If you've never tried Mexican street-style grilled corn on the cob—called elote—you need to. ASAP. Charring cobs of corn directly on the grill adds a deliciously smoky flavour, and is far easier than boiling large quantities of corn on the stovetop. Brushed with butter and mayo and sprinkled with salty feta or crunchy toasted coconut, this popular street treat is easy to make at home.
Ingredients for Street-Style Grilled Corn on the Cob
6 ears of corn, shucked
3 tbsp melted butter
3 tbsp regular or light mayonnaise
1/4 cup crumbled feta or toasted coconut (or both)
1 tsp chili powder
lime wedges
small wooden dowels or popsicle sticks
Directions for Street-Style Grilled Corn on the Cob
- Preheat your grill to medium-high.
- Grill cobs of corn for 7–8 min, turning often with tongs, until charred all over. Remove from heat and insert wooden dowels or popsicle sticks into the stem end.
- Brush with butter and mayonnaise, place on a serving platter and sprinkle with feta or coconut and chili powder.
- Serve street-style grilled corn on the cob immediately, with wedges of lime for squeezing overtop, alongside your favourite protein.
Originally published in ParentsCanada magazine, June/July 2014. Updated September 2026.
