Grilled Corn Elote Style (Printable)

Grilled corn in tangy sauce, cheese and chili for a smoky, vibrant summer side inspired by Mexican street flavors.

# 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

# Directions:

01 - Preheat grill to medium-high heat (about 400°F).
02 - Brush each ear of corn lightly with vegetable oil.
03 - Place corn directly on the grill grates and cook, turning occasionally, until charred and tender, about 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 smooth.
05 - Remove grilled corn from heat. While corn is warm, brush each ear generously with the prepared sauce.
06 - Sprinkle crumbled cheese and chopped cilantro over sauced corn.
07 - Dust lightly with extra chili powder for heat and serve with lime wedges.

# Expert Suggestions:

01 -
  • The creamy, tangy sauce clings to smoky kernels like a flavor secret you won’t want to share.
  • It’s quick enough to whip up on a whim, but bold enough to steal the show at any barbecue.
02 -
  • One time I forgot to oil the corn, and half the kernels stuck stubbornly to the grill—it’s worth the extra minute.
  • Switching to Cotija cheese made the whole flavor profile feel more like true Mexican street corn, salty and crumbly.
03 -
  • Let the corn rest for a minute after grilling so the sauce absorbs better—waiting just 60 seconds changes everything.
  • Rub the lime wedges over the grilled corn before saucing for an extra layer of tangy flavor.
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