Mexican Street Corn, Elote Asado, Corn on the Cob with Cotija
This elote recipe grills corn on the cob over high heat until the kernels are charred and sweet, then brushes each ear with butter and mayonnaise, rolls it in crumbled cotija cheese and finishes it with lime and chile powder. One serving is about 200 g.
Elote comes from the Nahuatl word elotl, meaning a tender cob of corn, and maize itself was first domesticated in Mexico thousands of years ago. Street vendors called eloteros have sold grilled and boiled corn from carts across Mexico for generations, dressing each ear to order with mayonnaise, cheese, lime and chile — the toppings vary by region, but the charred corn is the constant.
Pairs well with: Cold beer, agua fresca and a squeeze of lime
Provenance
Mexico
Mexican Street Food Classic
Latin America & Caribbean
Time Dedication
25m
10m prep • 15m cook
Batch Yield
4 Servings
300 kcal per serving
1 serving ≈ 200 g
Technical Skill
Easy
Easy (Grill or Pan)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Mexican Street Food Classic
Photo: Pequeño mar, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2 per serving at home (USD)
Real elote is grilled over high heat until charred in patches, then dressed while still hot; nutrition is estimated from USDA values.
Execution Methodology & Culinary Technique
Prep Stage: Husk, Butter and Bowls
10 Mins • Prep
Pull the husks back from each ear, strip out every strand of silk, then fold the husks back up to make a handle and tie them with a strip of husk or kitchen string. Melt the butter, crumble the cotija onto a plate, squeeze the lime, and put the mayonnaise, chile powder and salt in small bowls so everything is within reach — once the corn leaves the grill it needs dressing at once.
Maestro Tip: Keep the husks on as a handle: they protect your hand and they are how the corn is held and eaten on the street.
5 Mins Medium-high heat, about 200°C (400°F)
Heat a grill or a heavy griddle pan over medium-high heat until it is properly hot. Lightly oil the grates so the corn does not stick.
A hot grill is what makes elote: the kernels need to char, not steam.
Done when: A drop of water sizzles and vanishes on the grate.
12 Mins Medium-high heat, about 200°C (400°F)
Lay the corn on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until the kernels are tender and blackened in patches all over. The husk handles will darken — that is fine.
Turn often and do not walk away: the difference between charred and burnt is about a minute.
Done when: The kernels are tender when pierced with a knife and charred in patches.
2 Mins No heat — brush while hot
Take the corn off the grill and, while it is still steaming, brush each ear all over with melted butter, then spread a thin, even layer of mayonnaise over the kernels with the back of a spoon. A light pinch of salt goes on now.
Dress the corn while it is hot: the butter melts into the kernels and the mayonnaise clings instead of sliding off.
Done when: Every kernel is coated in a thin, glossy layer.
1 Min No heat — serve at once
Roll each dressed ear in the crumbled cotija so the cheese sticks to the mayonnaise, then squeeze lime over the top and dust with chile powder. Serve immediately, husk handle in hand.
Roll, do not sprinkle: rolling presses the cheese into the mayonnaise so it stays on the corn.
Done when: The ear is white with cheese, speckled red with chile, and smells of lime.
Finishing Touches & Plating
Eat elote the moment it is dressed, while the corn is still hot and the cheese is just starting to soften — hold it by the husk and turn it as you eat, like corn on the cob at a Mexican fair.
Nutritional Physiology & Benefits
Energy
300
kcal / serving
Protein
7g
Complete AA
Carbs
25g
Complex
Fats
22g
Healthy
| Energy | 300 kcal |
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fat | 22 g |
| Fibre | 3.2 g |
| Sugar | 7.8 g |
| Sodium | 400 mg |
| Energy | 150 kcal |
| Protein | 3.6 g |
| Carbohydrates | 12.2 g |
| Fat | 10.8 g |
| Fibre | 1.6 g |
| Sugar | 3.9 g |
| Sodium | 200 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C and B vitamins from the corn and lime, calcium from the cotija cheese, and vitamin A from the chile powder. Nutrition is estimated.
Fibre from Real Corn
About 3.3 g of fibre per serving from whole corn on the cob, which helps the snack feel more filling than it looks.
Quick Energy, No Frying
Grilled, not fried: the corn brings natural sweetness and about 300 kcal a serving, with no deep-frying involved.
Calcium from Cotija
The crumbled cotija adds calcium and protein, and its saltiness means the dish needs very little added salt.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Agua Fresca or Cold Beer
A cold lime agua fresca or a lager cools the chile heat and matches the smoky corn — this is how elote is sold on the street.
Vegetables
A Simple Cucumber Salad
Cool, crisp cucumber with lime and salt refreshes the palate between bites of rich, cheesy corn.
Sides
Tacos al Pastor
Elote is the classic side at a taco stand: the sweet, smoky corn balances the rich, marinated pork.
Full Menus
As Part of a Mexican Snack Spread
Serve elote with guacamole, salsa and quesadillas for a casual Mexican snack table — the corn is the star, the rest is backup.
Complete menu
Serve the elote as a snack with cold beer or agua fresca, alongside tacos al pastor and a cucumber salad.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Low-Fat Mayonnaise That Slides Off
Low-fat mayonnaise is thin and watery, so it slides off hot corn and takes the cheese with it. Use full-fat mayonnaise, or Mexican crema. This is general food information, not medical advice.
Overcooking Until Dry
Corn left on the grill too long dries out and turns tough; 10–12 minutes with regular turning is enough for tender, juicy kernels.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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