Name: Grilled Mexican Street Corn Elote Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 6 ears of corn (husk left intact); ½ cup mayonnaise; ½ cup sour cream; 1 tablespoon Sriracha; 2 tablespoons freshly squeezed lime juice; ¼ cup chicken stock; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon sugar; ¾ cup cotija cheese (broken into small chunks); 2 tablespoons finely chopped cilantro; Ground chili powder to taste

If you’ve ever wandered through a bustling Mexican market or had a chance to visit the street vendors in Mexico City, you know that Grilled Mexican Street Corn Elote Recipe is a fan-freaking-tastic treat that everyone raves about. This recipe captures those smoky, spicy, creamy flavors perfectly, and I absolutely love how it transforms simple corn into something unbelievably delicious. Stick with me, and I’ll share all my tips so you can get that authentic taste right from your own grill or stovetop.

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Why You’ll Love This Recipe

Authentic Flavor: The grilled charred husks infuse the corn with smoky goodness that tastes like a street food fiesta.
Simple Ingredients: With pantry staples like mayo and sour cream, plus fresh lime and cotija cheese, it’s both easy and impressive.
Family Favorite: My crew goes crazy for this recipe at every summer BBQ and potluck—I bet yours will too!
Versatile & Quick: Takes just 30 minutes from start to finish, and you can easily adapt spice levels to your taste.

A close-up of a bowl filled with creamy corn salad, showing two layers: the bottom layer is a mix of bright yellow corn kernels and creamy white sauce, and the top layer is sprinkled with finely chopped green herbs and grated white cheese. A fresh, green lime half is placed on the left side of the bowl, resting against the salad. The bowl is brown with a carved edge and sits on a white marbled surface. In the background, a metal grater and a block of white cheese are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For the best Grilled Mexican Street Corn Elote Recipe, it’s all about combining fresh corn with a creamy, tangy sauce and bold seasoning. Here’s what I always have on hand to make magic happen.

Corn on the Cob: I like to buy fresh ears with the husk intact—it helps steam and char the corn for deeper flavor.
Mayonnaise: This adds creaminess and helps that sauce stick perfectly to the corn.
Sour Cream: It brings a nice tang that balances the richness of the mayo.
Sriracha: Gives just the right spicy kick—adjust to your heat preference.
Lime Juice: Freshly squeezed is best; it brightens and lifts the flavors.
Chicken Stock: Adds a subtle savory depth to the sauce; you can use vegetable stock to keep it meat-free.
Salt & Black Pepper: Essential for seasoning, be sure to taste as you go.
Sugar: Just a pinch to balance acidity and spice.
Cotija Cheese: Crumbly and salty Mexican cheese that finishes off the elote beautifully.
Cilantro: Fresh, finely chopped for a pop of herbal freshness.
Ground Chili Powder: Adds smoky heat—adjust depending on how bold you want it.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I love keeping this recipe pretty traditional, I’ve definitely played around with it over the years to match different tastes and dietary needs. Feel free to make it your own!

Spicy Upgrade: Once, I swapped the Sriracha for chipotle in adobo sauce and it added a deep smoky heat that was irresistible.
Dairy-Free Version: I’ve replaced mayo and sour cream with vegan alternatives and nutritional yeast instead of cotija cheese for a plant-based twist.
Extra Herbaceous: Adding finely chopped green onions or fresh parsley along with cilantro amps up freshness and color.
Street Style on a Stick: For a party, I threaded grilled corn kernels on skewers and drizzled the sauce—it’s a fun way to serve.

How to Make Grilled Mexican Street Corn Elote Recipe

Step 1: Get That Corn Charred Just Right

Start by heating your grill to medium-high. Keep the corn husks on—this little trick helps trap moisture and infuse a subtle smokiness as the husks char. Place the ears on the grill, turning every couple of minutes so the husks blacken evenly without burning the kernels inside. This usually takes about 10 minutes over a stove-top grill or outdoor grill. Once they’re nicely charred, set them aside to cool just enough so you can handle them without burning your fingers.

Step 2: Mix the Creamy, Tangy Sauce

While the corn cools, in a small bowl whisk together the mayonnaise, sour cream, sriracha, freshly squeezed lime juice, chicken stock, salt, black pepper, and sugar. I discovered this combo balances creaminess, heat, acidity, and a little savory richness all at once—trust me, it makes the corn irresistible.

