Grilled Elote (Mexican Street Corn)

How to Make Grilled Elote (Mexican Street Corn) at Home

Grilled Elote, also known as Mexican Street Corn, is one of the most delicious things you can enjoy during corn season. This flavorful dish combines fresh sweet corn with a smoky flavor from the grill, a tangy sauce, and a generous sprinkling of salty cotija cheese.

Whether you’ve tried it from street vendors in Mexico City or are making it at your next cookout, this recipe is a great option to bring the flavors of Mexican cuisine to your home.

What is Grilled Elote?

Grilled Elote is a traditional Mexican dish featuring grilled corn on the cob coated in a creamy, tangy sauce made from mayo, Mexican crema, and fresh lime juice.

It is then topped with salty cotija cheese, fresh cilantro, chili lime seasoning, and sometimes queso fresco or parmesan cheese for extra flavor.

This main dish or side dish is one of the favorite ways to enjoy fresh corn, especially during summer cookouts. The combination of smoky flavor from the grill and the rich, tangy toppings makes this dish irresistible.

Where Did Grilled Elote Originate?

Elote is a staple of Mexican cuisine and has been enjoyed for generations, particularly in Mexico City, where street vendors sell it as a popular street food.

The word “elote” comes from the Nahuatl word “elotitutl,” meaning “tender cob.” Corn has been a dietary staple in Mexico for centuries, and this dish evolved as a simple yet flavorful way to prepare fresh sweet corn.

Today, it is a must-have during Mexican street festivals, family gatherings, and even at American summer cookouts.

Why Grilled Elote is the Perfect Summer Side Dish

Grilled Elote is the ultimate summer side dish because it brings together bold flavors, vibrant colors, and a satisfying texture that pairs well with any grilled main dish.

Fresh corn is at its peak during the summer months, making it the perfect time to enjoy this smoky, creamy, and tangy delight. The combination of charred corn, creamy sauce, and salty cheese creates an irresistible contrast of flavors that complement barbecue staples like grilled meats, burgers, and seafood. Plus, it’s easy to make, requires minimal ingredients, and is a guaranteed crowd-pleaser at any summer gathering.

Whether you’re hosting a backyard cookout, attending a picnic, or simply looking for a quick and delicious side dish, Grilled Elote delivers a satisfying bite every time.

The fresh lime juice and chili lime seasoning add a refreshing zest that balances the richness of the sauce, making it one of the most flavorful ways to enjoy corn season.

Ingredients You’ll Need for Grilled Elote (Mexican Street Corn)

• Ears of corn (fresh corn is best)
• ½ cup mayo
• ½ cup Mexican crema (a good substitute is sour cream if you can’t find Mexican cream at your grocery store)
• Juice from 1 lime (for that fresh lime juice tanginess)
• 2 tbsp avocado oil
• ½ cup cotija cheese (or feta cheese for a slightly different taste)
• ½ cup fresh cilantro
• 2 tbsp chili lime seasoning
• Optional: Parmesan cheese, queso fresco, or cayenne pepper for added depth

Step-by-Step Grilled Elote Recipe

Preheat the Grill: Set up a charcoal grill for high-heat grilling. Heat the grill to about 350°F. The high heat helps achieve that beautiful char on the corn while locking in its natural sweetness. If using a gas grill, set it to medium-high heat.

Soak the Corn: Fill a large bowl with water and place the ears of corn inside. Let them soak for 10-15 minutes. This step prevents the husks from drying out and burning too quickly during grilling, helping the corn cook more evenly.

Prepare the Sauce: In a small bowl, combine the mayo, Mexican crema, and lime juice. Stir until smooth and well blended. This sour cream mixture will add the perfect creamy, tangy coating to your grilled corn. Cover and refrigerate until ready to use to let the flavors meld together.

Grill the Corn Indirectly: Remove the soaked corn from the water and shake off any excess moisture. Place the corn on the grill grates over indirect heat. Grill for 15 minutes, turning occasionally. This allows the corn to cook through without burning.

