Grilled Mexican Street Corn (Elote): The Ultimate Summer Side Dish
Picture this: It’s a golden summer evening, the grill’s fired up, and the air smells like smoky charcoal and zesty lime. That’s the moment I fell head-over-heels for Mexican Street Corn, or Elote. My first bite was pure magic—creamy, tangy, and just spicy enough to make me reach for a cold drink. Since then, this dish has starred at every backyard BBQ I’ve hosted. Whether you’re a grill master or a first-timer, this recipe is your ticket to flavor town. Let’s turn ordinary corn into an unforgettable fiesta!
Grilled Mexican Street Corn
My Love Affair with Elote Began at a Food Truck
Years ago, I stumbled upon a tiny food truck in Austin, Texas, with a line wrapped around the block. Curiosity (and hunger) led me to order their “famous elote.” The vendor grilled the corn right there, slathered it with a mysterious creamy sauce, and finished it with a snowstorm of cheese. One bite and I was hooked—the charred kernels, the lime-kissed heat, the way the cheese clung to my fingers. I begged the cook for tips, and he grinned, “Más limón, más amor” (more lime, more love). Now, I add extra lime to everything. You’ve been warned.
Ingredients: The Flavor Dream Team
- 4 ears of corn, husked: Fresh is best, but frozen works in a pinch (thaw first!).
- 2 tbsp olive oil or melted butter: Butter adds richness; olive oil keeps it light.
- ¼ cup mayonnaise: The glue for our sauce. Vegan mayo? Go for it!
- ¼ cup sour cream or Mexican crema: Crema is silkier, but sour cream adds tang.
- ½ tsp chili powder + ¼ tsp smoked paprika: Smoked paprika = instant depth. No chili powder? Use cayenne (sparingly!).
- Juice of 1 lime: Freshly squeezed only—bottled juice is a crime here.
- ½ cup crumbled cotija cheese: Salty, crumbly goodness. Feta works too!
- 2 tbsp chopped cilantro: Skip it if you’re team “cilantro tastes like soap.”
- Lime wedges: For that extra zingy squeeze at the end.
Step-by-Step: Grill, Sauce, Devour
- Prep the Corn: Brush each ear with olive oil or butter. Pro tip: Oil prevents sticking, but butter? Butter is bae.
- Fire Up the Grill: Heat to medium-high (400°F). No grill? A grill pan or oven broiler works!
- Grill Like a Pro: Cook corn for 10–12 minutes, turning every 3–4 minutes. Look for those sexy char marks—they add smoky flavor!
- Whip Up the Sauce: Whisk mayo, sour cream, lime juice, chili powder, and smoked paprika. Taste it! Need more kick? Add a pinch of cayenne.
- Slather It On: Use a pastry brush (or spoon) to coat each ear with sauce. Don’t be shy—this is the “creamy” in creamy elote!
- Cheese, Please: Roll corn in cotija or sprinkle generously. Pro move: Put cheese on a plate and roll the corn for maximum coverage.
- Garnish & Serve: Top with cilantro and lime wedges. Boom. You’re a hero.
Serving Suggestions: Fiesta Time!
Serve corn right off the grill while it’s hot! Stick them in mason jars for a cute, mess-free grip, or lay them on a platter with lime wedges and extra cheese. Pair with icy margaritas, grilled carne asada, or just eat three ears solo. No judgment here.
Mix It Up: 5 Fun Twists
- Vegan Vibes: Swap mayo for vegan mayo, sour cream for coconut yogurt, and skip the cheese (or use nutritional yeast).
- Elote in a Cup: Cut kernels off the cob, mix with sauce, and serve in cups with chips for dipping.
- Spice It Up: Add minced jalapeño to the sauce or sprinkle with Tajín.
- Herb It: Swap cilantro for fresh parsley or mint.
- Cheese Swap: Try grated Parmesan or queso fresco instead of cotija.
Chef’s Notes: Lessons from the Grill
True story: Once, I accidentally used cinnamon instead of chili powder. Don’t be me. Label your spices! Over the years, I’ve tweaked the sauce ratio—more lime, less mayo—and learned to grill corn slower for deeper flavor. Also, if you drop an ear in the dirt? Rinse it, re-sauce it, and call it “smoky.” Your guests will never know.
FAQs: Your Corn Questions, Answered
Q: Can I make this ahead?
A: Grill corn and mix sauce separately, then assemble right before serving. Soggy corn = sad corn.
Q: Mayo haters, unite—any subs?
A: Greek yogurt or avocado crema work, but the sauce will be tangier.
Q: Help! My cheese won’t stick!
A> Pat corn dry after saucing, then press cheese on firmly. Or, sprinkle cheese directly onto the sauce before it sets.
Q: Too spicy for kids?
A> Skip the chili powder in the sauce and let them add a sprinkle later.
Nutritional Info (Per Serving)
Calories: 220 | Fat: 15g | Carbs: 17g | Protein: 4g | Fiber: 2g | Vitamin C: 10% DV
Vegetarian | Gluten-Free | Summer Vibes: 100%
Grilled + Spiced Mexican Street Corn
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–25 minutes
- Yield: 4 1x
Ingredients
4 fresh ears of corn, husked
2 tbsp olive oil or melted butter
¼ cup mayonnaise
¼ cup sour cream or Mexican crema
½ tsp chili powder
¼ tsp smoked paprika
Juice of 1 lime
½ cup crumbled cotija cheese (or feta)
2 tbsp chopped fresh cilantro (optional)
Extra lime wedges, for serving
Instructions
Prepare the Corn: Brush each ear of corn lightly with olive oil or melted butter to prevent sticking and add flavor.
Grill the Corn: Preheat grill to medium-high. Grill the corn for about 10–12 minutes, turning occasionally, until lightly charred all over.
Mix the Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth.
Dress the Corn: Once grilled, brush each ear of corn generously with the creamy sauce.
Top It Off: Sprinkle with crumbled cotija cheese, fresh cilantro, and an extra dash of chili powder if you like it spicier.
Serve & Enjoy: Serve immediately with lime wedges on the side for an extra squeeze of brightness.
Nutrition
- Calories: 220 per serving
- Fat: 15g per serving
- Carbohydrates: 17g per serving
- Fiber: 2g per serving
- Protein: 4g per serving
