If you have a soft spot for vibrant, flavorful street food, then I am beyond excited to introduce you to my absolute favorite—this Elote (Mexican Grilled Corn) Recipe. Imagine perfectly charred, smoky corn slathered in a creamy, tangy sauce with a hint of chili spice and topped with crumbly cotija cheese. Every bite bursts with layers of taste and texture that bring a festive Mexican street fair right to your own kitchen. It’s easy to whip up, a crowd-pleaser, and I promise once you try this, elote will become your go-to summer side dish or party snack.
Ingredients You’ll Need
Nothing complicated here—just a handful of simple yet essential ingredients that each play a crucial role in creating the bold, creamy, and tangy joy that is Elote (Mexican Grilled Corn) Recipe.
- 4 ears of corn (husks removed): Fresh corn is the star, providing natural sweetness and that satisfying crunch when grilled.
- 2 tablespoons vegetable oil or melted butter: Helps get a beautiful char and adds richness to the corn.
- ¼ cup mayonnaise: Adds creamy moisture and a subtle tang that binds flavors together perfectly.
- ¼ cup sour cream: Boosts the tanginess and adds a silky texture to the sauce.
- ½ cup crumbled cotija cheese: This salty, crumbly cheese is traditional and essential for that authentic Mexican street flavor.
- 1 teaspoon chili powder: Brings a gentle heat and smoky depth, balancing the creaminess.
- 1 tablespoon lime juice: Adds fresh acidity to brighten up every bite.
- 2 tablespoons chopped fresh cilantro (optional): For a splash of fresh herbal notes and color.
- Lime wedges for serving: A zesty finish to squeeze over the elote just before eating.
- Salt to taste: Enhances all the flavors and ties everything together.
How to Make Elote (Mexican Grilled Corn) Recipe
Step 1: Prepare the Grill and Corn
Start by heating your grill or grill pan to medium-high heat. Removing the husks allows the corn to cook evenly and get that irresistible smoky char that defines classic elote. Before placing the corn on the grill, brush each ear generously with vegetable oil or melted butter. This not only helps with the charring process but also adds a luscious richness that seeps into every kernel.
Step 2: Grill the Corn
Grill the corn for about 10 to 12 minutes, turning every few minutes to ensure all sides get beautifully blistered and slightly blackened. This charring enhances the natural sweetness of the corn while adding that signature smoky flavor that makes this Elote (Mexican Grilled Corn) Recipe truly unforgettable.
Step 3: Make the Creamy Sauce
While the corn is grilling, mix together the mayonnaise, sour cream, lime juice, and a pinch of salt in a small bowl. This combination is simple but critical for creating the luscious yet tangy sauce that clings perfectly to the smoky corn.
Step 4: Assemble the Elote
Once the corn is cooked and still hot, spread or brush the mayo-sour cream mixture generously over each ear. Don’t be shy—this sauce is the heart of the dish! Immediately after, sprinkle the cotija cheese and chili powder over the coated corn. The salty cheese and spicy chili powder layer on bursts of flavor and irresistible texture.
Step 5: Garnish and Serve
Finish with chopped fresh cilantro, if using, for a pop of green freshness and vibrant aroma. Serve each ear with a wedge of lime to squeeze over the top, leaving everyone at the table thrilled by the contrast of smoky, creamy, tangy, and spicy all in one bite.
How to Serve Elote (Mexican Grilled Corn) Recipe
Garnishes
Garnishing is where you can make this recipe your own. A sprinkle of extra cotija cheese, fresh cilantro, or an additional dusting of chili powder amps up the flavor. Try adding some smoked paprika or a pinch of cayenne for an extra kick if you like heat. Lime wedges are a must—they add a bright citrusy lift that balances all the richness.
Side Dishes
Elote makes a stellar side dish alongside grilled meats like carne asada or chicken, a vibrant salad, or even Mexican rice and beans. Its bold flavors complement smoky barbecue and fresh, crisp textures, making it a perfect addition to any summer cookout or casual dinner party.
Creative Ways to Present
Feeling adventurous? Cut the grilled corn kernels off the cob and mix them with the sauce, cheese, chili powder, and cilantro for a fantastic elote salad that’s easy to eat at picnics or as a topping on tacos. You can also serve the corn on skewers for a fun finger-food presentation that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover elote can be stored in an airtight container in the refrigerator for up to two days. The sauce may lose some of its fresh tang, so it’s best enjoyed within that timeframe to keep the flavors vibrant.
