This Mexican Grilled Corn aka elote is the perfect summer grilling recipe. Fresh corn smothered in creamy mayo, smokey spices, and salty cotija cheese!

General
What is Mexican corn?
Ingredients
How to make
Get the recipe
Frequently Asked Questions
How to pick good corn
How to shuck corn
Do you soak corn?
Do you wrap corn?
Pairing suggestions
How to store
Nutrition information

Trevor and I both grew up in Iowa so we know just a little bit about corn. Well, actually, we don’t know that much. Just that it’s absolutely DELICIOUS. 😉

Growing up we both ate a lot of corn on the cob. But, funnily enough, neither of our families ever grilled it. It was boiled and usually smothered in butter and pepper.

Well, folks, today I have grilled corn on the cob in the form of Mexican grilled corn…and it’s SO GOOD!

What is mexican grilled corn?

Mexican grilled corn, also known as Mexican street corn or “elote” is a popular street food dish made up of grilled corn on the cob slathered in mayo, sour cream, cotija cheese, spices, and lime juice.

Ingredients

Butter Mixture

Mayonnaise and Butter – the base of the butter mixture. The most delicious melty and creamy coating for the corn.
Lime Juice – gives a tanginess and brightness to balance out the smokey spices.
Chili Powder, Smoked Paprika, Cayenne Pepper, Garlic Powder, and Cumin – the perfect blend of spices to achieve those Mexican inspired flavors.

Other Ingredients

Corn on the Cob – the fresher the better!
Cotija Cheese – adds a sharp, salty flavor and creamy texture!
Cilantro – brightens the dish and brings all the flavors together.
Salt – enhances the flavors of the cheese and butter.

Pro tip

Can’t find cotija? Although it’s not authentic, crumbled feta is a wonderful substitute!

How to make

Summer sides don’t get any easier than this. Just mix, lather, and grill!

Mix together mayonnaise, butter, lime juice, and spices in a medium bowl. Set aside.
Slather half the butter on cleaned/husked corn.
Wrap each piece of corn in a sheet of foil and seal completely.
Preheat your grill to medium/medium-high heat (about 450ºF) and cook the corn for 15-20 minutes, flipping halfway through.
Unwrap corn and brush with the remaining butter. Top with cotija and cilantro then serve and enjoy!

Pro tip

Save time by making the butter mixture ahead of time! Store in the fridge, covered, then let it come to room temperature before proceeding with the recipe.

How to pick the best corn on the cob

When it comes to corn on the cob, the fresher it is the better. Look for ears of corn with golden silk. If there are any black spots on the silk, it won’t be good much longer.

You can also check to see if the corn is good by smelling it and pressing it. It should smell slightly sweet and be firm – not mushy.

How to shuck corn

Shucking and cleaning corn is super easy! Simply separate the husks at the top and pull them down the corn cob. Rip them off at the bottom then remove any excess silks still attached to the cob.

Then, be sure to clean and dry the corn before proceeding with the recipe. That’s it! Easy and ready to go!

Do you have to soak corn before grilling it?

Some recipes recommend soaking the corn before grilling it to give it more moisture. This may also help reduce flare ups. However, I find this step to be unnecessary—especially when I wrap the corn in foil (which helps seam the corn and keep the moisture in) before grilling.

Do you need to wrap the corn in foil?

Some people like to grill their corn directly on the grill. So if you’d rather take that route it will work just fine!

However, I find that wrapping the corn in the foil first helps keep the corn moist, tender, and prevents burning. Bonus: you still get some of that awesome char that everyone loves from grilling!