Spicy Charred Corn with Cilantro Aioli & Cotija (Elote)
jump toRECIPE
Bring the flavors of Mexican street food home with spicy charred corn with cilantro aioli & cotija (elote). This easy summer recipe features sweet corn rubbed with butter, charred for smoky flavor, and topped with a creamy cilantro aioli, a sprinkle of chili powder, and salty cotija cheese. Serve it on the cob or cut off the cob for messy-free eating (esquites) for a crowd-pleasing side or appetizer. If you’re loving elote, try my Mexican corn elote grain bowl for a healthier twist or bring this street corn pasta salad to your next BBQ.
Why You’ll Love This Recipe
- Sweet and smoky: Charred corn develops rich, caramelized flavors.
- Creamy cilantro aioli: Adds a tangy, herbaceous contrast.
- Easy to serve: Perfect on the cob or as a bowl of esquites.
- Customizable spice level: Adjust chili powder and cayenne to taste.
Key Ingredients in This Recipe
- Corn – I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.
- Cotija – Cotija cheese is a type of hard, crumbly and salty Mexican cheese made from cows milk that has a consistency between feta and Parmesan. Locate it in the cheese sections at large markets such as Whole Foods or Hispanic markets.
- Lime – Lime zest and lime juice add a touch of acid to the aioli to balance the richness of the mayonnaise.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For an extra smoky flavor, use a cast-iron skillet on the stovetop or a grill pan if a backyard grill isn’t available.
How to Make Esquites
To serve the corn off the cob (make esquites): once the corn is cool, stand the corn on its end and use a serrated knife to cut the kernels off the cob. Repeat with the remaining corn and discard the cobs. Gather all of the kernels in a medium mixing bowl and toss with the aioli and chili powder and top with the cotija. Serve with lime wedges.
Swaps & Substitutions
- Aioli: Make ahead for faster prep.
- Corn: Cut off the cob for esquites-style serving.
- Cheese: Substitute cotija with feta if needed.
- Spice: Adjust chili powder and cayenne to taste or swap with smoked paprika for a milder flavor.
How to Make Elote (Step-by-Step)
In a small mixing bowl, whisk together the mayonnaise, garlic, lime zest and lime juice. Using a mortar and pestle, mash the cilantro so that it forms a paste.
Step 2: Make the aioli.
Whisk the cilantro paste into the mayonnaise, cover and refrigerate until ready to use.
Preheat the grill to medium high heat. Pull the husks back gently and rub the corn on all sides with butter then season with salt. Grill the corn, rotating the corn every occasionally until the corn begins to char in places. Set the corn aside to cool slightly.
Slather or brush the charred corn all over with the cilantro aioli. Sprinkle the chili powder and cayenne over the corn followed by the cotija cheese. Serve warm with a side of lime wedges.
How to Serve Elote
- Serve on the cob with lime wedges for a traditional street food experience.
- Serve off the cob in a bowl as esquites for easy, fork-friendly eating.
- Pair with tacos, grilled meats, or a fresh summer salad for a complete meal.
How to Store Elote
- Refrigerate: Store leftover corn in an airtight container for up to 2 days.
- Reheat: Warm in a skillet over medium heat or under a broiler for 3–5 minutes until heated through.
- Avoid sogginess: Add aioli and cotija fresh before serving.
FAQ – Frequently Asked Questions
Yes! Prepare the cilantro aioli ahead and grill the corn shortly before serving. Avoid adding cheese and aioli until serving to keep textures fresh.
Fresh corn is best for charring, but frozen corn can be used. Thaw and pat dry before grilling for best results.
It’s moderately spicy, but you can adjust chili powder and cayenne to taste.
Yes! Swap butter with olive oil and cotija cheese with a vegan feta or nutritional yeast.
Other Recipes to Try
If you enjoy this elote recipe, I recommend checking out some of these corn recipes:
- Mexican Corn Elote Grain Bowl
- Elote-style Sweet Corn Ravioli in Chili Butter Sauce
- Street Corn Pasta Salad
- Coconut Creamed Corn
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Spicy Charred Corn with Cilantro Aioli & Queso Fresco
Rate this Recipe
Ingredients:
For the corn:
- 5 medium ears sweet corn
- 2 tablespoons butter
- kosher salt, as needed
For the cilantro aioli:
- 1/3 cup mayonnaise
- 1 clove garlic, minced
- zest from 1 lime
- juice from 1 lime
- ⅓ cup (packed) cilantro, chopped
To serve:
- ¼ cup crumbled cotija cheese
- ¼ teaspoon chili powder
- Pinch cayenne pepper
- lime wedges, for serving
Instructions:
For the corn:
- Preheat the grill to medium high heat. Pull the husks back gently and rub the corn on all sides with butter then season with salt.
- Grill the corn for about 15 to 20 minutes, rotating the corn every occasionally until the corn begins to char in places. Set the corn aside to cool slightly.
For the cilantro aioli:
- In a small mixing bowl, whisk together the mayonnaise, garlic, lime zest and lime juice. Using a mortar and pestle, mash the cilantro so that it forms a paste.
- Whisk the cilantro paste into the mayonnaise, cover and refrigerate until ready to use.
To serve:
- Slather the charred corn all over with the cilantro aioli. Sprinkle the chili powder and cayenne over the corn followed by the cotija cheese. Serve warm with a side of lime wedges.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
i always get corn stuck in my teeth when i eat elote. this way, i can have my corn and eat it too! (sorry).
Same!!! It’s the worst, I have a bad habit of getting like every food I eat stuck in my teeth, it’s not cute. This way makes it so much easier!
This looks delicious! I am having a little Mexican Fiesta and I thought this would be a good side dish to offer to our guests. How many servings is your recipe for? Thanks in advance.
Oh fun!! This recipe serves 4 as a side. Hope you enjoy it!
Served this recipe off the cob for a summer bbq and it was a real crowd pleaser! Came together quickly and easily. Love!