Grilled Mexican Corn on the Cob
Summer isn’t complete without grilled corn, but once you’ve tried Mexican Corn, there’s no going back. Sweet corn charred on the grill, slathered in creamy mayo, rolled in salty cotija cheese, dusted with chili powder, and finished with a squeeze of lime. It’s smoky, messy, and absolutely irresistible.
Why You’ll Like This Recipe
- Pure summer flavor – Charred corn brings natural sweetness and a smoky edge.
- Spicy-creamy balance – Mayo and cotija temper the chili powder’s heat for the perfect bite.
- Quick and crowd-pleasing – Ready in under 20 minutes and a guaranteed hit at any cookout.
- Customizable – Use queso fresco for a milder flavor or add a sprinkle of Tajín for extra zing.
- Authentic inspiration – A take on classic Mexican Elote, inspired by Rick Bayless and perfected through backyard trial and error.
Tips from My Kitchen
- Soak the husks. Before grilling, soak corn (husks on) in cool water for about 10 minutes to prevent burning.
- Get that char. Grill directly over medium-high heat until the kernels blister and brown evenly.
- Warm the mayo. Let the mayo sit at room temp so it spreads smoothly over hot corn.
- Use good cheese. Cotija is traditional, salty; queso fresco works if you want something softer.
- Serve immediately. Elote is best eaten hot off the grill, with plenty of napkins.
The Story
It happens. You’re running late to your friend’s barbecue—corn, mayo, cheese, limes, chili powder? Check. Fancy serving dish? Check. Chihuahua in tow? Naturally. Camera? …no dice.
That’s how I found myself playing with my new smartphone camera and Instagram, trying to capture one of the best things to ever happen to corn. Foodie? Absolutely. Techie? Not so much.
My friend Mandy was the first to tell me that mayo on corn was non-negotiable. Intrigued, I went down a “mayo on corn” rabbit hole and stumbled upon a PBS episode—pretty sure it was Rick Bayless—featuring Mexican Corn on the Cob, or Elote. I was hooked before I even tried it.
The process is simple and brilliant. You grill the corn directly on the barbecue—husks pulled back, kernels exposed and unapologetically naked—until golden and smoky. Then comes the magic: a generous layer of mayo, a snowfall of crumbled cotija, a dusting of chili powder, and a bright squeeze of lime.
This is in-your-face, messy, wipe-your-mouth-with-the-back-of-your-hand kind of food. The kind of dish that makes you forget about being polite because it’s just that good. And trust me, it’s worth every tangy, creamy, chili-dusted bit.
How to Make Grilled Mexican Corn on the Cob
Grilled Mexican Corn on the Cob
Ingredients
- 4 fresh ears of corn
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled (or queso fresco if you prefer a less salty cheese)
- 2 tbsp chili powder
- 1 lime, quartered
Instructions
- Heat the grill to medium high heat
- Peel back the husks and remove the silk from corn
- Cover the corn with the husks and soak in cool water for 10 minutes (this will prevent the husks from burning on the grill)
- Pull the husks away from the corn and grill the corn on the cob directly on the grill until browned evenly–this takes approximately 15 minutes
- Spread the mayonnaise evenly over the entire grilled ear of corn
- Sprinkle the crumbled cotija to cover the ear of corn
- Lightly sprinkle chili powder over the ear of corn
- Squeeze lime over the corn
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