If you’re craving a burst of smoky, tangy, and spicy flavors all wrapped up in one fun-to-eat package, you’re going to love this Elote Mexican Grilled Corn Recipe. It’s a classic street food favorite that takes simple grilled corn on the cob and elevates it with creamy mayo, sharp cotija cheese, zesty chili powder, and fresh cilantro, making every bite a lively experience. Whether you’re fire up the grill for a summer BBQ or just want a quick snack with a lot of personality, this recipe brings all the vibrant Mexican flavors to your table with ease and style.
Ingredients You’ll Need
Getting ready to make this Elote Mexican Grilled Corn Recipe? The ingredients list might be short, but each one plays a crucial role in crafting that unforgettable flavor profile. From the smoky chill of the paprika to the tangy creaminess of the mayo and cotija cheese, every element adds texture, color, and a punch of taste that you won’t want to miss.
- 4 ears of corn, husked: Fresh corn is the star of this dish, and husking it beforehand lets it grill evenly and char just right.
- 1/2 cup mayonnaise: This creates a creamy base to hold all the spices and cheese, adding richness without overwhelming.
- 1/2 cup cotija cheese, crumbled: The salty, crumbly texture of cotija adds a burst of authentic Mexican flavor and a satisfying contrast.
- 1 teaspoon chili powder: Provides a smoky kick that wakes up the taste buds with subtle heat.
- 1/2 teaspoon smoked paprika: Adds a deep, warm smokiness that complements the grilled corn beautifully.
- 1/4 teaspoon cayenne pepper (optional): For those who like an extra spicy edge, this little addition can bring the heat!
- 2 tablespoons fresh cilantro, chopped: Freshness and a pop of green color balance the richness with herbaceous brightness.
- 1 lime, cut into wedges: Squeezing lime juice over the finished corn boosts the flavors and adds a zesty tang.
- 1 tablespoon melted butter (optional): Brushed on for extra shine and a silky, buttery touch on the charred corn.
- Salt to taste: Essential for bringing all the flavors together in harmony.
How to Make Elote Mexican Grilled Corn Recipe
Step 1: Preheat and Grill the Corn
Start by preheating your grill to medium-high heat. Place the husked ears of corn directly onto the grill grates. Turning the corn occasionally, grill them for 10 to 12 minutes until the kernels are tender and beautifully charred with those signature smoky spots that make the corn irresistible.
Step 2: Prepare the Mayo Mixture
While the corn is grilling, mix together mayonnaise, chili powder, smoked paprika, cayenne pepper if you like it spicy, and a pinch of salt in a small bowl. This mixture is what gives your Elote that creamy, spicy coat that clings to every kernel.
Step 3: Brush with Butter (Optional)
If you want to add an indulgent buttery flavor, brush the grilled corn with melted butter once it’s off the heat. This step is optional but highly recommended for that extra luscious mouthfeel.
Step 4: Coat with Mayo Mixture
Generously spread the spicy mayo mixture all over each ear, making sure every inch of corn is covered. Don’t be shy here; the more generous, the better the flavor.
Step 5: Add Cheese and Cilantro
Sprinkle crumbled cotija cheese all over the coated corn, letting it stick to the mayo. Then scatter fresh chopped cilantro on top for a bright, fresh finish that complements all those smoky and creamy layers perfectly.
Step 6: Serve with Lime Wedges
Present your Elote Mexican Grilled Corn Recipe immediately with lime wedges on the side. A quick squeeze of lime juice just before eating adds a perfect balance to the richness and spices.
How to Serve Elote Mexican Grilled Corn Recipe
Garnishes
While the classic toppings are simply unbeatable, you can get creative with garnishes. Try adding a sprinkle of extra chili powder or a dusting of Tajín spice for some tangy zest. Finely chopped green onions also work wonderfully to add some crunch and fresh onion flavor.
Side Dishes
This Elote Mexican Grilled Corn Recipe is fantastic alongside grilled meats like steak or chicken, but don’t stop there. Pair it with black bean salad, fresh guacamole, or even a refreshing cucumber salad for a full Mexican-inspired feast that feels both festive and satisfying.
