Name: Elote Mexican Grilled Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 ears of fresh corn (husks removed); ¼ cup mayonnaise; ¼ cup sour cream; 1 tbsp lime juice (freshly squeezed); salt to taste; ½ cup cotija cheese (crumbled); 1 tsp chili powder; 1 tbsp chopped fresh cilantro (optional); 1 lime (cut into wedges)

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If you’re looking to transport your tastebuds straight to a bustling Mexican street corner, Elote Mexican Grilled Corn is the answer. Charred, juicy corn is slathered in creamy, zesty goodness, finished with salty cotija cheese and a pop of chili. Every bite delivers a brilliant balance of sweet, smoky, tangy, and spicy—making it a choose-your-own-adventure of flavors that absolutely belongs at every summer gathering. Forget basic buttered corn; this is the upgrade you never knew you needed.

Elote Mexican Grilled Corn Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of classic ingredients transform simple corn into Elote Mexican Grilled Corn magic! Each one plays a starring role, layering on creaminess, zing, and that irresistible festive flair.

Fresh corn (4 ears, husks removed): Opt for sweet, plump cobs to maximize juiciness and char flavor on the grill.
Mayonnaise (¼ cup): The surprisingly key ingredient for achieving that rich, velvety coat you’ll crave in every bite.
Sour cream (¼ cup): Adds a gently tangy, cooling note that counterbalances the heat and citrus.
Cotija cheese (½ cup, crumbled): Brings that signature salty finish; feta works as a substitute if you can’t find cotija.
Chili powder (1 tsp): For an essential earthy kick—consider a pinch of smoked paprika for extra depth.
Lime juice (1 tbsp, freshly squeezed): Brightens the whole dish and ties all the flavors together.
Fresh cilantro (1 tbsp, chopped, optional): Lively green flecks for garnish and a fresh herbal pop.
Lime wedges (from 1 lime): Squeeze on top for zippy goodness just before serving!
Salt to taste: A pinch makes every flavor come alive.

How to Make Elote Mexican Grilled Corn

Step 1: Prep the Grill

Fire up your grill or grill pan to medium-high heat. You want those grates hot enough to give the corn beautiful char marks while keeping the kernels plump and juicy. While it heats, assemble your ingredients so you’re ready to move from grill to garnish in no time.

Step 2: Grill the Corn

Place each ear of corn directly on the grill grates. Let them sizzle, turning every couple of minutes, until they’re golden and slightly blackened on all sides—this should take around 10 minutes. The gentle charring unlocks that lovely smoky sweetness crucial to the heart of Elote Mexican Grilled Corn.

Step 3: Make the Creamy Sauce

While the corn is working its magic on the grill, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, and a pinch of salt in a bowl. This luscious blend is what turns simple corn into festive street food legend.

Step 4: Slather and Sprinkle

When the corn comes off the grill, work quickly! Brush each ear generously with your creamy sauce, making sure every nook and cranny is coated. Next, shower them with crumbled cotija cheese so it sticks to that glorious coating, then dust liberally with chili powder. The rich, savory, and slightly spicy layers fuse as the corn steams.

Step 5: Garnish and Serve

If you like, sprinkle over a bit of fresh cilantro for herbal brightness, then serve your Elote Mexican Grilled Corn immediately with lime wedges on the side. Prompt serving lets you experience it at its gooey, flavor-packed best.

How to Serve Elote Mexican Grilled Corn

Garnishes

A final flurry of crumbled cotija cheese, fresh cilantro leaves, and an extra dusting of chili powder gives Elote Mexican Grilled Corn that iconic, eye-catching finish. Always serve lime wedges on the side—everyone loves that custom squeeze of brightness.

Side Dishes

This snazzy corn works wonders alongside carne asada, tacos, grilled shrimp, or a pile of tortilla chips and guac. It’s bold enough to keep up with spicy mains, yet playful enough to make a vibrant vegetarian centerpiece at your next BBQ.

Creative Ways to Present

Spice things up by slicing the grilled corn into rounds for a party platter, or cut off the kernels and use as a topping for nachos, salads, or even street-style corn cups. If you’re going for handheld fun, stick skewers in each ear just before serving for ultimate street-food vibes—Elote Mexican Grilled Corn, two ways!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the corn tightly in foil or store in an airtight container in the fridge. The toppings will mingle and mellow, making for an even deeper flavor profile after a few hours.

Freezing

While Elote Mexican Grilled Corn is best fresh, you can freeze grilled corn (untopped) for up to two months. Thaw, then slather with fresh sauce and toppings before serving to recapture its signature texture and taste.

Reheating

To bring back that just-grilled feel, reheat the ears in a 350°F oven wrapped in foil for about 10-12 minutes. Add extra sauce and toppings after reheating to keep everything lively and delicious.

FAQs

Can I make Elote Mexican Grilled Corn without a grill?

Absolutely! You can get fantastic results using a grill pan or even roasting the corn directly over a gas flame on your stovetop. The goal is a little char and a lot of flavor—so don’t fret if you’re grill-less.

What can I use instead of cotija cheese?

Feta cheese is the closest match and widely available; it brings the same salty punch and crumbles easily. Parmesan can also work in a pinch, though it’s less tangy.

Is there a substitute for mayonnaise?

If mayo isn’t your thing, try using all sour cream or even Greek yogurt. Both alternatives keep the sauce creamy and tangy, just a bit lighter in texture.

How spicy is Elote Mexican Grilled Corn?

The classic version is mildly spicy—just a dusting of chili powder. If you love heat, swap in chipotle powder or add a dash of hot sauce. Prefer it mild? Simply use less chili powder or skip it entirely.

Can I prepare the sauce and toppings in advance?

Definitely! The sauce can be mixed up to two days ahead and stored in the fridge. Grate or crumble your cheese in advance, too, so you can assemble everything in a breeze once the corn is off the grill.

Final Thoughts

Whether you’re grilling for a crowd or looking for a playful twist on your favorite summer veggie, Elote Mexican Grilled Corn is pure joy in every bite. Gather your friends, fire up the grill, and treat your tastebuds to a party—they’ll thank you for it!

Elote Mexican Grilled Corn Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the irresistible flavors of Mexican street food with this Elote Mexican Grilled Corn recipe. Perfect for summer barbecues or as a flavorful side dish any time of the year, this dish features grilled corn coated in a creamy, tangy mixture, topped with cheese and spices.

Ingredients

Scale

Corn:

4 ears of fresh corn (husks removed)

Mayo Mixture:

¼ cup mayonnaise
¼ cup sour cream
1 tbsp lime juice (freshly squeezed)
salt to taste

Toppings:

½ cup cotija cheese (crumbled)
1 tsp chili powder
1 tbsp chopped fresh cilantro (optional)
1 lime (cut into wedges)

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Instructions

Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
Grill the Corn: Grill the corn for about 10 minutes, turning occasionally, until charred.
Prepare Mayo Mixture: Mix mayonnaise, sour cream, lime juice, and salt in a bowl.
Coat the Corn: Brush the grilled corn with the mayo mixture.
Add Toppings: Sprinkle cotija cheese, chili powder, and cilantro on the corn.
Serve: Garnish with lime wedges and serve hot.