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Elotes (Grilled Mexican Street Corn)

  • Author: Robyn
  • Total Time: 0 hours
  • Yield: 5-6 main courses or 10-12 sides 1x


  • 6 to 8 ears corn
  • 3/4 cup plain yogurt
  • 3/4 cup mayonnaise
  • 5 tbsp. lime juice
  • 1 cup Cotija cheese, grated fine
  • 4 tsp. chili powder
  • 2 tsp. cayenne pepper
  • 2 tsp. ground cumin
  • 1 tsp. salt


  1. In a small bowl, combine the yogurt, mayonnaise and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
  2. Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks.
  3. Grill the corn cobs directly over the hot coals (approximately 450˚F) for 6-7 minutes, turning every two minutes until kernels start to soften.
  4. Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.
  5. Sprinkle each corn cob liberally with the Cotija cheese mixture and they are ready to serve!


Thank you to Rico “Uncle Chico” Gubernick for sharing his elote photos!

  • Prep Time: 10 minutes
  • Cook Time: 6-7 minutes
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