Take your grilled corn to the next level with this easy Grilled Elote Mexican Street Corn, loaded with a creamy chile-lime sauce, salty Cotija cheese, fresh cilantro, and plenty of smoky char.
This Grilled Elote Mexican Street Corn is a delicious Mexican-inspired side dish that’s perfect for summer grilling, backyard BBQs, cookouts, and Taco Tuesday. Fresh ears of corn are grilled until tender and beautifully charred, then coated in a creamy homemade sauce made with mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, and cayenne pepper. Finally, the corn is finished with crumbled Cotija cheese, fresh cilantro, and a squeeze of lime.
Feeds 2-4 People
Prep time 15 minutes
Cook time 15 minutes
Why This Elote Corn Recipe Works
The Grill Adds Incredible Flavor: First, grilling the corn directly over medium-high heat gives the kernels a delicious smoky flavor while creating those beautiful charred spots that make elote so good. The caramelization from the grill also brings out the natural sweetness of the corn.
Sweet Corn Balances the Spicy Sauce: Next, the natural sweetness of fresh corn provides the perfect contrast to the chili powder, smoked paprika, and optional cayenne pepper in the sauce. As a result, you get plenty of flavor and heat without overpowering the corn itself.
Cotija Cheese Brings the Perfect Finishing Touch: Additionally, salty and crumbly Cotija cheese adds a completely different texture and flavor to the dish. Its savory flavor pairs especially well with the sweet corn and creamy chile-lime sauce.
Lime Keeps Everything Bright and Fresh: Finally, fresh lime juice cuts through the richness of the mayonnaise and sour cream while adding a bright, acidic finish. A final squeeze of lime right before serving brings all of the flavors together.
Ingredients
For the Corn
- 4 ears fresh corn, husks removed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Elote Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- 1 garlic clove, finely minced
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, optional
For Topping
- ½ cup Cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
- Additional chili powder, for garnish
Instructions
Make the Elote Sauce: First, combine the mayonnaise, sour cream, minced garlic, fresh lime juice, chili powder, smoked paprika, and cayenne pepper in a small bowl. Whisk everything together until smooth and creamy, then set the sauce aside while you prepare the corn.
Preheat the Grill: Meanwhile, preheat your grill to 400–450°F (205–230°C). Once the grill is hot, lightly brush each ear of corn with olive oil and season with salt and black pepper.
Grill the Corn: Next, place the corn directly onto the grill grates. Grill for approximately 8–12 minutes, turning the corn every couple of minutes so it cooks evenly. Continue grilling until the kernels are tender and the corn develops plenty of golden-brown and charred spots.
Coat the Corn: Once the corn is finished grilling, remove it from the heat. Then, while the corn is still hot, generously brush each ear with the creamy elote sauce, making sure to coat all sides.
Add the Toppings: After coating the corn, generously sprinkle each ear with crumbled Cotija cheese. Then, add the fresh chopped cilantro and finish with a light sprinkle of chili powder.
Finish with Lime: Finally, squeeze fresh lime juice over each ear of corn and serve immediately with additional lime wedges on the side.
Final Thoughts On Grilled Elote Mexican Street Corn
This Grilled Elote Mexican Street Corn is one of those recipes that’s incredibly simple but delivers huge flavor. The combination of smoky charred corn, creamy chile-lime sauce, salty Cotija cheese, fresh cilantro, and bright lime makes it the perfect addition to any backyard BBQ or summer dinner. It’s also easy to customize, so if you like a little extra heat, add more cayenne or your favorite hot sauce to the sauce. Serve it alongside grilled chicken, steak, burgers, tacos, or your favorite BBQ recipes for an unforgettable side dish.
If you are looking for more fall recipes check out this Roasted Potato Corn Chowder or these Smoked Salmon Burnt Ends
Grilled Elote Mexican Street Corn
This Grilled Elote Mexican Street Corn is a delicious Mexican-inspired side dish that's perfect for summer grilling, backyard BBQs, cookouts, and Taco Tuesday. Fresh ears of corn are grilled until tender and beautifully charred, then coated in a creamy homemade sauce made with mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, and cayenne pepper. Finally, the corn is finished with crumbled Cotija cheese, fresh cilantro, and a squeeze of lime.
Ingredients
- 4 ears fresh corn, husks removed
- 2 tablespoons olive oil
- Salt & black pepper, to taste
For The Elote Sauce
- 1/3 cup mayonnaise
- 1/2 cup sour cream
- 1 garlic clove finely minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & black pepper, to taste
- 1/2 teaspoon cayenne pepper, optional
For Topping
- 1/2 cup Cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
- Additional chili powder, for garnish
Instructions
Make the Elote Sauce: First, combine the mayonnaise, sour cream, minced garlic, fresh lime juice, chili powder, smoked paprika, and cayenne pepper in a small bowl. Whisk everything together until smooth and creamy, then set the sauce aside while you prepare the corn.
Preheat the Grill: Meanwhile, preheat your grill to 400–450°F (205–230°C). Once the grill is hot, lightly brush each ear of corn with olive oil and season with salt and black pepper.
Grill the Corn: Next, place the corn directly onto the grill grates. Grill for approximately 8–12 minutes, turning the corn every couple of minutes so it cooks evenly. Continue grilling until the kernels are tender and the corn develops plenty of golden-brown and charred spots.
Coat the Corn: Once the corn is finished grilling, remove it from the heat. Then, while the corn is still hot, generously brush each ear with the creamy elote sauce, making sure to coat all sides.
Add the Toppings: After coating the corn, generously sprinkle each ear with crumbled Cotija cheese. Then, add the fresh chopped cilantro and finish with a light sprinkle of chili powder.
Finish with Lime: Finally, squeeze fresh lime juice over each ear of corn and serve immediately with additional lime wedges on the side.
Notes
The Grill Adds Incredible Flavor: First, grilling the corn directly over medium-high heat gives the kernels a delicious smoky flavor while creating those beautiful charred spots that make elote so good. The caramelization from the grill also brings out the natural sweetness of the corn.
Nutrition Information:
Yield: 4 Serving Size: 1 ear of cornAmount Per Serving: Calories: 330Sodium: 500mgProtein: 8g
