If you’re a fan of Mexican Street Corn (aka Esquites), you’ll LOVE this on-the-cob version! It’s a flavorful, addicting Mexican-style of the classic Corn on the Cob, and it’s a family favorite.

This Mexican Corn on the Cob (aka Elote) is smoky, creamy, and loaded with loads of flavor, making it the ultimate summer side dish. It’s slathered in seasoned mayo with a hint of lime, with spice from chile powder, and topped with Cotija cheese, making it SO delicious.

With a quick prep, it’s ready in only 15 minutes, so it’s an easy addition. Plus, our kids can customize their corn… just add more spice or make it extra cheesy.

We love this corn for so many reasons, but mostly because it’s delicious and quite addictive; trust us, it will disappear in minutes! For similar flavors, we also love Mexican Corn Salad and Mexican Street Corn Pasta Salad.

Why we think you’ll love it:

  • A quick side or snack. With a quick prep, it’s ready in only 15 minutes!
  • Spice it up or down. The best part of this easy side dish is that it’s completely customizable. Spice it up or cool it down to your liking.
  • Authentic taste. Enjoy the taste of street corn at home! The grill adds smoky flavor and light char. It’s a flavor bomb with a bit of spice.
Corn and spices set out on a kitchen counter.

Mexican Corn on the Cob Ingredients

  • Corn (4 ears, shucked) : Is the sweet, juicy base that becomes smoky and tender on the grill. Or use unsalted butter and sprinkle on salt,
  • Salted butter (¼ cup, melted): Adds richness and helps the toppings stick. Or use Mexican crema, sour cream, or Vegannaise.
  • Mayonnaise (¼ cup): Creates a creamy coating that carries the seasonings.
  • Lime juice (2 teaspoons): Adds bright citrus flavor to balance the richness. We like fresh lime juice best, but store-bought juice also works.
  • Cumin (1 teaspoon): Gives warm, earthy depth.
  • Cotija cheese (½ cup, grated): Adds salty, crumbly texture and authentic flavor. Or use Parmesan cheese.
  • Chili powder: Adds mild heat and color. Or sprinkle on a bit of cayenne pepper.
  • Fresh cilantro, chopped: Adds brightness and a fresh finish.

PRO TIP: Picking the Best Corn

The better the corn cobs are, the better the recipe will turn out.

  • Look for ears that have tight, bright green husks. The silk should be brown or yellow and a bit sticky. 
  • Avoid peeling back the husk as it dries out the cob and exposes the cob to fungi. Use your fingers to feel for plump kernels through the silky husks.  
  • The weight of the ear should match the size.
  • Fresh is best, but when they are in season and inexpensive, we like to buy several, shuck the cobs, and store them in the freezer. 

How to Make Mexican Corn on the Cob

Seasoned mayo for slathering on corn.

PREP. Preheat your grill to medium-high heat.

COMBINE. Mix mayo, lime juice, and cumin while the grill is heating up. Set aside.

Grilling corn on a grill.

GRILL. Grill the corn on the cob for 7-9 minutes (turning frequently) or until hot and slightly charred.

Ingredients for Mexican corn on the cob (aka Elote) on a kitchen counter.

SEASON + SERVE. Roll the grilled corn cob in melted salted butter and then in the mayo mixture, or brush it with a basting brush. Sprinkle with Cotija cheese, chili powder, and chopped cilantro. Serve immediately with lime wedges, if desired.

Close up image of Mexican corn on the cob with cotija, spices and cilantro sprinkled on top.

