Grilled Corn Elote Style

Grilled corn with creamy sauce, chili, cheese, and cilantro for a vibrant, flavorful side inspired by Mexican street food.

# What You'll Need:

→ Corn

01 - 4 ears fresh corn, husked

02 - 1 tablespoon vegetable oil

→ Sauce

03 - 1/4 cup mayonnaise

04 - 1/4 cup sour cream or Mexican crema

05 - 1 clove garlic, minced

06 - 1 tablespoon lime juice

07 - 1/2 teaspoon chili powder

08 - 1/4 teaspoon smoked paprika (optional)

09 - Salt, to taste

→ Toppings

10 - 1/2 cup Cotija cheese or feta, crumbled

11 - 2 tablespoons fresh cilantro, chopped

12 - Lime wedges, for serving

13 - Additional chili powder, for garnish

# How To Make It:

01 - Preheat the grill to medium-high heat (about 400°F).

02 - Brush each ear of corn lightly with vegetable oil to prevent sticking and promote even charring.

03 - Place the corn directly on the grill grates. Cook, turning occasionally, until kernels are charred and corn is tender, about 12 to 15 minutes.

04 - In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt until smooth and well combined.

05 - Remove grilled corn from the heat. While still warm, brush each ear generously with the prepared sauce for full coverage.

06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn. Garnish with extra chili powder if desired.

07 - Serve immediately with lime wedges alongside for squeezing over each ear.

# Expert Advice:

01 -

You get that irresistible balance of smoky, tangy, creamy, and spicy with a swipe of the brush.
It turns plain sweet corn into a street food experience that makes every meal feel like a party.

02 -

I once overcooked my first batch because I stepped away—never leave grilling corn unattended or it’ll dry out fast.
Letting the corn cool for just a minute before saucing helps the toppings stick better and keeps hands from getting burned.

03 -