Grilled Mexican Street Corn (Elote)

Grilled Mexican Street Corn, or Elote, is a bold and flavorful side dish featuring smoky grilled corn slathered with a creamy, tangy sauce, crumbled cheese, and fresh herbs. It’s a classic street food favorite that brings the taste of summer to any table.

Why You’ll Love This Recipe

This grilled corn recipe is irresistibly flavorful—sweet, charred corn meets a zesty coating of lime, mayonnaise, and cheese. It’s quick to prepare, incredibly satisfying, and perfect for outdoor barbecues or weeknight dinners. With just a few ingredients, it transforms a simple vegetable into a deliciously messy indulgence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Fresh corn on the cob, husked
Mayonnaise
Sour cream or Mexican crema
Lime juice
Cotija cheese, crumbled (or feta as a substitute)
Chili powder or paprika
Fresh cilantro or parsley, chopped
Salt and black pepper
Lime wedges (for serving)

directions

1. Preheat a grill or grill pan to medium-high heat.

2. Place the husked corn directly on the grill and cook, turning occasionally, until charred in spots and tender, about 10–12 minutes.

3. In a small bowl, mix mayonnaise, sour cream, lime juice, salt, and pepper.

4. Remove the corn from the grill and immediately brush it with the creamy mixture.

5. Sprinkle with crumbled cheese, chili powder, and fresh herbs.

6. Serve with lime wedges on the side.

Servings and timing

Serves 4. Preparation time is 10 minutes. Cooking time is 10–12 minutes. Total time: approximately 20–25 minutes.

Variations

• Use Greek yogurt in place of sour cream for a lighter version.

• Roll corn in grated Parmesan instead of Cotija for an Italian twist.

• Add a sprinkle of smoked paprika for extra depth.

• Cut the kernels off the cob and mix ingredients in a bowl for an esquites-style salad.

storage/reheating

Elote is best served fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven until warmed through. Avoid microwaving to preserve texture.

FAQs

1. Can I use frozen or canned corn?

For best flavor and texture, fresh corn on the cob is ideal, especially for grilling.

2. What’s the best cheese substitute for Cotija?

Feta or Parmesan are good alternatives with a similar salty, crumbly texture.

3. Can I make this recipe ahead of time?

It’s best served right after grilling, but the sauce can be prepared in advance.

4. Do I have to grill the corn?

Grilling adds a smoky, charred flavor, but roasting in the oven or on a grill pan also works well.

5. Is this recipe spicy?

It has a mild kick from chili powder, but the spice level can be adjusted to taste.

6. Can I make it vegan?

Yes, use vegan mayo, dairy-free sour cream, and a plant-based cheese alternative.

7. How do I make it less messy to eat?

Insert wooden skewers or cut the kernels off the cob and serve as a salad.

8. What herbs work best?

Fresh cilantro is traditional, but parsley or chives can also be used.

9. Can I use lime zest instead of juice?

Yes, lime zest adds even more citrus aroma and intensity to the dish.

10. What dishes pair well with Elote?

It pairs beautifully with grilled meats, tacos, burgers, and other summer favorites.

Conclusion

Grilled Mexican Street Corn is a festive and flavorful dish that elevates the humble ear of corn into something unforgettable. Whether served at a backyard barbecue or casual dinner, it’s sure to impress with its smoky, creamy, and tangy combination.

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