Corn with Chili Lime & Cheese

Okay, quick promise: this corn on the cob recipe gets you juicy, tangy, slightly spicy ears in about the time it takes to open a bag of salad and stop sulking about dinner. I keep this in my weeknight rotation because it’s fast, forgiving, and people always act like I spent hours on it.

If you want a lazy-main pairing while the corn simmers, I often throw something else into the oven or a slow cooker like one of these 10 easy crockpot recipes and call it a night.

Why This Recipe Is a Win

You get big flavor with tiny effort. That tang from crema and mayo, salty Cotija, and a little chili heat makes plain corn feel like a treat. It’s the kind of side that pulls a dinner together without drama.

Most days you’re tired. You want food that looks like you tried but didn’t actually rearrange your life. This does that. And yes, everyone notices.

How This Recipe Corn on the Cob Comes Together

Short version: boil the ears until tender, dress with a quick mayo-crema mix, roll in cheese and spice, and squeeze lime. That’s it.

There’s an optional grill step if you want char. I like the char. It’s a tiny extra mess for a lot more personality.

If you’ve ever cooked corn and worried about timing, here’s a tiny trick: a fast ice bath keeps leftovers bright and snappy. I use the ice water hack when I’m prepping for a picnic.

Tools You’ll Want Nearby

• Large pot for boiling.
• Tongs or a slotted spoon.
• Small bowl for the mayo-crema mix.
• Brush or spoon to spread the sauce.
• Plate for the cheese and spices.

That’s it. No fancy gear. No drama.

What You’ll Need To Make Corn on the Cob

Use exactly these ingredients:

4 ears corn* (, husked), 2 Tablespoons mayonnaise, 2 Tablespoons Mexican crema (, or sour cream), ½ cup Cotija cheese (, freshly grated, or queso fresco*), chili powder (, or tajin, to taste), 1 lime (, quartered), fresh chopped cilantro (, for garnish, optional)

*If your corn is small, add an ear or two. If you love cilantro, pretend it’s a vegetable and add more.

Making It Happen: Clear, Efficient Cooking Steps

Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot)., (Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred., Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears., Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top., Enjoy immediately.

That’s the full set of directions. Follow them. It works. If you want extra char, don’t skip the optional grill step. If you skip the grill, it’s still excellent.

Serving Ideas That Feel Natural and Flexible

• Serve with a sheet-pan main and call it a week.
• Put a little extra cotija on the table for the cheese lovers.
• Slice off the kernels and toss them into a salad or taco topping. No fuss.
• Bring it to a summer BBQ as a ready-to-eat side people will elbow for it.

I sometimes serve it with a simple grilled chicken and a green salad. Everyone’s happy.

Also, if you’re packing a picnic, this pairs surprisingly well with a soft dip or a roll-up like an antipasto cream cheese log. Don’t ask why just try it.

Saving Any Leftovers

Cool the corn to room temp, then wrap tightly in plastic or a reusable bag. Put it in the fridge for up to 3 days.

For frozen storage: cut kernels off the cob, spread them on a tray to flash-freeze, then bag them. They’ll keep for a few months. Reheat gently a quick sauté or a zap in the microwave works. If you dressed the corn before storing, the texture changes a bit. I usually save the dressing for fresh use.

And yes, if you plan to reheat dressed corn, add a splash of lime after warming. Brightens everything.

Smart Tips That Save Time Corn on the Cob

• Husk while you’re filling the pot. Little bits of silence in the kitchen add up.
• If you’re short on crema, use sour cream. It’s fine. Really.
• Want less mess? Mix the mayo mixture in a shallow bowl and roll the corn through it. Saves time and plates.
• If you like a shortcut sauce, try this 3-ingredient mounjaro idea as an inspiration for mixing creamy things together fast. It’s an odd recommendation, but it works when you want things fast.

Don’t overthink it. This recipe forgives.

Easy Swaps and Extras

• Swap Cotija for queso fresco or even feta if that’s what you have. Texture and salt will shift, but the idea stands.
• Use Tajín instead of plain chili powder for citrusy heat.
• Add a pinch of smoked paprika if you want smokier flavor without grilling.
• Trade crema for plain Greek yogurt if you prefer tang and fewer calories.

Keep it simple. Small swaps keep dinner moving.

What to Do If Something Goes Sideways

• Overcooked corn: It’ll be softer but still edible. Use it cut off the cob in a stew or salad. Texture hides better there.
• Sauce too thick: Thin with a little lime juice or water. A spoonful at a time.
• Cheese clumps: Grate it finer, or rub it between fingers to break it up before sprinkling.
• Not enough salt: Sprinkle a little on top. Salt matters here.

No crisis needs to end dinner.

Questions You Might Have

Q: Can I make this ahead?
A: You can cook the ears ahead and reheat, but dress them right before serving for best texture.

Q: Is Mexican crema required?
A: No. Sour cream or even Greek yogurt works fine. Crema just adds that classic flavor.

Q: Can I use frozen corn?
A: You can, but it won’t have the same pop on the cob. Cut kernels from frozen corn work perfectly in salads.

Q: How spicy should the chili powder be?
A: That’s up to you. Start small. You can always add more. If using Tajín, it’s milder and citrusy.

Q: Can I skip the mayo?
A: The mayo helps the cheese and spices stick. Use a light smear of butter or extra crema if you must, but mayo is doing work here.

Q: Any vegan option?
A: Use vegan mayo, a plant-based crema or yogurt, and a salty vegan cheese substitute. It’ll be different, but satisfying.

One Last Thought

Make this when you want something quick that still tastes like you tried. It’s humble food that gets applause. The steps are short. The payoff is big. Trust me.

If you want to riff further on street-corn style toppings and a more traditional take on this idea, check out this Giangi’s Kitchen elote recipe for inspiration.

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