This delicious Grilled Mexican Street Corn takes about 30 minutes to prepare and is one of my favorite ways to enjoy fresh corn on the cob. Coated in mayonnaise, spices, lime juice, and crumbled cotija cheese, this elote-style corn is bold, creamy, and perfect as a side or a main for a casual meal.
Mexican Street Corn
Elote refers to Mexican-style grilled corn typically served on the cob. The method layers simple ingredients on the hot corn—mayo, seasonings, lime, cheese, and herbs—creating a rich, tangy, and slightly spicy bite. Once you try elote, you’ll understand why many consider it the best way to enjoy corn on the cob.
Mexican Street Corn on the Pellet Grill
Cooking over wood fire adds a wonderful depth of flavor. Pellet grills are especially convenient for elote because they provide consistent heat and a gentle smoky taste. I used a Traeger, but any grill, smoker, or even a hot gas or charcoal grill will work well.
This side dish is easy to prepare: the corn is buttered, salted, wrapped in foil, and grilled. Because the corn cooks in foil, it won’t pick up heavy smoke unless you briefly expose it to direct smoke first, but it will roast beautifully without heating up your kitchen.
See my collection of Easy Traeger Recipes for more ideas.
Extra Smoky Elote
For more pronounced wood-fired flavor, smoke the ears of corn briefly—about ten minutes—before wrapping them with butter and salt. Pull them off the grill while they’re still warm, not piping hot; the goal is to capture smoke flavor without fully cooking the corn twice.
Pellet recommendations and supplies are available from many retailers if you want to experiment with different wood flavors.
Preparing Your Mexican Street Corn
Butter and salt the corn before grilling to let those flavors sink into the kernels. After wrapping each ear tightly in aluminum foil, place them on the grill preheated to 375–400°F (190–205°C). Rotate the foil-wrapped cobs a quarter turn every five minutes to ensure even roasting.
When the corn is done, remove it from the grill and let the foil cool enough to open. Just before serving, spread the lime-mayo-seasoning-cheese mixture evenly and generously over each cob.
Explore more Traeger recipes to pair with this elote.
What Can I Substitute for Cotija Cheese?
Cotija is a salty, crumbly Mexican cheese that works wonderfully on elote. If you can’t find cotija, feta is the closest substitute in texture and flavor. Parmesan can also work in a pinch. In general, any dry, crumbly, or easily grated cheese will do—choose one with a salty profile to balance the mayo and lime.
More side-dish inspiration is available in my side dish collection.
What Corn Is Best for Mexican Street Corn?
You can use any variety of corn for elote. Fresh, in-season corn will give the best texture and sweetness, but frozen corn-on-the-cob works fine when fresh corn isn’t available. Choose based on what you prefer and what’s freshest.
- White corn – often sweeter and pale in color; a great choice when available.
- Yellow corn – widely available and commonly sold frozen when out of season.
- Multi-colored corn – specialty varieties like blue or red corn add visual interest; flavor differences are usually subtle.
What Can I Serve with Elote?
Mexican street corn pairs beautifully with many mains. It complements grilled chicken, steak, pork, or fish, and works equally well alongside vegetarian dishes. The bright lime, salty cheese, and smoky chili powder make it versatile—serve it with tacos, grilled meats, or as a standout side on any summer table. Elote also makes a satisfying snack on its own and reheats well.
Match the intensity of other dishes to the bold flavors of the corn: lighter mains pair nicely if you want the elote to shine, while hearty proteins balance its tang and richness.
Try this with smoked pork loin tacos or other grilled dishes for a cohesive meal.
Favorite Mexican-Inspired Dishes to Enjoy with Elote
- Pressure Cooker Mexican Rice
- Beefy Mexican Casserole
- Ground Beef Tacos
- Instant Pot Shredded Beef Burritos
- Shrimp Ceviche
- Mexican Shrimp Cocktail
A classic elote topping includes mayonnaise, lime juice, chili powder, cilantro, and cotija cheese—this combination delivers creaminess, brightness, heat, and salt. The corn cooks in foil with butter and salt to lock in moisture and flavor.
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Grilled Mexican Street Corn (Elote)
Easy grilled Mexican street corn packed with bright lime, creamy mayo, salty cotija, and a touch of chili. Break out the napkins—this is a deliciously messy and satisfying side.
5 minutes
20 minutes
25 minutes
Ingredients
- 4 ears corn on the cob
- 4 tablespoons mayonnaise
- 2 tablespoons butter (divided)
- 1 teaspoon salt (divided)
- 2 teaspoons chili powder (or to taste)
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese (or feta/parmesan)
- 2 limes, halved
Instructions
- Preheat your grill to 375–400°F (190–205°C).
- Spread about 1 tablespoon of butter on each ear of corn and sprinkle each with approximately 1/4 teaspoon of salt.
- Wrap each ear tightly in aluminum foil and place on the grill.
- Grill for about 20 minutes, rotating every five minutes so all sides roast evenly.
- Remove the foil-wrapped corn from the grill and allow to cool slightly before unwrapping.
- Spread about 1 tablespoon of mayonnaise over each cob.
- Sprinkle each cob evenly with about 1/2 teaspoon chili powder (adjust to taste).
- Top with crumbled cotija cheese and chopped cilantro.
- Squeeze fresh lime juice over each cob just before serving.
Nutrition Information
Yield: 8
Serving Size: 1
Amount Per Serving (estimate):
Calories: 262
Total Fat: 20g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 29mg
Sodium: 1006mg
Carbohydrates: 21g
Fiber: 3g
Sugar: 4g
Protein: 5g
Nutrition data are estimates. If you require precise nutrition information for medical reasons, consult a trusted nutrition source.