Think you know grilled corn? Think again. This spin on Mexican street corn boasts grilled corn on the cob slathered with a creamy, cheesy, and spicy mixture that brings the heat and is packed with zesty flavor.
Corn has always been a grill favorite, offering a bit of sweetness that cuts through the onslaught of meat served on many a backyard barbecue platter. But there is so much more you can do with corn on the grill, and this grilled elotes recipe is proof of just that.
Like any corn on the cob recipe, it starts with ears of corn fired on the grill, but what sets it apart is its tangy sour cream sauce and cotija cheese topping. This Mexican street food classic boasts sweet and spicy flavors in abundance, blending perfectly into one perfect grilled side dish.
Many of the best Mexican foods fall under the category of antojitos (little cravings) and can be bought from street food stalls and taquerías across Mexico. By definition, antojitos are easy to pick up and eat on the go, and grilled elotes are no different.
Elotes are incredibly simple to make and you can easily prep everything ahead of time to make the final cook as straightforward as possible. By laying out all the corn’s toppings, you can quickly move them from grill to plate with minimal fuss.
Quick Tips
- Go Fresh: Fresh corn will be sweeter and more tender off the grill
- Rotate Regularly: Turn the corn on the grill every few minutes to keep it cooking evenly and stopping any one side from over-charring
- Prep Ahead: Have the sauce and crumbled cotija cheese ready to go before you grill to help them stick to the hot corn better
Grilled Elotes
Ingredients
- 6 ears corn shucked
Sauce
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ lime juice of
Garnish
- ½ cup crumbled cotija cheese
- 1 tsp chili powder
- ¼ cup fresh cilantro finely chopped
- ½ lime juice of
Instructions
- Fire up your grill to high, setting it up for 2-zone cooking
- While the grill is preheating, mix the sour cream, mayonnaise, and lime juice
- Once the grill’s up to temperature, place the corn on the grates on the indirect side of the grill.
- Grill the corn for 10 minutes, rotating often, until tender. Finish the corn on the direct side of the grill for 20-30 seconds to give it a nice char.
- Remove the corn from the grill and allow it to cool for a couple of minutes
- Apply the sour cream and mayonnaise mixture to the corn using a pastry brush or the back of a spoon
- Finish off the corn by sprinkling on the crumbled cotija, chili powder, and chopped cilantro. Add a final squeeze of lime before serving.
