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Flavorful Grilled Elote Corn on the Cob Recipe Easy Homemade Cotija Cheese Topping

grilled elote corn on the cob - featured image

A smoky, tangy, and creamy grilled Mexican street corn recipe featuring a homemade Cotija cheese topping that’s quick, easy, and perfect for summer gatherings.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup mayonnaise (vegan mayo optional)
  • 1/2 cup Cotija cheese, crumbled (feta as substitute)
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • A handful fresh cilantro, chopped (optional)

Instructions

  1. Husk and clean the corn, removing all silk strands. Rinse under cold water and pat dry (about 5 minutes).
  2. In a medium bowl, combine softened butter, mayonnaise, crumbled Cotija cheese, garlic powder, chili powder, and a pinch of salt. Stir until smooth and creamy. Set aside.
  3. Preheat grill to medium-high heat, around 375°F (190°C). If using charcoal, wait until coals are covered with white ash.
  4. Place corn directly on grill grates. Turn every 2-3 minutes to get even char marks all over, grilling for about 10-12 minutes until kernels are golden-brown with some blackened spots but not burnt.
  5. Remove corn from grill and immediately brush the butter and cheese mixture generously over each ear while still hot.
  6. Squeeze fresh lime juice over the coated corn and sprinkle with chopped cilantro if desired. Serve warm.

Notes

Turn corn regularly during grilling to avoid uneven cooking and burnt spots. Apply the cheese topping immediately after grilling while corn is hot for best flavor absorption. For dairy-free, swap butter, mayo, and cheese with plant-based alternatives. Oven roasting at 425°F for 20-25 minutes is a good alternative if no grill is available.

Nutrition

Keywords: grilled corn, elote, Mexican street corn, Cotija cheese, summer recipe, barbecue side, easy grilled corn