A summer staple with a messy, irresistible charm: grilled Mexican-style corn on the cob (elote). Sweet corn gets a smoky char, then is slathered with a creamy, tangy sauce, rolled in salty cheese and finished with chili and lime. It’s the kind of side that disappears first at backyard barbecues and makes weeknight dinners feel like a celebration.
Why you’ll love this dish
This elote recipe hits salty, tangy, sweet and smoky in every bite. It’s fast to make, scales easily for crowds, and is flexible for dietary swaps. Serve it at cookouts, Cinco de Mayo parties, or whenever you want a fun, hands-on side that pleases kids and adults alike.
“The charred kernels, the tang of lime and the flaky Cotija — honestly the best summer corn I’ve ever had. Quick to make and always a crowd-pleaser.” — a happy backyard cook
How to make Corn on the Cob
Step-by-step overview
- Preheat and prep: heat your grill to medium-high and prepare the corn (remove husks or keep for a steamed version).
- Make the sauce: whisk mayo, sour cream, lime, cheese and spices into a thick spread.
- Grill: cook corn until the kernels are tender and lightly charred, turning frequently.
- Finish: brush the warm corn with the creamy mixture and sprinkle extra cheese, chili and cilantro.
- Serve right away while hot.
Ingredients
Makes 4 servings
- 4 ears fresh corn on the cob, husks removed (or 8 smaller ears)
- 1/4 cup mayonnaise (use vegan mayo to make it dairy-free)
- 1/4 cup sour cream (or plain Greek yogurt; use vegan yogurt for dairy-free)
- 1/2 cup Cotija cheese, crumbled (or feta/Parmesan as substitutes)
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (plus extra for sprinkling; Tajín is a great alternative)
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon fine salt, plus more to taste
- Lime wedges, for serving
Optional notes:
- For a smokier flavor, add a pinch of smoked paprika.
- If Cotija isn’t available, use crumbled feta or finely grated Parmesan adjusted to taste.
Directions
- Preheat the grill: heat to medium-high (about 400–450°F / 200–230°C).
- Make the creamy topping: in a bowl, combine mayonnaise, sour cream, 1/3 cup crumbled Cotija, lime juice, chili powder, chopped cilantro and 1/2 teaspoon salt. Stir until smooth.
- Prepare the corn: pat the ears dry. Lightly brush each ear with a neutral oil to prevent sticking.
- Grill the corn: place the ears directly on the grill. Turn every 2–3 minutes so all sides develop char. Grill 10–15 minutes total, until kernels are tender and have blackened spots.
- Brush and coat: remove the corn from the grill. While hot, use a spoon or silicone brush to spread the creamy mixture all over each ear.
- Finish: sprinkle each ear with the remaining Cotija and a pinch of extra chili powder or Tajín. Add more chopped cilantro, if desired.
- Serve: place lime wedges on the platter. Serve immediately and enjoy.
How to serve Corn on the Cob
Best ways to enjoy it
- Serve on a large platter with lime wedges so guests can squeeze fresh juice.
- Add skewers or corn holders for easier handling.
- Pairings: grilled steak or chicken, Mexican rice, black bean salad, or a crisp green salad. For drinks, icy cerveza, margaritas or a citrusy agua fresca complement the flavors.
- Plating idea: stand ears upright in a shallow bowl of coarse salt for a dramatic presentation at parties.
How to store
Storage and reheating tips
- Refrigerate: place leftover coated corn in an airtight container and refrigerate for up to 3–4 days. Note: the creamy topping softens the kernels over time.
- Reheat: warm gently on the grill or in a 350°F (175°C) oven for 5–8 minutes until heated through. Microwaving 20–30 seconds works for single servings but softens texture.
- Freeze: whole grilled ears with the topping don’t freeze well because the cream and cheese separate. If you must freeze, remove sauce, wrap plain grilled or blanched corn tightly and freeze up to 8–10 months. Thaw in the fridge and reheat; add fresh sauce after reheating.
- Food safety: do not leave mayo- or dairy-based toppings at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).
Tips to make
Helpful cooking tips
- Even char: rotate the ears frequently and keep them moving for even charring without burning.
- Prevent flare-ups: brush corn with oil but don’t over-oil; large fat drips can cause flames. Keep a cooler zone on the grill to move corn if flare-ups occur.
