Why You’ll Love This
Grilled Corn on the Cob with Elote Style is a flavorful Mexican-inspired street food that turns simple corn into an irresistible dish. The smoky char from the grill pairs beautifully with creamy mayo, tangy lime, crumbly cheese, and a touch of chili powder. It’s bold, messy, and incredibly delicious—perfect for summer barbecues, parties, or as a fun side dish for tacos and grilled meats.
Ingredients
● 4 ears fresh corn, husked
● 2 tablespoons olive oil or melted butter
For the Elote Topping
● ¼ cup mayonnaise
● ¼ cup sour cream (or Mexican crema)
● ½ cup crumbled cotija cheese (or feta as substitute)
● 1 teaspoon chili powder
● ½ teaspoon smoked paprika
● 1 tablespoon lime juice
● 1 teaspoon lime zest (optional)
● 2 tablespoons chopped fresh cilantro
● Extra lime wedges for serving
Preparation Instructions
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Preheat the Grill
Preheat your grill to medium-high heat (about 400°F / 200°C). -
Prepare the Corn
Husk the corn and remove the silk. Lightly brush each ear of corn with olive oil or melted butter. -
Grill the Corn
Place the corn directly on the grill grates. Grill for 10–12 minutes, turning occasionally, until the kernels are tender and lightly charred. -
Prepare the Sauce
In a small bowl, mix the mayonnaise, sour cream, lime juice, and a pinch of chili powder until smooth. -
Coat the Corn
Once the corn is grilled, brush or spread the creamy mixture evenly over each ear. -
Add the Toppings
Sprinkle generously with crumbled cotija cheese, chili powder, smoked paprika, and chopped cilantro. -
Finish with Lime
Squeeze fresh lime juice over the top for extra brightness. -
Serve
Serve immediately while warm.
Kitchen Tools You’ll Need
● Grill or grill pan
● Basting brush
● Mixing bowl
● Spoon or spatula
● Tongs
● Knife and cutting board
Tips
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Use Fresh Corn: Fresh sweet corn gives the best flavor and natural sweetness.
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Char Adds Flavor: Let some kernels get lightly charred for that authentic grilled taste.
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Make It Spicier: Add cayenne pepper or hot sauce to the sauce mixture.
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No Grill? Roast corn in the oven at 425°F (220°C) for about 20 minutes or cook it on a stovetop grill pan.
Serving Suggestions
Elote-style corn pairs perfectly with:
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Tacos or burritos
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Grilled chicken or steak
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BBQ ribs or burgers
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Fresh guacamole and chips
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Mexican rice or black beans
You can also cut the kernels off the cob and turn it into Mexican street corn salad (esquites).
Storage
Refrigerator:
Store leftover corn in an airtight container for up to 3 days.
Freezer:
Freezing is not recommended once the toppings are added, but plain grilled corn kernels can be frozen for up to 2 months.
Reheating:
Reheat in the oven at 350°F (175°C) for about 8 minutes or in the microwave until warm.
FAQs
1. What is cotija cheese?
Cotija is a crumbly Mexican cheese with a salty flavor, similar to feta, commonly used in street corn.
2. Can I make elote dairy-free?
Yes. Use dairy-free mayo and skip the cheese or replace it with a plant-based alternative.
3. Can I make this recipe ahead of time?
You can grill the corn ahead of time and store it. Add the toppings just before serving for the best flavor and texture.
Conclusion
Grilled Corn on the Cob with Elote Style is a bold and delicious side dish that captures the vibrant flavors of Mexican street food. Smoky grilled corn combined with creamy sauce, tangy lime, and salty cheese makes every bite irresistible. It’s simple to prepare and guaranteed to be a standout at any meal or gathering.
Nutrition Information (Approximate per serving)
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Calories: 220
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Protein: 6 g
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Fat: 14 g
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Carbohydrates: 21 g
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Fiber: 2 g
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Sugar: 5 g
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Sodium: 320 mg
