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Elote con todo — grilled Mexican street corn on a wooden plate, coated with mayo, crema, cotija cheese, and chile powder, served with a lime wedge and beer in the background.

Elotes con Todo – Step-by-Step Recipe

Smoky, creamy, tangy, and spicy — elotes con todo are Mexico’s ultimate street corn. Grilled cobs slathered with mayo, crema, cheese, chile, and lime.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Street Food & Antojitos
Cuisine Mexican
Servings 4
Calories 390 kcal

Ingredients
  

  • 4 ears of fresh corn husked
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • 1 cup cotija or queso fresco crumbled
  • 2 limes cut into wedges
  • 2 tsp chile powder or Tajín
  • 2 tbsp butter melted (optional)
  • Wooden skewers

Instructions
 

  • Cook the Corn: Grill ears over medium heat, turning occasionally, until lightly charred (about 10–12 minutes). Or boil for 8–10 minutes until tender.
  • Mix the Slather: In a small bowl, combine mayonnaise and crema.
  • Prep the Cobs: Insert a wooden skewer into the base of each ear for easy handling.
  • Coat the Corn: Brush hot corn with butter (optional), then generously slather with the mayo/crema mix.
  • Cheese It Up: Roll or sprinkle the corn with crumbled cotija until well coated.
  • Spice It: Dust with chile powder or Tajín.
  • Finish Strong: Squeeze lime over the top and serve immediately.

Notes

Bonus Variation: Esquites from the Elotes con Todo Recipe

Elotes have a cousin — esquites, the off-the-cob version. The same toppings are spooned over a cup of corn kernels, making it easier to eat and just as addictive. Esquites are often sold side by side with elotes by street vendors, giving you two ways to enjoy the same smoky, cheesy, spicy magic.
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