Grilled elote: 10 amazing bites

Imagine this: sweet corn, kissed by fire, gets a creamy, tangy, spicy coating. That’s the magic of grilled elote. It’s a total showstopper at any summer gathering. I’m Chloe Thompson from Finding My Sunday Flavor. I love sharing simple, joyful recipes. This grilled elote is a favorite. It brings sunshine to any plate.

This grilled elote recipe is a winner for so many reasons. It’s ridiculously easy to make. You’ll have a fantastic side dish ready in no time. The flavor is just out of this world. Think smoky char meets zesty lime and rich mayo. Plus, it’s perfect for barbecues or a simple weeknight meal. It always brings smiles.

• Super simple prep and grill time.
• An unforgettable sweet, smoky, and tangy taste.
• A guaranteed crowd-pleaser for parties.
• Made with love from my kitchen to yours.

Hi there, I’m Chloe Thompson, the heart behind Finding My Sunday Flavor. My kitchen is my happy place. It’s where I turn everyday ingredients into something special. I believe cooking should feel like a joy, not a chore. That’s why I share recipes that make every day feel a bit like a relaxing Sunday. I love using fresh, seasonal produce. It makes food taste its absolute best. Let’s create deliciousness together!

Let’s get our kitchen ready! Making amazing grilled elote starts with fresh, quality ingredients. You’ll need four ears of fresh corn. Make sure they are husked, meaning the tough outer leaves are removed.

We’ll also need two tablespoons of olive oil. This helps the corn grill nicely. For the creamy topping, grab half a cup of mayonnaise. A quarter cup of cotija cheese, crumbled, adds that salty, authentic touch. Don’t forget two tablespoons of fresh lime juice for a zesty kick. And a quarter cup of fresh cilantro, finely chopped, brings bright, herbaceous notes.

A quarter teaspoon of chili powder gives a gentle warmth. We also have optional ingredients. You can add more chili powder for extra spice. Lime wedges for serving are also a great idea.

Cotija cheese is fantastic, but sometimes it’s a bit tricky to find. If you can’t get your hands on it, don’t worry! Feta cheese is a wonderful substitute. It gives a similar salty, crumbly texture that works beautifully.

The chili powder is your friend here. If you like things a little spicier, feel free to add more. Start with a quarter teaspoon and taste the topping. You can always add another pinch. For a milder flavor, use a little less. This recipe is all about making it perfect for *you*.

Using fresh lime juice makes a big difference. It’s so much brighter than bottled. Fresh cilantro also adds a lovely aroma and taste. These small details really elevate your grilled corn.

Let’s get grilling! Making this amazing grilled elote is super simple. First, preheat your grill to medium-high heat. This gets it nice and hot for perfect cooking.

Next, brush all four ears of corn with the olive oil. This prevents sticking and helps them get those lovely char marks. Place the corn on the hot grill grates.

Grill the corn, turning it often. You want those kernels to become tender and get beautifully charred. This usually takes about 8 to 10 minutes. Keep an eye on it!

While your corn is busy on the grill, let’s make the topping. In a small bowl, mix together the mayonnaise, crumbled cotija cheese, fresh lime juice, chopped cilantro, and chili powder. Stir it all up until it’s smooth and creamy. This is where all the flavor lives!

Once the corn is perfectly grilled and tender, take it off the heat. Now comes the fun part. Spread that delicious mayonnaise mixture evenly over each ear of corn. Make sure to get it all over.

For that extra flair, sprinkle a little more chili powder on top. Serve your fantastic grilled elote right away. A lime wedge on the side is a nice touch for an extra squeeze of freshness.

Want those beautiful grill marks? It’s all about the heat. For an extra-charred finish, don’t be afraid to move your corn directly over the hottest part of the grill. Just for a minute or two!

Watch for those dark, blistered spots on the kernels. That’s the sign of a perfectly grilled elote. Turning the corn frequently ensures even cooking and prevents burning. You’re looking for tender kernels with those lovely smoky notes.

