Grilled Elote-Style Corn on the Cob – A Smoky, Creamy, Cheese-Laced Summer Essential
Samantha
This grilled elote-style corn on the cob delivers bold, smoky-sweet flavor with creamy mayo, cotija cheese, chili powder, and fresh lime. It’s a vibrant Mexican-inspired twist on classic grilled corn and makes the perfect side for your next BBQ, cookout, or weeknight dinner.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Side Dish
Cuisine Mexican-Inspired
Servings 4 servings
Calories 210 kcal
- 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
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!).
Secret Tips for the Best Grilled Elote Corn:
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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.
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Use Fresh Corn Only: Skip frozen or pre-cooked cobs—fresh summer corn delivers natural sweetness and holds up better on the grill.
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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.
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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.
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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.
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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.
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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.
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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.
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