Grilled Mexican Street Corn: A Summer Favorite!

Name: Grilled Mexican Street Corn (Elote)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 ears fresh corn ((husks and silks removed)); 2 tablespoons vegetable oil; ¼ cup mayonnaise; ¼ cup sour cream; 5 oz cotija cheese (crumbled (about 1 cup)); 2 tablespoons fresh lime juice; 1 garlic clove ((finely minced)); 1 teaspoon chili powder; ½ teaspoon cayenne pepper; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons chopped fresh cilantro

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Grilled Mexican Street Corn, also known as Elote, is what summer cookouts are all about! Fresh, sweet corn gets grilled until lightly charred, then smothered in a creamy sauce made with mayo, sour cream, cotija cheese, and a kick of spice. It’s a messy side dish, but absolutely addictive. Perfect for cookouts, taco nights, or anytime you're craving a little heat and a whole lotta smoky flavor!

A brush spreads creamy sauce on grilled corn topped with cheese and herbs, with lime wedges on the side.

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Why You’ll Love It!
Ingredient Notes
Step by Step Instructions
What to Serve With Elote
Variations
Helpful Tips
Recipe FAQ
Storing Leftovers
More Mexican Dishes
Recipe Card
Reviews

Why You’ll Love It!

Loaded with flavor: Smoky, creamy, tangy, cheesy, and just a little spicy.
Crowd-pleaser: A guaranteed hit at barbecues and backyard parties.
Easy to make: Simple steps and just 25 minutes from start to finish.

The first time I tasted Grilled Mexican Street Corn, it was love at first bite! I was lucky enough to find a local food truck that sold authentic elote, which is a popular Mexican street food made from grilled corn on the cob.

I’m embarrassed to admit this, but I devoured three ears of that charred corn (slathered in mayo) in one sitting! 🤭 It's about the best thing I've ever had in my life. If you’ve never tasted grilled Mexican street corn, now’s the time to try it. It’s a little over-the-top, a tiny bit spicy, and 100% worth the napkins! 🌽 Plus, it's a cinch to make yourself.

Elote (Mexican street corn) covered in creamy sauce, cheese, and herbs, served on a wooden board with limes.

Ingredient Notes

Below are the ingredients and a list of helpful hints and substitutions. Quantities can be found in the recipe card at the end of this page.

Fresh Corn: yellow or white corn can be used, choose ears of corn with full ears and free of blemishes. Thoroughly remove any silks and rinse corn with cold water before using.
Vegetable Oil: brushing the corn with oil prevents the corn from sticking to the grill and helps the seasoning stick to the corn.
Mayonnaise: one of the bases for the cream coating making it extra creamy.
Sour Cream: adds a cool tangy flavor to the coating. Mexican crema is traditionally used for Mexican street corn, but sour cream is an easy substitute.
Cotija Cheese: is a commonly used cheese in Mexican cuisine that adds a slight salty and tangy flavor to the coating. Some common substitutions for cotija are queso fresco, feta, or parmesan cheese.
Fresh Lime Juice: adds a bight acidity to the cream coating and helps to thin it slightly. Add the lime zest to the mixture for an even bolder lime flavor.
Garlic: one clove adds a hint of garlic flavor without being too strong. Garlic powder can be substituted if needed, use about ¼ teaspoon.
Chili Powder: adds smoky heat to the corn and cream coating. Smoked or regular paprika can be substituted for chili powder.
Cayenne Pepper: adds additional spiciness to the corn, add as much as you like for desired spice level, or omit if you don't like heat.
Salt and Black Pepper: brings out the flavors of the corn.
Fresh Cilantro: is a common herb used in Mexican style dishes that adds a distinct earthy flavor.

Six ears of corn on a tray, surrounded by bowls of spices, herbs, cheese, oil, sauce, and mayonnaise.

Step by Step Instructions

STEP 1 - Preheat Grill
Gas grill: Set burners to high, cover, and heat for 10 minutes.
Charcoal grill: Light 5-6 quarts of briquettes and let them ash over, then spread evenly and heat grates for 5 minutes.

STEP 2 - Make the Cream Coating
In a bowl, mix mayo, sour cream, ¾ cup cotija, lime juice, garlic, ¾ teaspoon chili powder, cayenne, black pepper, and 1 tablespoon cilantro. Cover and chill until ready to use. Reserve extra cheese and cilantro for garnish.

A bowl with cheese, paprika, pepper, and chopped herbs, surrounded by small bowls of spices and herbs.

STEP 3 - Prep the Corn
Brush corn with oil. Sprinkle with remaining ¼ teaspoon chili powder and salt.

Six ears of corn on the cob, sprinkled with seasoning, arranged on a metal baking sheet.

STEP 4 - Grill the Corn
Grill, covered, for about 15 minutes, turning every few minutes until nicely charred on all sides.

Six grilled corn cobs lined up on a metal tray, with husks removed, on a light surface.

STEP 5 - Slather It Up
Brush hot corn with cream mixture. Garnish with reserved Cotija and cilantro. Serve warm with lime wedges if desired.

Six ears of Mexican street corn with creamy sauce and herbs on a wooden board, garnished with lime wedges.

What to Serve With Elote

Grilled Mexican street corn shines goes perfectly with...

Grilled steak, grilled lemon garlic shrimp or apricot chicken
Baja chicken tacos, enchiladas or salsa verde burritos
A big Tex-Mex salad
Chips, salsa, and margaritas (absolutely!)
Extra lime wedges

Variations

No grill? Boil corn in salted water for 8 minutes or roast in the oven at 425°F for 8-10 minutes.
Off the cob: Cut the corn off and toss with the cream for a corn salad or this irresistible cream cheese corn dip.
Extra spice: Sprinkle with more cayenne or serve with hot sauce.
Toppings bar: Add a dash of Cholula hot sauce, extra lime, a sprinkle of Tajin seasoning, or crushed flaming hot Cheetos!

Two grilled corn cobs topped with creamy sauce and herbs on a plate.

Helpful Tips

Don’t skip the oil: It helps with charring and keeps seasonings in place.
Fresh corn is best: Look for ears with full corn kernels and no soft spots. Frozen can be used in a pinch, but it's not the same quality.
Make it your own: Use feta cheese or queso fresco if cotija isn’t available, or swap sour cream for Mexican crema.

Recipe FAQ

Can I make this without a grill?

Absolutely! You can boil or roast the corn and still get great results.

Can I make this ahead of time?

It’s best fresh, but you can prep the sauce ahead and grill the corn just before serving.

Is this recipe super spicy?

It has a little kick from the cayenne, but it’s not overwhelming. Add more or less based on your heat preference. Or, use a milder spice like smoked paprika or add more chili powder instead.

Six Mexican street corn cobs on a wooden board, topped with cheese, herbs, and lime wedges around.

Storing Leftovers

To Store: Remove kernels from the cob and store in an airtight container in the fridge for up to 3 days.
To Enjoy Later: Eat it cold as a corn salad, just don’t try to reheat with the cream coating because it may curdle.
Freezing is not recommended: The creamy coating won’t hold up well.