Grilled elote, or Mexican street corn, is the kind of dish that doesn’t ask for much but always delivers big flavor. When I first had this version—with lime crema, a sprinkle of chili powder, and the unmistakable char of the grill—it completely changed how I looked at corn. This isn't just a side dish. It’s the main attraction at summer cookouts, a must-have with tacos, and the answer when you want something easy but show-stopping. Whether you're making it on the grill or using a stovetop grill pan, this Mexican corn recipe transforms a simple cob into a bold, creamy, spicy, and tangy treat. It’s also perfect for experimenting with Corn Cob Recipes when you’re tired of plain buttered corn.
Grilled Elote with Lime Crema and Chili Powder
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine Mexican
Grill (gas or charcoal) This is the traditional way to make elote, giving you that signature char. If you don’t have a grill, a stovetop grill pan or even a broiler can work in a pinch.
Tongs Essential for turning the corn and keeping your hands away from the heat.
Basting brush For brushing the oil or butter onto the corn.
Mixing bowl For making the lime crema.
Serving platter To make it easy to top and serve the elote.
For the Elote
- 6 ears of fresh corn husks removed
- 2 tablespoons olive oil or melted butter for brushing the corn
- 1/2 cup crumbled cotija cheese or feta as a backup
- 2 teaspoons chili powder adjust based on spice preference
- 2 tablespoons chopped cilantro optional, but adds great freshness
For the Lime Crema
- 1/2 cup sour cream or Mexican crema, if available
- 1/4 cup mayonnaise
- Zest and juice of 1 lime
- 1 small garlic clove finely minced
- Pinch of salt
Prep the Corn
Start by removing the husks and silk from each ear of corn. Rinse and pat them dry. If the corn ends are too long or awkward, feel free to trim them with a knife.
Preheat Your Grill
Fire up your grill to medium-high heat (about 400°F). If you're using a grill pan on the stove, get it hot over medium-high.
Make the Lime Crema
In a small bowl, combine sour cream, mayo, lime juice, lime zest, garlic, and a pinch of salt. Stir until smooth and creamy. Taste and adjust lime or salt if needed. This crema is what ties the entire dish together—it’s tangy, rich, and cool against the heat of the chili powder.
Grill the Corn
Brush each cob with olive oil or melted butter. Place them on the hot grill and cook, turning every couple of minutes until you get deep char marks all over—this usually takes about 8 to 10 minutes.
Grilling the corn intensifies its natural sweetness and adds a smoky element that makes this a standout among other Street Corn Side Dish options.
Assemble the Elote
Once the corn is grilled, immediately brush each ear with the lime crema. While it’s still sticky, sprinkle crumbled cotija cheese over the top so it sticks. Finish with a generous dusting of chili powder and chopped cilantro if using.
Serve Hot
Pile the elotes on a platter and serve while warm. You can hand them out whole, or slice the kernels off and toss them into a bowl for an Easy Mexican Street Corn salad-style dish.
Pairings
Grilled elote plays well with so many dishes. Here are a few ideas to round out your meal:
- Grilled meats: Think carne asada, smoky chipotle chicken, or even grilled shrimp skewers.
- Tacos: Use the same lime crema as a taco topping to tie the meal together. Serve alongside al pastor, fish, or carnitas tacos.
- Rice and beans: A simple side of Mexican red rice and black beans or refried beans makes for a balanced plate.
- Salads: A zesty avocado and tomato salad complements the richness of the elote.
- Easy Dinner Recipes: You can build a whole dinner around elote. For example, pair it with grilled chicken and tortillas for a DIY taco night.
For a party, consider turning this into a Street Corn Bowl bar. Grill the corn, cut it off the cob, and offer toppings like diced jalapeños, extra crema, cotija, pickled onions, and crunchy tortilla strips.
FAQs
1. Can I use canned corn?
Yes, but you’ll need to adjust how you cook it. While this recipe is designed for whole cobs, you can make a deconstructed version using canned corn. Drain it well, then char it in a skillet before mixing with the lime crema and toppings. It’s a great alternative when fresh corn isn’t in season and works beautifully in Canned Corn Recipes.
2. What kind of cheese is best?
Cotija cheese is the traditional choice—it’s salty, crumbly, and holds up well against the crema. If you can’t find cotija, feta is a decent stand-in. Parmesan works in a pinch too.
3. Can I make this ahead of time?
You can prep the lime crema and even grill the corn a few hours in advance. But for the best texture and flavor, assemble everything just before serving. If you want a make-ahead option, cut the kernels and toss everything into a salad version.
4. Is there a dairy-free option?
Yes! Swap out the sour cream and mayo for vegan versions. There are great plant-based sour creams and aiolis that still give you that tangy, creamy finish. Omit the cheese or use a dairy-free alternative.
5. What’s the best corn to use?
Fresh corn on the cob is the star here. Look for corn with plump, juicy kernels and green husks. White, yellow, or bi-color varieties all work. If you're really short on time, frozen corn on the cob can be grilled straight from the freezer after a quick rinse.
