Grilled Corn Elote Style (Printable Version)

Sweet smoky corn slathered with tangy sauce, chili, and cheese—ultimate Mexican street food flavor.

# What You 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 - Preheat grill to medium-high heat, approximately 400°F.
02 - Brush each ear of corn lightly with vegetable oil.
03 - Place corn directly onto grill grates. Grill, turning occasionally, until kernels are charred and tender, about 12 to 15 minutes.
04 - In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt until smooth.
05 - Remove grilled corn from heat. While still warm, brush each ear generously with the prepared sauce.
06 - Sprinkle crumbled cheese and chopped cilantro evenly over the sauced corn.
07 - Dust corn lightly with extra chili powder for additional heat. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The secret is whisking the sauce until velvety, so every smoky bite clings to creamy flavor.
  • This recipe is the kind of crowd-pleaser that earns grins and requests for seconds at barbecues.
02 -
  • Your grill must be properly hot or the corn steams instead of charring—learned after one too many soggy batches.
  • Adding the sauce while corn is still warm makes the flavors meld, rather than just sit on top.
03 -
  • Grill with the lid closed for deeper caramelization and tender, almost smoky kernels.
  • Double the sauce—trust me, people always want extra for dipping everything else.
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