Grilled Corn Elote Style

Grilled corn brushed with creamy sauce, chili, cheese, and cilantro delivers bold Mexican-inspired flavor.

# What You'll Need:

01 - 4 ears fresh corn, husked

02 - 1 tablespoon vegetable oil

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

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

01 - Set grill or grill pan to medium-high heat, approximately 400°F.

02 - Brush each ear of corn evenly with vegetable oil.

03 - Place corn directly on grill grates. Cook, turning occasionally, until charred and 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.

05 - Remove grilled corn from heat. While still warm, brush each ear thoroughly with the prepared sauce.

06 - Sprinkle crumbled cheese and chopped cilantro evenly over sauced corn. Dust lightly with additional chili powder.

07 - Present corn with lime wedges on the side. Serve immediately.

01 -

The secret is the smoky, crisped corn flavor that only the grill gives—it turns ordinary cobs into addictively special bites.
It combines creamy, tangy sauce and salty cheese in a way that's both simple and lively, making it a hands-down favorite for gatherings.

02 -

Once, I forgot to oil the corn—resulting in sticky, hard-to-clean grates and patchy char; don’t skip this step.
Bumping up the lime juice made the sauce unexpectedly bright and balanced, so adjust citrus to suit your taste.

03 -

Try grilling the corn with a closed lid—the smoke gives every ear deeper flavor.
Don’t rush the sauce brushing; letting it soak in while warm makes the corn irresistibly rich.