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This grilled Mexican street corn recipe is a vibrant twist on a classic favorite, offering a delicious blend of smoky, tangy, and creamy flavors.
The combination of charred corn with a zesty, lime-infused sauce elevates simple ingredients into an irresistible dish.
Beyond its mouthwatering taste, this recipe packs fiber-rich corn, which aids digestion and promotes fullness, with healthy fats coming from mayonnaise and crema or sour cream.
Cotija cheese adds a touch of protein and calcium, rounding out a balanced, nutritious side.
Quick to prepare and cook within 20 minutes, this dish is perfect for busy weeknights, summer barbecues, or as a flavorful addition to meal prep.
It’s easy to customize, too—swap in feta or adjust spices to your liking—making it an adaptable and satisfying choice for everyday cooking.
Must-Have Tools for Perfect Results
Gas or Charcoal Grill
Essential for achieving that authentic smoky char on the corn, a quality grill transforms fresh ingredients into bold, smoky flavors. It’s a versatile outdoor cooker perfect for grilling meats, veggies, and more.
Whisk
This simple tool helps you combine the crema, mayo, and seasonings into a smooth, creamy sauce. Beyond this recipe, a whisk is invaluable for mixing dressings, batters, and sauces evenly.
Grill Brush
Keeping your grill grates clean is crucial to prevent sticking and flare-ups. A durable grill brush ensures even cooking and helps maintain your grill’s longevity.
Microplane Zester
Perfect for finely grating lime zest, this tool unlocks the citrus’s aromatic oils to brighten the sauce. A zester also comes in handy for zesting other fruits and grating spices like nutmeg.
Tongs
For safely turning and handling the hot corn on the grill, tongs provide control and ease. A sturdy pair is a kitchen must-have for grilling, sautéing, or serving.
Authentic Grilled Mexican Street Corn (Elotes)
Equipment
- 1 Gas or Charcoal Grill
- 1 Whisk
- 1 Grill Brush
- 1 Microplane zester
- 1 Pair of tongs
Ingredients
- 6 to 8 medium ears sweet corn husks removed
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- ½ cup chopped fresh cilantro
- 1 clove garlic minced
- ¼ teaspoon ground chipotle pepper adjust to taste
- 2 teaspoons finely grated lime zest from 1 lime
- 2 tablespoons fresh lime juice from 1 lime
- ½ cup cotija cheese crumbled
- Lime wedges for serving
Instructions
- Prepare the Grill for Perfect Heat: Begin by heating your gas or charcoal grill to a steady 400°F (about medium-high heat). Make sure the grill grates are clean to prevent the corn from sticking and to promote even charring. Use a grill brush to scrape off any leftover residue from previous cooking sessions. A properly heated and clean grill is essential for achieving those signature smoky grill marks and caramelization on the corn kernels.
- Husk and Clean the Corn Ears: While the grill is warming up, carefully remove the husks and silk from each ear of corn. To do this, peel back the husks gently, then pull away the fine, thread-like silks that cling to the kernels.Rinse the corn under cool running water to remove any remaining silk strands. Pat the corn dry thoroughly with a clean kitchen towel or paper towels to ensure the sauce adheres well later.
- Whisk Together the Creamy Sauce: In a medium mixing bowl, combine the Mexican crema (or sour cream) with mayonnaise. Add the chopped fresh cilantro, minced garlic, ground chipotle pepper, finely grated lime zest, and freshly squeezed lime juice.Using a whisk, blend all the ingredients thoroughly until the mixture is smooth, creamy, and evenly combined. Taste the sauce and add a pinch of salt if desired to balance the flavors. This zesty, creamy sauce is the heart of the dish, infusing the corn with layers of bright, smoky, and herbaceous notes.
- Grill the Corn Until Perfectly Charred: Place the prepared ears of corn directly onto the preheated grill grates. Allow them to cook undisturbed for about 2 to 3 minutes to develop a nice sear. Using tongs, carefully rotate each ear every 2 to 3 minutes, grilling all sides evenly. This process should take approximately 8 to 10 minutes. The goal is to achieve a beautiful char with some kernels showing golden-brown spots and slightly blackened edges, which enhances the natural sweetness and adds a smoky flavor.
- Apply the Creamy Lime Sauce Generously: Once the corn is perfectly grilled, transfer it to a clean platter or tray. Using a spoon or brush, generously coat each ear of corn with the prepared lime-cilantro crema sauce. Make sure to cover all sides evenly to ensure every bite bursts with flavor. The creamy texture of the sauce contrasts wonderfully with the crisp, charred corn, adding moisture and tang.
