Grilled Corn Elote Style

Charred sweet corn covered in creamy, tangy sauce, cheese, and chili. Perfect for a zesty summer Mexican side dish.

# What You’ll Need:

01 - 4 ears fresh corn, husked

02 - 1 tablespoon vegetable oil

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 (optional)

09 - Salt, to taste

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

01 - Preheat grill or grill pan to medium-high heat, targeting 400°F.

02 - Brush each ear of corn lightly with vegetable oil to coat evenly.

03 - Place the corn directly on grill grates. Cook, turning occasionally, until charred and tender, 12 to 15 minutes total.

04 - In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt until smooth.

05 - Remove corn from grill. While still warm, brush each ear generously with the prepared sauce.

06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn.

07 - Dust each ear lightly with extra chili powder and serve immediately with lime wedges.

01 -

There is nothing like the triumphant crunchiness and taste when corn kernels burst with tangy, spicy, creamy flavors all at once.
This recipe always gets an “oh wow” when people discover just how easy it is to create crunchy, street-style magic on their home grill.

02 -

If you skimp on the sauce, the flavor just doesn’t sing—don’t be shy with it!
Switching to a grill pan indoors does the trick in a pinch, but nothing matches the smokiness of open flame.

03 -

Brushing the sauce on while the corn is piping hot lets the flavors really meld with each kernel.
A squeeze of fresh lime just before serving really wakes up all the smoky, tangy notes—don’t skip it.