Remove Husk and Silk: Once the corn has softened slightly, remove it from the grill. Carefully peel back the husks and remove the corn silk. The husks will be hot, so use tongs or a towel to avoid burning your hands.

Secure the Husk: Gather the peeled-back husks and tie them together with one of the husk strips. This forms a convenient handle for holding the corn while eating.

Grill Over Direct Heat: Drizzle avocado oil over the ears of corn, ensuring they are evenly coated. Place them back on the grill over direct heat.

Rotate every 1-2 minutes until the kernels develop a deep char on all sides. This step enhances the smoky flavor and gives the corn its signature grilled appearance.

Coat with Sauce and Toppings: Remove the corn from the grill and let it cool slightly. Using a pastry brush, coat each corn cob generously with the sour cream mixture.

Sprinkle cotija cheese, fresh cilantro, lime zest, and chili lime seasoning over the top.

Serve with Lime Wedges: Plate the grilled elote and serve immediately with fresh lime wedges. If you like extra spice, drizzle with hot sauce or sprinkle with cayenne pepper.

Tips When Making Grilled Elote

Use fresh corn kernels whenever possible, as fresh corn provides the best texture and sweetness.

Choose the right cheese. While cotija cheese is traditional, feta cheese, parmesan cheese, or queso fresco are great substitutes.

Adjust the seasoning. If you love spice, add a dash of cayenne pepper or drizzle with hot sauce.

Don’t skip the soak. Soaking the ears of corn helps prevent them from burning on the grill.

Use a pastry brush. This helps evenly coat the corn cob with the creamy sauce.

Different Ways to Make Grilled Elote

Mexican Corn Salad (Esquites): If you prefer a salad version, cut the grilled corn kernels off the cob and mix them with the sour cream mixture, fresh cilantro, lime zest, and cheese to make a Mexican street corn salad.

Cheesy Elote: Instead of cotija, try a combination of parmesan cheese and queso fresco for a creamy and salty balance.

Spicy Elote: Add extra hot sauce, cayenne pepper, or diced jalapeños to increase the heat.

Butter-Basted Elote: Brush the corn with melted butter before grilling for a richer taste.

Final Thoughts

Grilled Elote is one of the most delicious things you can make during corn season. Whether you’re grilling for a summer cookout, a family gathering, or just trying something new, this recipe delivers bold flavors and a smoky, creamy finish. Next time you’re at the grocery store, grab some fresh corn and try this irresistible dish!

More Side Dishes to Try

BBQ Baked Beans: A smoky, savory, and slightly sweet classic that pairs perfectly with grilled dishes. Slow-cooked with bacon, onions, and molasses, these beans are a rich and flavorful addition to any barbecue spread.

Bacon Ranch Potato Salad: Creamy, tangy, and packed with crispy bacon, this potato salad is the ultimate comfort side dish. The combination of ranch dressing, fresh herbs, and tender potatoes makes it irresistible at any gathering.

Balsamic Bacon Brussels Sprouts: Roasted Brussels sprouts drizzled with balsamic glaze and crispy bacon bits offer a savory and slightly tangy contrast. The caramelized edges of the sprouts make this dish a standout.

Cowboy Caviar Pasta Salad: A vibrant mix of black beans, corn, tomatoes, and bell peppers tossed with pasta and a zesty dressing. This colorful salad is packed with fresh flavors and a hint of spice.

Italian Pasta Salad: A refreshing and zesty mix of pasta, cherry tomatoes, mozzarella, olives, and salami, tossed in an herbed vinaigrette. This dish brings the best of Italian flavors to your summer table.

Smoked Mac & Cheese: Creamy, cheesy, and infused with smoky goodness, this mac & cheese is the ultimate comfort food. Made with a blend of cheeses and slow-smoked to perfection, it’s a crowd favorite.

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