Grilled corn on the cob slathered in mayo, cotija cheese, chilli powder and lime — Mexico's most beloved street food snack.
Elotes (from the Nahuatl 'elotl', meaning corn cob) are one of the great street foods of Mexico, sold by vendors pushing carts through neighbourhoods, at markets, outside schools and at every festival. The corn is grilled or steamed, then impaled on a stick and coated in a creamy mixture of mayonnaise and crema, rolled in crumbled cotija cheese, dusted with chilli powder and finished with lime juice. The combination of sweet charred corn, salty cheese, creamy mayo, heat and acid is one of the most perfectly balanced flavour combinations in any cuisine.
Serves 4
Grill corn over high heat (BBQ or griddle pan), turning every 2–3 minutes for 12 minutes until charred in spots.
Mix mayonnaise and sour cream together.
While corn is hot, brush liberally with mayo-cream mixture.
The mayo coating helps toppings stick — apply it immediately off the grill.
Roll in cotija cheese, dust with chilli powder, paprika and garlic powder.
Squeeze lime over the top and scatter coriander. Serve immediately.
The mayo coating helps toppings stick — apply it immediately off the grill.
Cotija is a dry, salty Mexican cheese. Feta or Parmesan work as substitutes.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Serve as esquites (off the cob): cut kernels into a cup and add all toppings.
Add Tajín seasoning for extra tang and heat.
Use Mexican crema instead of sour cream for more authenticity.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best eaten immediately.
Elotes have been eaten in Mexico since ancient times — corn was the sacred staple crop of Mesoamerican civilisations and was consumed in nearly every form possible. The modern elote with mayo and cotija is a 20th-century evolution that spread from central Mexico and is now one of the country's most recognisable street foods.
Cotija is a dry, crumbly, salty Mexican cheese similar in texture to feta or parmesan. It is named after the town of Cotija in Michoacán. Feta or finely grated Parmesan are the best substitutes.
Yes — char the corn under a hot grill/broiler turning every 3 minutes, or in a dry cast-iron pan over high heat.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 4 servings total
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