Grilled Corn Elote Style (Printable)

Charred corn with creamy, zesty sauce and cheese makes a vibrant, flavorful Mexican-inspired summer side.

# What You Need:

→ Corn

01 - 4 ears fresh corn, husked
02 - 1 tablespoon vegetable oil

→ Sauce

03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream or Mexican crema
05 - 1 clove garlic, minced
06 - 1 tablespoon lime juice
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - Salt, to taste

→ Toppings

10 - 1/2 cup Cotija cheese or feta, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges, for serving
13 - Additional chili powder, for garnish

# How To Make It:

01 - Heat a grill or grill pan to medium-high (about 400°F).
02 - Brush each ear of corn with vegetable oil, coating all sides.
03 - Place corn directly on the grill grates. Cook, turning occasionally, until charred and tender, 12 to 15 minutes.
04 - In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt until smooth.
05 - Remove grilled corn from the heat. While still warm, brush each ear generously with the prepared sauce.
06 - Sprinkle crumbled Cotija cheese and chopped cilantro over the coated corn. Dust with additional chili powder if desired and serve with lime wedges.

# Expert Tips:

01 -
  • This is your gateway to making everyone at the cookout ask for seconds—trust me, it happens every time.
  • All you need is a few pantry staples and summer corn to experience that authentic, punchy Mexican street flavor.
02 -
  • Never walk away from the grill—corn turns from charred perfection to burnt disasters in the blink of an eye.
  • Adding the sauce while the corn is hot makes all the difference; that warmth helps the flavors soak right in.
03 -
  • If the corn is done before you’re ready to serve, tent it loosely with foil to keep it steaming hot.
  • A sprinkle of chipotle powder in the sauce adds irresistible smokiness and a hint of fire.
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