If you crave bold flavor and festive street-food vibes, Grilled Mexican Street Corn (Elotes) is pure delight on a cob! With sweet, juicy kernels kissed by flame and blanketed in a creamy, tangy, cheese-dusted sauce, every bite will instantly transport you to a vibrant summer fiesta—no plane ticket required.
Why You’ll Love This Recipe
- Unbeatable Smoky Flavor: Grilled Mexican Street Corn (Elotes) picks up irresistible charred notes from the grill, giving each bite a perfect smoky-sweet crunch.
- Creamy & Tangy Sauce: The signature crema-mayo drizzle brings tang, lusciousness, and a hit of zesty lime, elevating simple corn to street-food superstar status!
- Quick and Fuss-Free: This vibrant recipe comes together in just 20 minutes and is totally no-fuss, making it perfect for last-minute gatherings or grilling nights.
- Adaptable for Every Palate: You can spice it up, swap in your favorite cheese, or make it dairy-free—Grilled Mexican Street Corn (Elotes) has endless possibilities!
Ingredients You’ll Need
What I adore most about Grilled Mexican Street Corn (Elotes) is how deceptively simple the ingredients are—each one plays an essential part, from the fresh corn that bursts with natural sweetness to the decadent drizzle and bold toppings that deliver layers of flavor and color.
- 6 to 8 medium ears sweet corn, husks removed: Choose the freshest corn you can find—the juicy kernels are the star!
- 1/2 cup Mexican crema (or sour cream): Crema adds a silky richness; if you can’t find it, tangy sour cream is a perfect stand-in.
- 1/2 cup mayonnaise: Mayo creates a luscious base for the crema sauce and helps it cling to every kernel.
- 1/2 cup chopped cilantro: Fresh cilantro sprinkles green notes into every bite—don’t skip it, unless you truly can’t stand cilantro.
- 1 clove garlic, minced: Garlic infuses the sauce with savory depth—just one clove goes a long way!
- 1/4 teaspoon ground chipotle pepper (or to taste): Adds just the right kick of smoky heat while letting the sweet corn shine.
- 2 teaspoons finely grated lime zest + 2 tablespoons lime juice: Lime wakes up the whole dish, balancing creaminess with citrus zing.
- 1/2 cup cotija cheese, crumbled: This crumbly, salty cheese gives Elotes its irresistible traditional edge—feta works well if you can’t find cotija.
- Lime wedges, to serve: Squeeze over the top for that essential fresh, tangy finish.
Variations
The magic of Grilled Mexican Street Corn (Elotes) is how flexible it is—feel free to get creative, swap in what you have, and adjust the flavors so that your corn is every bit as bold or mellow as you like!
- Dairy-Free Elotes: Use your favorite plant-based mayo and vegan sour cream, and swap in a salty vegan cheese or nutritional yeast for that classic finish.
- Spicier Elotes: Add extra chipotle powder, a dash of cayenne, or sliced jalapeños if you love some serious heat.
- Elotes in a Cup (Esquites): Cut the kernels off the cob, toss with sauce and toppings in a bowl, and serve with spoons for easy, party-friendly eating.
- Cheese Remix: Crumbled feta or grated parmesan work nicely instead of cotija—both add salty, creamy notes.
How to Make Grilled Mexican Street Corn (Elotes)
Step 1: Prep the Grill
Start by heating your gas or charcoal grill to about 400°F. As soon as it’s hot, take a moment to clean the grates—this ensures the corn doesn’t stick and you get those gorgeous grill marks that make Grilled Mexican Street Corn (Elotes) so visually tempting.
Step 2: Make the Creamy Sauce
While the grill heats, whisk together your Mexican crema (or sour cream), mayonnaise, cilantro, minced garlic, chipotle pepper, lime zest, and lime juice in a bowl. Taste and sprinkle in a little salt if needed—but remember, the cotija cheese brings its own saltiness to the table!
Step 3: Grill the Corn
Place the husked corn directly on the hot grill grates. Grill the cobs for about 3 minutes per side, turning just as the kernels begin to char and develop that golden-brown, smoky color. Once every side is kissed by flame, transfer the corn to a platter.
Step 4: Dress and Serve
Brush or spoon the creamy sauce all over the hot corn, making sure every nook and cranny is coated. Sprinkle generously with crumbled cotija cheese and a little extra chipotle pepper if you crave extra spice. Serve immediately with juicy lime wedges—everyone gets to squeeze their own!
