grilled corn elote style (Printable)

Smoky grilled corn in tangy sauce with cheese and chili makes an ideal summer side.

# What You 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 Steps:

01 - Preheat grill to medium-high heat (about 400°F).
02 - Brush each ear of corn lightly with vegetable oil to ensure even grilling.
03 - Place corn directly on grill grates and cook, turning occasionally, until charred and tender, approximately 12 to 15 minutes.
04 - Whisk mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, and salt in a mixing bowl until smooth and fully combined.
05 - Remove grilled corn from the heat. While still warm, brush each ear generously with the prepared sauce.
06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn.
07 - Dust with additional chili powder for extra spice and serve with lime wedges.

# Expert Suggestions:

01 -
  • The hint of chili on each cob makes them addictive in a way that no ordinary corn can manage.
  • Every household tweak, like swapping cheese or sneaking in more lime, turns this into your signature party dish.
02 -
  • If the grill isn’t hot enough, the corn turns rubbery instead of crisp and smoky.
  • Brushing the sauce while the corn is still warm helps the flavors melt into the kernels instead of just sitting on top.
03 -
  • Use a basting brush with flexible bristles, so the sauce coats every kernel evenly.
  • Finishing with a squeeze of lime right at the table boosts both flavor and presentation.
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