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Grilled Mexican Street Corn: Elotes

Mexican Street Corn (Elotes) | Umami Girl

Hello from summertime. I christened our new grill (a Weber Genesis — so far so in love) at lunchtime today with cheeseburgers and Mexican street corn; spent plenty of QT on the porch with some of our most special peeps; and have made an official policy of wearing flip flops to borderline inappropriate events.

But don’t worry. Summer or no, everything else is about the same. I used semicolons, for one thing. I read the Sedaris diaries and finished Master of None. I went on a bit of a Freakonomics podcast bender earlier this week. (Two Koch Brothers episodes later, I am still very much not into the Koch Brothers.) I relearned how to use the the word “stochastic” in a colloquial way and still don’t know or really care how to use it technically.

You know, that kind of thing. 

Mexican Street Corn (Elotes) | Umami GirlHere’s something else that hasn’t changed. As was the case when I posted a recipe for esquites last year, I still haven’t eaten street corn in Mexico.

For whatever reason — let’s call it a mix of heavy optimism, light cultural appropriation and the strong magnetism of delicious foods — that minor fact does not seem to be stopping me from sharing a second Mexican grilled corn recipe with you.

Mexican Street Corn (Elotes) Shuckers | Umami Girl

Mexican Street Corn (Elotes) | Umami GirlYou guys, the thing is, this food is SO good. It’s so good it’s hard to put down, which is excellent because you’ll need seventeen napkins and a light dusting with a garden hose every time you try. Deliciousness. That’s my excuse for making this dish with no real right to. And I’m feeling very good about it.

Mexican Street Corn (Elotes) | Umami GirlMmm’kay, hope you’re having a good hump day. Talk to you soon.

Carolyn xx

Grilled Mexican Street Corn: Elotes

Preparation 00:10 Cook Time 00:15 Total Time 0:25
Serves 4     adjust servings



  • 8 ears corn, shucked
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 teaspoon ancho chili powder
  • 1 large garlic clove, minced
  • Juice and zest of one lime
  • 1/2 cup minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 cup crumbled Cotija cheese
  • More cilantro, chili powder and lime wedges to garnish


Preheat grill to about 400°F. Place shucked corn on grates and grill until nicely browned but still tender, about 3 minutes per "side," 10-ish minutes total. Place on a serving platter to cool slightly.

In a small bowl, stir together the mayonnaise, crema or sour cream, chili powder, garlic, lime juice and zest, cilantro and salt. 

Spread sauce over corn with a spoon. Sprinkle with Cotija and with extra cilantro and chili powder. Garnish with lime wedges and serve warm.


Recipe Notes


2 reviews


Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.