Sweet, salty, creamy, spicy, and bright—on one juicy cob.

Stop scrolling. Your next wow-bite is right here. It’s fast. It’s fun. It tastes like summer at a street cart—no cart needed. Kids cheer. Grown-ups smile. Fingers get messy (on purpose). Ready?

The best Mexican corn recipe is classic grilled elote: hot corn on the cob coated in lime mayo, rolled in crumbly cotija cheese, and dusted with chili.

Why this tastes so good

• Sweet corn + salty cheese
• Creamy sauce + zesty lime
• Warm cob + cool toppings
• Little char = big flavor

Ingredients (serves 4)

• 4 ears fresh corn, husked
• 2 tbsp melted butter (optional, tasty)
• 1/4 cup mayonnaise
• 2 tbsp sour cream or Mexican crema
• 1 lime (zest and juice), plus wedges
• 1/2 cup crumbled cotija (feta works in a pinch)
• 1 tsp chili powder or chili-lime seasoning
• 2 tbsp chopped cilantro (optional)
• Pinch of salt

Quick recipe (1-minute read)

1. Cook corn: grill over medium-high, turning, 8–10 minutes until lightly charred.
2. Mix sauce: mayonnaise + sour cream + lime zest + 1 tbsp lime juice + pinch of salt.
3. Brush hot corn with butter (optional).
4. Slather on sauce.
5. Roll in cotija. Sprinkle chili. Add cilantro.
6. Squeeze more lime. Eat while warm. Smile big.

Step-by-step with easy tips

• Dry the cobs. Water on corn steams it. Dry = better char.
• Zest first, then juice. More lime pop in every bite.
• Warm helps. Sauce sticks best to hot corn.
• Cheese last. Roll or sprinkle so it stays fluffy.

No grill? No problem

• Stovetop skillet: Dry skillet on high. Turn corn till brown spots, 8–10 minutes.
• Oven: Roast at 450°F (230°C) on a sheet, 15–20 minutes, turn once. Broil 1–2 minutes for char.
• Air fryer: 400°F (205°C), 10–12 minutes, shake halfway.
• Microwave: Wrap each ear in damp paper towel, 3–4 minutes total, then add toppings.

Esquites (cup corn, off the cob)

Want spoon bites? Try this.

1. Cook 4 cups corn kernels (fresh, frozen, or drained canned) in 1 tbsp butter in a hot skillet until a bit charred, 5–7 minutes.
2. Stir in 1/4 cup mayo, 2 tbsp sour cream, 1–2 tbsp lime juice, 1/3 cup cotija, pinch of salt, and chili to taste.
3. Spoon into cups. Top with more cheese, chili, and cilantro. Add lime.

Make it your way

• Extra spicy: Add hot sauce or a pinch of cayenne.
• Kid mild: Skip chili; add a dust of sweet paprika.
• Dairy-free: Use vegan mayo and vegan cheese.
• Lighter: Swap half the mayo for plain Greek yogurt.
• Crunch: Add crushed corn chips or toasted pepitas.

Topping bar ideas

• Crumbly cotija or queso fresco
• Chili powder or chili-lime seasoning
• Lime wedges (lots!)
• Cilantro, green onion, or chives
• Hot sauce, garlic powder, smoked paprika

Common mistakes to avoid

• Too wet: Pat corn dry before cooking.
• Sauce slip: Coat while corn is hot.
• Bland bite: Don’t skip salt and lime.

What to serve with it

• Grilled chicken, carne asada, or veggie fajitas
• Black beans, rice, or a fresh salad
• Chips and guac for the win

Store and reheat

• Keep leftover corn in a sealed box in the fridge, 3 days.
• Reheat in a skillet or air fryer until warm. Add fresh lime and cheese again.

FAQ

What cheese is best? Cotija. Feta works if you can’t find it.

What chili should I use? Chili powder or chili-lime seasoning. Start small and add more.

Can I use canned or frozen corn? Yes. Make esquites (cup corn) and cook it hot so it gets a little char.

Recipe card

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