Name: Grilled Mexican Street Corn Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 ears corn, husks removed but cores attached; 3 tablespoons mayonnaise; 1/2 cup sour cream; 1/4 cup cilantro, freshly chopped; 1/2 cup Parmesan cheese, freshly grated; 1/4 cup cotija cheese; 1 lime, juiced; Chili powder, to taste; 2 limes, cut into wedges for garnish

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Introduction

Grilled Mexican Street Corn, or Elote, is a flavorful and easy-to-make treat perfect for summer gatherings. This dish combines smoky charred corn with a creamy, tangy sauce and a sprinkle of cheese and chili powder for a deliciously addictive snack.

The image shows four ears of grilled corn on the cob arranged side by side on a white oval plate. Each corn has a golden yellow color with some charred spots, covered in a white creamy layer, likely cheese or mayo, and sprinkled evenly with green chopped herbs and red chili powder. Scattered white crumbly cheese bits add texture, and several lime wedges with bright green skin and juicy interiors are placed around the corn. The plate sits on a white marbled surface with some fresh green herb sprigs and a small bowl of red chili powder nearby, creating a fresh and colorful presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears corn
3 tablespoons mayonnaise
1/2 cup sour cream
1/4 cup cilantro, freshly chopped
1/2 cup Parmesan cheese, freshly grated
1/4 cup cotija cheese
1 lime, juiced
Chili powder, to taste
2 limes cut into wedges, for garnish

Instructions

Step 1: Remove the husks of the corn, leaving the core attached.
Step 2: Heat a grill or cast iron pan to medium-high and cook the corn, turning occasionally, until it is slightly charred on all sides.
Step 3: In a small bowl, mix the mayonnaise, sour cream, and freshly chopped cilantro until well combined.
Step 4: Remove the corn from the grill and slather it evenly with the mayonnaise mixture using a basting brush.
Step 5: Squeeze fresh lime juice over the coated corn, then sprinkle generously with Parmesan cheese and cotija cheese.
Step 6: Finish with a dusting of chili powder to taste and serve with lime wedges for extra zing.

Tips & Variations

For extra smoky flavor, try grilling the corn directly over charcoal or wood chips.
Substitute Greek yogurt for the sour cream to lighten the sauce while keeping creaminess.
Use smoked paprika instead of chili powder for a milder spice and smoky depth.
Try adding a bit of minced garlic or chipotle powder to the mayo mixture for a flavor boost.

Storage

Store leftover grilled corn wrapped in foil or in an airtight container in the refrigerator for up to 2 days. Reheat gently on a grill or in a skillet to retain charred texture. It’s best enjoyed fresh but can also be enjoyed cold as a snack.

How to Serve

Three grilled corn cobs are shown stacked on a white plate, each covered in a creamy white sauce layer with a rough texture. The corn is golden-yellow with areas of dark brown char marks from grilling. Over the sauce, there is a dusting of red chili powder and small crumbles of white cheese scattered along the cobs. Small green herbs are sprinkled on top and around the corn. A few lime wedges are placed at the side of the plate. The plate rests on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mexican street corn indoors?

Yes, you can grill the corn on a stovetop grill pan or roast it under the broiler in your oven. Just watch closely to get that nice char without burning.

What if I don’t have cotija cheese?

If cotija is unavailable, you can substitute feta or a crumbly Parmesan. The flavors will differ slightly but still pair well with the creamy sauce.