Put a new twist on one of summer’s favorite foods with this lip-smacking Mexican Grilled Corn!

Mexican grilled corn with mayonnaise, cotija cheese, cayenne pepper and lime wedges piled high on a sheet pan.We almost always grill our corn in the summer. Heating up the house with a giant pot of boiling water holds no appeal to me when it’s already hot and humid.

Besides that, I adore the taste of grilled corn. That little bit of char is exactly what I love. This recipe is our family’s version of Mexican Grilled Corn, or Elote, a street food common in Mexico.

What is Mexican Grilled Corn?

If you’ve ever traveled to Mexico, you might hear this grilled corn referred to as Elote. The basic recipe is grilled corn on the cob that is gently coated with mayonnaise, sprinkled with cotija cheese and a bit of cayenne pepper to taste. Right before you serve it, you squeeze fresh lime juice all over the ears. Delicious!

Tip: Don’t forget the corn holders! We love the ones that stick together so you don’t have to worry about losing the mate in the utensil drawer

How to Grill Corn on the Cob

There are many different ways to grill corn. You can soak the ears in water. You can leave the husks on or off. You can keep the corn silks or remove them. You can even wrap the individual ears in foil.

We like to keep it pretty simple by removing all of the husks and silks from the corn. Then we generously slather some oil on all sides of the corn and season them with salt and pepper and grill them until they have some beautiful char on the kernels.

Simple but oh so yummy!

Mexican Grilled Corn with mayonnaise, lime wedges, cotija cheese and cayenne pepper on a sheet pan

This Mexican Grilled Corn recipe is great for groups because you can grill a whole batch of corn and then set up an assembly line to help guests garnish their corn with mayo, cheese, cayenne pepper and lime juice.

Just make sure you pass out plenty of extra napkins because Mexican Grilled Corn isn’t pretty to eat (as in you’ll end up with a mayo- and cheese-smeared face).

But isn’t food so much more satisfying when it’s messy AND delicious??


Looking for more grilled corn recipes? We’ve got ‘em here:

Tomato, Mozzarella and Grilled Corn Salad – Garnish with Lemon

Grilled Corn on the Cob with Roasted Red Pepper Butter – A Family Feast

Broiled or Grilled Chili Lime Corn on the Cob – Barefeet in the Kitchen

Corn and Bacon Guacamole – Garnish with Lemon

Sheet pan filled with Mexican Grilled Corn and garnished with lime wedges, cotija cheese and mayonnaise.

Yield: 4 servings

Mexican Grilled Corn

Mexican Grilled Corn

A lip-smacking alternative to traditional corn on the cob.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 4 ears corn, silks and husks removed
  • Grapeseed or olive oil
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup mayonnaise
  • 1/3 - 1/2 cup grated cotija cheese
  • Cayenne pepper to taste
  • 4 lime wedges


  1. Rub corn with oil and sprinkle with salt and pepper. Place on preheated grill and cook for 12-15 minutes or to desired degree of doneness, turning occasionally.
  2. Set up an assembly station and spread corn with mayonnaise, sprinkle with cotija cheese and cayenne pepper.
  3. Serve with lime wedges and squeeze lime juice over corn just before eating.


Cotija cheese is a hard, crumbly Mexican cheese often found in the deli section near feta cheese. Queso fresco is a great substitute. Grated Parmesan cheese can also be used in a pinch.

Nutrition Information:



Serving Size:

1 ear

Amount Per Serving:Calories: 293 Total Fat: 20g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 11mg Sodium: 564mg Carbohydrates: 30g Fiber: 5g Sugar: 6g Protein: 5g