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Elote (Mexican Grilled Corn) for #SundaySupper

Elote - Mexican Grilled Corn on the Cob | Magnolia Days

Are you ready for some Mexican food and fun? Today is Cinco de Mayo and that means Sunday Supper has to celebrate it big! We are sharing recipes for today and any time you are craving the cuisine. I have to admit I had a difficult time deciding what to make. First I thought about these roll-ups I have made dozens of times. Then perhaps brisket tacos. One morning I woke up suddenly around 4am and remembered Elote (Mexican Grilled Corn). That was it! Decision made and I went back to sleep.

The first time I had Elote was on a trip to New York. I went there with a group of friends to celebrate someone’s 50th birthday. We went to Cariño restaurant in Brooklyn, to visit one of my friend Terry’s family members. The meal was one of the best I’ve ever had. Every bit of it was memorable and I wish they had a location in Atlanta. One day I hope to get back to New York so I can enjoy their incredible food again.

Elote - Mexican Grilled Corn on the Cob | Magnolia Days

I researched recipes on the internet. There were several versions and I took notes and got inspiration from all of them. I came up with a recipe with a little from this and a little from that. Then I was concerned I would not make something authentic. As luck would have it, my roof was replaced this week. The roofing crew was a team of Hispanic workers. I made the corn, photographed it, and took it out to them on their lunch break. The moment I set the tray down, one said “Elote!” with a big smile on his face. The rest came over and got an ear of corn. I walked away, turned around, and they all gave me a thumbs up and said “Delicioso!”. That’s all I needed to hear.

Elote (Mexican Grilled Corn on the Cob)

A recipe for Elote, Mexican grilled corn on the cob. After the corn is grilled it is coated with a chili-mayo spread and rolled in cotija or parmesan cheese. Serve with lime wedges for a delicious side dish.
Course Side Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Renee


  • 6 ears of corn husks on
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon ground ancho chile pepper plus more for serving
  • 2 teaspoons fresh lime juice
  • Pinch of salt
  • 1 cup grated cotija or parmesan cheese
  • Lime wedges for serving


  1. Peel back the husks to loosen them from the corn. Do not remove husks. Soak the corn in cold water for 20 minutes.
  2. Prepare a medium hot grill (about 350 degrees F).
  3. Peel back the husks leaving at least two outer layers attached at the end. Remove the silk and pull the husks back up. Tie with cooking twine or a piece of husk (not too tightly so that steam can be relased during grilling).
  4. Place the ears on the grill. Cover grill. Cook for 20 minutes, turning ears every 5 minutes for even cooking. The corn is done with the kernels are soft. Be careful not to over-cook or the corn will be mushy.
  5. While the ears are grilling, make the spread. In a small bowl, add mayonnaise, sour cream, ancho chili pepper, lime juice, and salt. Stir to combine.
  6. Spread a thin layer of the cheese on a plate or sheet of aluminum foil.
  7. Handle the grilled corn with caution because they will be hot. Safety first to avoid burns.
  8. Peel back and remove the husk from an ear of corn. Brush the spread on the corn. Roll the coated corn in the cheese. Repeat process with remaining corn.
  9. Serve immediately with additional ancho chile pepper and lime wedges. Squeeze the lime over the corn and sprinkle with more pepper if desired.

Recipe Notes

Any remaining spread can be refrigerated in a sealed container and used for sandwiches and more.

Are you ready for more Cinco de Mayo recipes? Take a look at what my fellow Sunday Supper bloggers are sharing for today’s event:

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

What great food! It’s a big virtual fiesta! My to-cook list keeps growing and growing. How about you?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Be inspired, empowered and grow your business to the next level at this year’s Food and Wine Conference in Orlando.

Recipe Rating

Andrea {From the BOokshelf}

Friday 10th of May 2013

This is one of my fav things to order in any Mexican restaurant. Never thought to make it at home! Now I must! Thanks!


Saturday 11th of May 2013

You are lucky to be able to order it from a restaurant. I haven't seen it on the menu at any of the ones near where I live.


Thursday 9th of May 2013

OOOOH Yum! I love elote. I have never made it at home though. I love this recipe and cannot wait to try it out.


Tuesday 7th of May 2013

Oh wow, yum! This looks wonderful! Thank you for sharing


Monday 6th of May 2013

I just recently say this and I am for sure trying it this summer. Thanks for the recipe!!


Monday 6th of May 2013

Elote is so good, especially with sweet summer corn! During all the street fairs in the summer, you are guaranteed to find quite a few vendors selling it. Hard to resist.