Elotes Callejeros (Grilled Corn)

Elotes Callejeros (Grilled Corn)
Staff Writer
Grilled Corn

Tejal Rao

Grilled Corn

An addictive spring/summer recipe from chef Akhtar Nawab of La Esquina in New York City. If you’re unable to find cotija (a tangy, crumbly cheese), then try using feta instead.

Click here to see A Vegetarian Grilling Menu.


  • 4 ears fresh corn, peeled
  • Four 5-inch skewers
  • 2 fresh limes
  • 4 tablespoons mayonnaise
  • 2 cups grated cotija cheese
  • 4 teaspoons chile pequin 


Grill the corn over medium-high heat, turning every few minutes. When the kernels are evenly charred and start to pop, remove from the heat. Using the skewers, pierce the corn through the stem end to create a handle.

Juice 1 lime and combine the juice with the mayonnaise and mix until well until incorporated. Using a pastry brush, coat the corn on all sides evenly with the lime mayonnaise. 

Sprinkle the cotija cheese over the corn generously until well coated. Season with the chile pequin to your liking and serve with a lime wedge.

Elotes Shopping Tip

Dried chiles will last a long time and can be used to add heat and flavor to countless recipes.

Elotes Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.