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Grilled Mexican Street Corn Recipe

Grilled Mexican Street Corn (Elote)

iamwinfred
This Grilled Mexican Street Corn brings the bold, vibrant flavors of authentic elote right to your backyard. Fresh ears of corn are fire-grilled until beautifully charred, then slathered in a creamy garlic-lime coating, rolled in crumbled Cotija cheese, and dusted with chili powder and smoked paprika. Every bite delivers the perfect balance of smoky, sweet, tangy, and spicy — just like the street carts of Mexico City.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 6 ears of corn
Calories 285 kcal

Equipment

  • Outdoor grill Gas or charcoal
  • Grill tongs
  • Large mixing bowl
  • Small mixing bowl For the creamy coating
  • Pastry brush or basting brush For oiling and coating the corn
  • Sharp knife
  • Cutting board
  • Serving platter
  • Grill basket (optional) Helps turn corn easily and prevents kernels from falling through grates
  • Cast iron grill pan (optional) For stovetop method

Ingredients
  

For the Corn

  • 6 ears of fresh corn husks and silk removed
  • 2 tbsp vegetable oil or melted butter for brushing

For the Coating

  • 1/2 cup mayonnaise about 120g
  • 1/2 cup Mexican crema or sour cream about 120g; Mexican crema preferred for thinner, tangier result
  • 2 cloves garlic minced
  • 2 tbsp fresh lime juice from about 1 large lime; do not substitute bottled
  • 1/2 tsp lime zest

For the Toppings

  • 1 cup Cotija cheese crumbled; about 120g; feta is the best substitute
  • 2 tsp chili powder adjust to taste; lightly toasting in a dry pan intensifies flavor
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh cilantro chopped; about 10g
  • lime wedges for serving
  • Tajín seasoning (optional) for extra tangy, spicy kick

Instructions
 

  • Preheat your grill to medium-high heat (400–450°F / 200–230°C). Clean the grates with a grill brush, then lightly oil them using a paper towel dipped in vegetable oil held with tongs. Let the grill heat for at least 10 minutes.
  • Remove all husks and silk from the corn, rinse under cold water, and pat dry. Brush each ear lightly with vegetable oil or melted butter on all sides and set aside.
  • In a small bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, and lime zest until smooth and well combined. Taste and adjust seasoning, then set aside.
  • Place corn directly on the grill grates and cook for 12–15 minutes total, turning every 3–4 minutes, until charred spots appear on all sides and kernels are tender when pierced with a fork.
  • Remove corn from the grill and let rest for 2 minutes. While still warm, generously brush each ear with the creamy coating mixture, making sure every kernel is covered.
  • Sprinkle crumbled Cotija cheese over each ear, then dust with chili powder and smoked paprika. Garnish with fresh cilantro and Tajín (if using), and serve immediately with lime wedges.

Notes

  • Use fresh corn: Fresh ears are essential — the natural sugars caramelize on the grill in a way frozen corn simply cannot replicate.
  • Apply coating while warm: The residual heat from the grilled corn helps the creamy mixture adhere and ensures toppings stick properly.
  • Don't skip the oil: Brushing corn with oil before grilling prevents sticking and promotes even charring across all kernels.
  • Toast your chili powder: Lightly toasting chili powder in a dry skillet for 30 seconds before using significantly intensifies its flavor.
  • Cheese substitutes: Feta is the best Cotija substitute for its similar salty, crumbly texture. Parmesan also works in a pinch. For dairy-free, use nutritional yeast mixed with a pinch of salt.
  • No grill? No problem: Use your oven's broiler (6 inches from heat, 10–12 minutes, turning frequently) or a cast-iron grill pan over medium-high heat for approximately 15 minutes.
  • Make ahead: The creamy coating can be prepared up to 2 days in advance and stored covered in the refrigerator. Stir well before using. Shucked corn can be refrigerated for up to 24 hours before grilling.
  • Storage: Wrap leftover whole ears tightly in foil and refrigerate for up to 3 days, or cut kernels off the cob and store in an airtight container for up to 4 days. Reheat wrapped ears in a 350°F (175°C) oven for 10–12 minutes; refresh with extra Cotija, cilantro, and lime after reheating.
  • Esquites variation: Cut grilled kernels off the cob and toss with all the same toppings in a bowl for a crowd-friendly street corn salad.
  • Adjust the heat: For a spicier version, add diced jalapeños to the coating and substitute cayenne for the chili powder. For a milder dish, reduce chili powder and skip the Tajín.

Nutrition

Serving: 1ear of cornCalories: 285kcalCarbohydrates: 24gProtein: 8gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 380mgPotassium: 310mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 12mgIron: 6mg
Keyword cotija cheese corn, elote, grilled corn, Mexican street corn, summer side dish
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