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Elotes, aka Mexican street corn, grilled and brushed with chili lime oil then topped with cotija cheese and cilantro. A lighter version of the classic recipe with no butter and no mayo, ready in just 25 minutes.
Does anything say summer like grilled corn on the cob? These elotes, the beloved Mexican street corn sold by street vendors called eloteros across Mexico, are brushed with a smoky garlic chili lime oil and finished with crumbled cotija cheese and fresh cilantro. No butter. No mayo. Just bold, zesty flavor that tastes just as satisfying as the traditional version but without the heaviness.
If you love this, you might also want to try making esquites, the cup version where the corn is cut off the cob and served in a bowl with the same toppings. Just as delicious and even easier to eat.
What Is Elote?
Elote (pronounced eh-LOH-tay) means “corn cob” in Spanish. When most people say it, they’re referring to a specific style of Mexican street food: grilled corn on the cob slathered in a creamy sauce (usually mayo or crema), then rolled in cotija cheese and dusted with chili powder and lime juice. It’s sold from street carts all over Mexico and has become hugely popular across the US at food trucks, restaurants, and backyard cookouts.
This version swaps the mayo and butter for a garlic chili lime olive oil, making it lighter while keeping every bit of that smoky, tangy, salty flavor.
What makes this healthy & light?
Most elotes recipes call for a thick coat of mayonnaise or butter as the base. Here’s what we’re doing instead:
ButterMayo- Garlic, chili lime olive oil
That’s right! No butter or mayo. Instead, we’re using a tasty garlic, chili lime olive oil to brush on the corn straight off the grill. It adds a smokey, zesty, garlicky flavor to the corn that pairs perfectly with fresh cilantro and cotija cheese.
What is Cotija Cheese?
Cotija cheese is a hard cheese made from cow’s milk and named after the town it’s produced in. It’s usually crumbled on top of tacos, burritos, or in this case elotes. The texture is similar to feta but tastes saltier.
How to Make Healthy Elotes:
- Start with fresh corn on the cob.
- Heat your grill pan to medium high heat and rotate your corn about every 3 minutes
- Turn down the heat if the corn chars too quickly. It took me about 15 – 20 minutes for my corn to finish grilling.
- While the corn is grilling, make the chili lime oil and brush it on the corn after it’s done grilling.
- Remove the corn from the grill pan and immediately brush on the chili lime oil. Sprinkle on the cotija cheese, extra chili powder, and garnish with cilantro leaves and lime wedges. Note: make sure to crumble the cheese really well so that it sticks to the corn. The bigger pieces will fall off since there’s no mayo or butter for it to stick to.
Want to use an outdoor grill? Brush the corn with avocado oil and grill over medium high heat, turning every few minutes, until charred on all sides, about 10 to 12 minutes. It’s faster than the grill pan and gives a slightly smokier flavor.
What to Serve with Elotes
These grilled elotes work as a starter, snack, or side dish alongside almost anything you’d bring to a summer cookout. A few pairings that work especially well:
- Grilled chicken sausage kabobs for a full outdoor grill spread
- Chipotle cauliflower tacos for a vegetarian dinner
- Black bean dishes or rice bowls for a Tex-Mex night
- Carne asada or pollo asado if you want a more traditional Mexican meal
They’re also a great Cinco de Mayo appetizer and hold up well on a party platter if you slice the cobs in half before topping.
FAQ
Elotes are served on the cob. Esquites (also called elote en vaso, meaning “corn in a cup”) are the same dish but with the kernels cut off the cob and served in a cup. Both use the same toppings.
Yes, and that’s exactly what this recipe does. Instead of mayo, the corn is brushed with a garlic chili lime olive oil that clings well and adds smoky, garlicky flavor without the heaviness.
Crumbled feta is the closest swap in terms of texture and saltiness. Queso fresco is milder but works well. In a pinch, finely grated Parmesan adds saltiness though the texture is different.
Fresh corn on the cob gives the best char and sweetness, but frozen corn on the cob works. Thaw completely and pat dry before grilling so it chars rather than steams.
Keep leftover corn (without toppings if possible) in an airtight container in the fridge for up to 3 days. Reheat on a grill pan over medium heat and add fresh toppings before serving.
