Grilled Mexican Corn (Elote)
This grilled Mexican corn is slathered with a mayonnaise, sour cream, garlic, and lime juice mixture, then sprinkled with Tajin, cotija, and chopped cilantro. (Jump to Recipe)
My love for corn has always been over the moon, but THIS. This is on another level. You get all the right notes of spice, citrus, creaminess, and charred-ness!
To prep the corn, I pull the husk back and tie it together with kitchen twine. This way, it’s easy to rotate on the grill and it gives you leverage for holding the corn while eating it. Then brush it with olive oil all around.
Here, I use an outdoor grill to cook the corn, but a grill pan will work as well. You can also boil the corn for a somewhat 20 minutes or bake it at 400F for about 20 minutes or until it’s done. If you will be boiling or baking the corn, remove the husk completely before doing so.
While the corn is cooking, I’m mixing mayonnaise, sour cream, garlic, and lime juice. So when the corn is finished cooking, I slather the corn with the mayonnaise/lime mixture, sprinkle it with Tajin, crumbled cotija cheese, and fresh chopped cilantro.
A few substitutes you can use for this Grilled Mexican Corn:
Swap cilantro for basil or parsley. Or regular mayonnaise with a dairy free Vegannaise one. And last one, Tajin can be changed out with your own spice mix of chili pepper, paprika, and salt.
If you love this summer time recipe, I bet you’ll love these too:
Southwest Chipotle Chopped Salad
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
Greek Chicken Gyros With Tzatziki
If you make this Grilled Mexican Corn, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Grilled Mexican Corn (Elote)
This grilled Mexican corn is slathered with a mayonnaise, sour cream, garlic, and lime juice mixture, then sprinkled with Tajin, cotija, and chopped cilantro.
Ingredients
- 4 ears fresh corn on the cob
- 2 tbsp olive oil
- 1/4 cup mayonnaise
- 1/4 cup crema (Mexican sour cream) or regular sour cream
- 2 cloves garlic, minced
- 1 lime, squeezed
- 2 tsp Tajin (chili pepper, lime, salt seasoning)
- 1/4 cup cotija cheese, crumbled
- handful fresh cilantro, chopped
Instructions
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Preheat grill to medium/high heat.
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Pull the husk back on each ear of corn. Tie the husk together with kitchen twine. Transfer to a sheet pan and brush corn with olive oil. Grill corn, turning every 3-5 minutes, until slightly charred on all sides.
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Combine mayonnaise, sour cream, garlic, and lime juice in a small bowl. Slather the mayonnaise/lime mixture on each ear of corn. Sprinkle with Tajin, cotija, and cilantro and serve.
Recipe Notes
Here, I use an outdoor grill to cook the corn, but a grill pan will work as well. You can also boil the corn for a somewhat 20 minutes or bake it at 400F for about 20 minutes or until it’s done. If you will be boiling or baking the corn, remove the husk completely before doing so.
