Grilled Corn Elote Style

Smoky corn, creamy tangy sauce, cheese, and cilantro make this Mexican-inspired side irresistible.

# What You Need:

→ Corn

01 - 4 ears fresh corn, husked

02 - 1 tablespoon vegetable oil

→ Sauce

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 (optional)

09 - Salt, to taste

→ Toppings

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

# Directions:

01 - Preheat grill to medium-high heat (about 400°F).

02 - Brush each ear of corn lightly with vegetable oil.

03 - Place corn directly on the grill. Grill, turning occasionally, until charred and tender, 12 to 15 minutes.

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

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

06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn. Dust lightly with extra chili powder and serve with lime wedges.

# Expert Suggestions:

01 -

This sauce clings to every kernel, so each bite bursts with creamy, tangy flavor.
It’s quick enough for impromptu cookouts and always stuns guests who thought corn was just corn.

02 -

Grilling too long dries out the kernels fast—pull them off while still juicy.
Letting the sauce sit with garlic for a minute deepens its flavor and mellows the bite.

03 -