This delicious Grilled Mexican Street Corn is the perfect side dish to serve at your next BBQ or summer party. It’s an easy elote recipe made with a delicious smoky lime crema and topped with cotija cheese and fresh cilantro.
This recipe is a great way to turn regular grilled corn into something special. Serve with Mexican inspired dishes like carnitas, burritos, and tacos, or just about any other summer menu.
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Best Grilled Mexican Street Corn Recipe
This easy Grilled Mexican Street Corn recipe is based on elotes - a super popular Mexican street food. It starts with grilled fresh corn on the cob that is topped with a smoky lime crema, crumbled cotija cheese, and fresh cilantro.
The grilled, golden brown kernels of corn have a super sweet and nutty flavor that explodes in your mouth. Paired with the mayo-based crema, tangy cheese, and fresh cilantro this easy side dish is one you will find yourself making all summer long.
Grilled Street Corn Ingredients
- Corn - for the best grilled street corn you want to choose the best fresh corn on the cob. Try and pick sweet corn that is firm and free of any brown spots. Before grilling the corn, either shuck completely or pull back the husk and tie it.
- Mayonnaise - any type of mayo will work great. You could also substitute about half Mexican crema or sour cream for a slightly tangier sauce.
- Chili Powder - this adds a little heat and is a traditional Mexican elotes seasoning ingredient.
- Smoked Paprika - smoked paprika adds loads of flavor as well as a little color to the crema.
- Siracha- This will give the cream some heat!
- Salt and Pepper
- Lime Juice - fresh lime juice is best. You’ll need this to make the crema, but you may want to grab a few extra so that you can serve your Grilled Mexican Corn with small wedges of lime.
- Cotija Cheese - this is the traditional cheese served with Elotes. If you can’t find it, you could substitute queso fresco or even feta cheese.
- Cilantro - a little sprinkle of fresh chopped cilantro adds flavor and a pop of color to this Elote recipe. If you aren’t a cilantro fan, just skip it.
How to Make Grilled Mexican Street Corn
- Preheat the grill. Heat grill to 400 degrees F.
- Mix the crema. In a small bowl, whisk together the mayonnaise, chili powder, smoked paprika, salt, pepper, and lime juice. Set aside.
- Grill the corn. Place corn onto hot grill and cook for about 3 minutes, or until the kernels begin to turn golden brown. Using tongs, turn over and cook for another 3-4 minutes until golden. Once all sides are golden brown, remove from the grill onto a large platter.
- Finish with the crema and toppings. Brush with the crema mixture then sprinkle with crumbled cotija cheese and fresh chopped cilantro. Serve warm. Enjoy!
Recipe Variations for Grilled Street Corn
Experiment with different toppings and flavors to find your favorite combination!
- Spicy Chipotle Street Corn: Slather the corn with this spicy Chili Lime Mayo, then sprinkle with crumbled queso fresco, chopped cilantro, and a squeeze of fresh lime juice.
- Parmesan Herb Street Corn: Coat grilled corn with a mixture of melted butter, grated Parmesan cheese, minced garlic, and chopped fresh herbs (such as parsley, basil, and oregano), then finished with a squeeze of lemon juice.
- Honey Lime Street Corn: Baste charred corn with a mixture of melted butter, honey, lime juice, and a pinch of salt, then garnish with lime zest and chopped fresh mint or basil.
- Buffalo Style Street Corn: Brush with buffalo hot sauce and melted butter, then top with crumbled blue cheese, chopped celery, and a drizzle of ranch dressing.
- Jalapeno Popper Street Corn: Cover in a mixture of cream cheese, chopped pickled jalapenos, shredded cheddar cheese, and bacon crumbles, then sprinkle with breadcrumbs and bake until golden and bubbly.
- Taco-inspired Street Corn: Brush grilled corn with a combination of taco seasoning, melted butter, and lime juice. Top with crumbled queso fresco, chopped tomatoes, diced avocado, and a dollop of sour cream.
Frequently Asked Questions
Cotija cheese is the traditional cheese for Elotes and you can usually find it in the refrigerated section at the grocery store. If you can’t, you can substitute queso fresco or even feta cheese.
If you don’t have a grill or don’t want to fire it up just to make one dish, you could cook the corn broiler. Just prepare the same way, letting the corn cook in the broiler and turning occasionally until the kernels are golden on all sides.
For grilled Mexican Street Corn, it’s best to shuck the corn so that the kernels can cook directly on the heat. You can either shuck completely or pull the husks back and tie them decoratively (giving them a nice little handle).
If your craving for Grilled Street corn hits during the winter, you could make this with frozen or canned corn. Just saute in a pan with a little butter then stir in the crema and top with Cotija cheese and cilantro.
Storing and Reheating
- Refrigerator: while Grilled Mexican Street Corn is absolutely best soon after it is made, you can store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: reheat on a skillet over the stovetop or in the microwave then top with extra crema, cheese, and cilantro.
Grilled Mexican Street Corn Recipe
Ingredients
- 12 small Ears of Corn husks removed
Spicy Chili Lime Mayo
- ½ cup Mayonnaise
- 1 ½ Tablespoons Lime Juice
- 1 teaspoon Chili Powder
- ½ teaspoon Smoked Paprika
- 1 teaspoon Siracha
Toppings for Corn on the Cob
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
- 3 Tablespoons Cotija Cheese
- 1 Tablespoon Cilantro fresh, chopped
Instructions
- Heat grill to 400 degrees F.
- In a small bowl, whisk together the mayonnaise, chili powder, smoked paprika, siracha, and lime juice. Set aside.
- Place corn onto hot grill and cook for about 3 minutes, or until the kernels begin to turn golden brown. Using tongs, turn over and cook for another 3-4 minutes until golden.
- Once all sides are golden brown, remove from the grill onto a large platter.
- Brush with the crema mixture, along with salt, pepper then sprinkle with crumbled cotija cheese and fresh chopped cilantro. Serve warm. Enjoy!
Nutrition
More Easy Summer Side Dishes
- Baked Beans
- Zucchini Fries
- Easy Frog Eye Salad
- Caprese Pasta Salad
- 7 Layer Bean Dip
- Deviled Eggs
- Cornbread Muffins
- Mini Veggie Cups
- Corn Salsa
- More Summer Recipes
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This is the best recipe for Grilled Mexican Sweet Corn. It's topped with smoky lime crema, crumbled cotija cheese, and freshly chopped cilantro.
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