Mexican Street Corn (Elote)

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  • Cook time icon 15 minutes Prep | 8 minutes Cooking
  • Servings icon 4 Servings
Mexican Street Corn


  • 3 oz. cotija cheese
  • ¼ cup Duke’s Mayonnaise
  • ¼ cup sour cream
  • 1 garlic clove, grated
  • 2 tsp. fresh lime juice
  • 4 ears fresh yellow corn, with husks
  • ½ tsp. chili powder (such as Ancho, if available)
  • ¼ cup coarsely chopped fresh cilantro


1. Preheat grill to high (450°F to 550°F). Crumble 2 ounces of the cotija cheese; set aside for the corn topping. Finely crumble the remaining ounce of cotija; place it in a small bowl and stir in mayonnaise, sour cream, garlic, and lime juice until smooth.

2. Pull husks back from the corn ears but do not remove them; tie the husks of each ear with a small piece of husk or kitchen twine to make a “handle.” Place corn on greased grill grates, keeping the husks off the heat, and cook, turning occasionally, until the corn is tender and charred on all sides, about 8 minutes. Remove to a plate and cool for 5 minutes.

3. Spread the mayonnaise mixture over the corn and sprinkle with chili powder, crumbled cotija, and cilantro. Serve immediately.


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