Elote (Mexican Street Corn)

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  • Cook time icon 10 minutes Prep | 10 minutes Cooking
  • Servings icon 4 Servings
Elote Mexican Street Corn


  • 4 ears of corn
  • 1 Tbsp. oil
  • ¼ cup Duke's Mayonnaise
  • 1 Tbsp. lemon pepper or paprika
  • 1 cup cotija cheese, crumbled
  • Lime juice and cilantro, if desired


1. Heat the grill to medium-high heat.

2. Grease the ears of corn with oil and place them on the grill.

3. Grill the ears, turning as needed, for 7-10 minutes or until tender.

4. Spread the crumbled cheese on a plate.

5. Cover the ears of corn with mayonnaise, then roll the ears in the cheese and sprinkle lemon pepper or cayenne on top.

6. Garnish with cilantro and lime juice, if desired.

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