Elote (Mexican Street Corn)


  • 4 ears of grilled corn on the cob
  • ¼ cup mayonnaise
  • 1 ½ teaspoons lime juice
  • ½ teaspoon chili powder, plus more for sprinkling
  • Pinch of cayenne pepper (optional for extra heat)
  • ¼ teaspoon salt
  • 2 ounces (about ½ cup) finely grated Cotija cheese*
  • 2 tablespoons finely chopped cilantro


Boiled or steamed corn on the cob works too.

Try a variety of chili powder (chipotle, ancho, or tajin)

Elote en vaso (corn cup) Slice the corn off the cob and divide between 4 cups, top with ¼ of the sauce and sprinkle ¼ of the Cotija blend over each cup. Sprinkle with chili powder and serve with spoons.

Elote (Mexican Street Corn)