Name: Grilled Mexican Street Corn
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 6 ears corn, husked; 1/3 cup mayonnaise; 1/3 cup sour cream; 1 cup cotija cheese, crumbled; 1 tablespoon fresh lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 2 tablespoons fresh cilantro, chopped; 1 lime, cut into wedges; Salt, to taste

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I love making Grilled Mexican Street Corn because it transforms simple corn on the cob into a flavorful and irresistible side dish. Inspired by the popular Mexican street food known as elote, this recipe features charred corn coated in a creamy mixture and topped with cheese, lime, and seasonings. I find that it is the perfect addition to cookouts, family dinners, and summer gatherings.

Why You’ll Love This Recipe

I enjoy this recipe because it combines smoky, creamy, tangy, and savory flavors in every bite. The grilled corn develops a delicious char that pairs perfectly with the rich topping. I also appreciate how easy it is to prepare with just a handful of ingredients. Whether I serve it alongside grilled meats or enjoy it on its own, it is always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 ears corn, husked
1/3 cup mayonnaise
1/3 cup sour cream
1 cup cotija cheese, crumbled
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges
Salt, to taste

Directions

I preheat the grill to medium-high heat.
I place the husked corn directly on the grill grates.
I grill the corn for 10 to 12 minutes, turning occasionally, until lightly charred on all sides.
While the corn grills, I mix the mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt in a small bowl.
I remove the corn from the grill and let it cool slightly.
I brush or spread the creamy mixture evenly over each ear of corn.
I sprinkle the cotija cheese generously over the coated corn.
I dust the corn with chili powder and smoked paprika.
I garnish with chopped cilantro and serve with lime wedges on the side.
I squeeze fresh lime juice over the corn just before eating.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

I substitute feta cheese when cotija is unavailable.
I add a dash of cayenne pepper for extra heat.
I use Greek yogurt in place of sour cream for a lighter version.
I sprinkle Tajín seasoning over the corn for additional citrus flavor.
I cut the grilled kernels from the cob and serve them as an elote-style corn salad.

Storage/Reheating

I store leftover corn in an airtight container in the refrigerator for up to 3 days. For reheating, I place the corn on a grill or in a hot oven for a few minutes until warmed through. I can also microwave it briefly, although the grilled texture is best preserved when reheated on the grill. If possible, I add fresh cheese and lime juice after reheating for the best flavor.

FAQs

Can I make Mexican street corn without a grill?

I can roast the corn in the oven or cook it on a grill pan over the stovetop if I do not have access to an outdoor grill.

What is cotija cheese?

Cotija is a crumbly Mexican cheese with a salty flavor that complements the sweetness of the corn beautifully.

Can I prepare the topping ahead of time?

I often make the creamy topping a day in advance and keep it refrigerated until I am ready to use it.

How spicy is this recipe?

I find it mildly spicy as written. I can easily increase or decrease the heat by adjusting the chili powder or adding cayenne pepper.

Can I use frozen corn?

I prefer fresh corn on the cob for the most authentic texture and flavor, but I can use thawed frozen corn and prepare it as an off-the-cob salad version.

Conclusion

I enjoy making Grilled Mexican Street Corn because it delivers bold flavor with minimal effort. The smoky grilled corn, creamy coating, tangy lime, and savory cheese create a delicious combination that is hard to resist. Whether I serve it at a backyard barbecue or alongside a weeknight meal, this recipe always brings vibrant flavor and excitement to the table.