Irresistible Grilled Mexican Street Corn Recipe in 20 Minutes

Name: Irresistible Grilled Mexican Street Corn Recipe in 20 Minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 ears of corn, husks removed; 1/4 cup mayonnaise; 1/4 cup sour cream; 1/2 cup crumbled cotija cheese; 1 teaspoon chili powder; 1 lime, cut into wedges; 2 tablespoons chopped fresh cilantro

Author: Carry

Published: July 13, 2025

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There’s something magical about that first bite of Grilled Mexican Street Corn – the smoky char from the grill, the tangy lime juice dripping down your fingers, and that irresistible creamy-cheesy coating that makes you lick your lips before going in for another bite. This isn’t just corn on the cob – it’s elote, a flavor explosion that turns every backyard barbecue into a fiesta!

I fell in love with authentic Mexican street corn during a trip to Guadalajara, where vendors would slather roasted ears with mayo and spices right before my eyes. The scent of chile powder mingling with sizzling corn became my favorite street food memory. Now I recreate that experience at home with this simple grilled version that captures all the bold flavors in just 20 minutes.

What makes this recipe special? It’s that perfect balance – sweet corn meets smoky grill marks, rich cotija cheese gets brightened with fresh lime, and creamy sauce gets a spicy kick from chili powder. Once you try it, regular buttered corn will never satisfy you again!

Table of Contents

Why You’ll Love Grilled Mexican Street Corn

Let me tell you why this elote will become your new summer obsession:

Smoky goodness: That perfect char from the grill gives every bite a campfire-kissed flavor you just can’t get from boiling corn.
Creamy dreamy: The mayo-sour cream combo clings to every kernel like a flavor hug—rich but not heavy.
Tangy zip: Fresh lime squeezed right before serving cuts through the richness with that bright “wow” factor.
Speedy side: 20 minutes start-to-finish means more time for margaritas and less time prepping.
Party hero: Watch how fast these disappear at cookouts—even picky eaters come back for seconds!

Trust me, once you taste that crunchy-cheesy-spicy bite, you’ll understand why street vendors sell these by the dozens!

Grilled Mexican Street Corn Ingredients

Gathering the right ingredients is key to authentic elote flavors – here’s what you’ll need:

6 ears fresh corn – husks completely removed (those silky strands drive me crazy, but pull them all!)
1/4 cup mayonnaise – regular or Mexican-style works great
1/4 cup sour cream – gives that perfect tangy creaminess
1/2 cup crumbled cotija cheese – the salty, crumbly star! (No cotija? Feta makes a decent sub)
1 tsp chili powder – I use ancho for mild heat but any works
1 lime – cut into wedges for squeezing
2 tbsp fresh cilantro – roughly chopped (omit if you’re a cilantro hater)

Pro tip: Let your corn sit at room temp for 30 minutes before grilling – it cooks more evenly than fridge-cold ears!

Equipment You’ll Need

You probably already have everything for perfect elote:

Grill – charcoal gives killer flavor, but gas works too
Small mixing bowl – for that creamy mayo-sour cream magic
Basting brush – to slather every nook and cranny

That’s it! No fancy gadgets needed—just fire, corn, and flavor.

How to Make Grilled Mexican Street Corn

Ready to transform simple corn into a flavor fiesta? Follow these easy steps – I promise it’s easier than resisting a second ear!

Step 1: Prep the Grill and Corn

First things first: get that grill screaming hot! Crank your gas grill to medium-high (about 400°F) or let charcoal burn until ashy. While it heats, peel those corn husks completely – I run my hands down each ear to catch every last silk strand (so annoying when you bite into one later!).

Step 2: Grill to Perfection

Lay those naked ears right on the grates – you’ll hear that glorious sizzle! Turn them every 2-3 minutes with tongs until you see beautiful black speckles all over, about 10 minutes total. Don’t be shy – those charred bits add so much smoky depth. The corn should feel tender when pierced but still have some crunch.

Step 3: Add Creamy Toppings

While the corn grills, mix mayo and sour cream in a bowl until smooth. As soon as the corn comes off the grill, brush it generously with the creamy mixture – work fast so it melts slightly into all those nooks. This is when your kitchen starts smelling like a Mexican street market!

Step 4: Garnish and Serve

Now the fun part: shower each ear with crumbled cotija like you’re decorating a cake, then dust with chili powder. Finish with cilantro confetti and lime wedges for squeezing. Serve immediately while the cheese is still clinging to that warm, creamy coating – pure bliss!

Tips for the Best Grilled Mexican Street Corn

Want restaurant-quality elote every time? Here are my foolproof tricks:

Kick up the smoke: Add a pinch of smoked paprika to your chili powder blend – it gives that incredible campfire aroma without extra grill time.
Char lover’s dream: For deeper grill marks, place corn directly over hot coals (just keep turning!)
Serve warm: The magic happens when the cheese melts slightly into the creamy coating – cold corn just isn’t the same.
Double duty: Make extra mayo mixture to use as a dipping sauce – trust me, you’ll want it!

Pro tip: Grill a few extra ears – they disappear faster than you’d think!

Grilled Mexican Street Corn Variations

Once you’ve mastered the classic elote, try these fun twists to keep things exciting:

Spicy kick: Mix a dash of hot sauce or chipotle powder into the mayo for fiery lovers
Garlic bliss: Stir minced garlic into the creamy sauce – the aroma will make neighbors peek over the fence!
Vegan vibes: Swap mayo for avocado cream and use nutritional yeast instead of cheese
Tropical twist: Add a sprinkle of tajín seasoning with mango chunks for sweet-heat contrast

The beauty? This recipe invites creativity – make it your own signature street food!

Serving Suggestions

This elote isn’t just a side – it’s the life of the party! Serve it alongside carne asada tacos for the ultimate Mexican feast, or pair with juicy grilled chicken for a simple summer meal. It even brightens up picnic salads when you cut the kernels off the cob. Just don’t forget the napkins – things get deliciously messy!

Grilled Mexican Street Corn FAQs

Got questions about making perfect elote? I’ve got answers from years of trial and (delicious) error!

Can I make this without a grill?
Absolutely! Broil corn in your oven for 8-10 minutes, turning halfway. You won’t get that smoky depth, but the toppings still shine. For extra flavor, brush with a bit of liquid smoke before broiling.

How do I store leftovers?
Honestly? Leftovers rarely happen! But if they do, wrap cooled corn tightly in foil and refrigerate up to 2 days. Reheat gently on the grill or in a 350°F oven for best texture.

Can I prep this ahead?
Mix the mayo-sour cream sauce and prep toppings in advance, but always assemble right before serving. Nobody likes soggy cotija cheese!

What’s the best corn to use?
Fresh summer corn is ideal, but frozen ears work in a pinch – just thaw completely and pat dry before grilling. The char won’t be as pretty, but the flavor still rocks.

Is there a lighter version?
Try Greek yogurt instead of sour cream and go easy on the mayo. The cheese and chili powder still deliver big flavor!

Nutritional Information

Nutritional values can vary depending on ingredient brands and exact measurements used. As with any indulgent street food, enjoy this elote in moderation as part of a balanced diet!

Rate This Recipe

Did this recipe make your taste buds dance? I’d love to hear how your elote turned out! Leave a comment below or tag me on social media when you make it – your photos might just inspire my next batch!