Best Grilled Mexican Street Corn Recipe for Summer BBQs
Grilled Mexican street corn, also known as elote, is the ultimate summer BBQ side dish. After making this dozens of times, I’ve discovered the secret to perfectly grilled, smoky corn on the cob with a creamy, tangy sauce that’ll make your taste buds dance. Keep reading for my best tips, or jump to the recipe. If you love recipes like this, you’ll also enjoy Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners and Creamy Honey Lavender Ice Cream Recipe for Summer.
Why This Best Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Easy to make and perfect for summer BBQs
- Better than takeout with authentic Mexican flavors
- Creamy, tangy sauce complements smoky grilled corn
- Customize with your favorite toppings
What You'll Need for Best Grilled Mexican Street Corn Recipe for Summer BBQs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/4 cup fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup crumbled Cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 2 jalapeños, seeded and finely chopped (optional)
- Chili powder
- Ground cumin
- Garlic powder
- Smoked paprika
- Salt
- Optional: Lime wedges
- Optional: Chili-lime seasoning
- Optional: Cotija or feta cheese
- Optional: Chopped fresh cilantro
- Optional: Jalapeños
📝 Ingredient Notes
- Mexican crema: If unavailable, substitute with sour cream.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and charring. → See on Amazon
- Grill thermometer — Ensures consistent, safe grilling temperatures. → See on Amazon
How to Make Best Grilled Mexican Street Corn Recipe for Summer BBQs
- Preheat grill: Preheat grill to medium-high heat (400-450°F/200-230°C).
- Grill corn: Grill corn, turning occasionally, until lightly charred and tender, about 10-15 minutes.
- Prepare sauce: In a bowl, mix mayonnaise, Mexican crema, lime juice, chili powder, cumin, garlic powder, smoked paprika, and salt.
- Brush sauce: Brush sauce onto grilled corn, coating each ear evenly.
- Add toppings: Sprinkle with crumbled cheese, chopped cilantro, and jalapeños (if using). Serve with lime wedges and additional chili-lime seasoning.
Cook's Tips for Perfect Best Grilled Mexican Street Corn Recipe for Summer BBQs
- Common mistake and fix: Avoid overcooking the corn; it can become tough and dry. Keep an eye on it and turn frequently.
- Pro tip: For a smokier flavor, soak wood chips (like hickory or mesquite) in water, then place them in a smoker box or wrap in foil with holes poked in it, and place on the grill.
- Pro tip: To make ahead, grill the corn and prepare the sauce separately. Store them separately in the fridge, then assemble and serve when ready.
- Pro tip: For a vegan version, substitute the mayonnaise and Mexican crema with vegan alternatives.
Storing & Reheating Best Grilled Mexican Street Corn Recipe for Summer BBQs
Short-Term Storage
Store in an airtight container in the fridge. Store leftover grilled corn in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the sauce up to 1 day ahead and store in the fridge.
Freezing Best Grilled Mexican Street Corn Recipe for Summer BBQs
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds.
Recipe Notes
- Chef tip: For a spicier version, add more jalapeños or a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute the mayonnaise with Greek yogurt for a lighter, tangier sauce.
- Make-ahead: Grill the corn and prepare the sauce separately. Store them separately in the fridge, then assemble and serve when ready.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not tender after grilling, wrap it in foil and finish cooking in the oven at 375°F (190°C) for 15-20 minutes.
Want to level up this recipe?
Grill pan — Allows for indoor grilling and easy sauce preparation in the same pan. → Check price on Amazon
Best Grilled Mexican Street Corn Recipe for Summer BBQs
Ingredients
Main Ingredients
- 8 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/4 cup fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup crumbled Cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 2 jalapeños, seeded and finely chopped (optional)
Seasonings
- Chili powder
- Ground cumin
- Garlic powder
- Smoked paprika
- Salt
Optional Toppings
- Lime wedges
- Chili-lime seasoning
- Cotija or feta cheese
- Chopped fresh cilantro
- Jalapeños
Instructions
- Preheat grill: Preheat grill to medium-high heat (400-450°F/200-230°C).
- Grill corn: Grill corn, turning occasionally, until lightly charred and tender, about 10-15 minutes.
- Prepare sauce: In a bowl, mix mayonnaise, Mexican crema, lime juice, chili powder, cumin, garlic powder, smoked paprika, and salt.
- Brush sauce: Brush sauce onto grilled corn, coating each ear evenly.
- Add toppings: Sprinkle with crumbled cheese, chopped cilantro, and jalapeños (if using). Serve with lime wedges and additional chili-lime seasoning.
Notes
- Chef tip: For a spicier version, add more jalapeños or a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute the mayonnaise with Greek yogurt for a lighter, tangier sauce.
- Make-ahead: Grill the corn and prepare the sauce separately. Store them separately in the fridge, then assemble and serve when ready.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not tender after grilling, wrap it in foil and finish cooking in the oven at 375°F (190°C) for 15-20 minutes.
Storage
- Fridge: Store leftover grilled corn in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: Prepare the sauce up to 1 day ahead and store in the fridge.
Nutrition Per Serving
- Calories: 210
- Protein: 5g
- Fat: 14g
- Carbs: 24g
- Fiber: 3g
- Sugar: 6g
- Sodium: 360mg
- Cholesterol: 20mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Grilled Mexican Street Corn Recipe for Summer BBQs FAQs
Yes, you can grill the corn and prepare the sauce ahead of time. Store them separately in the fridge, then assemble and serve when ready.
Overcooking the corn can cause it to become tough and dry. Keep an eye on it and turn frequently while grilling.
Yes, you can cook the corn in the air fryer at 400°F (200°C) for 10-15 minutes, turning occasionally.
If Mexican crema is unavailable, substitute with sour cream.
It's not recommended to grill corn in the husk, as it can catch fire and become difficult to handle. Remove the husks before grilling.
A Warm Final Note
I can’t wait for you to try Best Grilled Mexican Street Corn Recipe for Summer BBQs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
