Grilled Mexican street corn, or elote, is a summertime staple that bursts with bold flavors and irresistible textures. It’s smoky, creamy, citrusy, and just the right amount of spicy—all wrapped up in each perfectly charred cob. Whether you’re firing up the grill for a backyard gathering or adding a flavorful side to taco night, this crave-worthy recipe is guaranteed to steal the show.
Ingredient Breakdown
The base of this creamy topping is a mixture of mayonnaise and Mexican crema (or sour cream), combining richness with a hint of tang. This duo clings to the corn while adding luscious moisture and body.
Fresh cilantro and a minced garlic clove bring a punch of herbaceous brightness and a savory undertone. They cut through the richness and enhance the freshness of the topping.
Lime zest and juice provide an essential burst of citrus that lifts the entire dish. The zest intensifies the lime’s flavor, while the juice offers a clean, acidic note that balances the creaminess.
Ground chipotle pepper is where the heat comes in. Smoky and spicy, it deepens the flavor and plays beautifully with the caramelized char on the grilled corn.
Sweet corn, the star of the dish, should be fresh, plump, and in peak season if possible. Once grilled, the natural sugars caramelize slightly, creating toasty golden spots that pair wonderfully with the crema.
Cotija cheese finishes it off with a salty crumble. This aged Mexican cheese adds texture and a sharp bite, clinging to the crema for that signature street corn look and flavor.
Lime wedges served on the side aren’t just a garnish—they’re essential. A final squeeze of lime juice brightens every bite and allows diners to customize the acidity to their liking.
Step-by-Step Preparation Guide
Begin by firing up your grill to a steady 400°F. Whether you’re using gas or charcoal, give the grates a thorough clean once hot to prevent sticking and ensure even cooking.
While the grill is heating, mix the crema topping. In a medium bowl, whisk together mayonnaise, Mexican crema, chopped cilantro, garlic, chipotle pepper, lime zest, and lime juice. Adjust seasoning to taste—this sauce should be punchy but balanced.
Once the grill is ready, lay the corn directly on the grates. Let it cook undisturbed for a few minutes at a time, allowing the kernels to blister and take on color. Rotate the ears every few minutes until all sides are evenly charred and the corn is tender throughout. This process should take about 10 to 12 minutes total.
Transfer the grilled corn to a platter. While still warm, generously slather each cob with the crema mixture using a spoon or basting brush. The warmth of the corn will help melt the crema into the kernels for full coverage.
Immediately sprinkle with crumbled cotija cheese, which will stick to the creamy layer and add a pleasant salty contrast. For those who enjoy an extra kick, dust with more chipotle pepper or your favorite chili blend. Serve hot, garnished with lime wedges on the side.
Recipe Tips
How to choose the best corn for grilling:
Look for ears with tight green husks and moist silk. The kernels should feel plump when pressed through the husk.
Tips for preventing dry or over-charred kernels:
Keep the grill temperature moderate and turn the corn frequently for even cooking without burning.
Adjusting crema consistency for smoother spreading:
If the sauce is too thick, add a teaspoon of lime juice or water to loosen it slightly.
Substituting cotija cheese when unavailable:
Feta cheese or grated parmesan can mimic the crumbly, salty texture if cotija isn’t on hand.
Making ahead: how to prep toppings for quick assembly:
Mix the crema sauce and crumble the cheese up to one day ahead. Store covered in the fridge until ready to use.
What to Serve With This Recipe
Pair this flavorful corn with grilled proteins like carne asada, marinated chicken, or chili-rubbed fish for a well-rounded meal. Its bold taste complements a variety of main dishes.
Round out your menu with light, refreshing sides such as avocado and tomato salad, black bean and corn salsa, or a cucumber-jicama slaw. These crisp dishes add contrast and freshness.
For drinks, reach for cold, citrus-forward options. Try micheladas, classic margaritas, or lime sparkling water with a pinch of salt for a refreshing balance to the spicy and creamy corn.
Creative Variations
Enhance the flavor with a sprinkle of Tajín or your favorite chili-lime seasoning for a tangy kick and a pop of color. You can also substitute or add smoked paprika for a deeper, earthy undertone.
To make it extra spicy, stir a few dashes of hot sauce or sriracha into the crema before brushing it on the corn. The heat will bloom beautifully when it hits the warm kernels.
