Grilled Mexican Street Corn (Elotes) Recipe

I absolutely love this Grilled Mexican Street Corn (Elotes) Recipe because it captures that perfect smoky, tangy, and creamy flavor combo that you just can’t get enough of. Whenever I fire up the grill in the summer, this is one of the first things I make — it’s such a crowd-pleaser and feels downright festive. You’ll find that the slight char on the corn kernels adds a beautiful depth that pairs so well with the zesty lime and cheesy topping.

When I first tried making elotes at home, I was amazed at how simple it is to nail restaurant-quality street corn without any fancy equipment. Whether you’re throwing a barbecue or just craving a fun snack, this Grilled Mexican Street Corn (Elotes) Recipe is one to bookmark. It’s fast to prepare, wonderfully flavorful, and something your family or friends will go crazy for.

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Ingredients You’ll Need

The magic in this recipe comes from simple, fresh ingredients that work in harmony — from sweet corn to creamy sauces and zesty lime. I’ll share tips on choosing the best corn and balancing flavors so your elotes turn out perfectly every time.

• Sweet corn: Fresh ears with plump kernels make all the difference; look for firm, bright yellow cobs.
• Mexican crema or sour cream: I prefer Mexican crema for its tanginess and smooth texture, but sour cream works well if you can’t find it.
• Mayonnaise: Adds richness and helps the toppings stick to the corn.
• Chopped cilantro: Fresh cilantro brings that herbal brightness that complements other bold flavors.
• Minced garlic: A little goes a long way, adding subtle savory depth.
• Ground chipotle pepper: This smoky spice warms things up — adjust to your heat tolerance.
• Grated lime zest and lime juice: Fresh lime adds zesty, refreshing acidity to balance the richness.
• Cotija cheese: Crumbled cotija is essential for that salty, crumbly finish typical of Mexican street corn.
• Lime wedges: For squeezing extra bright flavor over the finished ears, right before eating.

Variations

I like to tweak this Grilled Mexican Street Corn (Elotes) Recipe depending on my mood or the occasion. Don’t hesitate to get creative — that’s part of the fun with this dish!

• Spicy Kick: I sometimes add a pinch of cayenne or swap chipotle with smoked paprika for different smoky heat levels.
• Vegan Version: Try vegan mayo and cashew cream instead of traditional crema and cheese to keep it dairy-free without sacrificing creaminess.
• Herb Twist: Mixing chopped fresh parsley or chives with cilantro refreshes the flavor for something slightly different.
• Cheese Swap: Queso fresco works as a milder, softer alternative if you can’t find cotija.

How to Make Grilled Mexican Street Corn (Elotes) Recipe

Step 1: Fire up the Grill and Prep Your Corn

Get your gas or charcoal grill preheated to around 400°F — it needs to be hot to create those beautiful grill marks and char the kernels just right. While waiting for the grill to heat, peel the husks off your corn, removing all the silky threads. Trust me, this step is key so the corn has direct contact with the grill grates, which boosts that smoky flavor.

Step 2: Whisk Together the Creamy Sauce

In a bowl, whisk together the Mexican crema (or sour cream), mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice. This sauce is where the magic happens — it brings creaminess, brightness, and a little smoky spice all at once. Give it a quick taste and add salt sparingly since the cheese and crema already add saltiness. I learned that adding too much salt early can overwhelm the balance.

Step 3: Grill the Corn to Charred Perfection

Place the corn directly on the grill grates and leave it undisturbed for about 3 minutes so it starts to char and turn golden brown. Then carefully rotate each ear so all sides get that charred, smoky look that defines grilled elotes. Keep an eye on the corn to avoid burning; a nice, even char is what you really want. When done, remove the corn to a plate to cool just a bit before topping.

Step 4: Coat with Sauce and Sprinkle Cheese

Use a brush or spoon to generously spread the creamy sauce all over the grilled corn. Then sprinkle crumbled cotija cheese on top, letting it stick to that sauce. If you love a little extra heat, I like to add a dusting more chipotle pepper on top. Serve immediately with lime wedges for squeezing — that fresh acidity brightens every bite and keeps you coming back for more!

How to Serve Grilled Mexican Street Corn (Elotes) Recipe

Garnishes

I love topping these elotes with an extra sprinkle of cotija cheese and a light dusting of smoked paprika or chipotle powder for added color and smoky heat. Sometimes, a sprinkle of fresh chopped cilantro brightens things up beautifully. Always serve with lime wedges — I swear, a good squeeze of lime right before eating makes all the difference.

Side Dishes

This Grilled Mexican Street Corn (Elotes) Recipe pairs wonderfully with grilled meats like carne asada or chicken, and also with simple rice and beans for a full Mexican-inspired meal. I’ve also enjoyed serving it alongside fresh salads or roasted veggies for a lighter summer dinner.

Creative Ways to Present

For parties, I like to serve the corn on a platter with all the toppings in little bowls around it so guests can customize their own elotes. Wrapping each ear in a small piece of parchment paper twisted at the bottom adds a cute, easy-to-hold touch. Another fun idea is to cut kernels off the cob after grilling and serve them in cups with sauce and cheese as a handheld street corn salad.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), wrap the un-sauced corn tightly in plastic wrap or place in an airtight container and refrigerate. I found that adding sauce and cheese after reheating keeps the corn from becoming soggy.

Freezing

Freezing grilled corn can be tricky because the texture can become mushy when thawed. I don’t usually freeze elotes, but you could freeze plain grilled corn kernels if you want to prep ahead — just skip the sauce and cheese until serving.

Reheating

To reheat, I warm the corn gently on the grill or a hot skillet until just warmed through, then brush on fresh sauce and cheese. Microwaving works in a pinch but may soften the kernels too much.

FAQs

Final Thoughts

This Grilled Mexican Street Corn (Elotes) Recipe has become such a favorite in my kitchen because it’s bursting with flavor, ridiculously easy to make, and always impresses guests. I love how the smoky char and creamy toppings come together to create a perfect bite every time. If you want to bring a little street-food magic to your grill, this recipe is the one I recommend you try — once you taste it, you’ll be hooked just like I was!

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