Pro Tips for Making Grilled Mexican Street Corn (Elotes)
- Choose Peak-Season Corn: The juiciest, sweetest cobs make all the difference—look for tightly wrapped, bright green husks and plump kernels.
- Get Saucy in Advance: Make the crema-mayo mixture up to a day ahead and chill, letting the flavors meld for even more depth.
- Char, Don’t Overcook: Rotate the corn often and aim for golden, slightly blackened kernels—cooking too long can dry them out.
- Use a Spoon or Brush: For maximum flavor, use a pastry brush or large spoon to slather the sauce, ensuring every kernel is covered!
How to Serve Grilled Mexican Street Corn (Elotes)
Garnishes
Elotes are all about that finishing flourish! Scatter extra chopped cilantro for color and herby brightness, add another dusting of chipotle or chili powder if you like spice, then pass extra lime wedges so everyone can squeeze more zingy citrus right at the table.
Side Dishes
Pair your Grilled Mexican Street Corn (Elotes) with classic summer sides, like crisp slaw, guacamole, grilled fajita veggies, or a simple black bean salad. These flavors play beautifully together and make any picnic or barbecue extra festive.
Creative Ways to Present
Go playful—insert wooden skewers for easy street-food style, or slice cobs into smaller segments for party platters. Dish up “Elotes in a Cup” (esquites) by serving kernels tossed with sauce in small cups and topping each with cheese—a fun, mess-free twist!
Make Ahead and Storage
Storing Leftovers
Have extra Grilled Mexican Street Corn (Elotes)? Simply wrap each cob in foil or plastic and stash in the fridge for up to 3 days. The flavors keep developing, and they’re just as delicious the next day—chilled or reheated!
Freezing
While Elotes are best enjoyed fresh, you can freeze grilled corn cobs (before adding sauce) for up to 2 months. Cool completely, wrap tightly, and freeze. For best results, store sauce and cheese separately to add after reheating.
Reheating
To reheat, pop the corn in a 350°F oven, wrapped in foil, for about 10 minutes—just long enough to warm through. If you’ve already sauced the cobs, heat gently to prevent the crema from separating. A quick flash in the microwave also works in a pinch!
FAQs
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Can I make Grilled Mexican Street Corn (Elotes) without a grill?
Absolutely! If you don’t have access to a grill, you can char the corn over a gas stove flame using tongs or broil it in the oven on a baking sheet, turning frequently until golden and slightly charred.
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What’s the best substitute for cotija cheese?
If cotija isn’t available, crumbled feta is your next best bet, thanks to its salty, crumbly texture. Grated parmesan is another tasty alternative.
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Can I make the sauce in advance?
Yes, you can prepare the sauce up to 24 hours in advance and refrigerate it. In fact, letting the flavors mingle often makes it taste even better!
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Is Grilled Mexican Street Corn (Elotes) spicy?
The heat level is up to you! Use less chipotle pepper for a milder taste or add more for extra spice. You can also sprinkle on chili powder at the end to let everyone customize their own cob.
Final Thoughts
There’s just something magical about sinking your teeth into Grilled Mexican Street Corn (Elotes). Whether you’re grilling for friends or making a quick weeknight treat, this dish is pure summertime joy on a stick. Don’t wait—give it a try, get a little messy, and make some delicious memories around the table!
Print
Grilled Mexican Street Corn 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
This Grilled Mexican Street Corn recipe, also known as Elotes, is a delicious and flavorful side dish that captures the essence of Mexican street food. Sweet corn is grilled to perfection and then coated with a creamy, zesty sauce, and topped with cotija cheese for a truly irresistible treat.
Ingredients
Corn:
- 6 to 8 medium ears sweet corn, husks removed
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
Additional Toppings:
- 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: In a bowl, mix together Mexican crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Season with salt to taste.
- Grill the Corn: Grill the husked corn for about 3 minutes per side until charred.
- Coat with Sauce: Brush each ear of corn with the crema mixture and sprinkle with cotija cheese.
- Serve: Optionally, add more chipotle pepper and serve with lime wedges.
Notes
- Crema and cotija cheese already contain salt, so season carefully.
- If Mexican crema is unavailable, use sour cream with lime juice. Feta can be a substitute for cotija cheese.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