Freezing
Freezing grilled corn with sauce is not recommended, as the creamy toppings can separate and the texture might become soggy upon thawing. For the freshest taste, prepare this Elote (Mexican Grilled Corn) Recipe fresh or store only plain grilled corn if freezing is necessary.
Reheating
When reheating, gently warm the corn without the sauce on a grill or in a skillet to retain its smoky char and texture. Once heated, reapply the mayonnaise and sour cream mixture, cheese, and chili powder for that fresh-off-the-grill flavor experience.
FAQs
What if I can’t find cotija cheese?
If cotija cheese is elusive, crumble some feta or sprinkle grated Parmesan as a tasty substitute. While it won’t be exactly the same, these options still provide the salty, crumbly texture that complements the creamy sauce beautifully.
Can I make this recipe vegan?
Absolutely! Use vegan mayonnaise and sour cream alternatives, and substitute cotija cheese with a plant-based cheese or nutritional yeast for that cheesy flavor. Vegetable oil is already vegan-friendly, so your Elote (Mexican Grilled Corn) Recipe can be just as delicious with these swaps.
How spicy is this Elote recipe?
The chili powder adds a gentle warmth but isn’t overwhelmingly spicy. For more heat, incorporate smoked paprika or cayenne pepper. You control the spice level by adjusting these seasonings to suit your taste.
Is this recipe gluten-free?
Yes, Elote (Mexican Grilled Corn) Recipe is naturally gluten-free. The ingredients used do not contain gluten, making it a safe and tasty option for those avoiding gluten in their diet.
Can I prepare this on a stovetop if I don’t have a grill?
Definitely! Use a grill pan on the stovetop to get those beautiful char marks and smoked flavor. Alternatively, broil the corn in the oven, turning it occasionally, to mimic the grilling effect.
Final Thoughts
I truly believe this Elote (Mexican Grilled Corn) Recipe is a game-changer for any summer meal or casual get-together. It’s simple to make but offers such an explosion of flavors that everyone will ask for seconds. Give it a try, invite a few friends, and enjoy the magic that happens when charred corn meets creamy sauce, salty cheese, and a zesty bite of lime. You’re going to love it as much as I do!
Print
Elote (Mexican Grilled Corn) Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian, Gluten Free
Description
Elote, also known as Mexican grilled corn, is a popular street food that features ears of corn charred to perfection on the grill and slathered with a creamy, tangy mixture of mayonnaise, sour cream, and lime juice. Topped with crumbly cotija cheese, chili powder, and fresh cilantro, this flavorful side dish offers a perfect blend of smoky, creamy, and zesty tastes that will elevate any summer meal.
Ingredients
Corn and Coating
- 4 ears of corn (husks removed)
- 2 tablespoons vegetable oil or melted butter
Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- Salt to taste
Toppings
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
- 2 tablespoons chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Preheat the Grill: Heat a grill or grill pan to medium-high heat to prepare for cooking the corn evenly and achieve a smoky char.
- Prepare the Corn: Brush each ear of corn with vegetable oil or melted butter to prevent sticking and enhance browning.
- Grill the Corn: Place the prepared ears of corn on the grill and cook for 10 to 12 minutes, turning occasionally to ensure all sides become lightly charred and cooked through.
- Make the Sauce: While the corn grills, mix together mayonnaise, sour cream, lime juice, and a pinch of salt in a small bowl to create the creamy, tangy coating.
- Coat the Corn: Once grilled, generously brush or spread the mayo mixture over each ear of corn, ensuring full coverage for maximum flavor.
- Add Toppings: Sprinkle the coated corn with crumbled cotija cheese and chili powder for a traditional spicy, cheesy finish.
- Garnish and Serve: Optionally, garnish with chopped fresh cilantro and serve immediately with lime wedges for squeezing over the top.
Notes
- For extra heat, substitute chili powder with smoked paprika or a pinch of cayenne pepper.
- If cotija cheese is unavailable, feta or grated Parmesan cheese makes an excellent substitute.
- To transform this into an elote salad, cut the grilled corn off the cob and mix all ingredients together in a bowl.
