Prepare yourself for flavor fireworks! Grilled Mexican Street Corn (Elotes) is the zesty summer snack that transforms simple, juicy corn into a handheld masterpiece bursting with smoky char, creamy tang, and an irresistible cheese finish. If you’ve never sunk your teeth into elotes while it’s still warm from the grill—get ready for a new obsession.
Why You’ll Love This Recipe
- Irresistibly Smoky and Creamy: Every bite hits the perfect balance between charred, juicy sweet corn and velvety, tangy crema sauce.
- Quick and Fun to Make: Grilled Mexican Street Corn (Elotes) takes just 20 minutes from start to finish—ideal for picnics, BBQs, or anytime your cravings hit.
- Customizable for Everyone: Whether you love it extra spicy, prefer it mild, or want to switch up the cheese, this recipe is incredibly flexible and welcomes creative twists.
- An Instant Crowd-Pleaser: Watch friends and family go back for seconds—no one can resist the classic street food magic of elotes.
Ingredients You’ll Need
It’s amazing how a handful of simple, pantry-friendly ingredients turn everyday corn into Grilled Mexican Street Corn (Elotes) with stand-out flavor! Each component brings something special—smokiness, creaminess, a zing of lime, and, of course, that iconic salty cheese finish.
- Fresh sweet corn (6 to 8 ears): The heart and soul of elotes—look for ears with plump kernels for the juiciest results.
- Mexican crema or sour cream (½ cup): Softens the tang of the sauce and coats every bite with irresistible richness.
- Mayonnaise (½ cup): Blends effortlessly with crema for that signature creamy finish—don’t skip it!
- Chopped cilantro (½ cup): Fresh, fragrant, and very necessary for a pop of color and herbal zing.
- Minced garlic (1 clove): Just enough to add a gentle savoriness without overpowering.
- Ground chipotle pepper (¼ teaspoon, or to taste): Delivers a gentle smokiness and mild heat, perfect for replicating true elotes flavor.
- Finely grated lime zest (2 teaspoons) & lime juice (2 tablespoons): Brings everything to life with zippy citrus notes—we use both for maximum impact!
- Cotija cheese (½ cup, crumbled): The briny, crumbly crowning glory—salty, cheesy, and oh-so-perfect sprinkled on top.
- Lime wedges, to serve: A spritz of fresh lime at the end makes the flavors pop even more.
Variations
One of my favorite things about Grilled Mexican Street Corn (Elotes) is how easily it adapts to whatever you have on hand—or any mood! Get creative and make this recipe your own based on taste or dietary needs. Here are some simple, delicious twists:
- Feta Swap: If you can’t get cotija cheese, crumbled feta makes a deliciously close stand-in.
- Greek Yogurt Sauce: Replace crema or sour cream with plain Greek yogurt for extra tang and a little boost of protein.
- Extra Heat: Mix in more chipotle, a sprinkle of cayenne, or even hot sauce for those who crave a spicy kick.
- Make It Vegan: Use plant-based mayo and vegan sour cream (or thick cashew cream), plus a vegan cheese crumble to enjoy classic elotes dairy-free.
How to Make Grilled Mexican Street Corn (Elotes)
Step 1: Heat and Prep the Grill
Start by preheating your gas or charcoal grill to around 400°F. While the grill is getting hot, remove the husks and silk from your ears of corn. Once the grill is heated, give the grates a quick clean so your corn gets those gorgeous grill marks without sticking.
Step 2: Mix Up the Creamy Sauce
While the grill works its magic, whisk together the Mexican crema (or sour cream), mayonnaise, chopped cilantro, minced garlic, chipotle pepper, lime zest, and fresh lime juice in a medium bowl. Taste and add salt only if you need it—remember, the crema and cotija already have plenty of briny goodness.
Step 3: Grill the Corn
Now it’s time to char! Place the husked corn directly onto the hot grill grates. Let them sit, undisturbed, for about 3 minutes per side—this develops that signature golden color and smoky flavor. Keep rotating so all sides get evenly browned and caramelized before you take them off the grill.
Step 4: Dress and Finish
While the corn is still steaming hot, generously brush or spoon the creamy mixture all over each ear. Then, shower each cob with plenty of crumbled cotija cheese. Add a final sprinkle of chipotle pepper and serve immediately with lime wedges on the side for squeezing!
Pro Tips for Making Grilled Mexican Street Corn (Elotes)
- Choose the Freshest Corn: For the juiciest, most flavorful elotes, pick corn with bright green husks and plump, sweet-smelling kernels.
- Grill without Foil for Char: Direct contact with the grill grates gives you that classic street-style smokiness you just can’t replicate with foil-wrapped corn.
- Don’t Skimp on the Sauce: Be generous—slather the crema-mayo sauce over all sides so every bite is rich and flavorful.
