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–+ servings
Mexican Street Corn Recipe

Mexican Street Corn Recipe

This Mexican Street Corn Recipe brings the vibrant flavors of elote to your grill, delivering cheesy, tangy, and smoky bites that steal the show.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4 ears of corn

Ingredients
  

  • 4 ears fresh sweet corn husked
  • 1/2 cup mayonnaise Hellmann’s or Duke’s for classic flavor
  • 1/2 cup sour cream or whole-milk Greek yogurt for extra tang
  • 1 teaspoon chili powder sub Tajín for lime-chili punch
  • 1 lime juiced reserve a wedge for garnish
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt plus extra to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup Cotija cheese Queso Fresco works too
  • 2 tablespoons chopped fresh cilantro optional for garnish

Instructions
 

  • Fire up your grill to medium-high heat (about 400°F). While it warms, whisk together mayo, sour cream, lime juice, garlic powder, chili powder, salt, and pepper in a large bowl.
  • Lightly oil grates or brush each ear with neutral oil. Grill the corn, turning every 2–3 minutes until charred spots appear—about 8–10 minutes total.
  • Transfer hot corn to a platter. Slather each ear with the creamy sauce, ensuring even coverage.
  • Generously crumble Cotija cheese over the sauced corn for that authentic elote touch.
  • Add a pinch of chili powder, chopped cilantro, and a final squeeze of lime to finish.
  • Enjoy this vibrant and flavorful Mexican Street Corn as a crowd-pleasing appetizer or side dish.

Notes

Leftover corn can be used as a salad topping the next day. Readers suggest adding extra cilantro and a pinch of smoked paprika for additional flavor.
Keyword Elote, Grilled Corn, Mexican Street Corn
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