If you’ve ever walked past a roadside food cart in Mexico or near a bustling street fair and caught a whiff of smoky, sizzling corn on the cob laced with bold spices and zesty crema, you’ve experienced the joy of Mexican street corn—or elote. This version, Grilled Street Corn Slathered in Creamy Chili Sauce, elevates that experience with a tangy, smoky, and creamy chili dressing that hugs every kernel like a flavor-packed hug. Whether you’re planning a barbecue, looking for Mexican side dishes easy enough for weeknights, or craving something punchy to pair with your tacos, this street corn side dish delivers every time.
Grilled Street Corn Slathered in Creamy Chili Sauce
Course Main Course
Cuisine American
Grill or grill pan An outdoor grill gives you that charred, smoky perfection. A stovetop grill pan works wonderfully too. If you're pressed for space or equipment, a cast-iron skillet can sear the corn with a bit of oil until golden and slightly blistered.
Basting brush To coat the corn evenly in that creamy chili sauce.
Mixing bowl For stirring together the sauce.
Tongs For rotating the corn on the grill.
Serving platter Something large enough to arrange all four ears without crowding.
- 4 fresh ears of corn husks removed (go for sweet yellow corn for that juicy pop)
- 3 tablespoons mayonnaise you can sub in Mexican crema or sour cream for a slightly different tang
- 2 tablespoons sour cream or Greek yogurt if you're lightening things up
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for an extra kick
- 2 tablespoons chopped cilantro
- 1/2 cup crumbled Cotija cheese or feta as an accessible substitute
- Salt and black pepper to taste
- Olive oil for brushing
Preheat your grill to medium-high.
While it heats up, brush the corn lightly with olive oil and sprinkle a bit of salt over each cob.
Grill the corn
Turning every 2–3 minutes to ensure even charring. You’re looking for grill marks and slight blistering—about 12–15 minutes total.
Mix the creamy chili sauce
In a medium bowl, combine mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, and cayenne pepper. Stir until smooth. Add salt and pepper to taste.
Slather the corn
Using your basting brush or a spoon, coat each grilled cob generously with the creamy chili mixture while the corn is still warm.
Top it off
Sprinkle the coated corn with crumbled Cotija cheese and chopped cilantro. Serve with lime wedges on the side for a fresh, tangy finish.
This recipe is a real showstopper straight from the grill, but the same flavors can easily be converted into a street corn bowl by slicing the kernels off the cob and mixing them with the sauce and toppings—a favorite for potlucks or picnic-style meals.
Pairings in Detail
- Main Courses: Serve this street corn side dish alongside grilled carne asada, spicy shrimp tacos, or a juicy adobo-marinated chicken. It complements bold flavors without competing.
- Beverages: A chilled michelada, tart margarita, or hibiscus agua fresca all pair beautifully with the heat and zest of the corn.
- Additional Sides: Pair with guacamole, fresh pico de gallo, or tortilla chips for a fully loaded Mexican spread. For a more filling meal, consider rice and black beans as a base for a grilled corn and taco bowl combo.
If you’re crafting a meal lineup filled with easy Mexican side dishes, this corn recipe provides balance, texture, and pop without a ton of effort.
FAQs
1. Can I use canned corn instead of fresh?
Yes, if you're in a pinch or making a canned corn recipe, you can use canned whole kernel corn. Just drain and sauté it in a hot pan until lightly charred before adding the creamy chili sauce. While it won’t give the full grilled texture, it still packs great flavor.
2. Can I make this in a crockpot?
Absolutely. For a crockpot street corn version, place husked corn in the slow cooker with a bit of butter and let it cook on high for 2 hours. Finish with the creamy chili topping and cheese before serving.
3. What’s the best cheese for street corn?
Cotija is traditional—it’s crumbly, salty, and brings out the bold chili flavor. Feta is a great stand-in if Cotija isn’t available. Parmesan works in a pinch but doesn’t deliver quite the same creamy texture.
4. Can I use frozen corn?
Yes, frozen corn on the cob works well. Thaw and pat dry before grilling. For a street corn bowl approach, frozen corn kernels can be cooked in a skillet until lightly charred.
5. What kind of corn is best for this recipe?
Fresh sweet corn is the top choice for any corn cob recipes. Look for plump, bright kernels that snap when pressed. White or yellow corn both work—yellow tends to be sweeter, while white offers a subtler flavor.
