Turn Up the Flavor with Elote: Grilled Mexican Street Corn!

May 23, 2024

Hola, taco enthusiasts! Are you ready to add a little Mexican street food magic to your Taco Tuesday? Say hello to Elote, the deliciously addictive grilled Mexican street corn. Slathered in creamy mayo, seasoned with chili powder, and sprinkled with cheese and cilantro, this tasty treat is the perfect complement to your taco feast. Let’s get grilling!


  • 4 ears of corn, husks removed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup cotija cheese, crumbled (or Parmesan cheese as an alternative)
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)


  • Prep the Corn: Preheat your grill to medium-high heat. Brush the ears of corn with a little bit of oil to prevent sticking.
  • Grill the Corn: Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through. The kernels should be tender and have a nice smoky flavor.
  • Prepare the Sauce: While the corn is grilling, mix together the mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl. This creamy, zesty sauce will be the star of your Elote!
  • Slather the Corn: Once the corn is grilled to perfection, remove it from the grill and immediately slather each ear with the prepared sauce. Make sure every kernel gets a generous coating.
  • Add the Toppings: Sprinkle the coated corn with crumbled cotija cheese (or Parmesan) and fresh cilantro. The cheese adds a wonderful salty kick, while the cilantro brings a fresh, herbal note.
  • Serve and Enjoy: Serve the Elote with lime wedges on the side for an extra burst of citrusy goodness. Dive in and enjoy the incredible flavors of this classic Mexican street food!

Pro Tips:

  • For an extra smoky flavor, you can leave the husks on while grilling and peel them back before slathering with sauce.
  • Adjust the amount of chili powder based on your heat preference.
  • If you can’t find cotija cheese, feta cheese also works well as a substitute.

Elote is the perfect addition to your Taco Tuesday lineup or weekend barbeque, bringing the vibrant flavors of Mexican street food right to your backyard. ¡Buen provecho!

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