Elotes – better known as the classic Mexican street food:  Corn on the cob charred on the grill, then slathered in a spicy and creamy chili, garlic, and Cotija cheese. It’s so easy, and so delicious that you’ll be a quick convert to this way to serve corn.  And, across the US, fresh corn can usually be found at least 6 months out of the year.

The basic idea – which is the thought behind all that we do at Serious Foodie – is to find a great ingredient and serve it in the best way possible.  Start out with really great corn, grill it to perfection, and add some complementary toppings.  Good butter works.  Mexican crema works.  But when you add all the ingredients of elotes, you get…MAGIC!

There are many ways to grill corn, but in this case, you want to go with fully shucked cobs, cooked directly over very hot coals. If all goes well, the corn should be completely cooked through just as it begins to char, rendering each kernel bursting with sweet juice, with a rich, nutty flavor from the toasting.  Medium high heat, cooked about 2-3 minutes, then turn over for another 2-3 minutes.

You can find the Serious Foodie TexMex spice blend at our shop.  Click HERE to order.

Mexican Street Corn - The Best Way to Serve Corn

Grilling shucked ears of corn directly over very hot coals brings out the corn's nutty flavor and chars the kernels slightly. If you must, you can use a gas grill. The blend of garlic, cilantro, Serious Foodie spice blend, crema, and Cotija cheese, plus a final squeeze of lime, makes the corn sweet, salty, savory, nutty, creamy, and tart all at once.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 4 servings


  • 4 ears shucked corn on the cob When husking your corn, remove the silk and husk from the cob, but keep a few inches of the stalk end attached to use as a handle. If your corn is already husked, skewer the cooked corn with a wooden skewer.
  • 1/4 cup Mexican crema or sour cream Mascarpone or creme fraiche will also work
  • 1/2 cup finely crumbled Cotija or feta cheese plus more for serving
  • 1/4 cup cilantro leaves and tender stems finely chopped
  • 1 jar Serious Foodie TexMex Rub
  • 1 clove garlic About 1 teaspoon
  • 1 lime cut into wedges


  • Light the charcoal (use a chimney, not lighter fluid - who wants corn tasting of gasoline?)and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. VERY IMPORTANT! Clean and oil grilling grate.
  • Combine cheese, crema, cilantro, 1 teaspoon Serious Foodie TexMex blend, and garlic in a large bowl. Stir until homogeneous and set aside.
  • When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6-8 minutes total.
  • Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and Serious Foodie TexMex blend and serve immediately with lime wedges.

Print Friendly, PDF & Email