Step 3: Shuck and Sauté the Corn

Peel off the charred husks and remove the silk from each ear. Then, using a sharp knife, cut the kernels right off the cob. Heat a large skillet over medium-low heat and add the cut corn along with your prepared sauce. Stir frequently, sautéing gently just until the corn is warmed through and the flavors meld together—about 3-5 minutes. Be careful not to overcook; you want the corn to stay juicy and tender.

Step 4: Garnish and Serve

Transfer the saucy corn to a serving dish and top generously with crumbled cotija cheese, freshly chopped cilantro, and a sprinkle of ground chili powder. This final touch brings all those fantastic textures and flavors home. If you want a little extra zing, squeeze a lime wedge over the top just before digging in.

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Pro Tips for Making Grilled Mexican Street Corn Elote Recipe

Husk Char is Key: Don’t rush removing the husks—letting them char well adds a subtle smoky aroma that you just can’t get with peeled corn.
Balance the Sauce: Taste your sauce before mixing with corn; a little more lime or salt can really brighten up the whole dish.
Gentle Sauté: Warm your corn in the sauce over medium-low heat to keep the kernels plump and prevent drying out.
Adjust Spice Carefully: Start with less chili powder and sriracha, then ramp up to your preference—it’s easier to add heat than take it away.

How to Serve Grilled Mexican Street Corn Elote Recipe

A brown bowl filled with a mix of yellow and white cooked corn kernels, topped with white grated cheese and small green herb pieces sprinkled all over. Behind the bowl, there is a slice of bright green lime placed upright, and two whole green limes are visible in the blurry background on a white marbled surface. The dish looks creamy and textured with the soft corn and cheese layers blending together. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go heavy on the cotija cheese and fresh cilantro—that salty, creamy cheese combined with the herbaceous pop of cilantro really completes the dish. A dash of chili powder or smoked paprika is my go-to final sprinkle. And don’t forget a fresh lime wedge on the side for that last hit of brightness.

Side Dishes

This elote pairs perfectly with grilled meats like carne asada or chicken, but I also love serving it alongside black bean salad or a crunchy jicama slaw for some refreshing contrast. It’s an easy crowd-pleaser that complements so many flavors.

Creative Ways to Present

For parties, I’ve served the sauced corn kernels in mini mason jars with a little spoon so guests can dig in without the mess. Another fun idea is to serve grilled corn on the cob in individual leaves as edible “baskets” for a rustic look. It’s a real conversation starter!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 2 days. The flavor actually deepens overnight, but the texture of the corn softens slightly, so I recommend gently reheating before serving.

Freezing

I don’t usually freeze elote because the corn’s texture changes when thawed, but if you want to, freeze the grilled corn kernels separately without the sauce, then thaw and mix with fresh sauce when ready to eat.

Reheating

Reheat on the stovetop over low heat just until warmed to avoid drying it out. Stir gently and consider adding a splash of chicken stock or a squeeze of lime to refresh the flavors before serving again.

FAQs

Can I make Grilled Mexican Street Corn Elote Recipe without a grill?

Absolutely! If you don’t have a grill, you can roast the corn in your oven under the broiler with the husks on until they’re charred, or use a grill pan on your stove to get that smoky flavor. Just keep an eye on them so they don’t burn.
What can I substitute for cotija cheese?

If you can’t find cotija, feta cheese is a great salty substitute. Just crumble it on top for that creamy, tangy punch.
Can I adjust the spice level in this recipe?

Definitely! Start with less Sriracha and chili powder, then add more to taste. You can also leave the hot sauce out entirely if you prefer a milder version.
Is this recipe suitable for parties?

Yes! It’s fantastic for gatherings because it’s easy to make in large batches and everyone loves it. Serving the corn kernels in small bowls or jars makes it super convenient for guests.

Final Thoughts

I’ll be honest—once I nailed this Grilled Mexican Street Corn Elote Recipe, it became a summer staple in my kitchen. There’s something so joyful about biting into juicy, smoky corn coated in tangy, spicy sauce topped with crumbly cotija and fresh herbs. It’s like a little celebration on your taste buds every time. If you’re craving that street food vibe but want to stay home, give this recipe a try. I promise, you’ll end up making it again and again—and maybe even inviting me over!