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Grilled Elote with Lime Crema and Chili Powder

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Corn

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.