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Grilled Street Corn

Grilled Street Corn

By Timothy Hollingsworth

This street-style "elote" is a staple for a reason. The creamy, tangy flavors combined with a wood-fired char on the Traeger is nothing short of addicting. Don't skimp on the cheese.

Prep Time

10 Minutes

Cook Time

10 Minutes




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Units of Measurement:
6 ears corn, husked
1/4 Cup Mayonnaise
1 Tablespoon ancho or guajillo chile powder
1/2 Cup chopped cilantro, plus more for serving
1 lime, zested and juiced
As Needed Salt
1/2 Cup cotija cheese


  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Brush corn with oil and place on grill, turning occasionally.

    450 ˚F / 232 ˚C

    • 6  ears corn, husked

  • 3

    While corn is on the grill, mix mayonnaise with chile powder, cilantro, lime juice and zest in a bowl. Season with salt.

    • 1/4 Cup Mayonnaise

    • 1 Tablespoon ancho or guajillo chile powder

    • 1/2 Cup chopped cilantro, plus more for serving

    • 1  lime, zested and juiced

    • As Needed Salt

  • 4

    After about 10 minutes corn should be cooked through and slightly charred on the outside. Remove from grill.

    450 ˚F / 232 ˚C

  • 5

    Top corn with chile mayonnaise then sprinkle on the Cotija cheese and chopped cilantro. Enjoy!

    • 1/2 Cup cotija cheese

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