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); ¾ cup cotija cheese (broken down into small chunks); 2 tablespoons cilantro (finely chopped); Ground chili powder (to taste); ½ cup mayonnaise; ½ cup sour cream; 1 tablespoon Sriracha; 2 tablespoons lime juice (freshly squeezed); ¼ cup chicken stock; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon sugar

If you’ve ever wandered the vibrant street markets of Mexico or tried authentic Mexican street fare, you know that nothing quite hits the spot like elote — that smoky, creamy, spicy, and tangy grilled corn-on-the-cob. Well, I’m excited to share my fan-freaking-tastic Grilled Mexican Street Corn Elote Recipe with you today. This recipe brings the zest and flair of those street carts right into your kitchen, and trust me, once you try this, it’ll become an instant family favorite!

💚

Why You’ll Love This Recipe

Authentic Flavor: Combining smoky grilled husks with a zesty mayo-lime sauce makes it just like the street vendors do.
Simple Ingredients: You probably have most of these in your fridge already, and the few specialty items are easy to find.
Perfect for Any Occasion: Whether it’s a casual get-together or a summer BBQ, this elote recipe is a crowd-pleaser.
Customizable Spice Level: You control the heat with sriracha and chili powder, so it works for everyone.

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

This Grilled Mexican Street Corn Elote Recipe is all about balancing smoky, creamy, tangy, and spicy notes with fresh corn as the star. Each ingredient plays a role, whether it’s the zing of lime or the creamy touch of sour cream, so don’t skip any!

Corn on the cob: Fresh ears with husks intact help infuse that smoky flavor when grilled.
Mayonnaise: Adds creaminess and richness to the sauce, essential for authentic elote.
Sour cream: Provides a tangy contrast to the mayo, making the sauce light and fresh.
Sriracha: A touch of heat to give the dish a kick – adjust to your spice preference.
Fresh lime juice: Brightens the whole dish and cuts through the richness.
Chicken stock: A secret ingredient I discovered to loosen the sauce and add depth.
Salt, black pepper, and sugar: Balances the flavors perfectly.
Cotija cheese: This crumbly, salty cheese is traditional and brings an irresistible punch.
Fresh cilantro: Adds freshness and a pop of color in the garnish.
Ground chili powder: Sprinkle to taste for extra smoky heat on top.

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

I love how versatile this Grilled Mexican Street Corn Elote Recipe is — you can tweak it to your preferred heat levels, dietary needs, or even add your own creative twists to make it uniquely yours.

Vegetarian Variation: Swap chicken stock for vegetable broth or water; the flavor stays just as delicious.
Extra Creamy: Stir in some grated Monterey Jack or mozzarella for a melty twist that’ll make your family go crazy.
Spicy Upgrade: Try adding chipotle powder instead of chili powder for a smokier flavor I discovered during a late summer fiesta.
Vegan Swap: Use vegan mayo and dairy-free sour cream with tofu feta instead of cotija cheese to keep things plant-based and tasty.

How to Make Grilled Mexican Street Corn Elote Recipe

Step 1: Char the Corn Husks to Perfection

Start by heating your grill to medium-high heat. Place the corn with the husks on the grill and turn occasionally for about 10 minutes until the husks are beautifully charred but the kernels remain juicy and tender underneath. This technique keeps the corn from drying out and imparts that classic smoky flavor. I’ve learned that turning the corn every couple of minutes helps avoid burning the kernels — plus, it’s fun to watch that transformation happen!

Step 2: Prepare the Creamy Sauce

While the corn cools, mix together mayonnaise, sour cream, sriracha, freshly squeezed lime juice, chicken stock, salt, black pepper, and sugar in a bowl. This sauce is where the magic lives — it’s tangy, spicy, and creamy all at once. I like to taste and adjust the lime or sriracha level here depending on my mood or the crowd I’m serving.

