Grilled Corn Elote Style (Printable)

Charred corn brushed with zesty sauce, topped with crumbled cheese and fresh cilantro.

# 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

# How to Make It:

01 - Heat the grill to medium-high temperature, approximately 400°F.
02 - Lightly brush each corn ear with vegetable oil to coat evenly.
03 - Position corn directly on grill grates and cook, turning occasionally, until charred and tender, about 12 to 15 minutes.
04 - Mix mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt in a bowl until smooth.
05 - Remove hot grilled corn from the grill. Brush each ear generously with the prepared sauce while still warm.
06 - Top sauced corn with crumbled cheese and chopped cilantro.
07 - Dust with additional chili powder and serve with lime wedges.

# Expert Advice:

01 -
  • Grilled corn done elote-style tastes like a festival even if you're just cooking for yourself.
  • The creamy, zesty sauce and salty cheese make every kernel pop with flavor.
02 -
  • Once, I rushed grilling and ended up with unevenly cooked corn; patience makes all the difference.
  • Adding lime zest to the sauce was a game changer—it makes the flavors sparkle.
03 -
  • Let the grilled corn rest for a minute before saucing so the kernels soak up flavor without wilting.
  • Use a basting brush rather than a spoon for a beautiful, even layer of sauce.
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