Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Grilled Mexican street corn, also known as elote, is a summer BBQ staple. With just 10 minutes of hands-on time, you’ll have crispy, juicy corn on the cob slathered in a creamy, tangy sauce and sprinkled with chili powder. After making this many times, I’ve discovered the trick to perfectly grilled corn every time. If you love recipes like this, you’ll also enjoy Easy Baked Sour Cream and Onion Chicken Recipe and Crispy Loaded Baked Potatoes with Cheddar and Bacon.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Easy to make with just a few ingredients
- Perfect for summer BBQs and cookouts
- Creamy, tangy sauce with a kick of chili powder
- Customizable with your favorite toppings
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
- 1/4 cup sour cream
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional)
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- Optional: Crumbled feta cheese
- Optional: Chopped fresh cilantro
- Optional: Diced red onion
- Optional: Lime wedges
- Optional: Chili powder, for sprinkling
📝 Ingredient Notes
- Cotija cheese: You can substitute feta cheese if cotija is not available.
🛒 Tools & Equipment I Recommend
- Grill Pan — Ensures even heat distribution for perfectly grilled corn → See on Amazon
- Microplane Zester — Makes it easy to zest lime and grate garlic for added flavor → See on Amazon
How to Make Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Prepare the corn: Preheat grill to medium-high heat. Husk the corn and remove any silk. Lightly oil the corn and season with salt and black pepper.
- Grill the corn: Grill the corn, turning occasionally, until charred and tender, about 10-12 minutes.
- Prepare the sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, and garlic powder (if using). Mix well and season with salt and black pepper to taste.
- Assemble the corn: Transfer the grilled corn to a large platter. Brush the sauce onto the corn, coating it evenly. Sprinkle with cotija cheese, cilantro, and jalapeño (if using). Serve immediately with lime wedges and additional chili powder for sprinkling.
Cook's Tips for Perfect Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Common mistake and fix: Avoid overcooking the corn, as it can become tough and dry. Keep an eye on it and turn frequently.
- Substitution tip: For a dairy-free version, substitute the mayonnaise and sour cream with vegan alternatives or use Greek yogurt instead.
- Make-ahead tip: The creamy sauce can be made up to one day in advance and stored in the refrigerator. Allow it to come to room temperature before using.
Storing & Reheating Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Short-Term Storage
Store in an airtight container in the fridge. Store leftover corn in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The creamy sauce can be made up to one day in advance. The corn can be grilled up to 30 minutes ahead of serving.
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 or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through.
Recipe Notes
- Chef tip: For extra flavor, grill the corn with the husk on, then remove it after grilling and before brushing with the sauce.
- Best substitution: For a spicy version, add a pinch of cayenne pepper to the creamy sauce.
- Make-ahead: The corn can be grilled up to 30 minutes ahead of serving. Keep warm in a 200°F oven until ready to serve.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If the corn is not tender after grilling, wrap it in foil and continue cooking for an additional 5-10 minutes.
Want to level up this recipe?
Grill Brush — Ensures a clean, non-stick grilling surface for perfectly charred corn → 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
- 1/4 cup sour cream
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional)
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
Optional Toppings
- Crumbled feta cheese
- Chopped fresh cilantro
- Diced red onion
- Lime wedges
- Chili powder, for sprinkling
Instructions
- Prepare the corn: Preheat grill to medium-high heat. Husk the corn and remove any silk. Lightly oil the corn and season with salt and black pepper.
- Grill the corn: Grill the corn, turning occasionally, until charred and tender, about 10-12 minutes.
- Prepare the sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, and garlic powder (if using). Mix well and season with salt and black pepper to taste.
- Assemble the corn: Transfer the grilled corn to a large platter. Brush the sauce onto the corn, coating it evenly. Sprinkle with cotija cheese, cilantro, and jalapeño (if using). Serve immediately with lime wedges and additional chili powder for sprinkling.
Notes
- Chef tip: For extra flavor, grill the corn with the husk on, then remove it after grilling and before brushing with the sauce.
- Best substitution: For a spicy version, add a pinch of cayenne pepper to the creamy sauce.
- Make-ahead: The corn can be grilled up to 30 minutes ahead of serving. Keep warm in a 200°F oven until ready to serve.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If the corn is not tender after grilling, wrap it in foil and continue cooking for an additional 5-10 minutes.
Storage
- Fridge: Store leftover corn 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 or until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through.
- Make ahead: The creamy sauce can be made up to one day in advance. The corn can be grilled up to 30 minutes ahead of serving.
Nutrition Per Serving
- Calories: 190
- Protein: 5g
- Fat: 12g
- Carbs: 22g
- Fiber: 3g
- Sugar: 5g
- Sodium: 230mg
- Cholesterol: 10mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn Recipe for Summer BBQs FAQs
Yes, the corn can be grilled up to 30 minutes ahead of serving. Keep warm in a 200°F oven until ready to serve. The creamy sauce can be made up to one day in advance.
Overcooking the corn can cause it to become dry. Keep an eye on it and turn frequently to avoid overcooking. Additionally, ensuring the grill is well-oiled before cooking can help prevent the corn from sticking and drying out.
Yes, you can make grilled corn in the air fryer. Preheat the air fryer to 400°F, lightly oil the corn, and cook for 10-12 minutes, turning occasionally, until tender and charred.
Feta cheese is a suitable substitute for cotija cheese. You can also use crumbled queso fresco or a mix of Parmesan and Romano cheeses.
Grilled corn on the cob is a healthy side dish, packed with fiber, vitamins, and minerals. The creamy sauce adds calories and fat, so enjoy it in moderation as part of a balanced meal.
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!