- Serve Immediately for Maximum Flavor: Grilled Mexican Street Corn (Elotes) is most magical fresh off the grill when it’s piping hot and melty with cheese!
How to Serve Grilled Mexican Street Corn (Elotes)
Garnishes
Don’t hold back on the toppings! Classic elotes are finished with extra crumbled cotija, a pinch of chipotle or chili powder, a cascade of chopped fresh cilantro, and lots of lime wedges for squeezing over the top. You can even add thinly sliced scallions or a dusting of smoked paprika for eye-catching color and a little extra aromatic sparkle.
Side Dishes
Grilled Mexican Street Corn (Elotes) shines beside juicy grilled meats, tacos, enchiladas, or a big platter of fajitas. It’s also a show-stopping addition to summer feasts with burgers and potato salad or a lively snack at backyard BBQs and picnics. It’s just as satisfying as a snack all on its own!
Creative Ways to Present
Try breaking cobs in half and sticking wooden skewers in each piece for a party-ready, mess-free option. Or, cut the seasoned corn kernels off the cob and toss them into a “street corn salad” to pile over nachos, spoon into tacos, or heap onto baked potatoes. Arrange elotes on a colorful platter and let guests finish theirs with different fixings and spices for a build-your-own bar!
Make Ahead and Storage
Storing Leftovers
If you have leftover Grilled Mexican Street Corn (Elotes), transfer the cobs (or just the kernels) to an airtight container and refrigerate. They’ll keep well for up to three days, although the flavors and texture are best enjoyed fresh.
Freezing
While the grilled corn itself can be frozen after cooling—either on or off the cob—the creamy dressing and cheese don’t freeze well. For best results, freeze just the corn, then thaw and warm it up before adding fresh sauce and toppings when you’re ready to serve.
Reheating
To reheat, simply wrap the ears in foil and warm them in a 350°F oven for about 10 minutes, or until hot. Add extra crema mixture and cotija after reheating to keep everything tasting as flavorful and fresh as possible.
FAQs
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Can I make Grilled Mexican Street Corn (Elotes) without a grill?
Yes! If you don’t have a grill, try broiling the corn directly under the oven broiler, turning occasionally until it’s golden-brown and a bit charred. You’ll still get great flavor—even from a stovetop grill pan or cast-iron skillet.
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Is there a substitute for Mexican crema?
Absolutely. You can use regular sour cream mixed with a squeeze of lime for brightness; the flavor is very similar. Full-fat Greek yogurt is another good substitute if you want a protein boost.
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What if I can’t find cotija cheese?
Feta cheese is the next best thing! Both are crumbly, briny, and hold up well to the creamy topping. Parmesan will work as well, though it has a sharper flavor.
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Can I prepare Grilled Mexican Street Corn (Elotes) in advance?
You can grill the corn ahead and keep it warm, but it’s best to add the crema-mayo sauce and cheese just before serving to maintain the signature fresh taste and texture. The sauce itself can be made a day ahead and kept covered in the fridge.
Final Thoughts
Give Grilled Mexican Street Corn (Elotes) a try and watch your backyard feel like a lively street market! It’s a dish made for sharing and savoring, full of color and bold taste. I can’t wait for you to experience that first blissful bite—enjoy every delicious moment!
Print
Grilled Mexican Street Corn (Elotes) Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 to 8 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Grilled Mexican Street Corn, also known as Elotes, is a classic and flavorful dish that is popular in Mexico and perfect for summer grilling. Sweet corn is grilled to perfection and topped with a creamy, tangy sauce, crumbled cotija cheese, and a hint of spice.
Ingredients
- 6 to 8 medium ears sweet corn, husks removed
- 1/2 cup Mexican crema, or sour cream
- 1/2 cup mayonnaise
- 1/2 cup chopped cilantro
- 1 clove garlic, minced
- 1/4 teaspoon ground chipotle pepper, or to taste
- 2 teaspoons finely grated lime zest, from 1 lime
- 2 tablespoons lime juice, from 1 lime
- 1/2 cup cotija cheese, crumbled
- Lime wedges, to serve
Ingredients for Grilled Mexican Street Corn:
Instructions
- Heat the grill: Preheat a gas or charcoal grill to 400°F. Clean the grates.
- Prepare the sauce: In a bowl, combine Mexican crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Season with salt.
- Grill the corn: Place husked corn on the grill, cook for 3 minutes until charred, turn and repeat for all sides.
- Top the corn: Coat each corn with the sauce, sprinkle with cotija cheese, and additional chipotle pepper if desired. Serve with lime wedges.
Notes
- For a quick substitute, use sour cream with lime juice instead of Mexican crema.
- If cotija cheese is unavailable, feta cheese can be used as a replacement.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
