9 Steps To Mexican Style Corn On The Cob (Elote)

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While buttered corn cobs are obviously delicious, if you want to change things up a little and try something new, check out these Mexican-style corn on the cob (Elote), which are covered in Mayonnaise before they go on the grill and are then finished with Chili Powder, Lime Juice, Cheese and Cilantro. They’re excellent!

Tap/Click above to watch the recipe or scroll below for the steps: Video – GrillaGrills.com

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Step 1: Some garlic mayonnaise was placed on a baking tray, and each cob of corn was rolled around in the mayonnaise to get a good covering.
Step 2: With each corn cob covered in mayo they just needed a light seasoning with salt before they were ready for the oven/grill.
Step 3: The pellet grill was pre-heated to 450 degrees, and the seasoned corn cobs went straight down onto the grates. Don’t put them in on the baking tray, as you won’t get the same color or flavor.
Step 4: You’ll want to keep rotating the corn cobs every 2 to 4 minutes to avoid burning them, but you’ll want to get a nice light char on the surface before you take them off. In total, they should be ready in around 15 minutes.
Step 5: When the corn has that light golden color with a little char, get them off the grill and into your serving dish. At this point, a little bit more of the garlic mayo (Aioli) was placed on top.
Step 6: Next it was time for the cheese. For this recipe grated Parmesan was used, but grated Cotija is also a good option.
Step 7: To add a different color and flavor to the dish, some chopped-up Cilantro was dressed over the top of the grated cheese.
Step 8: Finally, some seasoning was added, in this case, the Grilla Grills All Purpose Rub. However, for a more traditional Elote flavor, sprinkle some Chili Powder over the top.
Step 9: And that’s it, some delicious Mexican Elote Corn on the Cob. Something all your friends and family can enjoy.

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