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A recipe for Mexican-style grilled corn.

Myles Snider
Myles Snider
3 min read

Hey, everyone!

This week's recipe is for elotes, a super easy Mexican recipe for grilled corn.

I make this dish as soon as sweet summer corn starts popping up at the farmer's market, and it's always a hit. This dish could not be easier– it comes together quickly and is perfect to serve as an appetizer while you finish grilling your main course.

Quick note on substitutions– cotija cheese is my favorite to use here, but there are lots of others that will work. Generally a harder, aged cheese is preferred– añejo, parmesan, etc. I used Masienda's chile tusta powder on these. It's absolutely worth seeking out as the flavor is just incredible. But any kind of red chile powder will do.

As always, let me know if you've got any questions!



  • 4 ears of sweet corn, husks peeled off
  • 1/4 cup mayonnaise (I like Primal Kitchen)
  • 1/4 cup Mexican crema (or sour cream)
  • 2-3 tbsp lime juice
  • 1/4 cup cilantro (chopped)
  • cotija cheese (crumbled)
  • chile powder
  • salt


Start by heating up a charcoal or gas grill to medium-high heat.

In the meantime, make your sauce.

Combine the mayo, crema, lime juice, cilantro, and a big pinch of salt in a bowl. Mix everything together to combine. Set that aside.

Once your grill is heated, place the ears of corn directly on the grill grates over the heat. Cook for a few minutes on all sides until the corn takes on some color and slightly chars all over.

Once the corn has some nice browning on all sides, pull it from the grill.

Brush the corn all over with the mayo/crema mixture. I like to use a grill brush here, which makes it super easy.

Sprinkle a heavy dose of the crumbled cotija cheese over the corn. The crema mixture will act as a binder that gets the cheese to stick to the cobs.

Finally, dust the corn with a sprinkling of your favorite chile powder and a bit of salt.

Serve immediately and enjoy!