Grilled Mexican Street Corn (Elotes)

MexicanGluten-FreeVegetarianCorn

Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!

Photography Credit: Megan Keno

Please welcome my friend and fellow blogger Megan Keno from Country Cleaver who is sharing a recipe for one of my favorite things to eat—Mexican Street Corn! ~Elise

Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks.

This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce.

There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here!

Grilled Mexican Street CornWhen we are far away from the lively celebrations of his hometown, my husband and I can relive the fun by grilling corn on the grill and making our own version of Mexican street corn in just a few minutes. The charred kernels and the tangy sauce really make this different from your everyday corn on the cob.

If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine. It’s usually what we keep in our house now!

And if cotija isn’t available, feel free to omit it, or just use grated Parmesan instead.

Grilled Mexican Street Corn (Elotes) Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: 6 to 8 servings

If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. You can also substitute grated Parmesan cheese for the cotija.

Ingredients

  • 6 to 8 medium ears sweet corn, husks removed
  • 1/2 cup Mexican crema, or sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup minced cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon ground chipotle pepper, to taste
  • 2 teaspoons lime zest, from one lime
  • 2 tablespoon lime juice, from one lime
  • 1/2 cup cotija cheese, crumbled
  • Lime wedges, to serve

Method

1 Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.

Grilled Mexican Street Corn

3 Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Grilled Mexican Street Corn Grilled Mexican Street Corn

 

4 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Grilled Mexican Street Corn

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Grilled Mexican Street Corn (Elotes) on Simply Recipes. Thank you!

Print

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Links:

Mexican Street Corn Nachos here on Simply Recipes

Grilled Mexican Street Corn

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Megan Keno

Megan Keno, is the writer, recipe developer, and photographer behind the nationally recognized food blog Country Cleaver. Her work has been featured in Country Living Magazine, Better Homes and Gardens, America’s Test Kitchen, The Kitchn, and on The Pioneer Woman’s Tasty Kitchen Blog.

More from Megan

38 Comments / Reviews

No ImageGrilled Mexican Street Corn (Elotes)

Did you make it? Rate it!

  1. Nancy Heard

    Wow, this is delicious! My husband and son loved it too. So easy to make. Couldn’t find the Mexican Crema but had plain Greek yogurt and that worked fine. Will definitely make again.

    xxxxxyyyyy

  2. Joanne

    I love street corn but was never brave enough to make it. I decided to try last night and we all loved it! I followed the recipe as written and wouldn’t change a thing!

    xxxxxyyyyy

  3. Michele Woods

    Amazing- so much so that the kids didn’t leave any kernels on the cob.

    xxxxxyyyyy

  4. Gina

    Absolutely delicious. Party hit! And so so easy! Yummy. Make a lot because everyone had seconds. Dipped grilled shrimp in the extra spread and it was yummy too.

    xxxxxyyyyy

  5. Kathi

    I’m making this tonight and have ever but the ground chipotle pepper. What can do use instead?
    I have chili powder, cayenne pepper or Smoked paprika.

    Show Replies (1)
View More
Mexican Street CornGrilled Mexican Street Corn (Elotes)