Sam There’s something wildly satisfying about biting into hot-off-the-grill corn—its edges slightly charred, kernels juicy and crisp. But slather that same corn in creamy lime mayo, roll it through salty Cotija cheese, dust it with smoky chili powder, and sprinkle on fresh cilantro? That’s not just corn—that’s a full-blown flavor experience. This grilled elote-style corn on the cob takes the joy of Mexican street food and brings it right to your backyard grill.
Every summer, when sweet corn hits peak season and cookouts become weekly rituals, I turn to this recipe again and again. It’s quick, easy, and always steals the show at the table. Whether I’m feeding two or ten, these creamy, spicy, cheesy ears of corn never fail to draw compliments—and requests for seconds. Plus, it’s naturally gluten-free, totally vegetarian, and customizable for any heat level or cheese preference.
You don’t need to be a grill master or have special tools to get this right. I skip the foil and toss the husked corn straight on the grates, letting the fire do its magic. In under 25 minutes, you’ll be slathering that elote-inspired sauce, showering it with Cotija, and handing out napkins because things get messy—in the best way.
If you’ve ever wondered how to make authentic elote at home or what to do with that extra lime and chili powder in your pantry, this one’s for you. It’s sweet. It’s smoky. It’s tangy and rich. And once you make it, I promise it’ll become your new go-to summer side dish.
Grilled Elote-Style Corn on the Cob – A Smoky, Creamy, Cheese-Laced Summer Essential
Ingredients
- 4 ears of fresh corn husked
- ¼ cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- Juice of 1 lime + extra wedges for serving
- ½ teaspoon chili powder
- ½ cup Cotija cheese crumbled (or feta if needed)
- 2 tablespoons fresh cilantro chopped
- Salt and pepper to taste
Instructions
- Step 1: Preheat the GrillHeat your grill to medium-high. Brush grates with oil if needed.
- Step 2: Grill the CornPlace husked corn directly on the grill. Cook 10–12 minutes, turning occasionally until all sides are charred and tender.
- Step 3: Make the Creamy Elote SauceIn a bowl, mix together mayo, sour cream, lime juice, salt, and pepper.
- Step 4: Dress It UpOnce corn is off the grill, brush generously with the creamy mixture. Sprinkle with Cotija cheese, chili powder, and fresh cilantro.
- Step 5: ServeServe immediately with extra lime wedges and a napkin (you’ll need it!).
Notes
Secret Tips for the Best Grilled Elote Corn:
- Char for Flavor, Not Burn: Let the corn develop deep grill marks but rotate frequently to avoid burning. The char adds a smoky contrast that makes elote unforgettable.
- Use Fresh Corn Only: Skip frozen or pre-cooked cobs—fresh summer corn delivers natural sweetness and holds up better on the grill.
- Grill With Husk First (Optional): For juicier corn, grill it in the husk for 10 minutes, then peel, brush with oil, and finish over direct heat to get those iconic char marks.
- Warm Mayo for Easier Coating: Slightly warm the mayo or crema mixture before spreading—it glides more smoothly onto hot corn and helps toppings stick better.
- Roll, Don’t Sprinkle: Instead of sprinkling cotija, roll the coated corn in a shallow plate of cheese. It clings better and gives full, even coverage.
- Add Garlic or Tajín to the Mayo Mix: For extra zing, mix a pinch of garlic powder or Tajín into your mayo. It takes the flavor up a notch without overpowering.
- Serve Immediately: Elote is best served hot, right off the grill. The mayo melts slightly, and the cheese becomes extra savory—pure street corn magic.
- Make It Mess-Free: Insert bamboo skewers or corn holders into each cob before grilling. It makes for easier handling, especially at parties or BBQs.
Recipe Overview
- Difficulty Level: Easy
- Course: Side Dish
- Cuisine: Mexican-Inspired / American Grill
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~22 minutes
Nutritional Snapshot (Per Ear)
- Calories: ~210
- Carbs: 24g
- Fat: 11g
- Protein: 5g
- Fiber: 3g
- Gluten-Free: Yes
Corn is naturally gluten-free and rich in fiber and B vitamins. Cotija cheese adds calcium and protein. According to Healthline, corn also contains antioxidants like lutein and zeaxanthin for eye health.
Budget Breakdown
- Fresh corn (4 ears): ~$2.00
- Mayo & sour cream: ~$1.00
- Cotija cheese: ~$2.50
- Lime, chili powder, cilantro: ~$1.00
Total Cost: ~$6.50
Cost Per Serving: ~$1.62
For more tips on eating well without spending a fortune, check out EatRight.org.
Behind the Recipe
The first time I had grilled Mexican street corn, it was from a food cart parked near a beach in San Diego. I was skeptical—mayo on corn? Really? But one bite was all it took. The richness of the sauce, the saltiness of the Cotija, the lime’s brightness, the earthy kick from chili powder—all of it clung to every kernel like magic. I was hooked.
That memory followed me home, and I started tinkering in my own kitchen. I didn’t want to deep-fry or boil anything. I wanted something simple—something that could be made while my burgers or chicken grilled nearby. And that’s how this recipe came to life.
