Name: Grilled Mexican Corn on the Cob (Elote) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 ears corn on cob, (husked and silked); 1/2 cup unsalted butter, (melted); 1/2 Tablespoon chili powder; 1/2 teaspoon smoked paprika; 3/4 cup cotija cheese, (crumbled); Juice of 2 limes; Salt and freshly ground black pepper; 1/4 teaspoon cayenne pepper, (optional)

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Slightly charred and full of flavor, this Mexican corn on the cob is grilled and topped with fresh lime juice and crumbled Cotija cheese. It’s easy to make and is the perfect side dish for any backyard cookout!

It just wouldn’t be summer without an outdoor barbecue, a side of cold potato salad, and some grilled corn. Especially Mexican corn on the cob. Grilled corn is out of this world delicious, but when you add spices, crumbled Cotija cheese, and fresh squeezed lime juice it takes things to a whole new level!

We always had sweet corn growing in our backyard garden in Tennessee when I was a little girl. I remember harvesting it and eating it fresh from the husk. Typically after harvesting, we’d shuck and remove all the silk and then boil it in a pot. Then we’d cover it with butter, salt, and pepper. It was always so good. But when I moved to Arizona and had Mexican corn on the cob for the first time, I was blown away at the flavor.

Ingredients

When it comes to corn on the cob, fresh is best. While you can use frozen corn, it’s best pulled directly from the husk. One of the reasons I like this Mexican corn so much is because of the spice combination. The chili powder and smoked paprika are the key flavor players when it comes to Mexican corn on the cob seasoning. Don’t skip these 2 ingredients with this recipe.

Adding fresh melted butter, Cotija cheese, and a little bit of fresh squeezed lime juice puts the flavor over the top!

What is Cotija Cheese?

It’s a Mexican cheese that is white in color, has a grainy texture, and a salty taste. Cotija was named after the town of Cotija, Michoacán. There’s two types of Cotija cheese, El Queso Cotija de Montaña and Tajo. El Queso Cotija de Montaña is seasonal and is easier to find between July to October due to cows being fed on the rich grass that grows on the mountains during the rainy season, which is what gives Cotija its white color and flavor.

You can typically find Cotija in your local grocery store. But if it’s not available or if you’re looking for a Cotija cheese substitute, try using feta. Feta has a similar taste and texture and is also delicious in this recipe.

Why is it Called Elote?

Authentic Mexican Street Corn is know as Elote. In Spanish, “elote” literally means corn. Most elote recipes you’ll find contain chili powder, smoked paprika, butter, lime, and Cotija cheese. If you’re anything like me, I love food history. You can read all about the history of Mexican corn here.

Step-by-Step Recipe Instructions

Let’s jump into this recipe! Cooking corn on the grill is so easy! I start by mixing the dry ingredients into a small bowl. Take the cheese, melted butter, and lime juice and place them into their own bowls or ramekins. From there, rinse each piece to get rid of all the silk. Then set them aside.

Use a basting brush to baste melted butter on all sides of each piece of corn.

Generously sprinkle each side of the corn with the chili powder, smoked paprika, salt, and ground pepper.

Using a basting brush, lather on another layer of melted butter, as well as some fresh lime juice.

Place each piece on a preheated gas grill and cook for about 15 minutes or until the kernels start to turn a light brown color. When done, take the basting brush and baste the lime juice onto each piece, along with more melted butter. Sprinkle on the cheese and let it grill for 2-3 more minutes until it starts to melt.

Remove each piece of Mexican corn on the cob from the grill and top with additional crumbled Cotija cheese and serve immediately.

This grilled sweet corn pairs perfectly with these Grilled Steak Kabobs or this Fajita Stuffed Grilled Flank Steak and I love topping it with fresh chopped cilantro!

Expert Tips & FAQs

You can easily remove the silk from the corn by running it under cold water and removing the silk with your hands. However, the best way to remove the silk is by using a corn silker brush.
I’ve made this Mexican corn on the cob recipe on both my gas grill and on my Traeger. While it tastes amazing cooked on both, Traeger corn on the cob won’t result in the same char you’ll get from a gas or charcoal grill.
If you want to spice things up a bit, mix 1/4 teaspoon of cayenne pepper in with the dry ingredients.
Some claim that the best way to grill corn is with the husk still attached. While this is a delicious grilling method, you won’t be able to make Mexican grilled corn this way and get that beautiful and tasty char.

More Mexican Recipes You’ll Love!

If you love this Mexican corn on the cob then you are going to love this Mexican street corn recipe! It can be eaten as a side dish, a topper, or as a dip! And my Grilled Flank Steak with Mexican Corn Salad is one of my most popular steak recipe! This Mexican Chicken Casserole is also an easy dinner win everyone will love!

This is such a wonderful recipe and I can’t wait to hear how you liked it! Leave me a comment if you make this and tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see what you made!

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