Grilled Corn Elote Style

Charred sweet corn covered in creamy, tangy sauce, cheese, and chili. Perfect for a zesty summer Mexican side dish.

# 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 - Set a grill or grill pan to medium-high heat, approximately 400°F.

02 - Brush each ear of husked corn with vegetable oil to coat evenly.

03 - Place prepared corn directly on the hot grates and grill. Turn occasionally until all sides are charred and the kernels are tender, about 12 to 15 minutes.

04 - While the corn grills, whisk mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt in a mixing bowl until completely smooth.

05 - Remove corn from heat. While still hot, generously brush each ear with the prepared sauce.

06 - Top sauced corn with crumbled cheese and chopped cilantro. Dust with additional chili powder if desired and serve with lime wedges.

# Expert Ideas:

01 -

There is nothing like the triumphant crunchiness and taste when corn kernels burst with tangy, spicy, creamy flavors all at once.
This recipe always gets an “oh wow” when people discover just how easy it is to create crunchy, street-style magic on their home grill.

02 -

If you skimp on the sauce, the flavor just doesn’t sing—don’t be shy with it!
Switching to a grill pan indoors does the trick in a pinch, but nothing matches the smokiness of open flame.

03 -