Flavorful Grilled Elote Recipe Easy Mexican Street Corn at Home
This grilled elote recipe brings the smoky, creamy, and tangy flavors of Mexican street corn to your backyard with simple ingredients and easy grilling techniques.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked
- ½ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ¾ cup cotija cheese, crumbled
- Juice of 1 lime
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- ¼ tsp garlic powder
- Salt to taste
- Small handful fresh cilantro, chopped
- 2 tbsp butter, melted
Instructions
- Preheat your grill to medium-high heat, about 400°F (204°C).
- Husk the ears completely and remove all silk strands. Brush each ear lightly with melted butter.
- In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt. Stir until smooth and set aside.
- Place the ears directly on the grill grates. Turn every 2-3 minutes, grilling for about 10 minutes until kernels are tender and charred in spots.
- Remove corn from grill and immediately brush or slather the mayo mixture generously over each ear while still hot.
- Sprinkle crumbled cotija cheese all over the coated corn, pressing lightly to adhere. Finish with chopped fresh cilantro and an extra squeeze of lime if desired.
- Serve promptly. If needed, keep warm wrapped in foil for 10-15 minutes.
Notes
Use fresh lime juice for brightness. Adjust chili powder to taste. For dairy-free, substitute vegan mayo, coconut yogurt, and vegan cheese or nutritional yeast. Avoid microwaving leftovers to prevent sogginess. Clean and oil grill grates before cooking to prevent sticking.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 230
- Fat: 15
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
Keywords: grilled elote, Mexican street corn, grilled corn, cotija cheese, summer cookout, easy Mexican recipe, smoky corn, creamy corn