20-Minute Grilled Elote: Mexican Street Corn
Street-style Mexican corn on the cob with charred kernels, creamy butter and mayo coating, salty cotija cheese, and bright cilantro and lime. A classic summer side that's equally at home at a backyard barbecue or casual dinner. This version keeps the preparation straightforward while delivering authentic street-cart flavors in under 20 minutes.
Ingredients
- 3 ears fresh corn, shucked
- 2 tablespoons butter, melted
- 2 tablespoons mayonnaise
- ¼ cup cotija cheese, crumbled
- ½ lime, cut into wedges
- 2 tablespoons cilantro, minced
Instructions
- 1
Grill corn or cook indoors until kernels are tender and lightly charred, about 10-15 minutes.
- 2
Brush hot corn with melted butter.
- 3
Coat with mayonnaise.
- 4
Sprinkle cotija cheese and cilantro over the corn.
- 5
Serve with lime wedges to squeeze over each ear.
Tips
Char corn directly over flame for deeper flavor, rotating every 2-3 minutes for even color.
Mix mayo and butter together before brushing for faster, more even coverage on hot corn.
Good to Know
Best served immediately. Leftovers can be refrigerated up to 1 day; reheat gently on the grill or in a dry skillet.
Shuck and prep corn up to 4 hours ahead. Grill just before serving for best texture and cheese adhesion.
Serve hot as a side with grilled meats, tacos, or Mexican rice. Doubles easily for crowds.
Common Mistakes
Don't skip the lime--it brightens the richness of butter and mayo and prevents the dish from tasting heavy.
Don't apply mayo to cool corn; it won't coat evenly and will separate.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a grill?
Yes. Boil corn in salted water for 8-10 minutes until tender, or roast in a 400F oven for 15 minutes, brushing with butter halfway. You'll lose the char but retain all other flavors.
What if I don't have cotija cheese?
Crumbled feta, queso fresco, or even aged cheddar work. Cotija's saltiness is key, so choose a sharp, salty cheese. Avoid fresh mozzarella.
Can I freeze leftover elote?
Not recommended. The cheese and creamy coating don't freeze well. Eat within 1 day of cooking. Strip kernels off the cob and store separately for best results if you must keep longer.