Grilled Mexican Street Corn (Elotes) Recipe

I absolutely love this Grilled Mexican Street Corn (Elotes) Recipe because it captures all the best summer flavors in a way that’s both simple and satisfying. There’s something magical about fresh corn kissed by the grill’s smoky char, then slathered in a luscious, tangy sauce and topped with salty cotija cheese. If you’re looking for a side dish that instantly elevates any barbecue or casual dinner, this recipe is your new best friend.

When I first tried making elotes at home, I was amazed at how quickly it came together and how much my family went crazy for it. Plus, it’s versatile enough to enjoy at a backyard gathering or as a fun weekday treat. You’ll find that mastering this Grilled Mexican Street Corn (Elotes) Recipe is easier than you think and guaranteed to bring some fiesta vibes to your kitchen!

this …

Ingredients You’ll Need

Gathering the right ingredients is key to getting that authentic Grilled Mexican Street Corn (Elotes) Recipe just right. Fresh corn, a creamy sauce with a touch of heat, and sharp cotija cheese all work together to deliver bold flavor and rich texture.

• Sweet Corn Ears: Choose fresh, medium-sized ears with bright green husks and plump kernels; the sweeter, the better for grilling.
• Mexican Crema or Sour Cream: I like Mexican crema for its thinner consistency and slight tang, but sour cream works well too.
• Mayonnaise: Brings creaminess and helps bind the sauce to the corn.
• Fresh Cilantro: Adds a fresh, herbal pop that brightens the sauce.
• Garlic: Minced for that punch of savory flavor.
• Ground Chipotle Pepper: Provides a smoky heat—adjust to your taste preferences.
• Lime Zest and Lime Juice: Essential for that citrusy punch that balances the richness.
• Cotija Cheese: Crumbled on top, this salty cheese finishes the dish perfectly.
• Lime Wedges: For serving—because a squeeze of lime just makes everything better!

Variations

The beauty of this Grilled Mexican Street Corn (Elotes) Recipe is how easily you can make it your own. I often tweak things depending on taste preferences and what I have on hand.

• Spicy Twist: Once, I added a drizzle of spicy sriracha along with chipotle to up the heat and my family loved the added kick.
• Dairy-Free Option: I substitute the crema and mayo with a vegan mayo and coconut yogurt blend when cooking for vegan friends, and it still tastes fantastic.
• Herb Variations: Sometimes I swap cilantro for fresh parsley or add a little chopped green onion for a different herbaceous note.
• Cheese Swaps: If cotija isn’t around, feta or even parmesan make good stand-ins, adding a salty tang.

How to Make Grilled Mexican Street Corn (Elotes) Recipe

Step 1: Prepare Your Grill and Corn

Start by heating your gas or charcoal grill to around 400°F. This high heat is perfect for charring the corn evenly and giving it that irresistible smoky flavor. Be sure to clean your grill grates well—it prevents sticking and helps you get those beautiful grill marks. While the grill is heating, remove the corn husks and silk so the ears are ready to go.

Step 2: Whisk the Creamy Sauce

In a bowl, whisk together the Mexican crema or sour cream, mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice. Taste the sauce and add salt sparingly; remember the cotija cheese and crema already have some saltiness. This sauce is where your elotes get their creamy, tangy magic, so don’t skip on tasting and adjusting it to your liking!

Step 3: Grill the Corn

Place the corn directly onto the grill grates. Let it cook for about 3 minutes without moving it—this helps kernels char properly. You’ll want to see golden brown spots and a bit of blackened char. Turn the corn to each side using tongs until all sides have a lovely char, about 10-12 minutes total. This step is where the corn gets that signature smoky flavor and texture.

Step 4: Coat and Top Your Elotes

Once grilled, transfer the corn to a serving plate. Use a brush or spoon to slather each ear generously with the creamy sauce you made earlier. Then, sprinkle crumbled cotija cheese all over while the sauce is still wet so it sticks. If you want to add more smoky heat, dust a little extra chipotle pepper on top. Serve immediately with lime wedges for squeezing over the top—this last burst of acidity really brightens every bite.

How to Serve Grilled Mexican Street Corn (Elotes) Recipe

Garnishes

I love to finish my elotes with a little extra sprinkle of cotija cheese and a dusting of chili powder for color and spice. Sometimes, a handful of chopped fresh cilantro or a few slices of fresh jalapeño add a fresh, crunchy contrast. Don’t forget those lime wedges—squeezing fresh lime juice on each bite takes the flavor over the top every time.

Side Dishes

Grilled Mexican Street Corn pairs wonderfully with grilled meats like carne asada or chicken, a fresh salad, or simple black beans for an easy Mexican-inspired meal. I’ve also served it alongside crispy tortilla chips and guacamole for a fun party spread. It adds a fantastic pop of flavor to just about anything summer grilling-related.

Creative Ways to Present

If you’re serving this at a gathering, I like to place the elotes standing upright in a tall glass or vase with the lime wedges on the side for a playful presentation. Another fun idea is to slice the grilled corn off the cob and toss it with the sauce, cheese, and cilantro in a bowl for a street corn salad. It’s a great option if you want to plate it beautifully or feed a crowd without the mess of holding corn cobs.

Make Ahead and Storage

Storing Leftovers

If you have leftover grilled corn, I recommend keeping the corn and sauce separate for storage. Wrap the corn tightly in plastic wrap or store it in an airtight container in the fridge for up to 2 days. The sauce can be refrigerated separately in a small container to keep it fresh and creamy.

Freezing

Freezing grilled Mexican street corn isn’t ideal because the texture changes and the sauce doesn’t freeze well. I’ve tried before, and the corn became mushy upon thawing. It’s best to enjoy this recipe fresh or as leftovers within a couple of days.

Reheating

To reheat leftover grilled corn, I gently warm it on the stovetop or grill for a few minutes until hot but still juicy. Avoid microwaving as it can dry out the kernels. Reapply fresh sauce and toppings after reheating for the best flavor and texture.

FAQs

Final Thoughts

This Grilled Mexican Street Corn (Elotes) Recipe has become a staple in my summer cooking because it’s approachable, crowd-pleasing, and so full of flavor. I love gathering friends and family around the grill and seeing their reactions to this simple yet unforgettable dish. If you’re craving a recipe that combines fresh, smoky, creamy, and tangy all in one bite, I can’t recommend giving this a try enough—you’ll feel like you’re at a street-side food stand right in your own backyard!

Print