Irresistible Grilled Mexican Street Corn (Elote) in 10 Minutes

There’s nothing quite like the smell of grilled corn wafting through the air at a Mexican street market. My first bite of authentic Elote – that glorious Grilled Mexican Street Corn slathered in creamy sauce and dusted with chili powder – was a revelation. I remember standing there, juice running down my fingers, completely forgetting about napkins because the flavors were just that good. Now I recreate that magic at home whenever I fire up the grill. It’s amazing how simple ingredients – fresh corn, a tangy cream sauce, crumbly cheese, and a squeeze of lime – come together to create something so unforgettable. Once you try this version, you’ll understand why it’s my go-to summer side dish.

Why You’ll Love This Grilled Mexican Street Corn Recipe

This isn’t just any corn on the cob—it’s a flavor explosion that’ll make you swear off plain buttered corn forever. Here’s why this recipe is a total game-changer:

• That smoky char: The grill transforms sweet corn into something magical, with crispy, caramelized bits that add so much depth.
• Creamy, tangy goodness: The mayo-sour cream mix clings to every nook, balancing the sweetness of the corn with just the right amount of zing.
• 5-minute prep: Seriously, you’re just mixing a quick sauce while the corn grills—no fuss, no complicated steps.
• Party favorite: I’ve lost count of how many times guests have asked for this recipe after one bite. It’s always the first side dish to disappear!
• Customizable heat: Love spice? Add more chili powder. Prefer it mild? Go easy—it’s your corn, your rules.

Trust me, once you try elote this way, you’ll be making it all summer long. The combination of textures and flavors is downright addictive!

Ingredients for Grilled Mexican Street Corn (Elote)

Listen, the magic of authentic elote starts with getting the ingredients just right. I’ve learned (the messy way!) that every component matters here. You’ll need:

• 4 ears fresh corn, husks removed – None of that frozen stuff! The sweetness of fresh summer corn makes all the difference.
• 1/4 cup mayonnaise – Full-fat, please. This is not the time for diet substitutes.
• 1/4 cup sour cream – Adds that perfect tang to balance the richness.
• 1/2 cup crumbled cotija cheese – The salty, crumbly star of the show. If you can’t find it, feta works in a pinch, but cotija’s texture is ideal.
• 1 teaspoon chili powder – I use the classic Mexican blend, but adjust to your heat preference.
• 1 lime, cut into wedges – Squeezed fresh over the top for that bright finish.
• 2 tablespoons chopped fresh cilantro – No dried herbs here—the freshness is non-negotiable.
• 1 clove garlic, minced – Trust me, this tiny addition makes the creamy sauce next-level delicious.
• Salt to taste – Just a pinch to tie everything together.

See? Simple, fresh, and packed with flavor. No weird ingredients—just the good stuff that makes this street food legendary.

How to Make Grilled Mexican Street Corn (Elote)

Alright, let’s get cooking! I promise this is easier than it looks – the hardest part is waiting for that corn to get perfectly charred. Just follow these simple steps, and you’ll have restaurant-quality elote in no time.

Step 1: Preheat and Prepare the Grill

First things first – fire up that grill! I set mine to medium-high heat (about 400°F) and let it preheat for at least 10 minutes. This ensures those gorgeous grill marks and even cooking. While you’re waiting, grab your corn and pat it dry – moisture is the enemy of good charring. Pro tip: keep a spray bottle of water nearby in case of flare-ups!

Step 2: Grill the Corn

Now for the fun part! Place the corn directly on the grill grates. Don’t fuss with it too much – let it sit for about 2-3 minutes per side (I do quarter turns) until you get those beautiful blackened spots. Total grilling time should be about 10 minutes. The kernels should be tender but still have a slight crunch. Oh, and that popping sound? Totally normal – it’s just the corn singing!

Step 3: Make the Creamy Sauce

While the corn works its magic, whisk together the mayo, sour cream, and minced garlic in a small bowl. This takes literally 30 seconds – just until everything’s smooth. Taste it! Need more garlic? Add another clove. Want it tangier? A splash of lime juice does wonders. This sauce is your canvas – make it your own.