To make this delightful grilled elote, you’ll need a few key tools. A good grill is essential for that smoky flavor and char. You’ll also need a small bowl for mixing the creamy topping. A whisk or spoon works perfectly for blending the ingredients. Finally, a pair of tongs is super handy for safely turning the corn on the grill.

Got questions about making this yummy grilled elote? I’m happy to help! Let’s dive into some common queries.

Can I make grilled elote indoors?

While grilling gives that signature smoky flavor, you can adapt this recipe. Try using an indoor grill pan or even broiling your corn. Just watch it closely to get a nice char. It won’t be exactly the same, but it’ll still be delicious!

What can I use if I don’t have a grill?

No grill, no problem! You can boil or steam your corn until tender. Then, you can lightly pan-fry it in a skillet with a little oil to get some color. Or, as mentioned, use your oven’s broiler or an indoor grill pan. This grilled corn recipe is forgiving!

How spicy is this Mexican street corn?

This recipe has a mild kick from the chili powder. It’s not overly spicy. You can easily adjust it, though! Add more chili powder for extra heat, or use less if you prefer a milder flavor. Taste the topping before you spread it on the corn.

Can I make the topping ahead of time?

Yes, you absolutely can! The mayonnaise mixture can be made a day in advance. Just store it in an airtight container in the refrigerator. Give it a good stir before spreading it on your warm grilled corn. This makes assembly even quicker!

Leftover grilled elote is a rare treat in my house, but if you’re lucky enough to have some, storing it is simple. Once the corn has cooled down a bit, wrap each ear tightly in plastic wrap or aluminum foil. You can also store the leftover topping separately in an airtight container in the fridge. This keeps everything fresh for about 2-3 days.

Reheating is best done gently. You can pop the wrapped corn back onto a grill over low heat for a few minutes. Or, warm it in a low oven, around 300°F (150°C), until heated through. If you’re in a hurry, a quick zap in the microwave works too, though it might soften the char a bit. Just add a fresh dollop of the topping and enjoy!

This grilled elote is a flavorful treat! Each serving is estimated to have around 250-300 calories. You’ll find approximately 18-22g of fat, with about 6-8g being saturated fat. It also offers about 5-7g of protein and 20-25g of carbohydrates. Remember, these numbers are just estimates and can change depending on the exact ingredients you use.

Grilled elote: 10 amazing bites

Print Recipe

Pin Recipe

Learn how to make delicious grilled Mexican street corn (elote) with perfectly charred kernels and a creamy, flavorful topping. Chloe Thompson from Finding My Sunday Flavor shares her easy recipe for this crowd-pleasing favorite.

• Author: Chloe Thompson
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup cotija cheese, crumbled
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon chili powder
• Optional: additional chili powder, lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your grill to medium-high heat.
2. Brush the corn with olive oil.
3. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 8-10 minutes.
4. While the corn is grilling, mix together the mayonnaise, cotija cheese, lime juice, cilantro, and chili powder in a small bowl.
5. Once the corn is grilled, spread the mayonnaise mixture evenly over each ear.
6. Sprinkle with additional chili powder and serve immediately with lime wedges if desired.

Notes

• For extra char, you can place the corn directly over the hottest part of the grill for a minute or two.
• If you can’t find cotija cheese, feta cheese can be substituted.
• Adjust the amount of chili powder to your spice preference.

Nutrition

• Serving Size: 1 ear of corn
• Calories: approx. 250-300
• Sugar: approx. 5-8g
• Sodium: approx. 300-400mg
• Fat: approx. 18-22g
• Saturated Fat: approx. 6-8g
• Unsaturated Fat: approx. 12-14g
• Trans Fat: 0g
• Carbohydrates: approx. 20-25g
• Fiber: approx. 3-4g
• Protein: approx. 5-7g
• Cholesterol: approx. 20-30mg