I’ve since made these elote-style grilled corn cobs for birthday parties, weekend BBQs, even Thanksgiving once (don’t knock it until you try it!). It’s always the dish that disappears first. I love how approachable it is, but how exciting it feels on the plate—like summer, dressed up.
I’ve also tried endless variations. Sometimes I add smoked paprika. Other times I’ll swap the Cotija for feta if I’m in a pinch. No matter how I tweak it, that core combo of creamy mayo, tart lime, and chili never lets me down.
If you’ve never tried corn on the cob with mayo and cheese, this is the best place to start.
Why You’ll Love This Grilled Elote-Style Corn on the Cob
- Full of bold, authentic elote-style flavor
- Quick and easy to prepare—no foil needed
- Naturally gluten-free and vegetarian
- Perfect for cookouts, taco night, or casual dinners
- Crowd-pleasing, colorful, and fun to serve
Perfect For
- Summer BBQ side dishes
- Gluten-free Mexican street corn recipes
- Family cookouts or taco bar nights
- Fourth of July and Memorial Day menus
- Anytime you’re craving something smoky, creamy, and cheesy
Ingredients You’ll Need
- 4 ears of fresh corn, husked
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- Juice of 1 lime + extra wedges for serving
- 1/2 teaspoon chili powder
- 1/2 cup Cotija cheese, crumbled (or feta if needed)
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Ingredient Highlights
- Cotija Cheese: Salty, crumbly, and packed with umami. If unavailable, feta or parmesan are decent substitutes. Learn more about Cotija at Nutritionix.
- Corn on the Cob: High in fiber and a summer staple. Use fresh, firm ears for best grilling results.
- Mayonnaise & Lime: This combo creates a creamy base with acidity to balance the sweetness of the corn.
- Chili Powder: Adds smoky depth without overwhelming the palate.
How to Make Grilled Elote-Style Corn on the Cob
Step 1: Preheat the Grill
Heat your grill to medium-high. Brush grates with oil if needed.
Step 2: Grill the Corn
Place husked corn directly on the grill. Cook 10–12 minutes, turning occasionally until all sides are charred and tender.
Step 3: Make the Creamy Elote Sauce
In a bowl, mix together mayo, sour cream, lime juice, salt, and pepper.
Step 4: Dress It Up
Once corn is off the grill, brush generously with the creamy mixture. Sprinkle with Cotija cheese, chili powder, and fresh cilantro.
Step 5: Serve
Serve immediately with extra lime wedges and a napkin (you’ll need it!).
Pro Tips for Success
- Use a basting brush to spread the sauce evenly
- Don’t skip the lime—it brightens the whole dish
- Want extra flavor? Sprinkle smoked paprika or Tajín on top
- Double the sauce and use it as a dip for chips or veggies
Easy Variations
- No Cotija? Use grated parmesan or feta for a similar texture and saltiness
- Spicy Kick: Add a dash of cayenne or a squirt of hot sauce
- Lightened Up: Swap mayo for Greek yogurt and use low-fat sour cream
- Elote in a Cup: Cut kernels off the cob and mix with toppings in a bowl
Storage & Reheat Tips
- Fridge: Store any leftover grilled corn for up to 2 days (without toppings if possible)
- Reheat: Warm in the oven or on a hot skillet; then reapply toppings before serving
🍽️ Make It a Meal
Serve this elote-style corn alongside:
Also explore our Vegetable Sides, Comfort Food Dinner, and Summer Grilling Recipes tags!
Frequently Asked Questions
Place the husked corn directly on medium-high heat. Rotate every few minutes for even charring. No foil needed!
Cotija is the classic choice. It’s crumbly, salty, and doesn’t melt—perfect for holding onto creamy toppings.
Yes! You can use sour cream, Greek yogurt, or Mexican crema instead of mayo for a different creamy base.
Yes. All ingredients are naturally gluten-free, making it safe for most dietary needs.
Grill the corn ahead of time and keep warm in foil. Add the toppings just before serving.
Chili powder, lime zest, garlic powder, and a pinch of cayenne make a great DIY elote seasoning.
Best eaten fresh, but you can store leftovers for 1–2 days and reheat before serving.
Absolutely. Cut the kernels off and mix with black beans, avocado, and chopped tomato for a quick elote-inspired salad.
Fresh sweet corn with plump kernels is best. White or yellow corn both work great.
Yes! Just thaw it completely and pat it dry before grilling to avoid excess moisture.
Use vegan mayo and a dairy-free cheese alternative like nutritional yeast or plant-based Cotija.
Final Thoughts
Every summer table needs a star—and this grilled elote-style corn on the cob is mine. It’s the kind of dish that brings people together, gets hands messy, and creates happy silence at the table as everyone devours their ear of corn.
This recipe proves you don’t need a ton of ingredients or time to create something absolutely crave-worthy. With simple tools and everyday pantry staples, you can transform plain corn into a rich, savory, irresistible side dish. It checks all the boxes: flavor, texture, color, and ease.
So the next time the grill is on, don’t forget the corn. Skip the butter. Go full elote-style. You’ll never go back.
For more fresh flavors like this, don’t miss our Summer Grilling Recipes and Vegetable Sides tags. Your summer just got an upgrade.
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Creamy, cheesy, and kissed by fire—this Mexican-inspired grilled corn on the cob is your new summer go-to side dish!