Creative Ways to Present
If you want to impress your guests, try serving the corn on wooden sticks, making it easier to hold and eat without the mess. You could also cut the kernels off the cob after coating and add them to tacos, salads, or as a zesty side in bowls for a unique twist on this traditional favorite.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Elote Mexican Grilled Corn Recipe, wrap the ears tightly in plastic wrap or place them in an airtight container and refrigerate. They’re best enjoyed within 1 to 2 days for optimal freshness and flavor.
Freezing
Freezing grilled corn with the toppings isn’t recommended since the creamy mayo and fresh cheese wouldn’t retain their texture after thawing. It’s best to enjoy this dish fresh or store leftovers in the fridge.
Reheating
To reheat, gently warm your corn over medium heat on a grill or stovetop, or in a hot oven for a few minutes. Avoid microwaving as it can make the mayo sauce separate and the cheese sink, which affects the texture and flavor.
FAQs
Can I use something other than mayonnaise?
Absolutely! For a lighter version, Greek yogurt or a mix of Greek yogurt and sour cream works beautifully. It keeps the creamy texture while making the dish a bit healthier without sacrificing flavor.
What if I don’t have a grill?
No grill? No problem. You can roast the corn in a hot oven or even cook it on a stovetop grill pan. The key is to get that nice char to mimic the smoky flavor grilling gives.
Is cotija cheese essential?
Cotija adds an authentic salty tang, but if you can’t find it, feta cheese is a decent substitute. Just crumble it generously to get the right texture.
How spicy is this recipe?
This Elote Mexican Grilled Corn Recipe has a mild to moderate spice level, thanks to chili powder and optional cayenne. You can adjust these to suit your heat tolerance by reducing or adding more as you like.
Can I make this vegan?
Yes! Swap out the mayonnaise for vegan mayo, substitute cotija with a vegan cheese or nutritional yeast, and use olive oil instead of butter. The flavors will still be delicious and satisfying.
Final Thoughts
This Elote Mexican Grilled Corn Recipe is such a joyful, flavorful dish that’s perfect for bringing people together around good food and good times. It’s easy to make, impressively tasty, and totally customizable to your tastes. So next time you fire up the grill, don’t forget to add this to your menu — your taste buds will thank you!
Print
Elote Mexican Grilled Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Elote Mexican Grilled Corn is a vibrant and flavorful side dish perfect for summer barbecues or any meal that calls for a deliciously smoky treat. Grilled to perfection and coated with a creamy, spicy mayonnaise sauce, then sprinkled with crumbly cotija cheese and fresh cilantro, this traditional Mexican street corn offers a perfect balance of charred crunch, tangy zest, and mild heat, enhanced by a squeeze of fresh lime juice.
Ingredients
Corn and Toppings
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tablespoon melted butter (optional)
- Salt to taste
Instructions
- Preheat the Grill: Heat your grill to medium-high heat to prepare for cooking the corn evenly with a nice char.
- Grill the Corn: Place the husked ears of corn directly on the grill grates. Cook for 10 to 12 minutes, turning occasionally so that the corn becomes charred on all sides and tender inside.
- Prepare the Sauce: While the corn grills, mix the mayonnaise, chili powder, smoked paprika, cayenne pepper if using, and a pinch of salt in a small bowl until well combined.
- Brush with Butter (Optional): Once grilled, brush the ears of corn with melted butter to add richness and help the sauce adhere better.
- Coat with Mayo Mixture: Generously spread the prepared mayo mixture over each ear of grilled corn, coating all sides for full flavor coverage.
- Add Cheese and Cilantro: Sprinkle crumbled cotija cheese evenly over the coated corn, followed by finely chopped fresh cilantro to add brightness and texture.
- Serve with Lime: Serve the elote immediately alongside lime wedges to squeeze over the corn just before eating, adding a zesty finish.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or a mix of Greek yogurt and sour cream.
- Add a dash of hot sauce or Tajín seasoning to the mayo mixture for an extra layer of heat and flavor.
- Grill the corn over indirect heat if you prefer less char and a more tender bite.
- Use fresh cotija cheese for the best authentic taste, but feta can be a good substitute if unavailable.
