Mexican Corn On The Cob

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A Mexican street food classic…

Looking for a way to enjoy corn on the cob beyond the traditional pat of butter, salt, and pepper? Let’s go Mexican street corn. Mexican corn on the cob (a.k.a. in Spanish elotes) is a favorite south of the border – charred corn lathered in chili mayo and topped with cojita cheese, cilantro, and smoked paprika. This is a no doubt “hands on” food – from the grilling, to the toppings, to the eating – making it a great choice for family cookouts and parties.

And don’t worry if you have no grill at hand. You can roast the corn in the oven and still have a great tasting treat. It won’t have that charred flavor that grilling can bring, but it’s still mighty flavorful.

Mexican Corn on the Cob

Mexican Corn on the Cob

3.50 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people



Cook The Corn

  • Lightly coat the corn with butter, then place on a grill (indirect heat). You can also skip the butter and grill the corn "naked".
  • Grill the corn for approximately 10 minutes, turning it every minute or two to produce some charred kernels. 
  • While the corn is grilling, combine the chili powder and mayonnaise in a small serving dish. Stir to combine. 
  • Place the other ingredients (cojita cheese, limes, smoked paprika, cilantro) into separate small serving dishes.
  • Remove the corn from the grill and coat the corn with the chili mayonnaise. Squeeze lime juice on the corn, then sprinkle the other ingredients on the corn to taste.


No grill? No problem. Roast the corn in the oven (400 degrees Fahrenheit) for approximately 30 to 45 minutes. Then follow the remaining steps as above.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

See more of our spicy recipes…

UPDATE NOTICE: This post was updated on January 20, 2021 to include new content.
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