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 core attached; 3 tablespoons mayonnaise; 1/2 cup sour cream; 1/4 cup fresh cilantro, 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 vibrant and flavorful snack that combines smoky, creamy, and tangy elements. Perfect for summer barbecues or as a tasty side, this recipe brings authentic Mexican flavors right to your backyard.

Four ears of grilled corn are placed side by side on a long white oval plate. Each ear is coated with a layer of white creamy sauce and sprinkled with crumbly white cheese and green chopped herbs. A light dusting of reddish-brown spice is scattered evenly over the sauce and cheese. The golden yellow corn beneath is slightly charred in spots, showing some blackened kernels. Around the plate, halves and wedges of bright green lime are placed. The plate is set on a white marbled surface with some cilantro leaves and a small white bowl filled with the same reddish-brown spice visible nearby. 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 for easier handling.
Step 2: Heat a grill or cast iron pan to high. Grill the corn, turning occasionally, until it is slightly charred on all sides.
Step 3: In a small bowl, mix together the mayonnaise, sour cream, and freshly chopped cilantro until well combined.

Step 4: Remove the corn from the grill and use a basting brush to slather the mayonnaise mixture evenly over each ear.
Step 5: Squeeze fresh lime juice over the coated corn, then generously sprinkle with Parmesan cheese and cotija cheese. Finish with a dusting of chili powder to taste.
Step 6: Serve immediately, garnished with lime wedges for extra zest.

Tips & Variations

For extra smoky flavor, char the corn directly over open flames instead of using a pan.
Substitute Greek yogurt for sour cream to lighten the sauce.
Add a pinch of smoked paprika along with chili powder for a deeper spice flavor.

Use crumbled feta if cotija cheese is unavailable; it provides a similar salty tang.

Storage

Grilled Mexican Street Corn is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a grill pan or oven to preserve its texture and flavor. Avoid microwaving to keep the coating from becoming soggy.

How to Serve

Three grilled corn on the cobs are stacked on a white plate, each coated with a creamy layer and sprinkled with red chili powder, white crumbled cheese, and finely chopped green herbs. The corn kernels are a mix of golden yellow with some charred dark brown spots. A wedge of lime and some green herb leaves are placed beside the cobs on the plate. The plate sits on a white marbled surface with a small white bowl of red chili powder blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the mayonnaise mixture ahead and store it in the fridge, but it’s best to grill and assemble the corn just before serving to keep it fresh and flavorful.

What if I don’t have a grill or cast iron pan?

You can roast the corn in the oven at 450°F (230°C) on a baking sheet, turning occasionally, until lightly charred.