This Grilled Mexican Street Corn Recipe brings the bold, irresistible flavors of authentic Elote right to your backyard grill. Juicy corn on the cob is charred to perfection, slathered with a creamy blend of mayonnaise, Greek yogurt, lime juice, garlic, and chili powder, then finished with crumbled Cotija cheese and fresh cilantro. Each bite offers the perfect balance of smoky, tangy, and slightly spicy flavor — a true celebration of summer grilling and Mexican-inspired cuisine.

Why You’ll Love This Recipe

You’ll fall in love with this Grilled Mexican Street Corn because it’s simple, stunning, and full of authentic flavor. It’s a perfect side dish for any BBQ, taco night, or summer gathering. The creamy, tangy sauce clings to the kernels while the charred edges add a deep, smoky flavor that’s simply irresistible. Plus, this recipe is quick to prepare, requires minimal ingredients, and never fails to impress guests.

Grilled Mexican Street Corn (Elote)

If there’s one dish that perfectly captures the vibrant spirit of Mexican street food, it’s Elote — or Mexican Street Corn. This grilled favorite is more than just a side dish; it’s a flavor experience that combines sweet, smoky corn with creamy, tangy, and slightly spicy toppings that make every bite unforgettable. Whether you’ve tried it from a street cart in Mexico or are making it at home for the first time, this recipe delivers all that authentic, mouthwatering flavor with just a few simple ingredients.

The beauty of this recipe lies in its simplicity. With just a few pantry staples — mayonnaise, Greek yogurt, lime juice, garlic powder, and chili powder — you can transform ordinary corn into a street-food masterpiece. The grill plays a big role here, infusing the corn with a deep, smoky char that contrasts beautifully with the cool, creamy sauce.

Every element of Mexican Street Corn (Elote) works in perfect harmony. The cotija cheese adds a salty, crumbly richness; the lime juice brings bright acidity; and the chili powder gives that subtle heat that keeps you coming back for another bite. Garnished with fresh cilantro, this dish is not only bursting with flavor but also beautifully colorful — golden corn, white cheese, red chili dust, and green herbs.

One of the best parts of this recipe is how versatile it is. Serve it as a side with grilled meats, pile it alongside tacos or fajitas, or even cut it off the cob and serve as Esquites (Mexican street corn salad). No matter how you serve it, it’s guaranteed to steal the show.

You can also make this recipe lighter or richer based on your preferences. The mix of light mayonnaise and Greek yogurt gives you that creamy texture with a healthier twist, while still maintaining the luscious flavor Elote is famous for. If you want to go fully traditional, you can use Mexican crema instead of yogurt — it’s all about finding the version that suits your taste.

This dish also captures everything great about summer cooking — simple ingredients, bold flavors, and that unmistakable aroma of food sizzling on the grill. The smoky char of freshly grilled corn mixed with the tangy, spicy dressing creates a sensory experience that’s both nostalgic and exciting.

Whether you’re cooking for a backyard cookout or a family dinner, Grilled Mexican Street Corn is the perfect side dish to bring warmth, color, and energy to the table. It’s quick to prepare, incredibly satisfying, and endlessly customizable. You can even set up a DIY Elote bar where everyone can top their corn with their favorite add-ons — extra cheese, jalapeños, hot sauce, or lime wedges.

At its heart, this recipe celebrates fresh, simple ingredients elevated by bold flavor combinations. It’s the kind of dish that makes you pause and savor every bite — juicy corn, smoky grill marks, creamy dressing, and a burst of zesty lime. Once you make it, it’ll quickly become a go-to favorite for every cookout or Mexican-inspired meal.

So fire up your grill, grab some fresh corn, and get ready to experience the magic of authentic Grilled Mexican Street Corn — a dish that’s as fun to make as it is to eat. Whether you’re new to Elote or already obsessed, this recipe brings a little piece of Mexico straight to your kitchen.

Servings & Time

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Ingredients

• 4 ears of corn

• 3 tablespoons light mayonnaise

• 2 tablespoons Greek yogurt

• 1 tablespoon lime juice

• ¼ teaspoon garlic powder

• ⅛ teaspoon chili powder + extra for garnish

• Small block of Cotija cheese

• Fresh cilantro, chopped

Instructions

1. Preheat the Grill: Preheat your grill to medium-high heat. Lightly brush each ear of corn with olive oil.

2. Grill the Corn: Place the corn directly on the grill grates. Grill for about 10–12 minutes, turning occasionally until lightly charred on all sides.

3. Prepare the Sauce: While the corn is grilling, whisk together mayonnaise, Greek yogurt, lime juice, garlic powder, and chili powder in a small bowl.

4. Coat the Corn: Once the corn is grilled, remove it from the heat. Using a brush or spoon, coat each ear generously with the creamy sauce mixture.

5. Add Toppings: Sprinkle crumbled Cotija cheese over the coated corn, followed by an extra dash of chili powder and chopped cilantro.

6. Serve Immediately: Serve warm with lime wedges on the side for squeezing.

Tips

• For more flavor: Try adding smoked paprika or chipotle powder for a deeper smoky heat.

• No grill? Roast the corn in the oven at 425°F (220°C) until lightly charred, about 20 minutes.

• Make it a salad: Cut the kernels off the cob and toss with extra sauce, cheese, and lime juice for Esquites.

• Substitutions: Use Mexican crema or sour cream instead of Greek yogurt for a more traditional version.