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Easy grilled corn on the cob loaded with spicy mayo, shredded Parmesan, and chopped cilantro.
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5 from 5 votes

Mexican Street Corn

This easy Mexican Street Corn (elote) recipe is sweet, smoky, and full of flavor. Grilled corn brushed with butter, topped with spicy mayo, Parmesan, and cilantro—no Cotija needed. A perfect summer side or snack!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Corn
Cuisine: American Recipes
Keyword: Mexican Street Corn
Servings: 3 people
Author: Bee Yinn Low

Ingredients

  • 3 tablespoons mayonnaise
  • 1/4 teaspoon Sriracha
  • 1/2 teaspoon honey
  • 3 ears corns cut into 3 pieces for each corn
  • 2 tablespoons salted butter melted, for brushing
  • bottled Chipotle seasoning
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon cilantro chopped
  • 1 lime cut into wedges
US Customary - Metric

Instructions

  • In a small bowl, combine the mayonnaise, Sriracha, and honey. Stir well and set aside.
  • Brush the corn with melted butter, then sprinkle some Chipotle seasoning on top. Grill the corn until both sides are slightly charred.
  • To serve, squeeze some spicy mayo on top of the corn and add Parmesan cheese. Garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 3people | Calories: 208kcal | Carbohydrates: 4g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 304mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 0.2mg