If summer had a flavor, it would be Grilled Mexican Street Corn: sweet, smoky corn straight from the grill, luxuriously coated with creamy, zesty toppings, and finished with a dusting of cheese and spices. This iconic street food, known as “elote,” is pure joy in every bite—there’s the crunch of golden kernels, the tang of lime, and a touch of heat from chili powder. Whether you’re firing up the backyard BBQ or just looking for a fun way to jazz up fresh corn, this recipe brings vibrant color and big flavors that take plain old corn to an irresistible new level.
Ingredients You’ll Need
One of the things I love most about Grilled Mexican Street Corn is how a handful of simple ingredients can create something totally crave-worthy. Each component is essential: from the creamy base to the crumbly cheese and bright herbs, every element works a bit of magic on the taste buds.
- Fresh corn: Look for ears that feel plump with bright green husks for the juiciest, most flavorful results.
- Vegetable oil: Brushing the corn ensures flawless grilling and helps lock in moisture.
- Mayonnaise: Adds creaminess and helps all the seasonings cling to the corn.
- Sour cream: Gives a tangy note that cuts through the richness, balancing the flavors.
- Cotija cheese: This crumbly cheese adds a salty, savory finish—if you can’t find it, feta works well in a pinch.
- Chili powder: Brings a gentle heat and classic street corn flavor.
- Smoked paprika (optional): Adds an extra layer of smokiness for depth that pairs beautifully with the grilled corn.
- Fresh lime juice: Brightens the entire dish with a zesty tang.
- Fresh cilantro: Chopped up as a burst of color and peppery freshness.
- Lime wedges: For squeezing over right before serving—totally essential for that authentic street food flair.
How to Make Grilled Mexican Street Corn
Step 1: Fire Up the Grill
Preheat your grill to medium-high heat. You want it hot enough to get a nice char on the corn, but not so hot that it burns. This step is where the smoky magic begins and gets your corn ready for a summery transformation.
Step 2: Prep the Corn
Brush each ear of fresh corn all over with vegetable oil. This not only helps prevent sticking, but also creates gorgeous, golden grill marks and keeps the kernels tender and juicy. Don’t be shy—get every nook and cranny!
Step 3: Grill Until Charred
Place the corn directly onto the preheated grill. Cook for 10 to 12 minutes, turning regularly so all sides get a turn over the flames. You’re looking for spots of deep caramelization and that classic smoky aroma—those little charred bits are what make Grilled Mexican Street Corn so irresistible.
Step 4: Mix the Creamy Topping
While the corn grills, mix together the mayonnaise, sour cream, fresh lime juice, and smoked paprika (if you’re using it) in a small bowl. This mixture is heaven—zesty, rich, and just the right amount of tangy. It’s the secret sauce that pulls everything together.
Step 5: Slather and Sprinkle
Once your corn is hot off the grill, immediately brush each ear with a generous coating of the creamy topping. Work quickly so the heat of the corn allows the sauce to melt right in. Next, sprinkle plenty of Cotija cheese and a lively shower of chili powder all around. The cheese will stick to the creamy base like a dream.
Step 6: Garnish and Serve
Finish each ear of corn with chopped fresh cilantro and loads of lime wedges for squeezing on top. Serve them hot and get ready for everyone to reach for seconds—Grilled Mexican Street Corn never lasts long!
How to Serve Grilled Mexican Street Corn
Garnishes
The finishing touches make all the difference. Classic garnishes include extra Cotija cheese for a touch more savoriness, more chili powder for those who like a spicy kick, and plenty of chopped cilantro. Don’t forget fresh lime wedges—let everyone squeeze on as much brightness as they like!
Side Dishes
Grilled Mexican Street Corn pairs beautifully with summery dishes. Try it alongside grilled meats, veggie skewers, or classic Mexican sides like black beans and rice. A cold, crunchy slaw or fresh watermelon salad makes the perfect cooling contrast to the corn’s richness.
Creative Ways to Present
For a party spin, cut the corn into smaller pieces and skewer them for easy, shareable bites. You can also slice the kernels off and toss with extra toppings to make a “street corn salad”—ideal for potlucks or picnics. Turn it into a taco topping or pile over nachos for extra wow factor.
Make Ahead and Storage
Storing Leftovers
Have some leftover Grilled Mexican Street Corn? Simply wrap the corn tightly in foil and pop it into an airtight container in the fridge. It’ll stay fresh and flavorful for up to three days—perfect for tasty leftovers the next day.
Freezing
If you want to save corn for later, remove the kernels from the cob after grilling and cooling. Store them in a freezer-safe bag and freeze for up to 2 months. Note: The texture may soften, but the flavor will still be delicious!
Reheating
To reheat, wrap the corn in foil and warm it in a 350°F oven until heated through. Alternatively, microwave individual ears (or bowls of kernels) in short bursts until hot. Add a bit more fresh cheese and lime juice to perk up the flavors before serving again.
FAQs
Can I make Grilled Mexican Street Corn without a grill?
Absolutely! If you don’t have a grill, you can char the ears directly over a gas flame (carefully!) or use a grill pan on the stovetop. You’ll still get that signature smoky flavor and all the delicious toppings.
What if I can’t find Cotija cheese?
No worries—feta is a fantastic substitute. It’s salty and crumbly just like Cotija, and it works beautifully. You could also try Parmesan for a different twist.
How spice-forward is this dish?
Grilled Mexican Street Corn brings a mild heat from the chili powder, but you control the spice level. For more fire, go for extra chili powder, add cayenne, or offer hot sauce on the side. For a gentler version, stick to a lighter sprinkle.
Is Grilled Mexican Street Corn gluten-free?
Yes! All the classic ingredients are gluten-free, making it a safe and festive side for gatherings with dietary restrictions (though always double-check labels to be 100 percent sure).
Can I prep any parts ahead for a party?
Definitely. You can mix the topping and prep the cheese and herbs up to a day ahead. Grill the corn just before serving for best flavor, then add toppings while it’s still hot for the ultimate street corn experience.
Final Thoughts
If you haven’t yet made Grilled Mexican Street Corn at home, trust me—you’re in for a seriously delicious experience. It’s easy, super fun to put together, and sure to win hearts at any BBQ or family meal. Gather your ingredients, get grilling, and enjoy this irresistible taste of summer!
Print
Grilled Mexican Street Corn Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Grilled Mexican Street Corn is a classic and flavorful side dish that’s perfect for summer grilling. This recipe features fresh corn on the cob coated with a creamy, tangy mixture of mayonnaise, sour cream, and spices, then topped with Cotija cheese and chili powder.
Ingredients
Fresh Corn:
- 4 ears fresh corn, husked
Vegetable Oil:
- 2 tablespoons vegetable oil
Creamy Mixture:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
Seasonings and Toppings:
- 1/2 cup crumbled Cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat.
- Grill the Corn: Brush the corn with vegetable oil and grill for 10-12 minutes, turning occasionally until charred and tender.
- Prepare the Creamy Mixture: In a small bowl, combine mayonnaise, sour cream, lime juice, and smoked paprika.
- Coat the Corn: Remove corn from the grill and brush with the creamy mixture.
- Top and Serve: Sprinkle with Cotija cheese, chili powder, and cilantro. Serve with lime wedges.
Notes
- For an extra kick, add cayenne pepper or hot sauce.
- Cotija cheese can be substituted with feta cheese if needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
