There is something utterly irresistible about Elote, the vibrant street food staple that brightens every summer gathering and backyard barbecue. This Elote (Mexican Grilled Corn) Recipe captures all the smoky, creamy, tangy magic you crave when you bite into that perfectly charred ear of corn slathered with a luscious blend of mayo, sour cream, fresh lime, and a dusting of spicy chili powder, crowned with crumbly cotija cheese. It’s bold, simple, and packed with flavor—exactly why it’s one of my all-time favorite ways to enjoy fresh corn, whether as a snack or a show-stopping side dish.
Ingredients You’ll Need
This Elote (Mexican Grilled Corn) Recipe is a brilliant example of how just a handful of ingredients can come together to create something unforgettable. Each component plays a key role in balancing textures and flavors, elevating sweet corn into something truly special.
- 4 ears fresh corn, husked: The star of the show, fresh corn promises sweetness and the perfect canvas for grilling.
- 2 tablespoons mayonnaise: Adds creamy richness and helps the toppings stick beautifully to the corn.
- 2 tablespoons sour cream or Mexican crema: Brings a tangy silkiness that lightens the mixture while adding depth.
- 1/2 cup crumbled cotija cheese: Salty and crumbly, this cheese adds a savory punch and a lovely texture contrast.
- 1 tablespoon fresh lime juice: Brightens the entire dish, lending a fresh acidic note that balances the richness.
- 1/2 teaspoon chili powder (or Tajín seasoning): Offers a mild heat and smoky flavor to perfectly complement the sweet corn.
- 1/4 teaspoon garlic powder (optional): Adds subtle savory warmth that deepens the overall flavor profile.
- Chopped fresh cilantro (optional): A fresh herbaceous touch that brings a burst of green brightness.
- Lime wedges, for serving: Because who doesn’t love an extra splash of lime love right before digging in?
How to Make Elote (Mexican Grilled Corn) Recipe
Step 1: Fire Up the Grill
Start by heating a grill or grill pan over medium-high heat—this will give the corn that signature smoky char that’s key to authentic Elote. The beautiful charred kernels add a depth of flavor you can’t replicate any other way.
Step 2: Grill the Corn
Place the husked corn directly on the grill and turn every few minutes. Grill each ear for about 10 to 12 minutes until all sides have golden, slightly blackened spots. This grilling process enhances the natural sweetness of the corn and adds that crave-worthy smokiness.
Step 3: Mix the Creamy Sauce
While the corn cooks, whisk together the mayonnaise, sour cream or Mexican crema, lime juice, garlic powder if you’re using it, and half of the cotija cheese. This creamy blend is where the magic starts—it’s tangy, rich, and ready to cling to your grilled corn.
Step 4: Coat and Season the Corn
Once your corn is perfectly grilled, use a brush or spoon to generously coat every inch of each ear with the creamy sauce. Then sprinkle the remaining cotija cheese over top, followed by a dusting of chili powder or Tajín seasoning. These toppings bring texture and a flavorful kick that makes the dish sing.
Step 5: Add Fresh Herbs and Serve
If you love that fresh, herbaceous punch, sprinkle your Elote with chopped cilantro. Serve immediately with lime wedges on the side for squeezing—a little extra tang really takes this Elote (Mexican Grilled Corn) Recipe next-level.
How to Serve Elote (Mexican Grilled Corn) Recipe
Garnishes
Classic garnishes like chopped cilantro and lime wedges are not just for looks; they brighten and freshen the rich, creamy flavors on the corn. Feel free to experiment by adding a pinch of smoked paprika or crumbled queso fresco if you want a twist.
Side Dishes
Elote is a perfect side for any Mexican-inspired meal. Serve it alongside grilled meats like carne asada, spicy tacos, or a fresh salad for a well-rounded feast. Its bold flavors complement a variety of dishes, making it a versatile, crowd-pleasing choice.