Step 3: Shuck and Cut the Corn

Once the husks are cool enough to handle, peel them away and cut the kernels off the cob into a large bowl. Be careful cutting close to the cob to get every juicy bite. If you’re anything like me, you might sneak a few bites of warm kernels along the way—it’s part of the fun!

Step 4: Combine and Warm it Up

Heat a large skillet over medium-low heat, then add the cut corn and pour in your mayo mixture. Toss it gently until everything is warmed through and slightly thickened, about 4-5 minutes. Keep stirring so the sauce coats every kernel — this prevents sticking and ensures each bite is bursting with flavor.

Step 5: Garnish and Serve

Transfer the sauced corn into a serving bowl and sprinkle generously with crumbled cotija cheese, freshly chopped cilantro, and a dusting of chili powder to taste. The cheese adds a salty contrast, and the chili powder gives that final smoky heat that makes this elote irresistible.

👨‍🍳

Pro Tips for Making Grilled Mexican Street Corn Elote Recipe

Keep Husk On for Grilling: Leaving the husk on while grilling locks in moisture, giving you juicy kernels with smoky undertones.
Adjust Spice Gradually: Start with less sriracha and chili powder; you can always add more after tasting.
Use Fresh Lime Juice: Freshly squeezed lime juice brightens the sauce like nothing else—it’s worth the extra squeeze!
Don’t Overcook Corn After Shucking: Warming the corn with the sauce just until heated preserves texture and prevents mushiness.

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 personally love adding a sprinkle of fresh chopped cilantro and a little extra cotija cheese for that authentic salty pop. Sometimes I even toss on a wedge of lime so everyone can add a fresh squeeze if they want. A light dusting of smoked paprika or chili powder amps up the warmth and looks gorgeous on top.

Side Dishes

I like to serve this elote alongside grilled meats like carne asada or chicken tacos, but it’s just as fantastic with a fresh salad or black beans and rice for a vegetarian feast. It’s the kind of side dish that steals the show every time.

Creative Ways to Present

For parties, I’ve served the elote off the cob in mini mason jars layered with cheese and chili powder for a chic presentation—guests loved eating it with spoons! You can also use skewers and coat each cob segment for a playful handheld option that’s perfect for summer BBQs.

Make Ahead and Storage

Storing Leftovers

I store leftover elote in an airtight container in the fridge for up to 2 days. The corn absorbs the sauce overnight, so it tastes even more flavorful — just give it a quick stir before reheating.

Freezing

Truth be told, I don’t recommend freezing elote because the texture of corn can get a bit watery once thawed. If you do freeze, use within a month and expect a slight change in quality.

Reheating

I gently reheat leftovers in a skillet over low heat to keep the corn tender and sauce silky. Microwave can work in a pinch, but I find it dries out the corn slightly.

FAQs

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

Yes! You can roast the corn directly on a stovetop grill pan or even broil it in the oven until the husks are charred. Alternatively, shuck the corn and roast or sauté the kernels, though you’ll miss out on some smoky flavor.
What can I substitute for cotija cheese if I can’t find it?

Feta or Parmesan can work as substitutes. Feta is saltier and creamier, while Parmesan adds a sharper bite. Crumble them finely to mimic cotija’s texture as much as possible.
How spicy is this recipe?

The spiciness is moderate — mainly from the sriracha and chili powder. You can easily adjust the heat by adding more or less to suit your preference or leave it out for kids.
Can I prepare the sauce ahead of time?

Absolutely! The sauce can be made a day ahead and stored in the fridge. Just give it a good stir before tossing with the warm corn to refresh the flavors.

Final Thoughts

I absolutely love how this Grilled Mexican Street Corn Elote Recipe turns out every time. It’s one of those recipes that feels special but is surprisingly easy to pull off at home, no matter your level in the kitchen. When I first tried making elote, I was nervous about the grilling step, but now it’s one of my favorite summer traditions. I hope you’ll enjoy making and sharing this dish just as much as my family and I do — it’s a festive, flavorful treat that brings people together. So grab some fresh corn, fire up the grill, and let’s make some magic!