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Mexican corn on the cob (elote) gets topped a dozen different ways, but most home recipes miss the secret that makes restaurant versions pop: mixing the chili powder right into the mayo so every kernel gets seasoned.
After ruining two batches trying to copy the elote from Spork restaurant, a local restaurant here in Bend that earned rave reviews from the New York Times, I reached out to chef Chris, who casually mentioned their “chili mayo” and that’s when it clicked that mixing the spices into the mayo was the key. I tested three spice blends side by side to get the heat level just right. This version won every time.
“We made this for a family gathering last night and it was so good. Thanks for sharing the recipe!”
Susan
Table of Contents
Mexican Corn on the Cob Ingredients
- Fresh corn on the cob – Look for ears with bright green husks and plump kernels. Fold the husks back for built‑in handles.
- Salted butter – Cold butter rubs on evenly and helps the kernels char.
- Chili powder – Mild or hot; mixing it into the mayo is the flavor key.
- Mayonnaise – Full‑fat sticks best; light mayo tends to slide off.
- Cotija cheese – Salty and crumbly; feta works in a pinch.
- Fresh cilantro – Bright finish. Parsley works if cilantro isn’t for you.
- Smoked paprika – Adds a touch of smoke; use chipotle powder for more heat.
- Lime wedges – A final squeeze wakes up every bite.
How to Make Mexican Corn on the Cob
- Grill Method (Preferred): Preheat your grill to medium-high. Rub each ear generously with cold butter—this helps season the kernels from the start. Grill 15-20 minutes, turning every few minutes so all sides develop light char and the corn is tender. Remove from the heat and finish with the chili-mayo, cotija, cilantro, smoked paprika, and lime as in the recipe.
- Oven Method: Preheat oven to 425 °F. Butter the corn, arrange on a baking sheet, and roast 15-25 minutes, turning once halfway, until the kernels are tender with a few brown spots. For extra char, broil 2-3 minutes at the end, then add your toppings.
- Grill-Pan Method: Heat a ridged grill pan over medium-high. Butter the corn and cook 12-15 minutes, turning frequently, until you see nice grill marks and the kernels are tender. Dress with chili-mayo and the remaining toppings while the corn is still hot.
Step-by-Step Summary
- Prep corn: Pull husks back, remove silks, and rub each ear with cold butter.
- Cook using your chosen method, turning every few minutes until lightly charred.
- Make chili mayo: Whisk chili powder into mayonnaise until smooth.
- Assemble: While corn is hot, coat with chili mayo. Sprinkle Cotija, cilantro, and smoked paprika. Serve with lime wedges.
4 quick Tips for Success
- Coat the corn while it’s still hot so the sauce and cheese stick properly.
- Turn every 3-4 minutes to get even charring without burning.
- Whisk the chili powder completely into the mayo to avoid any gritty texture.
- Start with less spice – begin with ½ teaspoon chili powder and add more to taste.
Storage & Food Safety
Keep dressed corn out for no more than two hours in warm weather. Wrap leftovers in foil and reheat at 350 °F for 10 minutes.
That simple tip from Chef Chris at Spork – mixing the chili powder into the mayo instead of sprinkling it on top – completely changed how I make Mexican corn on the cob. Now this version rivals any street cart, with perfectly charred corn coated in that signature spiced mayonnaise with flavors that actually stick to every kernel.
Recipe Pairings & Menu Ideas
- Mexican Street Corn Salad – Cut kernels off the cob, toss with extra chili mayo, and add grilled shrimp for a light meal. Save the cobs for homemade corn stock.
- Taco Night – Serve alongside Carne Asada turned into Carne Asada Tacos, and Calabacitas for an easy cookout spread.
- Comfort Classics – Pair with Green Chile Chicken Enchiladas with homemade green enchilada sauce, or a pot of White Chicken Chili when feeding a crowd.
Mexican Corn on the Cob
Video
Ingredients
- 4 ears fresh corn on the cob husks pulled back and silks removed
- 2 tablespoons cold butter
- 1 teaspoon chili powder
- 1/4 cup mayonnaise
- 1/2 cup chopped fresh cilantro
- 2 ounces crumbled cotija cheese
- smoked paprika to taste
- 1 lime cut into wedges
Instructions
- Preheat grill to medium-high.
- Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)
- Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.
- Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.
- Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.
Notes
- Use parmesan cheese, queso fresco, or feta if you can’t find cotija cheese at your local grocery store.
