Grilled Mexican Street Corn (Elote)
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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 4
- 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
Preheat the Grill: Preheat your grill to medium-high heat. Lightly brush each ear of corn with olive oil.
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.
Prepare the Sauce: While the corn is grilling, whisk together mayonnaise, Greek yogurt, lime juice, garlic powder, and chili powder in a small bowl.
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.
Add Toppings: Sprinkle crumbled Cotija cheese over the coated corn, followed by an extra dash of chili powder and chopped cilantro.
Serve Immediately: Serve warm with lime wedges on the side for squeezing.
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For more flavor: Try adding smoked paprika or chipotle powder for a deeper smoky heat.
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No grill? Roast the corn in the oven at 425°F (220°C) until lightly charred, about 20 minutes.
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Make it a salad: Cut the kernels off the cob and toss with extra sauce, cheese, and lime juice for Esquites.
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Substitutions: Use Mexican crema or sour cream instead of Greek yogurt for a more traditional version.