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Mexican street corn on a plate with cilantro and chili powder.
5 from 1 vote

Mexican Street Corn

Prep Time: 8 mins
Cook Time: 12 mins
Total Time: 20 mins
Servings: 4 servings
Author: Bailey
Mexican street corn (elote) is made with grilled corn on the cob coated with mayonnaise, cojita cheese, and chili powder.
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  • 4 ears corn on the cob
  • 3 tablespoons butter
  • ½ cup mayonnaise
  • ½ cup cojita cheese crumbled
  • 3 tablespoons cilantro chopped
  • 1 teaspoon chili powder to taste


  • Preheat the grill to 375°F. Pull husks off of corn.
  • Place corn on preheated grill for 12-15 minutes, turning while cooking. Brush with butter while cooking. When corn is grilled to preference, remove from heat.
  • Using a sauce brush, brush the corn with mayonnaise. Sprinkle with cojita cheese, chili powder, and cilantro. Add salt and pepper to taste. Serve hot.


If you can't find cojita cheese, feta makes a good substitute.
Serve the corn hot. Once it comes off the grill, make sure you have the ingredients ready to start coating it.
Calories: 394kcal | Carbohydrates: 18g | Protein: 6g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 484mg | Potassium: 274mg | Fiber: 2g | Sugar: 7g | Vitamin A: 697IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg