Grilled Mexican Street Corn Elotes for Best Grilled Corn Recipe | @bestrecipebox


Course: Appetizer, Side Dish, Snack, Vegetables
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 243 kcal
You can also shuck the corn for a salad version for easier serving. Just cook the corn kernels in a bit of olive oil, then allow to cool and toss with the cheese mixture and toppings. If you don't have Mexican crema you can use sour cream and if you can't find Mexican Cotija cheese, you can use a some feta or even parmesan cheese.


  • 1/3 cup sour cream or Mexican crema
  • 1/4 cup mayonnaise
  • 1/2 cup finely crumbled cotija (or parmesan cheese or feta cheese) plus more for serving
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder , plus more for serving
  • 1 teaspoon garlic powder
  • 1/4 cup finely chopped cilantro leaves , and extra for garnish (optional)
  • 1/4 teaspoon kosher salt , or to taste
  • fresh cracked black pepper , to taste
  • 4 ears corn , husked
  • 2 tablespoons butter , melted (approximately)
  • Kosher salt , to taste on grilled corn
  • black pepper , to taste on grilled corn
  • 2 stalks of green onions , sliced thin
  • 1 lime , cut into wedges


  1. In a bowl, combine sour cream, mayonnaise, cheese, smoked paprika, chili powder, garlic powder, cilantro, salt and pepper in a large bowl.

  2. Brush melted butter on the corn. Season corn with salt and pepper, to taste. Heat grill and cook corn, rotating occasionally, until cooked through and charred, about 5-7 minutes depending on how hot your grill is.
  3. Transfer corn to a platter and spoon cheese mixture over the corn. Sprinkle with extra cheese, paprika or chili powder, green onions and/or chopped cilantro. Serve with lime wedges.

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