Grilled Corn Elote Style

Charred corn topped with creamy, tangy sauce, cheese, and chili, inspired by Mexican street flavors.

# What You'll Need:

01 - 4 ears fresh corn, husked

02 - 1 tablespoon vegetable oil

03 - 1/4 cup mayonnaise

04 - 1/4 cup sour cream or Mexican crema

05 - 1 clove garlic, minced

06 - 1 tablespoon lime juice

07 - 1/2 teaspoon chili powder

08 - 1/4 teaspoon smoked paprika

09 - salt, to taste

10 - 1/2 cup Cotija cheese or feta, crumbled

11 - 2 tablespoons fresh cilantro, chopped

12 - lime wedges, for serving

13 - additional chili powder, for garnish

01 - Preheat a grill to medium-high heat, approximately 400°F.

02 - Lightly brush fresh corn ears with vegetable oil on all sides.

03 - Place corn directly over grill grates. Cook, turning occasionally, until tender and charred, 12 to 15 minutes.

04 - Whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt in a mixing bowl until smooth.

05 - Remove grilled corn from heat. While warm, brush each ear generously with prepared sauce.

06 - Scatter crumbled Cotija cheese and chopped cilantro over sauced corn.

07 - Dust corn with additional chili powder and serve alongside lime wedges.

01 -

This corn gets smoky and sweet on the grill, then creamy and spicy in every single bite.
It turns any gathering into a festive event because everyone wants to grab one before they're gone.

02 -

If you skip oiling the corn, you'll get burnt spots and dry kernels—trust me, I learned that after the first batch stuck like glue.
Adding the sauce while the corn is still hot makes all the difference—it melts in and gets perfectly messy.

03 -