For a fun, shareable twist, slice the kernels off the cobs after grilling and toss them with the crema, cheese, and seasonings to create a warm elote salad or dip.
Frequently Asked Questions
Can I use frozen corn instead of fresh ears?
Yes. Thaw completely, pat dry, and grill until charred. You can also use frozen corn kernels to make a skillet-style version.
What’s the difference between Mexican crema and sour cream?
Mexican crema is thinner and slightly less tangy than sour cream. Both work, but crema gives a smoother, silkier finish.
How do I store leftovers and reheat them?
Store leftovers wrapped in foil in the refrigerator for up to 2 days. Reheat on a grill or in the oven at 350°F until warmed through.
Can this be made indoors without a grill?
Yes. Use a grill pan on the stovetop or broil the corn in the oven, turning occasionally until it’s charred and tender.
Grilled Mexican street corn is a celebration of smoky flavor, creamy richness, and bold seasonings in every bite. It’s easy to prepare, incredibly satisfying, and always a hit at gatherings. Whether served on its own or as part of a festive spread, this dish captures the spirit of street food with every golden, cheese-dusted cob.
Ingredients
1/2 cup mayonnaise
1/2 cup Mexican crema or sour cream
1/2 cup chopped fresh cilantro
2 tablespoons lime juice (from 1 lime)
2 teaspoons finely grated lime zest (from 1 lime)
1/4 teaspoon ground chipotle pepper, or to taste
1 clove garlic, minced
6 to 8 medium ears of sweet corn, husks removed
1/2 cup crumbled cotija cheese
Lime wedges, for serving
Instructions
Preheat your grill—whether gas or charcoal—to a steady 400°F. Once it reaches temperature, give the grates a good scrub with a grill brush to ensure a clean cooking surface.
While the grill heats up, prepare the creamy topping. In a mixing bowl, whisk together the mayonnaise, Mexican crema, chopped cilantro, minced garlic, chipotle pepper, lime zest, and lime juice. Give it a taste and season with salt if desired. Set the mixture aside for later use—it will be the flavorful coating that brings the whole dish together.
Place the corn directly onto the hot grill grates. Let each ear cook for about 3 minutes without moving, allowing the kernels to develop charred, golden spots. Turn the corn and continue grilling, rotating every few minutes, until all sides are beautifully blistered and cooked through. Once done, transfer the corn to a serving platter.
Generously coat each grilled cob with the prepared crema mixture, using either a basting brush or the back of a spoon to spread it evenly over the surface. Sprinkle each ear with crumbled cotija cheese, allowing it to cling to the creamy layer. If you like a bit more kick, dust with extra chipotle pepper. Serve the corn hot with lime wedges on the side for squeezing just before eating.
Grilled Mexican Street Corn Recipe
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice from 1 lime
- 2 teaspoons finely grated lime zest from 1 lime
- 1/4 teaspoon ground chipotle pepper or to taste
- 1 clove garlic minced
- 6 to 8 medium ears of sweet corn husks removed
- 1/2 cup crumbled cotija cheese
- Lime wedges for serving
Instructions
- Preheat your grill—whether gas or charcoal—to a steady 400°F. Once it reaches temperature, give the grates a good scrub with a grill brush to ensure a clean cooking surface.
- While the grill heats up, prepare the creamy topping. In a mixing bowl, whisk together the mayonnaise, Mexican crema, chopped cilantro, minced garlic, chipotle pepper, lime zest, and lime juice. Give it a taste and season with salt if desired. Set the mixture aside for later use—it will be the flavorful coating that brings the whole dish together.
- Place the corn directly onto the hot grill grates. Let each ear cook for about 3 minutes without moving, allowing the kernels to develop charred, golden spots. Turn the corn and continue grilling, rotating every few minutes, until all sides are beautifully blistered and cooked through. Once done, transfer the corn to a serving platter.
- Generously coat each grilled cob with the prepared crema mixture, using either a basting brush or the back of a spoon to spread it evenly over the surface. Sprinkle each ear with crumbled cotija cheese, allowing it to cling to the creamy layer. If you like a bit more kick, dust with extra chipotle pepper. Serve the corn hot with lime wedges on the side for squeezing just before eating.
