Creamy Elote-Style Grilled Corn on the Cob
A creamy, tangy, and spicy grilled corn on the cob recipe inspired by Mexican street corn, perfect for summer cookouts and gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked and cleaned
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder (ancho chili powder recommended)
- 1/2 cup grated Cotija cheese (or feta as a substitute)
- 2 tablespoons fresh cilantro, finely chopped (optional)
- Salt to taste
- 2 tablespoons melted butter (for brushing before grilling)
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Husk and clean 4 ears of fresh corn. Remove all silk if preferred.
- Brush each ear with 2 tablespoons of melted butter.
- Place the ears directly on the grill grates and cook for 10-12 minutes, turning every 3 minutes until evenly charred and tender.
- While the corn grills, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt in a medium bowl until smooth.
- Transfer grilled corn to a platter and generously slather the creamy sauce all over each ear.
- Sprinkle grated Cotija cheese evenly over the sauced corn and scatter chopped cilantro on top if using.
- Serve immediately while warm.
Notes
If sauce is too thick, thin with a splash of milk or extra lime juice. Rotate corn often on grill to avoid burning. For dairy-free version, use vegan mayo, coconut yogurt, and nutritional yeast instead of Cotija cheese. Can roast corn in oven at 425°F for 20 minutes if no grill is available.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 275
- Sugar: 6
- Sodium: 300
- Fat: 16.5
- Saturated Fat: 5
- Carbohydrates: 27.5
- Fiber: 3
- Protein: 5.5
Keywords: grilled corn, elote, Mexican street corn, creamy corn, summer recipe, easy side dish, spicy corn