- If you’d rather skip the mayonnaise, use Mexican crema or sour cream instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not sure what I love more, this corn on the cob or the salad version (with shrimp!!). Both look amazing. SO awesome you got in touch with the restaurant and even more awesome that they wrote you back with (rough) details. Can’t wait to try it. 🙂 ~Valentina
Thank you, Valentina! I think you’ll love it.
That was very nice of them. Sounds like a wonderful restaurant in so many ways. Elote is great but it’s hard to eat!!!
haha…it is a bit of a challenge to eat in public, all the more reason to make it at home! 😉
Love the story and the non-recipe recipe! It reminded me of the section in old Bon Appetit magazines where you asked for restaurant recipes and they tried to get them. Beautiful and easy side dish Marissa, thanks for sharing!
Thanks so much, Paula! I remember those no-recipe recipes in BA Mag – that’s where I came up with our favorite Mediterranean Egg Salad.
Is there any sub we could use for the mayo? Me and my mom despise mayo lol.
haha…it’s true, not everyone is a mayo lover. 😉 You can absolutely use sour cream or Mexican crema instead!
I tried this recipe and it was so tasty! I only need to adjust the chili because I’m not into spicy foods. Overall, this is really great recipe!
I’m so glad you enjoyed it, Cristina! So sweet of you to come back and let me know!
We made this for a family gathering last night and it was so good. Thanks for sharing the recipe!
I love to hear that, Susan! Thank you for coming back to let me know!
Yumm! Love Mexican Street Corn! This looks soo good, Marissa!
Thank you, my friend! It’s one of my favorite summer time foods!
YES YES YES YES YES. I love grilled corn almost too much. This looks like an absolutely perfect specimen.
You and me too! Almost too much….almost… 🙂
This. Is. GOLD!!! I just saw this in your round up. I’ve seen a gazillion Mexican corns but THIS is a proper one! Don’t you love restaurants that share their secret recipes? Pinning! I can’t lose this, I actually HAVE corn and was searching for a Mexican recipe!! (PS I was thinking of making my mayo with pureed chipotle in adobo…)
Hi Nagi! YES to the chipotle!!!
That does sound great, doesn’t it!?
That would give it some excellent kick, Nagi! So yummy!
Hi Marissa! I doubled the recipe and added an 8 oz, can of baby clams with the liquor. It really added to the flavor! We had it with your corn and homemade flour tortillas (and will be having it again!). This would be good to serve in chilled martini glasses for a summer party! BTW, eat it with a spoon so you get a good mix in every bite!
Hi Marissa! Just the other day my husband and I were talking about Mexican corn. My only problem is, where we are I can’t get cojita cheese – any suggestions for a substitute? Appreciate it! I just picked up everything I need for Mexican seafood cocktails and this corn would go great with them!
Hi Dorothy – Either feta or mozarella will work just fine! Mexican seafood cocktails? Tell me more… 🙂
Hi Marissa! I first had this in a hole-in-the wall joint in MI. Combine 1-1/2 c. clamato juice, 1/4 c. catsup, 1/4 c. fresh lime juice, Tabasco to taste, a good pinch of salt, 1/2 c. finely chopped onion and 1/4 c. chopped cilantro (or parsley). Gently fold in 1 avocado cut into small cubes, 1/2 pound crab meat and 1/2 pound shelled and deveined shrimp. I can’t take credit for the recipe – I found it somewhere on the internet. It is really, really good!
That sounds so good, Dorothy! I’m definitely going to try it…
Hi Marissa! I neglected to add “cooked” to the shrimp description. Do try this! We are having it with your corn recipe tonight.
Got it! Can’t wait to try it Dorothy!
So amazing! I grated parmesan instead of cotija!
So glad you enjoyed! Thanks, Kelley!
Mmmm…. looks SO good Marissa! How I would love to have such a place next door. Corn is one of my favorite foods, so simple and perfect. Will make this one soon. PS: you have a typo, `cojita´
Thank you for catching that Paula! Confession: I’ve been spelling that wrong forever! I thought it was pronounced co-hee-ta. 🙂
How fantastic does this recipe look! Mexican corn is huge here and we love it smothered with all of those spicy, tangy flavours and creamy cheese and mayo. Good on you for getting the recipe instructions! 😀
I’ve always loved just butter and salt on corn (still do), but it’s fun to have something this decadent once in awhile!