Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Grilled Mexican Street Corn, also known as Elote, is a summer BBQ staple. Sweet corn on the cob is grilled to perfection and slathered in a creamy, tangy sauce. It’s crispy, juicy, and irresistible. After making this many times, I’ve discovered the trick to the best grilled corn on the cob is to keep it simple and let the natural sweetness shine. The fresh, smoky flavors are perfect for summer cookouts. Try it with my Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip for a light, refreshing meal. If you love recipes like this, you’ll also enjoy Authentic Nigerian Okra Soup with Shrimp and Turkey and Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- The perfect balance of sweet and tangy flavors
- Crispy, juicy corn on the cob
- Easy to make and perfect for summer BBQs
- Better than takeout and a family favorite
What You'll Need for Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ears of corn on the cob
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled Cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Chili powder
- Ground cumin
- Salt and pepper
- Optional: Lime wedges
- Optional: Chopped fresh cilantro
- Optional: Crumbled Cotija or feta cheese
📝 Ingredient Notes
- Mexican crema: If you can't find Mexican crema, sour cream is a good substitute.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing. → See on Amazon
- Grill Pan — Indoor grilling option for year-round use. → See on Amazon
How to Make Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Preheat grill: Preheat grill to medium-high heat.
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Prepare sauce: In a bowl, combine mayonnaise, Mexican crema, Cotija cheese, cilantro, lime juice, chili powder, cumin, salt, and pepper.
- Brush sauce: Brush sauce onto grilled corn, coating evenly.
- Serve: Serve immediately, garnished with lime wedges, cilantro, and additional cheese if desired.
Cook's Tips for Perfect Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Common mistake and fix: Don't overcook the corn. It can become dry and tough. Keep an eye on it and remove it from the grill as soon as it's charred.
- Pro tip: For extra flavor, grill the corn with the husks on, then remove them after grilling.
- Pro tip: You can make the sauce ahead of time and store it in the refrigerator until ready to use.
Storing & Reheating Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the refrigerator.
Freezing Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the sauce.
- Best substitution: If you can't find Cotija cheese, feta cheese is a good substitute.
- Make-ahead: The sauce can be made ahead of time and stored in the refrigerator.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your corn is not cooking evenly, try turning it more frequently or moving it to a cooler part of the grill.
Want to level up this recipe?
Grill Brush — Ensures a clean, non-stick grilling surface for perfect results. → Check price on Amazon
Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Ingredients
Main Ingredients
- 6 ears of corn on the cob
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled Cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Seasonings
- Chili powder
- Ground cumin
- Salt and pepper
Optional Toppings
- Lime wedges
- Chopped fresh cilantro
- Crumbled Cotija or feta cheese
Instructions
- Preheat grill: Preheat grill to medium-high heat.
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Prepare sauce: In a bowl, combine mayonnaise, Mexican crema, Cotija cheese, cilantro, lime juice, chili powder, cumin, salt, and pepper.
- Brush sauce: Brush sauce onto grilled corn, coating evenly.
- Serve: Serve immediately, garnished with lime wedges, cilantro, and additional cheese if desired.
Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the sauce.
- Best substitution: If you can't find Cotija cheese, feta cheese is a good substitute.
- Make-ahead: The sauce can be made ahead of time and stored in the refrigerator.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your corn is not cooking evenly, try turning it more frequently or moving it to a cooler part of the grill.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead of time and stored in the refrigerator.
Nutrition Per Serving
- Calories: 270
- Protein: 6g
- Fat: 18g
- Carbs: 28g
- Fiber: 3g
- Sugar: 7g
- Sodium: 300mg
- Cholesterol: 20mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn Recipe for Summer BBQs FAQs
The sauce can be made ahead of time, but the corn is best grilled and served immediately.
Overcooking can cause the corn to become dry. Keep an eye on it and remove it from the grill as soon as it's charred.
Yes, you can roast the corn in the oven at 400°F for 20-25 minutes, turning occasionally, then follow the same steps for the sauce.
Feta cheese is a good substitute.
While you can freeze grilled corn, the texture may become mushy upon thawing. It's best to enjoy it fresh.
A Warm Final Note
I can’t wait for you to try Easy Grilled Mexican Street Corn Recipe for Summer BBQs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
