Grilled Street Corn (Elote)
Authentic Mexican Street Corn featuring grilled corn on the cob slathered in a creamy lime-mayo sauce and sprinkled with cotija cheese and chili powder. A vibrant and flavorful side dish for any BBQ. Best served immediately while hot.
About This Recipe Recipe
About This Recipe
Grilled Street Corn (Elote) is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. Authentic Mexican Street Corn featuring grilled corn on the cob slathered in a creamy lime-mayo sauce and sprinkled with cotija cheese and chili powder. A vibrant and flavorful side dish for any BBQ. Best served immediately while hot. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Grilled Street Corn (Elote) is the kind of dish that rewards care and always feels worth repeating.
Grilled Street Corn (Elote) Ingredients
- 4 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Mexican crema)
- 1 cup cotija cheese, crumbled
- 1 tsp chili powder (plus more for garnish)
- 1/2 tsp ground cumin
- 1 lime, juiced and zested
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
How to Make Grilled Street Corn (Elote)
- 1
Preheat grill to medium-high heat. Peel back the husks of the corn and remove the silk. Pull the husks back down or remove them entirely; for this recipe, removing them allows for direct char on the kernels.
- 2
Brush the corn lightly with vegetable oil or olive oil. Season with a pinch of salt and pepper. Oiling prevents the corn from drying out and sticking to the grill.
- 3
Place corn on the grill. Turn occasionally every 2-3 minutes until the kernels are charred and golden brown on all sides, about 10-12 minutes total.
- 4
While the corn grills, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, and cumin until smooth.
- 5
Remove corn from the grill. While still hot, brush each ear generously with the creamy sauce. The heat helps the sauce melt into the corn.
- 6
Sprinkle generously with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Grilled Street Corn (Elote).
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
310
Calories
8g
Protein
20g
Fat
28g
Carbs
Serving Suggestions
Serve Grilled Street Corn (Elote) with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Grilled Street Corn (Elote)
Authentic Mexican Street Corn featuring grilled corn on the cob slathered in a creamy lime-mayo sauce and sprinkled with cotija cheese and chili powder. A vibrant and flavorful side dish for any BBQ. Best served immediately while hot.
Prep
10 min
Cook
10 min
Total
20 min
Servings
4 servings
Ingredients
- 4 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Mexican crema)
- 1 cup cotija cheese, crumbled
- 1 tsp chili powder (plus more for garnish)
- 1/2 tsp ground cumin
- 1 lime, juiced and zested
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat. Peel back the husks of the corn and remove the silk. Pull the husks back down or remove them entirely; for this recipe, removing them allows for direct char on the kernels.
- Brush the corn lightly with vegetable oil or olive oil. Season with a pinch of salt and pepper. Oiling prevents the corn from drying out and sticking to the grill.
- Place corn on the grill. Turn occasionally every 2-3 minutes until the kernels are charred and golden brown on all sides, about 10-12 minutes total.
- While the corn grills, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, and cumin until smooth.
- Remove corn from the grill. While still hot, brush each ear generously with the creamy sauce. The heat helps the sauce melt into the corn.
- Sprinkle generously with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side.
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