Grilled Corn Elote Style Mexican (Print Version)

Smoky, sweet corn with creamy sauce and cheese—Mexican street flavor ideal for summer entertaining.

# What You'll 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 grill or grill pan to medium-high temperature (approximately 400°F).
02 - Lightly brush each ear of corn with vegetable oil.
03 - Arrange corn on grill grates. Cook, turning every few minutes, until evenly charred and tender, about 12–15 minutes.
04 - In a mixing bowl, whisk together mayonnaise, sour cream or Mexican crema, minced garlic, lime juice, chili powder, smoked paprika, and salt until fully combined.
05 - Remove corn from grill. While hot, liberally brush each ear with the prepared sauce.
06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn.
07 - Dust corn lightly with additional chili powder and serve with lime wedges.

# Additional Tips::

01 -
  • The tangy sauce pulls together smoky corn and salty cheese in such a satisfying way that it feels like a secret indulgence.
  • You can tweak the toppings for every palate, making this the all-star of any summer gathering.
02 -
  • If you skip oiling the corn, it’ll stick to the grill and you’ll lose some tasty kernels—learned that after several failed attempts.
  • Letting the sauce rest for a few minutes actually mellows out the garlic so it doesn’t overwhelm the entire dish.
03 -
  • Let grilled corn rest for one minute before adding sauce to help toppings stick without sliding off.
  • Warming cheese slightly gives it a creamier texture that clings better to the sauced corn.
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