Grilled Corn Elote Style (Printable Version)

Mexican street corn with tangy sauce and cheese, smoky flavor, and vibrant toppings. Ideal side for warm-weather meals.

# What You Need:

→ Corn

01 - 4 ears fresh corn, husked
02 - 1 tablespoon vegetable oil

→ Sauce

03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream or Mexican crema
05 - 1 clove garlic, minced
06 - 1 tablespoon lime juice
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - Salt, to taste

→ Toppings

10 - 1/2 cup Cotija cheese or feta, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges, for serving
13 - Additional chili powder, for garnish

# How to Make It:

01 - Preheat a grill or grill pan to medium-high heat (about 400°F).
02 - Lightly brush each ear of corn with vegetable oil to ensure even charring.
03 - Place corn directly on the grill grates. Grill, rotating occasionally, until kernels are charred and tender, 12 to 15 minutes.
04 - In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt until completely smooth.
05 - Remove grilled corn from heat. While still hot, brush each ear generously with the prepared sauce using a basting brush.
06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn. Dust lightly with chili powder for additional heat.
07 - Arrange corn on a serving platter and offer lime wedges alongside for squeezing before eating.

# Expert Advice:

01 -
  • The combination of smoky corn and zesty sauce feels like summer bottled up and served on a stick.
  • You can personalize the toppings, so every batch tastes a little bit special.
02 -
  • Rushing the grilling leaves the corn tough and bland, so linger over the flames.
  • Using cold sauce makes it harder to spread – let it sit at room temp while the corn grills.
03 -
  • Always start grilling corn with dry, husked ears – moisture steams instead of chars.
  • A squeeze of lime over the finished corn perks up tired flavors instantly.
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