Grilled Mexican Street Corn

5 from 1 vote

Grilled Mexican Street Corn

Easy Mexican Street Corn Recipe – Fire up the grill and slather your corn in a zesty crema made with mayo, sour cream, chili powder, cotija, and lime. Bold, creamy, and packed with flavor – your new summer favorite!

Prep Time10

Cook Time15

Course: Side Dish

Cuisine: Mexican

Servings: corn on the cob

Calories: 233kcal

Author: Love Keil

Equipment

Grill

Ingredients

5 corn on the cob cleaned
2 tablespoons butter melted
sea salt to taste

For the Mexican Sauce

3 tablespoons mayo
3 tablespoons sour cream or Mexican Crema
3-4 tablespoons lime juice
2 teaspoons chili powder
½ cup Cotija cheese or to taste
2 tablepsoons cilantro roughly chopped for garnish
black pepper to taste, for garnish

Instructions

Grill the Corn: Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). Brush each ear of corn with melted butter and sprinkle with sea salt to taste. Grill for 10–15 minutes, turning every 2–3 minutes so the corn roasts evenly on all sides. You're looking for a slightly charred, golden-brown finish with some grill marks—this adds a smoky depth of flavor.
Make the Sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, and chili powder. Mix until smooth and well blended.
Assemble: While the corn is still hot, generously drizzle with the prepared sauce. Sprinkle with crumbled Cotija cheese, a pinch of extra chili powder or freshly ground black pepper, and chopped cilantro.
Serve: Serve immediately with lime wedges on the side for an extra burst of flavor.

Notes

Start with the Freshest Corn: The foundation of great elote is great corn. Choose ears that feel firm, with plump kernels and bright green husks. The silk should be slightly sticky and golden—not dry or dark. Fresh, sweet corn makes all the difference.
Grill for Char and Flavor: Don’t just grill until it’s soft—go for that smoky char. Rotate your corn every couple of minutes over medium-high heat until you see a golden, slightly blistered exterior. That caramelized char gives elote its signature flavor and texture. No grill? A grill pan or broiler works in a pinch.
Use Cotija (or a Good Substitute): Cotija is the traditional cheese used on elote—it's crumbly, salty, and melts slightly over the hot sauce-coated corn. If you can’t find Cotija, try crumbled feta or even finely grated Parmesan as a backup.
Prep the Sauce in Advance: You can make it ahead of time and store it in the fridge until you're ready to serve. Want to spice it up? Add a dash of hot sauce, smoked paprika, or a pinch of garlic powder.

Nutrition