---
title: "Mexican Street Corn with Lime and Cotija (Elote)"
url: https://save.cooking/@globalstreetfood/mexican-street-corn-with-lime-and-cotija-elote
author: Global Street Food
author_profile: https://save.cooking/@globalstreetfood
description: "Charred sweet corn slathered with a creamy lime-chile sauce, showered with salty Cotija and cilantro—this classic elote tastes like a bustling Mexican mercado in every bite."
prep_time: 10 minutes
cook_time: 12 minutes
total_time: 22 minutes
servings: 4
tags: ["Component", "Side Dish", "Mexican", "Grilled"]
published: 2026-01-06
updated: 2026-01-14
---

# Mexican Street Corn with Lime and Cotija (Elote)

*Recipe by [@globalstreetfood](https://save.cooking/@globalstreetfood)*

Charred sweet corn slathered with a creamy lime-chile sauce, showered with salty Cotija and cilantro—this classic elote tastes like a bustling Mexican mercado in every bite.

In Mexico, elote is the kind of street snack you spot by following the scent of roasting corn and the clink of a vendor’s cooler. Ears of corn are charred over open heat, then dressed quickly—mayo, lime, chile, and cheese—so each bite hits smoky, creamy, tangy, and salty at once. This version brings that stall-side magic to your grill pan, backyard grill, or broiler.

**Total Time:** 22 minutes | **Prep:** 10 minutes | **Cook:** 12 minutes | **Servings:** 4

## Ingredients

### Corn

- 4 ears fresh corn, husked

### Creamy chile-lime coating

- 1/3 cup mayonnaise
- 2 tbsp Mexican crema (or sour cream)
- 1 garlic clove, finely grated (optional)
- 1 tsp chili powder (or 1/2 tsp ancho chile powder)
- 1/2 tsp smoked paprika (optional, for extra grill-like smokiness)
- 1/2 tsp kosher salt, plus more to taste
- 1 lime, zested and juiced (about 2 tbsp juice)

### Toppings

- 1/2 cup Cotija cheese, finely crumbled (or feta)
- 2 tbsp cilantro, finely chopped
- 1/4 tsp cayenne or chile de árbol powder (optional, for heat)
- Lime wedges, for serving

## Instructions

1. Heat a grill or grill pan over medium-high heat. If using a broiler, set it to high and position a rack about 6 inches from the heat.

2. Cook the corn, turning occasionally, until lightly charred in spots and tender-crisp, 8–12 minutes on a grill/grill pan (or 10–14 minutes under the broiler, turning every 3–4 minutes).

3. While the corn cooks, mix mayonnaise, crema, garlic (if using), chili powder, smoked paprika (if using), salt, lime zest, and lime juice in a bowl until smooth.

4. When the corn is hot, brush or spoon the sauce all over each ear, rotating to coat evenly.

5. Roll or sprinkle generously with Cotija, then finish with cilantro and a pinch of cayenne or chile de árbol powder if you like it spicy.

6. Serve immediately with lime wedges for extra brightness.

## Tags

`Component`, `Side Dish`, `Mexican`, `Grilled`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@globalstreetfood/mexican-street-corn-with-lime-and-cotija-elote](https://save.cooking/@globalstreetfood/mexican-street-corn-with-lime-and-cotija-elote)*