Creative Ways to Present
For a fun twist, cut the grilled corn off the cob and serve it as Mexican street corn salad in a bowl, topped with all the same flavorful toppings. This makes it super shareable for parties or family dinners. You can also skewer smaller corn sections for easy munching at picnics.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap the corn tightly in plastic wrap or place it in an airtight container and refrigerate for up to 2 days. Keep in mind the toppings may not stay as fresh, so store the creamy mixture separately if possible.
Freezing
Because of the creamy toppings, this Elote (Mexican Grilled Corn) Recipe is best enjoyed fresh and is not recommended for freezing. The texture and flavor can change significantly when frozen and thawed.
Reheating
To reheat leftover corn, remove any creamy toppings if stored separately, and warm the ears on a grill or under the broiler for a few minutes until heated through and slightly crisp. Then, reapply the sauce and cheese for the best eating experience.
FAQs
Can I make Elote without a grill?
Absolutely! If you don’t have access to a grill, you can use a grill pan, cast iron skillet, or even roast the corn under the broiler in your oven. The goal is to get that lovely char and smokiness that makes Elote special.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a great substitute because it has a similar salty, crumbly texture. Just keep in mind feta has a slightly tangier flavor, which can add a new dimension to the recipe.
Is this Elote recipe spicy?
Traditional Elote has a gentle kick thanks to the chili powder or Tajín seasoning. You can easily adjust the heat up or down to suit your palate by adding more or less, or omit entirely for a milder option.
Can I make this recipe dairy-free?
Yes! For a dairy-free version, swap the mayonnaise and sour cream for vegan alternatives, and replace cotija cheese with a dairy-free cheese or nutritional yeast for a cheesy flavor. The lime and chili powder will still deliver plenty of zest.
What’s the best way to eat Elote?
Elote is meant to be enjoyed hot off the grill. Hold the corn by the ends, take generous bites, and squeeze fresh lime juice over each mouthful for a burst of brightness that keeps every bite exciting and delicious.
Final Thoughts
If you haven’t yet discovered the joy of this Elote (Mexican Grilled Corn) Recipe, you are in for a real treat. It’s simple to make, bursting with flavor, and guaranteed to become a summertime favorite for you and your loved ones. Grab some fresh corn, fire up the grill, and get ready to savor one of the most delightful street foods right at home!
Print
Elote (Mexican Grilled Corn) Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
Elote, or Mexican grilled corn, is a delicious and popular street food featuring charred corn on the cob slathered with a creamy mixture of mayonnaise, sour cream, lime juice, and cotija cheese. This smoky, tangy, and slightly spicy side dish is garnished with chili powder, fresh cilantro, and lime wedges for an authentic Mexican flavor experience perfect for summer cookouts.
Ingredients
Corn and Toppings
- 4 ears fresh corn, husked
- Lime wedges, for serving
- Chopped fresh cilantro (optional)
Creamy Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon fresh lime juice
- 1/2 cup crumbled cotija cheese, divided
- 1/2 teaspoon chili powder (or Tajín seasoning)
- 1/4 teaspoon garlic powder (optional)
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat to ensure a hot cooking surface for charring the corn evenly.
- Grill the Corn: Place the husked corn directly on the grill, turning occasionally, and cook for about 10–12 minutes or until the corn develops a nice char on all sides, bringing out a smoky flavor.
- Prepare the Sauce: In a small bowl, combine the mayonnaise, sour cream (or Mexican crema), fresh lime juice, garlic powder if using, and half of the crumbled cotija cheese. Mix well to create a creamy, tangy topping.
- Coat the Corn: Once grilled, brush each ear of corn generously with the creamy sauce mixture until evenly coated on all sides.
- Add Cheese and Seasoning: Sprinkle the remaining cotija cheese over the coated corn, then dust the corn with chili powder or Tajín seasoning to add a bit of heat and extra flavor.
- Garnish and Serve: Garnish the elote with chopped fresh cilantro if desired and serve immediately with lime wedges on the side for squeezing over the corn.
Notes
- Cotija cheese can be substituted with feta cheese if cotija is unavailable.
- For a lighter version, replace the mayonnaise and sour cream with plain Greek yogurt.
- Elote is best enjoyed hot and fresh right off the grill for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