Kristyn’s Recipe Tips

  • Roll the corn in butter immediately after grilling so it absorbs flavor. For a nice, heavy coating, roll the cobs in the cotija. You may need extra cheese for full coverage.
  • Adjust chili powder to your preferred spice level. For extra spice, we like to add red pepper flakes or hot sauce.
  • You can boil the corn if you do not have a grill, then finish with toppings.
  • Roast in the oven. To roast it, preheat the oven to 350°F. Place the corn cobs, with the husks on, directly on the oven rack. Bake for about 30 minutes. Allow to cool, then remove the husks and strands of silk.
5 from 62 votes

Mexican Corn on the Cob Recipe

By: Kristyn Merkley
Our Mexican corn on the cob recipe is loaded with mayo, cheese, chili powder, and lime for a deliciously easy street corn favorite!
Servings: 4
Prep: 5 minutes
Cook: 9 minutes
Total: 14 minutes

Video

Ingredients 

  • 4 ears of corn, shucked
  • ¼ cup salted butter, melted
  • ¼ cup mayonnaise
  • 2 teaspoons lime juice
  • 1 teaspoon cumin
  • ½ cup Cotija cheese, grated
  • chili powder
  • cilantro, chopped fresh

Instructions 

  • Preheat your grill to a medium-high heat.
  • Mix mayo, lime juice, and cumin while the grill is heating up. Set aside.
  • Grill your corn on the cob for 7-9 minutes or until hot and slightly charred.
  • Immediatley after grilling, roll the cob in melted salted butter and then in the mayo mix.
  • Sprinkle with Cotija cheese, chili powder, and chopped cilantro. Serve immediately.
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Notes

Recipe Tips.
  • Roll the corn in butter immediately after grilling so it absorbs flavor.For a nice, heavy coating, roll the cobs in the cotija. You may need extra cheese for full coverage.
  • Adjust chili powder to your preferred spice level. For extra spice, we like to add red pepper flakes or hot sauce.
  • You can boil the corn if you do not have a grill, then finish with toppings.
Roast in the oven. To roast it, preheat the oven to 350°F. Place the corn cobs, with the husks on, directly on the oven rack. Bake for about 30 minutes. Allow to cool, then remove the husks and strands of silk.
Store leftovers, wrapped with foil, in the refrigerator for 3-4 days. 
Reheat. Preheat the oven to 350°F. Wrap the cobs in foil before placing them in the oven. Cook for 7-10 minutes or until warm throughout.

Nutrition

Calories: 249kcal, Carbohydrates: 1g, Protein: 3g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 400mg, Potassium: 30mg, Fiber: 1g, Sugar: 1g, Vitamin A: 450IU, Vitamin C: 1mg, Calcium: 102mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Store leftovers wrapped with foil in the refrigerator. You can also use a knife to cut the kernels from the cobs and store them in an airtight container in the fridge. Leftover corn will last 3-4 days in the fridge.

How to reheat Mexican corn on the cob?

Preheat the oven to 350°F. Wrap the cobs in foil before placing them in the oven. Cook for 7-10 minutes or until warm throughout.

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This recipe was originally published April 2022.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 62 votes (50 ratings without comment)

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16 Comments

  1. Callen says:

    Just a suggestion. Try soaking the corn on the cob in water for a couple of minutes, shack excess water out then grill the corn on the cob. Let it rest then shuck the corn. The water steams the corn while it cooks, giving big tender corn kernels.

    Reply
    1. Lil' Luna Team says:

      Thanks for the tip!

      Reply
  2. Joanie says:

    5 stars
    I wish I had taken a picture. The recipe went perfect for our family here in Houston Texas. I tweeked the ingredients based on what I had in the fridge. Instead of lime I used lemon, I used feta cheese grated finely, and used the Tajin Clasico Seasonings. The fresh cilantro added a richness. I served it for lunch. Each person had two ears of sweet corn which I steam boiled. I included 2 boiled eggs, which got dipped in the sauce. The plates were clean, all enjoyed. I saved the recipe in my favorite file. Thank you for sharing. I plan to take the recipe to Idaho when I go to visit in August.

    Reply
  3. Tara G says:

    5 stars
    Seriously my favorite way to make corn!! Love this so much and the cheese is perfect.

    Reply
  4. Sha says:

    5 stars
    This is sooo easy and turned out sooo good! I’m addicted to it!

    Reply

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