Mexican Corn on the Cob

Do you love the taste of fresh, sweet corn?  Today we’re talking about revving up corn on the cob with a spicy twist. Mexican Corn on the Cob (also called Mexican Street Corn and Elote Corn) is a favorite street food in Mexico that’s easy to make at home.  You can make it the traditional way on a grill or you can put it in the oven next winter when it’s too snowy to grill. For oven Mexican corn, put the corn with husk on directly on the oven rack and roast 40 to 45 minutes until tender. Then add butter and toppings. Still yummy!

Carol's kitchen veggies

The key to the taste is the topping on the fresh buttered grilled corn. It’s a mix of chili mayo, cilantro, lime, and cotija cheese. You can grill the corn with the husk on or off,  and adapt the toppings to fit your taste buds. It’s really an easy side dish for a summer meal.

Mexican Corn on the Cob

Use organic when available. Serves 4


Mexican Corn on the Cob

Mexican Corn on the Cob (also called Mexican Street Corn and Elote Corn) is a favorite street food in Mexico that’s easy to make at home. It's the spices that make the difference.
Course Side Dish
Cuisine Mexican
Keyword corn, corn on the cob, Mexican, spicy
Servings 4


  • 4 ears fresh sweet corn
  • 2 tbsp butter
  • 1/4 tsp chili powder
  • 1/4 cup mayonnaise
  • 1/2 cup fresh cilantro chopped
  • 1/3 cup grated cotija cheese
  • 1 to 2 limes quartered
  • chili powder or smoked paprika to taste


  • Preheat grill to medium-high 
  • Rubbed cold butter over raw ears of corn
  • Grill for 15 to 20 minutes until tender
  • Turn several times to char evenly
  • Whisk chili powder into mayo
  • Remove ears of corn from grill
  • Spread ears evenly with chili mayo
  • Sprinkle cheese on top of ears
  • Sprinkle chili or smoked paprika powder
  • Sprinkle with fresh cilantro sprigs
  • Serve with lime to squeeze on each ear


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

23 thoughts to “Mexican Corn on the Cob”

  1. This looks amazing! Some characters were eating something similar to this in Nocturna by Maya Montayne and I was salivating – now I can give it a go!!

  2. This sounds gorogeus and I never of thought of putting something else on corn on the cob other then butter so you have given me inspiration X #mmbc

  3. It’s perhaps strange to you carol, but over here in the UK, corn seems not be a great favourite. But, your recipe sounds so good, I may have to sample it.

  4. WOW!! I’ve heard of Mexican Street Corn but have never tasted it or seen a recipe so I didn’t really know what it was. This looks AMAZING. All the ingredients are my favorite! 😉 Pinning this and trying it later, for sure!

  5. That looks like a totally delicious bite!! Thanks for sharing at the What’s for Dinner party – have a great week ahead!

  6. Hi Carol!
    This corn looks amazing! I’m going to have to give it a try at our next back porch gathering. I want to let you know that you are one of my features this week at Homestyle Gathering! Thanks so much for joining everyone and sharing – so happy to have you! I hope your week is going well.
    >>> Kim

  7. Congrats! Your post is FEATURED at the #WednesdayAIMLinkParty 41! Party starts tonight, July 17, 2019 at 9:00 PM Central.

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