Smoky Grilled Mexican Elotes

Servings

4

Ready In:

25 minutes

Good For:

Dinner

About this Recipe

Get ready to turn up the flavor at your next cookout with this Smoky Grilled Mexican Elotes recipe – a fiery, mouthwatering twist on classic street corn.

Char-grilled to perfection, each ear of sweet corn is slathered in a creamy blend of mayo, sour cream, and tangy lime juice, then dusted generously with smoky chipotle chili powder, crumbled cotija cheese, and a sprinkle of fresh cilantro. 

Whether you’re firing up the grill for a backyard cookout or craving a bold side dish, these irresistible elotes bring the heat, the crunch, and the crave-worthy flavor of authentic Mexican street food right to your plate.

INGREDIENTS:

  • 4 ears of Fresh Corn, husks removed
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Mexican crem or sour cream
  • 1/2 cup Crumbled Cotija Cheese, plus extra for serving
  • 1/2 teaspoon Smoked Paprika, or ancho chili powder
  • 1/4 teaspoon Garlic Powder
  • 1 fresh, small Hot Chili Pepper, finely minced (optional, for heat)
  • 1 Tablespoon Fresh Lime Juice (or lemon juice for a twist)
  • Salt, to taste
  • 1 teaspoon Lemon Zest, finely grated (optional)
  • Fresh Cilantro, chopped (for garnish)
  • Extra Lime or Lemon Wedges, for serving

DIRECTIONS

Step 1

Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.

Step 2

In a small bowl, whisk together mayonnaise, crema, lime juice, garlic powder, smoked paprika, and a pinch of salt.

Step 3

In a separate bowl, mix crumbled cotija with a little extra cheese, if desired and set aside.

Step 4

Grill the corn, turning occasionally, until kernels are tender and lightly charred, about 8-12 minutes.

Step 5

Remove corn from grill. While hot, brush each ear generously with the mayo-crema mixture.

Step 6

Sprinkle in a thin layer of the cotija cheese mixture over each ear. If you like heat, scatter minced jalapeño or serrano on top.

Step 7

Finish with a light dusting of lemon zest (if using) and a final squeeze of lemon juice to brighten the flavors.

Step 8

Garnish with chopped cilantro. Serve with extra lime or lemon wedges on the side.

FLAVOR TIPS:

For a creamier coating, you can mix a touch more crema into the sauce. If you don’t have cotija, a combination of feta and parmesan can work as a substitute.

For a spicier version, add more minced chili or a dash of chili powder to the sauce.

For a smoky California twist, brush the corn with a little chipotle in adobo before adding the mayo-crema.

Smoky-Grilled-Mexican-Elotes-Recipe-Fairfax-Market-Marin-Grocery-Store_2

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