There’s something utterly irresistible about sweet, smoky corn slathered in creamy, tangy sauce with just a hint of heat. This Grilled Mexican Street Corn Recipe brings all those flavors to life in a way that’s both simple and truly special—perfect for summer barbecues or anytime you want a refresher twist on classic corn.
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Why You'll Love This Recipe
I still remember the first time I grilled this Mexican street corn—it was love at first bite. The magic lies in the combination of smoky char from the grill and the creamy, zesty sauce that clings to every kernel. It’s the kind of dish that turns simple corn into a celebration of flavor.
- Authentic Flavor: The mix of Mexican crema, cotija cheese, lime, and chipotle pepper brings you that genuine street-corn taste you crave.
- Easy to Prepare: Minimal ingredients and quick grilling make this a breeze for any skill level in the kitchen.
- Versatile Side Dish: It pairs beautifully with almost any summer meal—grilled meats, tacos, or even as a stand-alone snack.
- Customizable Heat: Adjust the chipotle pepper to suit your spice level; I love a little kick, but it’s flexible!

Ingredients & Why They Work
Each ingredient in this Grilled Mexican Street Corn Recipe is a star on its own, but together they create a flavor harmony that’s truly memorable. Fresh corn comes alive with tangy lime, smoky chipotle, and creamy toppings—you’ll want to shop for the freshest corn you can find to make the best of this dish.

- Sweet corn: Fresh ears, husked and ready—the natural sweetness shines when grilled.
- Mexican crema or sour cream: Adds creamy tanginess that softens and balances the heat.
- Mayonnaise: Gives the sauce body and a slight richness to cling to the corn.
- Chopped cilantro: Fresh herbaceous notes that brighten the whole dish.
- Garlic: A little punch of savory depth.
- Ground chipotle pepper: Smoked and spicy, but you can easily dial it back.
- Lime zest and juice: Essential citrus zing that lifts every bite.
- Cotija cheese: Crumbled salty finish, classic to Mexican street corn.
- Lime wedges: For an extra spritz of fresh lime right before eating.
Make It Your Way
This recipe is such a crowd-pleaser, but I like to mix it up depending on the mood or what’s in the fridge. Don’t hesitate to tweak it—there’s room to make it your own.
- Variation: Sometimes I swap out the cotija with feta if I can’t find it locally—different cheese, but still delicious and salty.
- Make it Vegan: Use vegan mayo and a plant-based sour cream alternative, and skip the cheese or use a vegan shredded cheese.
- Extra Spice: Add a sprinkle of cayenne or fresh minced jalapeños to the sauce for a hotter kick I adore.
- Different Grilling Method: If you don’t have a grill, roasting the corn in a very hot oven works too—just watch the char.
Step-by-Step: How I Make Grilled Mexican Street Corn Recipe
Step 1: Prep Your Corn and Grill
Start by removing the husks from your ears of corn—this lets the kernels get that beautiful char. Fire up your gas or charcoal grill to about 400°F and give the grates a good clean. Having a clean grill is key to preventing the corn from sticking and helps create those perfect grill marks.
Step 2: Whisk Together the Sauce
While the grill is heating, whisk the Mexican crema, mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice in a bowl. Give it a taste and season lightly with salt if you need it—remember, cotija and crema bring a bit of saltiness already, so start small!
Step 3: Grill the Corn to Smoky Perfection
Place the corn directly on the hot grates. Let it cook undisturbed for about 3 minutes, until you see golden brown, charred spots forming. Turn the ears to the other sides and repeat until evenly charred all around—usually about 10 minutes total. Don’t rush this; the char is what brings the smoky flavor that makes this corn so crave-worthy.
Step 4: Dress Up and Serve
Once off the grill, brush or spoon the creamy sauce all over the warm corn. Don’t skimp here: every kernel deserves a good coating. Next, sprinkle a generous amount of crumbled cotija cheese over the top. If you like, finish with a little extra chipotle powder and serve with lime wedges to squeeze over the corn right before eating—this last touch brightens everything up.
Top Tip
From the many times I’ve grilled Mexican street corn, a few tricks help me get it just right every time—here are the top tips to help you nail it too!
- Don’t Peel Too Early: Keep the husks on until just before grilling—fresh corn can dry out, so only husk when you’re ready to grill.
- Watch Your Heat: Keep the grill hot but not blazing; too high and the corn might burn before it cooks through.
- Coat While Warm: Apply the sauce while the corn is still hot for maximum flavor absorption.
- Balance Your Salt: Taste the sauce before adding salt and remember cotija cheese is already salty enough to season the dish.
