Get ready for a fiesta of taste and texture with Grilled Mexican Street Corn (Elotes)—the classic summertime treat that checks every box: smoky, creamy, tangy, and boldly spiced. Each ear of sweet corn is flame-kissed until caramelized, slathered with a zesty, garlicky crema, then showered with crumbly cotija and a flurry of fresh cilantro. It’s messy, joyful, and utterly irresistible—just the way good street food should be!
Why You’ll Love This Recipe
- Smoky Char on Every Bite: Grilling the corn infuses it with a deep, smoky flavor you simply can’t achieve any other way.
- Creamy & Tangy Sauce: The combination of Mexican crema (or sour cream) and mayonnaise creates a dreamy, rich coating with just enough citrusy zip.
- Crave-Worthy Contrasts: Fresh cilantro, zesty lime, and crumbly cotija cheese make every bite pop with flavor and texture.
- Crowd-Pleasing Simplicity: Grilled Mexican Street Corn (Elotes) is ready in just 20 minutes, making it the ultimate easy showstopper for barbecues or weeknight dinners.
Ingredients You’ll Need
This short roster of ingredients packs a major punch! Every item plays a starring role, from the sweet crunch of fresh corn to the citrusy finish of real lime. Don’t skip a single part—together they create the signature flavor and gorgeous look of true Grilled Mexican Street Corn (Elotes).
- Sweet corn (6 to 8 medium ears), husks removed: Fresh corn is the heart of Elotes—seek out the juiciest, in-season ears for maximum sweetness and snap.
- Mexican crema (½ cup, or sour cream): This slightly tangy, pourable cream is the backbone of the sauce; sour cream with a splash of lime juice is a great backup.
- Mayonnaise (½ cup): Adds a creamy richness that helps the sauce adhere to the corn and balances the tang.
- Chopped cilantro (½ cup): Brings fresh, herbal flavor and a vibrant pop of color over the top.
- Garlic (1 clove, minced): A touch of garlic deepens the savory character of the sauce.
- Ground chipotle pepper (¼ teaspoon, or to taste): For smoky warmth and gentle heat—add more if you’re feeling bold!
- Lime zest (2 teaspoons) and lime juice (2 tablespoons): Zest and juice infuse the sauce with the tantalizing aroma and taste of fresh lime.
- Cotija cheese (½ cup, crumbled): A salty, crumbly cheese that’s classic to Grilled Mexican Street Corn (Elotes); feta is a good substitute in a pinch.
- Lime wedges, to serve: Don’t forget extra lime at the end for that final zing—everyone can squeeze on as much tartness as they like.
Variations
One of the best things about Grilled Mexican Street Corn (Elotes) is how easy it is to make your own! Swap out cheeses, tweak the spice level, or toss on extra toppings—this recipe is a playground for creative cooks and picky eaters alike.
- Add More Heat: Sprinkle extra chipotle, chili powder, or even a little cayenne for thrill-seeking spice lovers.
- Go Dairy-Free: Swap the crema and mayonnaise for plant-based versions, and use dairy-free cheese or skip it entirely.
- Cheese Substitutions: Try feta for a briny punch, parmesan for a salty edge, or queso fresco for milder flavor.
- Corn Off the Cob: Cut cooked corn off the cob and toss the kernels with the sauce and toppings for a “corn salad” vibe—less mess, but just as satisfying.
How to Make Grilled Mexican Street Corn (Elotes)
Step 1: Fire Up the Grill
Start by preheating your gas or charcoal grill to about 400°F. This temperature gives you the perfect blend of juicy kernels and those irresistible char marks without drying out the corn. Clean and oil the grates once properly heated so nothing sticks—and you’ll be rewarded with gorgeous grill stripes!
Step 2: Make the Creamy Sauce
While the grill is heating up, grab a medium bowl and whisk together the Mexican crema (or sour cream), mayonnaise, chopped cilantro, minced garlic, chipotle pepper, lime zest, and lime juice. Give it a taste and add salt only if you think it needs it—remember, both crema and cotija cheese bring some saltiness on their own. Set the sauce aside until you’re ready to slather.
Step 3: Grill the Corn
Lay the shucked corn directly onto the hot grill grates. Let the ears cook undisturbed for about 3 minutes—watch for the kernels to sizzle and deepen to a gorgeous golden brown with flecks of char. Turn the corn with tongs and repeat until all sides are beautifully caramelized. Transfer to a plate; the scent will tell you you’re on the right track!
Step 4: Dress and Finish
Brush or spoon the creamy sauce generously over each ear of grilled corn. Don’t be shy—the goal is that every nook gets coated! Scatter crumbled cotija cheese on top, followed by more chipotle pepper if you like extra warmth. Finish with a shower of fresh cilantro and serve straightaway with extra lime wedges.