Step 4: Assemble and Serve

Here comes the best part! Take those gorgeous charred ears and slather them generously with your creamy sauce. Then comes the toppings – sprinkle with cotija cheese first (it’ll stick to the sauce), then dust with chili powder, and finish with fresh cilantro. Serve immediately with lime wedges on the side. Watch out – these disappear fast! Pro tip: roll the corn in the toppings for maximum coverage.

Tips for Perfect Grilled Mexican Street Corn

After making this recipe more times than I can count (summer BBQs, anyone?), I’ve picked up some foolproof tricks to take your elote from good to “oh my god, what is this magic?!” levels:

• Cheese swap: Can’t find cotija? Feta works, but for best results, soak it in milk for 10 minutes first to soften the saltiness.
• Heat control: For kids or spice-wary folks, mix a little paprika with the chili powder to mellow it out. Adventurous eaters? Add a pinch of cayenne to the sauce.
• Pre-grill trick: Soak corn in cold water for 15 minutes before grilling – prevents drying out while still getting perfect char.
• Serving secret: Make it a DIY bar! Let guests customize with extra toppings like tajín, hot sauce, or even crushed chicharrones.
• Fresh is best: Seriously, eat it right off the grill – the cheese melts slightly into the warm sauce and it’s heavenly.

These little tweaks make all the difference between “pretty good” and “street vendor worthy” elote!

Variations of Grilled Mexican Street Corn

One of the best things about elote is how easily you can change it up! My cousin Diego makes a killer spicy version by adding cayenne pepper to the creamy sauce – just a pinch gives it an addictive kick. Don’t have cotija? No problem! Feta cheese works surprisingly well (though I like to soak it in milk first to soften the saltiness). For something different, try mixing in smoked paprika with the chili powder or topping with chopped jalapeños for extra crunch. The possibilities are endless!

Serving Suggestions for Grilled Mexican Street Corn

Elote isn’t just a side dish – it’s the life of the party! I love serving these alongside carne asada tacos or grilled chicken skewers for the ultimate Mexican feast. The corn’s smoky richness balances beautifully with lighter fare like citrusy ceviche too. Don’t forget those lime wedges! A squeeze right before eating brightens everything up. For backyard BBQs, I’ll often make a big platter and let everyone grab their own – it’s messy, interactive, and always gets people talking!

Storage and Reheating Instructions

Okay, let’s be real—this elote is best eaten fresh off the grill (who can resist?). But if you must save some, here’s how I do it: wrap leftover corn tightly in foil and refrigerate for up to 2 days. To reheat, toss it back on a medium grill for 3-4 minutes per side or warm in a 350°F oven for about 10 minutes. You’ll lose some of that initial crispness, but a fresh sprinkle of cheese and chili powder brings it back to life! Pro tip: store any extra sauce separately.

Grilled Mexican Street Corn Nutrition Information

Now, let’s talk numbers—but remember, these are just estimates since corn sizes and toppings can vary. One beautiful ear of my elote (prepared exactly as written) clocks in at about 250 calories. You’re looking at 18g fat (5g saturated), 20g carbs with 3g fiber, and 6g protein per serving. Not too shabby for something that tastes this indulgent! The cotija cheese and mayo do most of the heavy lifting calorie-wise, but hey—this is street food meant to be enjoyed, not a diet dish. Every delicious bite is totally worth it!

Frequently Asked Questions

I get so many questions about my elote recipe – here are the ones that pop up most often with my tried-and-true answers:

What cheese can I use if I can’t find cotija?
Feta works in a pinch, but it’s saltier – I like to soak it in milk for 10 minutes first. Queso fresco is another good swap, though it’s milder. Honestly? I keep cotija in my freezer just for elote emergencies!

How can I make it less/more spicy?
Control the heat with your chili powder – use half the amount for mild, or add cayenne for extra kick. My cousin Luis adds chopped chipotle peppers right into the sauce – wild man!

Can I prep anything ahead?
Absolutely! Mix the sauce (minus garlic) and prep toppings earlier in the day. Just add garlic right before serving so it stays fresh. Corn must be grilled fresh though – no shortcuts there!

Oven method?
Broil corn 4-5 inches from heat for 8-10 minutes, turning occasionally. It won’t be quite as smoky, but still delicious in a pinch!

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