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Why You’ll Love This Recipe

  • Bold Flavors: A perfect blend of smoky, creamy, tangy, and spicy with every bite.

  • Easy to Make: Simple ingredients that come together quickly on the grill.

  • Customizable: Adjust the level of spice and toppings to your liking.

  • Perfect for Summer: A great side dish for grilling season, cookouts, and gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 4 ears of corn, husked

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)

  • 1 tablespoon chili powder (adjust to taste)

  • 1 teaspoon garlic powder (optional)

  • 1 lime, cut into wedges

  • Salt, to taste

  • Fresh cilantro, chopped (optional, for garnish)

  • 1 tablespoon olive oil or melted butter (for brushing the corn)

Directions

  1. Preheat the Grill: Preheat your grill to medium-high heat. Brush the corn with a little olive oil or melted butter to ensure they don’t stick to the grill.

  2. Grill the Corn: Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are charred and tender. You can also grill the corn directly over the flames for a smoky flavor, but make sure to turn it often to avoid burning.

  3. Prepare the Elote Sauce: While the corn is grilling, in a small bowl, combine mayonnaise, sour cream, chili powder, garlic powder (if using), and a pinch of salt. Stir until smooth.

  4. Coat the Corn: Once the corn is grilled, remove it from the grill and brush generously with the creamy elote sauce. Make sure each ear is well-coated.

  5. Top with Cheese: Sprinkle crumbled cotija cheese over the corn while the sauce is still sticky. Press the cheese into the sauce for better adhesion.

  6. Garnish and Serve: Sprinkle a little extra chili powder on top for more spice, squeeze lime wedges over the corn for a burst of citrus, and garnish with fresh chopped cilantro if desired.

  7. Serve: Serve immediately while the corn is warm, and enjoy this irresistible Mexican street corn!

Servings and Timing

  • Servings: 4

  • Preparation Time: 5 minutes

  • Grilling Time: 10-12 minutes

  • Total Time: 15-17 minutes

Variations

  • Spicy Kick: Add a pinch of cayenne pepper or drizzle with hot sauce for an extra layer of heat.

  • Vegan Version: Substitute the mayonnaise and sour cream with vegan alternatives and use a dairy-free cheese like vegan cotija.

  • Herbed Elote: Add fresh herbs like parsley or basil in place of cilantro for a different flavor profile.

  • Creamier Sauce: Add a little bit of cream cheese or Greek yogurt to the sauce for extra richness.

  • Cheese Options: If you can’t find cotija, use feta cheese, parmesan, or queso fresco for a similar salty, crumbly texture.

Storage/Reheating

  • Storage: Store any leftover grilled corn (without sauce) in an airtight container in the refrigerator for up to 2 days.

  • Reheating: Reheat the corn on the grill or in the microwave. You can refresh the sauce by adding a bit more mayonnaise or sour cream before serving.

FAQs

Can I make Mexican Street Corn in the oven?

Yes! If you don’t have a grill, you can roast the corn in the oven. Preheat the oven to 400°F (200°C), place the corn on a baking sheet, and bake for 20-25 minutes, turning occasionally until tender and charred.

Can I make this recipe ahead of time?

The corn is best served fresh from the grill, but you can prep the sauce and store it in the refrigerator a few hours before grilling the corn.

Can I use frozen corn?

Fresh corn is ideal for this recipe, but you can use frozen corn on the cob if fresh isn’t available. Just be sure to thaw it fully before grilling.

What is cotija cheese?

Cotija is a crumbly, salty Mexican cheese often used in street food dishes like elote. If you can’t find cotija, crumbled feta cheese is a good substitute.

Can I add more veggies?

Yes, you can serve the grilled corn with extra grilled vegetables like peppers, zucchini, or onions to round out the meal.

How can I make this less messy?

You can serve the corn on skewers for easy handling, or wrap each ear of corn in parchment paper to help with the mess.

How do I make it less spicy?

Reduce the amount of chili powder or skip it altogether if you prefer a milder flavor. You can also omit the hot sauce or cayenne pepper.

Conclusion

Grilled Mexican Street Corn (Elote) is a delicious, fun, and flavorful side dish that’s sure to be a crowd-pleaser. With its smoky charred kernels, creamy sauce, tangy lime, and crumbled cotija cheese, this recipe brings vibrant, irresistible flavors to your plate. Whether you’re grilling for a party or just craving something new, this easy recipe will bring a taste of Mexico to your home. Enjoy!

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Grilled Mexican Street Corn

Grilled Mexican Street Corn

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  • Author: Alice
  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 15-17 minutes
  • Yield: 4 servings
  • Category: Snack, Side Dish
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Vegetarian
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Description

Grilled Mexican Street Corn, or Elote, is a delicious and vibrant Mexican street food that features smoky, charred corn on the cob topped with a creamy sauce, tangy lime, chili powder, and crumbled cotija cheese. This quick and easy recipe is perfect for summer cookouts, picnics, or any occasion when you want a flavorful and fun side dish.

Ingredients

For the Corn:

  • 4 ears of corn, husked

  • 1 tablespoon olive oil or melted butter (for brushing the corn)

For the Elote Sauce:

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 1 tablespoon chili powder (adjust to taste)

  • 1 teaspoon garlic powder (optional)

  • Salt, to taste

For Topping:

  • 1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)

  • 1 lime, cut into wedges

  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  • Preheat the Grill: Preheat your grill to medium-high heat. Brush the corn with olive oil or melted butter to prevent sticking.

  • Grill the Corn: Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are charred and tender. For a smokier flavor, grill the corn directly over the flames, turning often to prevent burning.

  • Prepare the Elote Sauce: In a small bowl, combine mayonnaise, sour cream, chili powder, garlic powder (if using), and a pinch of salt. Stir until smooth.

  • Coat the Corn: Once the corn is grilled, remove it from the grill and generously brush with the creamy elote sauce, making sure each ear is fully coated.

  • Top with Cheese: Sprinkle crumbled cotija cheese over the corn while the sauce is still sticky, pressing gently to ensure it adheres.

  • Garnish and Serve: Sprinkle extra chili powder on top for added spice, squeeze lime wedges over the corn for a burst of citrus, and garnish with fresh chopped cilantro if desired.

  • Serve: Serve immediately while the corn is warm, and enjoy!

Notes

Spicy Kick: Add a pinch of cayenne pepper or drizzle with hot sauce for an extra layer of heat.Vegan Version: Substitute mayonnaise and sour cream with vegan alternatives and use a dairy-free cheese like vegan cotija.Herbed Elote: Add fresh herbs like parsley or basil in place of cilantro for a different flavor profile.Creamier Sauce: For a richer sauce, add cream cheese or Greek yogurt.Cheese Options: Use feta cheese, parmesan, or queso fresco if cotija is unavailable.Storage: Store leftover corn (without sauce) in an airtight container for up to 2 days. Reheat on the grill or microwave, adding fresh sauce before serving.

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