San Diego blogger Sarah Yates Mora discovered this simple recipe for grilled mexican street corn on a trip to Tijuana years ago and has made it her dinner party staple ever since. See how she served this recipe during an intimate backyard dinner party by viewing the full story here.


Serves 4

Elotes (Mexican Street Corn)

By Camille Styles


4 ears of corn, husks removed

2 tablespoons mayonaise 

a few pinches of chili powder

3-4 oz of cotija cheese

handful of chopped cilantro

sea salt



Lightly butter corn to prepare for grilling.

Bring grill to medium high heat and place corn on grill.  Cook, turning after blackened, until all sides are charred.

Divide and spread mayonnaise on corn, sprinkle with chili powder and top with crumbled cotija and cilantro.  Finish with sea salt to taste.

Serve and enjoy!

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Comments (1)
  1. 1
    Kenneth September 25, 2016 at 7:11 am

    I love mexican corn with lots of chilies.