Grilled Corn Elote Style (Print)

Grilled corn topped with creamy tangy sauce, chili, and cheese—perfect for a summer side or snack.

# Components:

→ 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

# Directions:

01 - Heat a grill or grill pan to medium-high, approximately 400°F.
02 - Brush each ear of corn evenly with vegetable oil.
03 - Place corn directly on the grill grates. Grill, turning occasionally, until kernels are charred and tender, about 12 to 15 minutes.
04 - In a mixing bowl, whisk mayonnaise, sour cream or Mexican crema, minced garlic, lime juice, chili powder, smoked paprika, and salt until combined and smooth.
05 - Remove corn from the grill and brush each ear generously with the prepared sauce while still warm.
06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn.
07 - Dust lightly with extra chili powder as desired and serve with lime wedges.

# Expert Advice:

01 -
  • The grilled corn comes out smoky and sweet, and the sauce is so addictive you might spoon it onto everything else.
  • This recipe has rescued many last-minute cookouts when I needed a crowd-pleaser that barely takes any prep.
02 -
  • I once rushed the grilling and ended up with tough kernels; always give it time to char properly or it won’t taste right.
  • Switching from feta to Cotija makes the difference—Cotija clings and adds a savory tang you’ll crave.
03 -
  • Grilling with the lid down amps up the smokiness for restaurant-level elote.
  • Warm the cheese slightly before sprinkling so it melts onto the sauce.
Back