Pro Tips for Making Grilled Mexican Street Corn (Elotes)
- Corn Selection Matters: For the brightest flavor, seek out super-fresh, in-season corn—look for ears with tight, green husks and plump kernels.
- Sauce Consistency: Whisk your crema mixture until silky-smooth; a quick blend ensures every bite clings perfectly to the kernels instead of running off.
- Get That Perfect Char: Don’t rush turning the corn—let it blister and brown in spots for smokiness, but keep it moving so it doesn’t dry out.
- Cotija Application: For even coverage, sprinkle the cheese over the sauced corn while it’s still warm so it adheres beautifully and melts just a touch into the sauce.
How to Serve Grilled Mexican Street Corn (Elotes)
Garnishes
Pile on extra fresh cilantro and a final dusting of chipotle or chili powder for vibrant color and an extra layer of flavor. Lime wedges are a must—let everyone add their own squeeze of citrusy brightness right before that first glorious bite. A sprinkle of flaky sea salt on top doesn’t hurt, either!
Side Dishes
The bold flavors and creamy richness of Grilled Mexican Street Corn (Elotes) pair perfectly with refreshing sides like watermelon salad, tangy coleslaw, or simple black beans. Elotes make a fabulous partner for grilled meats, fish tacos, or even a smoky veggie platter for a full-on summer spread.
Creative Ways to Present
For a party, slice the cobs into mini sections and skewer them for fun, shareable bites. Or, cut the corn off the cob, toss with the sauce and toppings, and serve out of tiny cups for “Elote en vaso”—street corn on the go! Layer leftovers over nachos or toss them into salads for a pop of smoky-sweet goodness.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover corn (lucky you!), simply wrap each cob in foil or store in an airtight container. Refrigerate for up to 2-3 days; the flavors continue to meld and stay delicious, but the topping is at its best when freshly applied just before serving.
Freezing
While you can freeze grilled corn on the cob, it’s best to do so before adding the sauce and cheese. Freeze cooled, grilled corn tightly wrapped for up to three months. When ready to eat, thaw in the fridge, then reheat and dress with fresh sauce and toppings for best results.
Reheating
To reheat, warm the corn gently on the grill or in a 350°F oven for about 10 minutes, turning as needed. If possible, wait to slather with sauce and sprinkle with cheese until after reheating—this keeps the toppings from getting greasy or sliding off.
FAQs
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Can I make Grilled Mexican Street Corn (Elotes) without a grill?
Absolutely! If you don’t have a grill, use a grill pan on your stovetop or broil the corn in your oven, turning frequently to achieve a similar char and color.
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What cheese can I use if I can’t find cotija?
Feta is a great stand-in for cotija’s tang and crumbly texture. Queso fresco or even finely grated parmesan can work in a pinch, each bringing its own twist to the classic Elote experience.
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How spicy is traditional Elotes?
Classic Grilled Mexican Street Corn (Elotes) has a subtle heat from chipotle or chili powder, but it isn’t overwhelmingly spicy. The beauty is you can easily adjust the spiciness—add more or less as you wish.
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Can I prepare the sauce ahead of time?
Yes! The crema sauce can be mixed up to 2 days ahead and kept covered in the fridge. For best flavor and texture, stir well before using and only apply to freshly grilled, hot corn.
Final Thoughts
If you’re craving a side that’s lively, festive, and loaded with summer flavor, Grilled Mexican Street Corn (Elotes) absolutely belongs on your table. Every time I make these, they disappear in minutes—so gather your friends, fire up that grill, and savor the magic of elotes together. You’re going to love every juicy, creamy, tangy bite!
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: Appetizer/Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Learn how to make delicious Grilled Mexican Street Corn, also known as Elotes, with a flavorful crema sauce and cotija cheese topping. This classic street food is perfect for summer BBQs and gatherings.
Ingredients
Corn:
- 6 to 8 medium ears sweet corn, husks removed
Crema Sauce:
- 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
Instructions
- Heat the Grill: Preheat a gas or charcoal grill to 400°F. Clean the grates.
- Prepare the Sauce: Whisk together crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Adjust seasoning with salt.
- Grill the Corn: Grill husked corn for about 3 minutes per side until charred.
- Top with Sauce and Cheese: Coat grilled corn with crema mixture, sprinkle with cotija cheese and additional chipotle pepper.
- Serve: Serve immediately with lime wedges.
Notes
- Adjust the spice level by adding more or less chipotle pepper.
- Substitute feta cheese for cotija if needed.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