How to Serve Grilled Mexican Street Corn Recipe
Garnishes
I usually stick to the classic garnishes: extra cotija cheese, a sprinkle of fresh cilantro, and a wedge of lime. Sometimes, for a little extra color and crunch, I add a dash of smoked paprika or thinly sliced radishes—pretty and tasty!
Side Dishes
This corn is a natural partner with grilled meats like carne asada, chicken fajitas, or even a smoky grilled salmon. For a full Mexican-inspired spread, serve it alongside black beans, fresh guacamole, and warm tortillas—you’ll have a feast in no time!
Creative Ways to Present
For special occasions, I’ve served the corn cut into bite-sized pieces on skewers, making it a fun appetizer. Another time, I arranged the ears in a platter lined with fresh lime leaves and sprinkled edible flowers on top—guests loved the pops of color and the lively presentation.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover grilled corn in an airtight container in the fridge for up to 2 days. The flavor holds up well, but the sauce can absorb into the kernels, so it’s best eaten sooner rather than later.
Freezing
Freezing grilled Mexican street corn isn’t my go-to because the texture changes a bit—corn can get watery when thawed. But if you really want to store it, remove the sauce first and freeze the grilled corn separately, then dress it after reheating.
Reheating
For leftover corn, I reheat it gently on the grill or under the broiler for just a couple of minutes to bring back that smoky crispness. Then I add fresh sauce and cheese right before serving to keep the flavors bright.
Frequently Asked Questions:
Absolutely! If you don’t have a grill, you can roast the corn in a very hot oven (about 450°F) on a baking sheet, turning occasionally to get a good char. Alternatively, a grill pan on the stovetop works well, too.
Mexican crema is a little thinner and milder than standard sour cream, with a slightly sweet tang that’s perfect for this recipe. If you can’t find crema, sour cream is a great substitute and will still yield delicious results.
Yes! You can make the sauce up to a day in advance and keep it refrigerated. Just give it a quick stir before brushing it onto the grilled corn to redistribute any separation that might occur.
The chipotle pepper adds a smoky warmth rather than overwhelming heat. You can easily adjust the amount to suit your spice preference, making this recipe great for both mild and medium spice lovers.
Final Thoughts
This Grilled Mexican Street Corn Recipe has become one of my all-time favorites because it’s so approachable yet packed with vibrant flavors. It’s that recipe I always pull out when friends come over—it never disappoints, and there’s just something joyful about eating corn this way, with a messy, cheesy, limey sauce that you can’t help but love. I hope you enjoy making and sharing it as much as I do!
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Grilled Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
Description
Grilled Mexican Street Corn, also known as Elote, is a popular Mexican street food featuring grilled sweet corn ears slathered with a creamy, tangy sauce made from Mexican crema, mayonnaise, cilantro, garlic, and lime, then topped with crumbly cotija cheese and a touch of smoky chipotle pepper. Served with lime wedges, this flavorful and easy-to-make recipe brings a delicious smoky and creamy twist to fresh corn.
Ingredients
Corn
- 6 to 8 medium ears sweet corn, husks removed
Sauce
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- ½ cup chopped cilantro
- 1 clove garlic, minced
- ¼ teaspoon ground chipotle pepper, or to taste
- 2 teaspoons finely grated lime zest (from 1 lime)
- 2 tablespoons lime juice (from 1 lime)
Toppings
- ½ cup cotija cheese, crumbled
- Lime wedges, to serve
Instructions
- Preheat the Grill: Heat a gas or charcoal grill to 400°F and clean the grates thoroughly to prevent sticking.
- Prepare the Sauce: In a bowl, whisk together the Mexican crema, mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice. Taste and add salt sparingly, considering the saltiness of crema and cotija cheese. Set aside.
- Grill the Corn: Place the husked ears of corn directly onto the hot grill grates. Grill each side for about 3 minutes until the kernels turn golden brown and show char marks. Rotate to ensure all sides are evenly charred.
- Apply Sauce and Cheese: Remove corn from the grill onto a serving plate. Using a brush or spoon, generously coat each ear of corn with the prepared crema sauce. Sprinkle crumbled cotija cheese on top and add extra chipotle pepper if desired.
- Serve: Serve immediately with lime wedges on the side for squeezing over the corn for an added zing.
Notes
- For extra smoky flavor, use charcoal grill over gas grill.
- If Mexican crema is unavailable, substitute with sour cream for a similar tangy creaminess.
- Adjust chipotle pepper amount to control the heat level to your preference.
- Use a grill basket or foil if you prefer not to place corn directly on grates, but direct grilling gives best char.
- Serve immediately to enjoy the corn hot and fresh; sauce can be prepared ahead of time.
Nutrition
- Serving Size: 1 ear
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
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