- Sprinkle Cotija Cheese Over the Corn: Immediately after applying the sauce, sprinkle crumbled cotija cheese over each ear. The cheese’s salty, slightly crumbly texture complements the smoky and tangy flavors perfectly. Press the cheese lightly with your fingers to help it stick to the sauce, ensuring it won’t fall off when serving or eating. Cotija adds a delightful savory depth and a touch of richness to every bite.
- Serve with Fresh Lime Wedges for Extra Zing: To finish, arrange lime wedges on the serving platter alongside the corn. Encourage guests to squeeze fresh lime juice over their corn just before eating for an added burst of acidity and brightness. This extra step heightens the vibrant flavors and balances the richness of the creamy sauce and cheese.
- Enjoy and Store Leftovers Properly: Serve the grilled Mexican street corn immediately while still warm for the best taste and texture. If you have leftovers, wrap the corn tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill or in the oven to preserve the flavor and texture. Avoid microwaving as it can make the sauce separate and the corn soggy.
Notes
- Husk and clean corn thoroughly to remove all silks for the best grilling results.
- Adjust chipotle pepper quantity according to your preferred spice level.
- Use Mexican crema for authenticity; sour cream with lime juice is a great substitute.
- For a vegetarian version, use mayonnaise alternatives like vegan mayo.
- Cotija cheese can be swapped with feta if unavailable.
- Grill corn on medium-high heat to get perfect char without burning.
- Apply the sauce while the corn is still warm to help it stick better.
- Leftovers are best reheated on the grill to maintain texture and flavor.
Chef’s Secrets for Ultimate Flavor
Achieving the perfect balance of smoky, tangy, and creamy flavors is key in this recipe.
Using a hot grill ensures the corn develops those irresistible char marks that add depth and caramelized sweetness.
The lime zest and juice brighten the sauce, lifting the flavors and preventing heaviness from the mayonnaise and crema.
Fresh cilantro adds an herbaceous freshness that complements the smoky chipotle pepper beautifully.
For the best texture, apply the sauce immediately after grilling while the corn is still hot—this helps it cling better and soak in the flavors.
Don’t rush the grilling; turning the corn slowly allows each side to char evenly without burning.
Finally, don’t skimp on the cotija cheese—its salty, crumbly texture adds essential savory notes and contrasts nicely with the creamy sauce.
Serving Suggestions to Impress Guests
This grilled Mexican street corn is perfect as a side dish for summer barbecues, taco nights, or casual get-togethers.
Pair it with grilled meats like carne asada, chicken, or shrimp for a truly authentic Mexican-inspired meal.
It also complements vegetarian dishes such as grilled portobello mushrooms or black bean burgers.
Serve with extra lime wedges to let guests customize the acidity.
For a fun twist, consider serving the corn off the cob by cutting the kernels off after grilling and mixing them with chopped tomatoes, jalapeños, and avocado for a vibrant corn salad.
This dish pairs well with cold beverages like Mexican beer, margaritas, or fresh lime agua fresca.
Storage Tips to Maintain Freshness
To keep your grilled corn tasting fresh, store any leftovers in an airtight container in the refrigerator for up to 2 days.
Because the sauce contains dairy, avoid leaving it out at room temperature for long periods.
When reheating, use a grill or oven to warm the corn gently, which preserves the texture and smoky flavor.
Avoid microwaving as it can cause the creamy sauce to separate and the corn to become soggy.
If you plan to prepare the sauce ahead of time, keep it refrigerated separately and apply it just before serving to maintain the best flavor and texture.
Frequently Asked Questions About This Recipe
Q1: Can I use frozen corn for this recipe?
While fresh corn is preferred for grilling due to its natural sweetness and texture, you can use frozen corn off the cob. However, it won’t have the same smoky char or firmness and is better suited for corn salads rather than grilled elotes.
Q2: What if I can’t find Mexican crema?
Mexican crema has a tangy, slightly thinner consistency than sour cream. You can substitute sour cream mixed with a teaspoon of lime juice to mimic its flavor and texture.
Q3: How spicy is this recipe?
The heat comes from the ground chipotle pepper, which is smoky and moderately spicy. You can adjust the amount or omit it if you prefer a milder flavor.
Q4: Can this recipe be made vegan?
Yes! Substitute the mayonnaise and crema with vegan alternatives like plant-based mayo and cashew cream. Use vegan cheese or nutritional yeast instead of cotija cheese.
Q5: How do I prevent the corn from sticking to the grill?
Ensure your grill grates are well cleaned and preheated. Lightly oil the grates or brush the corn with a small amount of oil before grilling. Turning the corn carefully with tongs also helps avoid sticking.
This recipe is inspired by simplyrecipes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
