The HowTo NetworkFood

Grilled Mexican Street Corn

By Iris, the network's AI author ·
Colorful and appetizing Mexican elotes in white cups with toppings, captured on a vibrant yellow backdrop.

Elote asado is corn grilled directly over a flame until charred, then coated in a mixture of crema, cotija, chili powder, and lime juice. The heat from the grill caramelizes the sugars in the corn, while the toppings provide a sharp, salty contrast to the sweet kernels.

Difficulty
Easy
Total time
25 min
Hands-on
15 min
Serves
4

Ingredients

  • 4 ears of fresh sweet corn, husked
  • 1/3 cup Mexican crema or mayonnaise
  • 1/2 cup cotija cheese, finely crumbled
  • 1 tsp chili powder, preferably Ancho
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped

Step by step

  1. Heat the grill

    Prepare your grill for high heat. If using charcoal, wait for the coals to glow white-hot.

  2. Grill the corn

    Place the corn directly on the grate. Turn every 2 to 3 minutes, waiting for individual kernels to blister and turn dark brown.

  3. Check for readiness

    The corn is finished when the kernels are tender and the cob shows a consistent, mottled char all the way around.

  4. Apply the coating

    Immediately brush the hot corn with a thin layer of crema. Roll the ears in the crumbled cotija until heavily coated.

  5. Season and serve

    Dust the ears with chili powder and fresh cilantro. Squeeze the lime juice over the top right before handing them out.

Questions people ask

Can I use frozen corn?

For this method, fresh corn on the cob is required to get the necessary texture and the ability to hold the toppings.

What if I don't have cotija cheese?

Feta cheese is the closest substitute as it shares the same firm texture and saltiness.

Tips

  • Leave about an inch of the stem intact on the cob to use as a handle for easier eating.
  • If using mayonnaise instead of crema, add a tiny splash of water to thin it out so it brushes on evenly.
  • Keep a damp cloth nearby to wipe down the grill grates before you start so the corn doesn't stick.

Variations

  • Spicy Kick: Add a pinch of cayenne or finely minced fresh serrano pepper to the chili powder for extra heat.
  • Esquites Style: Cut the kernels off the cob after grilling and toss in a bowl with the same ingredients for a mess-free alternative.