grilled corn elote style (Printable Version)

Smoky corn with creamy sauce, cheese, chili, and lime creates an irresistible Mexican-inspired summer side.

# 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
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

# Directions:

01 - Heat a grill to medium-high, approximately 400°F.
02 - Brush each ear of corn evenly with vegetable oil.
03 - Arrange corn directly on the grill grates. Cook, turning occasionally, until charred and tender, about 12 to 15 minutes.
04 - In a mixing bowl, whisk together mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, and salt until fully blended.
05 - When corn is cooked, remove from grill. While still warm, brush each ear thoroughly with the prepared sauce.
06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn.
07 - Dust lightly with additional chili powder if desired and present with lime wedges.

# Expert Tips:

01 -
  • This corn is pure summer bliss—creamy, smoky, and bursting with tangy flavor secrets.
  • It turns simple ingredients into instant party magic every single time.
02 -
  • If you skip the oil, the corn toughens up instead of charring cushily—I learned this after ignoring that step once.
  • Letting the corn cool even a little makes the sauce stick less; brush it while it's hot for dreamy coverage.
03 -
  • Grill with the lid down for a smokier flavor and quicker char.
  • A squeeze of lime before adding the cheese helps everything cling and shine.
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