Healthy Mexican Corn on the Grill

Mexican Corn on the cob is a common Mexican street food that also goes by the name Elote. It’s a simply delicious way to enjoy corn as a side dish or snack.

I absolutely love corn on the cob and had never tried this version of it until recently. Most definitely this is my new favorite way of all time to eat corn.

Normally, when I eat corn on the cob, I simply spritz it with lime juice and sprinkle a little sea salt on it. But not long ago, when we were having dinner, I decided to smear some of my low-fat vegan mayo recipe on an ear of corn, and it rocked my world.

I was so excited about it that I posted a picture on Facebook, and followers began to tell me about Mexican street corn and suggest other seasonings to add. That was the beginning of my new love affair with Elote.

I love this corn dish because it’s…

• Fresh
• Wholesome
• Smokey
• Zesty
• Easy to make
• Low-fat
• Versatile
• Delicious!

What is Mexican corn on the cob?

Traditional Mexican street corn–aka Elote– is basically corn on the cob that has been roasted over an open grill and then coated with mayonnaise, salt, chili powder along with other spices, a crumbly cheese called cotija, and lime juice.

Though I’ve never been to Mexico, I am told that vendors pushing wooden carts sell Elote as a snack, often skewered on a wooden stick, at state fairs, public beaches, sports stadiums, and such.

All I know for sure is that it’s delicious, and I had to find a way to make a healthier version of it without the fat-laden classic mayo and cheese.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make Mexican street healthy

The best part about Elote is that it’s SO easy to make that anyone can do it. Simply cook the corn using any of four different methods, then coat with seasonings and spices. That’s really all there is to it!

No matter which cooking method you decide on, the first step will be to remove the husk and silks and wash the corn thoroughly. Once it’s prepped, decide on the cooking method preferred.

Cooking method options include:

• Traditional grilling – This is my preferred method. Grill corn on an open flame or grilling pan for 7-8 minutes, turning throughout the process to blister the corn on all sides. You’ll see in the video that I used my cast iron grilling pan indoors instead of on an outdoor grill. Either way works great.
• Roasting – Place corn in a roasting pan and cook in the oven at 500 degrees for approximately 10 minutes.
• Boiling – Fill a large pot up with water and heat to boiling. Place prepared corn in the boiling water and cook for 5 minutes.
• Microwaving – There are a couple of options here. The husk can be left on for microwaving, and I highly recommend it because removing the husk and silks after being cooked is much simpler. Just make sure to let the corn cool first. If you decide to remove the husk before cooking–or you purchased the corn with husk already removed–simply wrap each ear in a damp paper towel before cooking. Either way, microwave for approximately 3 minutes.

Mexican corn seasonings

While the corn is cooking, whisk together dry ingredients that include nutritional yeast, smoked paprika, chili powder, garlic powder, cumin, and cayenne pepper. Also, go ahead and chop up some fresh cilantro (or parsley). Set these to the side.

Once the corn is cooked and cooled, coat with a layer of low-fat vegan mayonnaise to keep this dish healthy and low in calories. My easy recipe for 5-minute Eggless Mayo is also included below.

Next, generously sprinkle each coated cob with the dry ingredients you just prepared, roll around in the chopped cilantro, and drizzle with fresh lime juice. Serve immediately and enjoy!

Tips for making this recipe

• Seasoning- If you want to make this dish even simpler, there is a Mexican seasoning called Tijin which is a mix of concentrated lime juice and spices that is fabulous on corn and other dishes. It could be used to replace all of the seasonings used here. Simply coat the corn in low-fat vegan mayo, sprinkle with Tijin, and add chopped fresh cilantro.
• Cilantro- I am told often in the Food for Life classes I teach that many folks don’t like cilantro because it tastes like soap to them. There are reports that it’s actually a biological thing. Go figure! So, if cilantro makes you think of soap suds, maybe try replacing it with chopped parsley instead.
• Roasting- is the only cooking method that will give those charred black marks.
• Storage- Any leftovers can be kept in an airtight container in the refrigerator for 5-7 days. I haven’t tried freezing it but think it would do just fine.
• Serving suggestion- A great dish to serve this with is my Mexican Stuffed Peppers.

Other great corn recipes

• Mexican Kale Corn Salad
• Easy Black Bean Corn Salad
• Zucchini Corn Salad
• Healthy Air Popped Corn and 20 Topping Variations

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!