Grilled Corn Elote Style (Printable)

Smoky grilled corn covered with tangy creamy sauce, cheese, chili, fresh cilantro, and lime.

# 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

# Cooking Steps:

01 - Heat grill or grill pan to medium-high, approximately 400°F.
02 - Brush each ear of corn lightly with vegetable oil.
03 - Place corn directly onto the grill grates and cook, turning occasionally, until evenly charred and tender, 12–15 minutes.
04 - In a mixing bowl, whisk mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt until well blended.
05 - Remove corn from heat. While still warm, brush each ear generously with prepared sauce using a basting brush.
06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn. Lightly dust with chili powder.
07 - Serve immediately with lime wedges alongside for squeezing.

# Expert Tips:

01 -
  • The creamy-lime sauce clings perfectly to the corn, creating a flavor explosion in each bite.
  • It's a simple way to turn grilled corn into the star of any summer gathering.
02 -
  • If you rush the grilling, the corn won't caramelize and you'll miss out on those smoky bites.
  • Let the corn sit for a minute before sauce—it helps the topping stay put instead of sliding off.
03 -
  • Let the grilled corn rest in foil for a couple minutes before saucing—it locks in juiciness.
  • Brushing the sauce while the corn is piping hot ensures every kernel is coated just right.
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