I hope you make this healthy grilled Mexican street corn on the cob! Please share, rate, and comment below. I’d love to hear from you!
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Healthy Grilled Mexican Street Corn (Elotes) with Chili Lime Oil and Cotija Cheese
Equipment
Ingredients
- 4 ears of corn, on the cob
- 3 tablespoons avocado oil, or another high heat oil
- ½ cup cotija cheese, feta can be substituted
- 2 limes
- 2 tablespoons olive oil
- ¼ tablespoon smoked paprika
- ¼ tablespoon chili powder
- 2 cloves garlic , minced
- ¼ cup cilantro
Instructions
Grill the Corn
- Heat a grill pan over medium high heat and coat the pan with 1 Tablespoon of avocado oil. Brush the remaining 2 Tablespoons of avocado oil on the husked corn cobs.
- Grill the corn on the grill pan, turning every 3 minutes until the corn is charred and tender. About 15 – 20 minutes.
Make the Chili Lime Oil
- Meanwhile, cut one lime into wedges and set aside for serving. In a small bowl, mix together the olive oil, chili powder, smoked paprika, garlic, and the juice of the other lime, roughly 2 tablespoons of lime juice. If you tend to like saltier food, season lightly with salt & pepper (keep in mind the cotija cheese will add more salt).
- When the corn is ready, brush the chili lime oil on each ear of corn and then sprinkle on top the cotija cheese, extra pinch of smoked paprika, and cilantro leaves. Serve with extra lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I used feta as that was all I had, and what a delicious dish this was. Although only the side dish, I reckon this was really the star of the show! If you haven’t tried this recipe yet, I highly recommend it. I can’t wait to make it again!
Wow!!!! I must admit, I do not have a huge amount of experience with Elotes, and I had never cooked it before. I dined at my favourite Mexican restaurant recently, and I wanted to recreate something similar at home. I came across this recipe, and it appealed to me, being a bit healthier. And as I said at the start – wow!!!
It is so good, and just as good as what I enjoyed at the restaurant. So excited to be able to make this at home now!
Ohhhhh dang!!! I am in love with Mexican street corn!! This looks SO delicious, I can’t wait to make it! And gorgeous photography as ALWAYS!
Thanks Katie! I’m obsessed with Mexican street corn too! If I could, I would put it in everything lol.
I love how you have lightened up a timeless classic! Can’t wait to try your version this summer!
Yay thanks Delaine! I hope you love it! 🙂
Love to have this on a rainy day. Best time of the year to snack on with family and friends indoors.
Thanks Veena! Yep rain or shine, this is always delicious! Tastes even better when snacking with friend and family. 🙂
Looks fabulous! Love the addition of cheese and lime (so tasty on so many foods – never thought to add it to corn on the cob). Thanks for the recipe and inspiration!
Thanks Sally! Cheese and lime don’t seem like they’d go well together but they definitely do on corn! I hope you love this!
Love Mexican street corn! Very cool that it’s “grilled” on a castiron pan too.
Thanks Nancy! I love using the grill pan. It makes clean up super easy and I can make grilled food all year round. 🙂
If I could rate this 1000 stars I would. SO delicious!
Hahaha thank you Gary!! That’s the best compliment ever! 😀
This looks amazing. I love that used a grille pan for this. I can’t wait for my family to try this.
Thank you Andrea! Yes I love using the grill pan for this too. Super easy clean up and I get to stand in an air conditioned kitchen instead of outside in the heat hehe.
What a great looking side dish for summer! Love the seasonings of paprika and chili powder; delicious!
Thank you Sara! Yes the lime chili oil goes so well with the corn!:)
I love this grilled corn upgrade! All the delicious toppings, perfect for cookouts or any night.
Thank you Sharon! Yes this is great anytime of the year! I hope you love it! 🙂
I can’t wait to try this! My family loves corn, so I’m sure they will love this dish!
Thank you Krissy! I hope your family loves this! 🙂
Your pictures really show off your grilled mexican street corn. This recipe looks so fresh and delicious perfect for summer.
Thank you Kelly! I’m so glad the photos show how delicious this is! Hope you enjoy it!
It is time for a proper party because there is nothing better than grilled Mexican corn for it. Delicious, easy and soooo goood! 🙂
Thank you Elaine! Yes this is so perfect for a summer party! 😀