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Mexican

Elote Asado (Mexican Street Corn)

Mexican-style grilled corn coated with a creamy chile-lime topping and finished with cotija cheese.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Elote Asado (Mexican Street Corn)

25 mintotal

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Grill.

Fifteen to twenty minutes, most of it turning the corn on the grill. The topping is mixed while the corn cooks.

Method

  1. Roast the corn on a hot grill or heavy pan, turning often, until the kernels are tender and lightly charred in spots.

  2. Brush the hot corn with softened butter and season lightly with salt.

  3. Mix the Mexican crema and mayonnaise into a smooth coating.

  4. Spread the creamy coating over the warm corn while the surface is still hot.

  5. Sprinkle with cotija cheese, red chilli powder, and fresh coriander.

  6. Serve immediately with lemon wedges for squeezing over the corn.

How to tell it's done

The corn should be juicy and lightly charred, with a creamy coating and crumbly cheese on the surface.

Getting it right

Tip

Apply the creamy coating while the corn is still hot so the cheese and chile cling well.

What to serve it with

Serve as a snack, party side, or with tacos and grilled mains.

Common mistakes

The topping slides straight off the corn.
Spread it while the corn is still properly hot, and pat the surface dry first if the corn was boiled. Crema will not cling to a wet or cooled cob.
The corn is charred outside but hard inside.
Keep the heat moderate and turn often. High heat blackens the skin long before the kernels have steamed through in their own moisture.

Substitutions

  • Use Queso Fresco if Cotija Cheese is unavailable; it is milder and less salty.
  • Use plain thick curd instead of Mexican Crema only as a local substitute; this changes the traditional finish and still contains dairy.
  • Use boiled Sweet Corn finished on a hot pan if grilling is not possible.
  • Mayonnaise commonly contains egg; check the product label if allergen handling is important.

Storing and reheating

Eat straight away — elote is a hot-off-the-grill dish and the topping separates as it cools. The crema and mayonnaise mix keeps three days in the fridge, so make it ahead and grill the corn fresh.