- Creamy coating texture: if the topping is too thick, thin with a teaspoon of lime juice or milk. If too thin, add more Cotija or a touch of grated Parmesan to thicken.
- Mess-minimizer: spread the sauce with a silicone brush or use serving gloves. Place a sheet pan under the corn while brushing to catch drips.
- Direct vs. husk grilling: remove husks for charred elote. Leave husks on (peeled back) and grill for a steamed, sweeter corn with a milder roast.
- Timing for larger ears: very thick ears may need a couple more minutes; test by piercing a kernel with a knife — it should be tender.
Variations
Creative twists
- Vegan elote: swap mayonnaise and sour cream for vegan mayo and unsweetened plain dairy-free yogurt. Use nutritional yeast or a vegan crumbly cheese for the salty finish.
- Street-style with butter: use melted butter mixed with lime and smoked paprika instead of the mayo-sour cream for a classic American grilled corn twist.
- Spicy-sweet: add a drizzle of honey and a pinch of cayenne for a sweet-heat contrast.
- Smoky chipotle: fold 1–2 teaspoons chipotle in adobo paste into the sauce for a smoky, spicy kick.
- Parmesan-lime: replace Cotija with finely grated Parmesan and add extra lime zest for a sharper, Italian-inspired finish.
- Oven or stovetop: roast the ears at 425°F (220°C) for 20–25 minutes, turning halfway. Or pan-roast shucked corn in a cast-iron skillet over medium-high heat, turning until charred.
FAQs
Q: How long does this take to make?
A: Active time is about 10–15 minutes on the grill plus 5–10 minutes to make the sauce and finish. Plan 20–30 minutes total.
Q: Can I use frozen corn on the cob?
A: Yes, but cooking times are longer. Thaw thoroughly before grilling or roast from frozen at 425°F (220°C) for 25–30 minutes, turning occasionally. Texture won’t be as crisp as fresh corn.
Q: How do I make this dairy-free?
A: Replace mayonnaise and sour cream with vegan mayo and unsweetened dairy-free yogurt. Use nutritional yeast or a vegan crumbly cheese in place of Cotija.
Q: Can I make the sauce ahead of time?
A: Yes. Store the sauce in an airtight container in the fridge up to 2 days. Give it a quick stir and taste before using; you may want to add a splash of lime to freshen it.
Q: Is it safe to leave corn with mayo-based sauce at a picnic?
A: Avoid leaving it out more than 2 hours (1 hour if it’s hotter than 90°F / 32°C). Mayonnaise and dairy can enter the temperature danger zone quickly.
Q: What if I don’t have a grill?
A: Use the oven (425°F / 220°C) or a hot cast-iron skillet to get charred kernels. Broil for short bursts to add extra color, but watch closely to avoid burning.
Enjoy this smoky, creamy corn as a centerpiece of summer meals. Small changes (a pinch more chili, a different cheese) let you tailor the classic to your taste every time.
Print
Grilled Mexican-Style Corn on the Cob (Elote)
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A summer staple with smoky charred corn finished with creamy sauce, salty cheese, and chili-lime zest.
Ingredients
- 4 ears fresh corn on the cob, husks removed (or 8 smaller ears)
- 1/4 cup mayonnaise (use vegan mayo for dairy-free)
- 1/4 cup sour cream (or plain Greek yogurt; use vegan yogurt for dairy-free)
- 1/2 cup Cotija cheese, crumbled (or feta/Parmesan as substitutes)
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (plus extra for sprinkling)
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon fine salt, plus more to taste
- Lime wedges, for serving
Instructions
- Preheat the grill to medium-high (about 400–450°F / 200–230°C).
- Make the creamy topping: in a bowl, combine mayonnaise, sour cream, 1/3 cup crumbled Cotija, lime juice, chili powder, chopped cilantro, and 1/2 teaspoon salt. Stir until smooth.
- Prepare the corn: pat the ears dry and lightly brush each ear with a neutral oil.
- Grill the corn, turning every 2–3 minutes, for 10–15 minutes until tender and charred.
- Brush the corn with the creamy mixture while hot.
- Finish by sprinkling with the remaining Cotija, extra chili powder, and more chopped cilantro, if desired.
- Serve immediately with lime wedges.
Notes
For a smokier flavor, add a pinch of smoked paprika. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican