This post may contain affiliate links.
Mexican Street Corn, or elote, is the smoky, creamy, cheesy way we turn an ordinary cookout into something everyone remembers, and my smoky chipotle version disappears off the platter faster than I can grill it. I first made it for a *backyard summer cookout* and now the kids ask for it every time we fire up the grill. It is the perfect partner to our birria beef tacos for a Mexican feast.
Charred sweet corn slathered in chipotle mayo and showered with white cheddar, cilantro, and lime is summer on a cob.
Mexican Street Corn Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 417kcal
- 🌶️ Flavor Profile: Smoky, creamy, cheesy, and tangy with a chipotle kick
- ✋ Difficulty: Easy, a quick grill-side favorite like our grilled corn salsa
Quick Answer
To make Mexican Street Corn, stir together a quick chipotle mayo with garlic powder, chili powder, chipotle powder, salt, and pepper. Brush shucked corn with olive oil and grill over medium heat until charred on all sides, about 10 to 15 minutes. Slather the warm corn with the chipotle mayo, then top with grated white cheddar, fresh cilantro, and a squeeze of lime. Serve right away for the classic smoky, creamy, tangy elote everyone loves.
Jump to:
- Mexican Street Corn Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Mexican Street Corn
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Mexican Street Corn FAQs
- Other Recommended Mexican Recipes
- Smoky Chipotle Mexican Street Corn (Elote)
Why This Recipe Works
Click to see the technique science
- Grilling builds smoky flavor. Charring the corn over an open flame caramelizes the natural sugars and adds the smoky depth that defines real elote.
- Chipotle mayo is the magic. A simple mayo spiked with chipotle, chili, and garlic powder clings to every kernel and brings creamy heat.
- White cheddar stands in for cotija. Freshly grated white cheddar melts slightly into the warm corn and is easy to find at any store.
- Lime and cilantro brighten it. A squeeze of fresh lime and a shower of cilantro cut the richness and keep every bite fresh.
- It comes together fast. Aside from grilling, the whole thing is a quick stir-and-slather, ready in about 25 minutes.
Why You’ll Love This Recipe
- It is the ultimate cookout side, smoky, creamy, cheesy, and ready in 25 minutes.
- The chipotle mayo brings just the right amount of heat without overwhelming the sweet corn.
- If you love these flavors, you will devour our scoopable Mexican street corn dip too.
Key Ingredients
A short list of summer staples turns plain corn into crave-worthy elote.
- Fresh corn: sweet ears on the cob grill up with the perfect smoky char.
- Mayonnaise: the creamy base for the chipotle sauce that coats every kernel.
- Chipotle and chili powder: the smoky, earthy heat that makes this elote unforgettable.
- White cheddar: freshly grated, it is the easy-to-find stand-in for traditional cotija.
- Lime and cilantro: the fresh, bright finish that balances all that creamy richness.
See recipe card for exact quantities.
Variations and Substitutions
This Mexican Street Corn is easy to make your own.
- Use cotija or crumbled feta in place of white cheddar for a more traditional finish.
- Cut the kernels off the cob and stir everything together for esquites, or street corn in a cup.
- No grill? Char the corn under the broiler or in a hot cast iron skillet.
- Add a pinch of cayenne or a drizzle of hot sauce for extra heat.
- Turn leftovers into a dip or fold them into our grilled corn salsa.
How to Make Mexican Street Corn
- Make the chipotle mayo: in a bowl, stir together the mayonnaise, garlic powder, chili powder, chipotle powder, salt, and pepper until smooth. Set aside.
- Brush the shucked ears of corn all over with olive oil and place them on the grill.
- Grill the corn over medium heat, turning, until charred on all sides, about 10 to 15 minutes.
- Take the corn off the heat, let it cool just enough to handle, then brush the chipotle mayo all over each ear.
- Make sure every kernel is coated in the smoky, creamy sauce.
- Top with the grated white cheddar, a shower of chopped cilantro, and a squeeze of fresh lime. Serve right away.
Recipe Tips & Tricks
- Grill until well charred. Those dark spots are pure smoky flavor, so do not pull the corn too early.
- Slather the mayo while the corn is warm so it melts in and clings to every kernel.
- Grate the cheese fresh. Pre-shredded cheese is coated in anti-caking agents and will not cling as nicely.
- Use chipotle powder, not chili powder alone, for that signature smoky heat.
- Serve immediately. Elote is best warm, right off the grill, while the cheese is just starting to melt.
- Make it a cup. Cut the kernels off and stir everything together for easy-to-eat esquites.
Serving Ideas and Suggestions
This Mexican Street Corn is the star of any cookout, right alongside grilled burgers, carne asada, or chicken.
Build a full Mexican spread by serving it with our birria beef tacos and smothered beef burritos.
Round out the table with a scoop of grilled corn salsa and chips, and you have a fiesta everyone will remember.
Mexican Street Corn FAQs
Mexican Street Corn, or elote, is grilled corn on the cob slathered in a creamy, tangy sauce and topped with cheese, chili, cilantro, and lime. It is a popular street food sold from carts all over Mexico.
Yes. Char the corn under the broiler, in a hot cast iron skillet, or even directly over a gas burner. You want those smoky charred spots for the best flavor.
Traditional elote uses cotija, a salty crumbly Mexican cheese. This recipe uses freshly grated white cheddar because it is easy to find, but cotija or feta work great too.
Elote is Mexican Street Corn served on the cob. Esquites is the same flavors served off the cob in a cup or bowl, eaten with a spoon.
The chipotle mayo can be made up to 3 days ahead and refrigerated. Grill the corn fresh and assemble just before serving so it stays warm and the cheese melts slightly.
It has a gentle smoky warmth from the chipotle and chili powder, not a fiery heat. Add cayenne or hot sauce if you want it spicier, or reduce the chipotle for a milder version.
Craving more of these flavors? Scoop up our Mexican street corn dip next.
Serve them with our Mexican street corn for the ultimate fiesta spread.
Smoky Chipotle Mexican Street Corn (Elote)
Ingredients
- /2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried chipotle powder
- 1/ teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ears of corn shucked
- 1 tablespoon olive oil
- 1 cup fresh grated white cheddar cheese
- Fresh chopped cilantro and limes for garnish
Instructions
- Prepare the chipotle mayo by mixing the mayonnaise, garlic powder, chili powder, chipotle powder, salt, and pepper in a bowl until combined. Set aside in the fridge until ready to serve./2 cup mayonnaise
- Brush the corn with olive oil and place them on a sheet tray./2 cup mayonnaise
- Grill the corn over medium heat until charred on all sides. This can take 10-15 minutes./2 cup mayonnaise
- Take the corn off the heat, let cool slightly to touch, and brush the mayonnaise mixture all over the corn./2 cup mayonnaise
- Top with the cheese, cilantro, and a squeeze of lime, enjoy!/2 cup mayonnaise
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Hey hey Dana! You’re the most clicked from Showcase Your Talent Thursday #165, we hope you’ll come link up again tonight 🙂
This looks really good – always looking for fun recipes during the summer months. This will be on my list to try.
Carole
This is a must-try for our next barbecue! Thanks for linking up with What’s Cookin’ Wednesday!
Yum! Street corn is the best. Definitely want to try to make this at home. I’m intrigued by the chipotle paste.
This looks delicious- I love Street Corn and the Chipotle flavor seems like the perfect addition. Can’t wait to try it!
I stopped by from Totally Talented Tuesdays.