Grilled Corn Elote Style (Printable Version)

Smoky grilled corn gets creamy, tangy toppings and fresh herbs for a vibrant summer Mexican-style side.

# What You'll Need:

→ Corn

01 - 4 ears fresh corn, husked
02 - 1 tablespoon vegetable oil

→ Sauce

03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream or Mexican crema
05 - 1 clove garlic, minced
06 - 1 tablespoon lime juice
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - Salt, to taste

→ Toppings

10 - 1/2 cup Cotija cheese or feta, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges, for serving
13 - Additional chili powder, for garnish

# Directions:

01 - Preheat a grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush each ear of corn evenly with vegetable oil.
03 - Place oiled corn directly on grill grates. Cook, turning every few minutes, until charred in spots and tender, 12 to 15 minutes.
04 - While corn grills, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt in a mixing bowl until smooth.
05 - Remove grilled corn from heat. Immediately brush each ear generously with prepared sauce while still warm.
06 - Sprinkle crumbled Cotija or feta cheese and chopped cilantro over sauced corn.
07 - Dust with extra chili powder for added heat and serve with lime wedges.

# Expert Advice:

01 -
  • This corn turns even the simplest get-together into an instant party trick—people never see it coming.
  • The way the creamy, tangy sauce hugs the smoky kernels pretty much guarantees zero leftovers.
02 -
  • The first time I made this I skimped on sauce—trust me, be generous or you’ll miss the whole point.
  • Warming the sauce just a bit before brushing makes it spread silky-smooth and soak into the corn.
03 -
  • If using a grill pan indoors, watch carefully—corn cooks quickly and chars faster than you’d expect.
  • Add the cheese while the corn is still warm so it clings perfectly instead of tumbling off.
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