Description
Grilled Corn Elote is a smoky, creamy Mexican street food featuring tender grilled corn coated in a tangy, spicy sauce with crumbly cheese and lime zest. It is a simple, flavorful side perfect for summer gatherings.
Ingredients
Scale
- 4 ears fresh corn, husks removed
- 2 tablespoons olive oil or melted butter (for grilling)
- ½ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- ½ cup crumbled cotija cheese (plus more for garnish)
- 1 teaspoon chili powder (adjust to taste)
- 1 lime, juiced
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Brush each ear of corn evenly with olive oil or melted butter, coating every kernel for an optimal char.
- Place the corn directly onto the hot grill. Cook, turning every 2-3 minutes, until the kernels are tender and have beautiful golden to dark brown char marks, about 10-12 minutes total.
- While the corn cooks, prepare the sauce by combining mayonnaise, crema, lime juice, chili powder, garlic powder, salt, and pepper in a small bowl. Mix until smooth and well incorporated.
- Once grilled, remove the corn from the heat and allow it to cool slightly for handling.
- Generously brush the sauce all over each grilled ear, making sure to coat the crevices between kernels.
- Sprinkle crumbled cotija cheese liberally over the sauced corn, pressing gently so the cheese adheres well.
- Garnish with chopped cilantro and an extra dusting of chili powder if desired. Serve immediately for best flavor and texture.
Notes
- Choose fresh corn with bright, plump kernels for the sweetest flavor and juiciest texture.
- Turn the corn frequently while grilling to prevent burning and ensure even char.
- Use a basting brush to coat the corn and avoid excess sauce dripping during grilling.
- If cotija cheese is unavailable, use queso fresco or feta as substitutes.
- For extra smoky flavor, grill corn with husks on for 5 minutes, then remove husks to char the kernels.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: grilled corn, elote, Mexican street food, smoky corn, creamy sauce, cotija cheese, summer side dish, barbecue recipe