I love simple food that tastes bright and lively. Corn on the cob is one of those dishes I make often. I use fresh corn and a bold sauce to make a meal that feels like a small party on your plate, and I also share ideas in my Mexican street corn elote recipe for more ways to enjoy it.
My dad, James, first taught me to watch the grill and turn the corn until it had nice char marks. Mom Eva cheered, and my sister Jennifer ate the first ear before anyone else could grab it.
Your Ingredients List
- 4 ears of corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
- Lime wedges for serving
My Go-To Equipment
I like to keep things simple. I use tools that give me control and make the job easy. A medium-high grill gives the best char and a good pan works if you do not have a grill. I always have a small bowl to mix the sauce and a spatula to spread it. If I need a quick oven method I use a sheet pan and the broiler. For the exact way I turn and char the corn, I often follow tips from my elote method post that shows how to get great results every time.
Other small things I use are tongs to turn the ears, a sharp knife to remove silk, and a citrus squeezer for the lime juice. I like tools that are sturdy and easy to clean. They make the work feel less like a chore and more like a small ritual.
The Simple Steps to Follow
- Preheat your grill to medium-high heat.
- Place the cleaned ears on the grill.
- Grill the corn for about 10 to 15 minutes, turning occasionally.
- Watch for char marks and a tender kernel texture.
- Mix mayonnaise, sour cream, lime juice, chili powder, and salt in a bowl.
- Remove the corn from the grill once it is charred and tender.
- Coat each ear with the prepared sauce while the corn is hot.
- Sprinkle crumbled cotija cheese over the sauced corn.
- Scatter chopped cilantro on top for a fresh note.
- Serve with lime wedges on the side.
Healthy Twists on a Classic
I like to offer small swaps that lower calories or boost nutrition while keeping bold taste. You can use Greek yogurt instead of sour cream to add protein and a tangy note. Swap half the mayonnaise for plain yogurt to cut fat and keep creaminess. Try a sprinkle of smoked paprika in place of some chili powder for a deep, warm flavor without extra heat.
If you want more veg, serve the corn with a fresh salad of tomatoes, cucumbers, and red onion. You can also pull the kernels off the cob after grilling and fold them into a bowl with black beans and chopped bell pepper for a light corn salad. For a dairy-free option, choose a crumbly, aged vegan cheese or omit the cheese and add a dash of nutritional yeast for a savory hit.
Serving Suggestions From My Table
Corn on the cob tastes great with many simple sides. I love it next to grilled chicken or a bowl of beans. It pairs well with rice and a fresh green salad. For a fun party plate, place a tray of corn with lime wedges, extra cheese, and small bowls of hot sauce so guests can build their own ears.
For weekend food, I serve it with grilled fish and a pile of roasted potatoes. For a picnic, wrap the ears in foil to keep them warm. I also use ideas from my my elote serving ideas post for easy platters that look bright and pull people together.
Getting It Just Right
Timing and heat make a big difference. Grill at medium-high so the kernels cook through and the outside chars without burning. Turn the corn often so one side does not burn. The kernels should feel tender when you press them with a fork. If they need more time, leave them on the grill for a few minutes more.
The sauce tastes best when made fresh and used while the corn is hot. Taste the sauce and add a small pinch of salt at a time. Cotija cheese adds salt and texture, so be careful not to over-salt before you add it. Fresh lime juice lifts the flavors, so do not skip it.
How to Store Leftovers
If you have leftovers, cool them to room temperature and wrap each ear in plastic wrap or place them in an airtight container. Store in the fridge for up to two days. The sauce soaks in, and the corn will be softer but still very good.
To reheat, unwrap and warm the ear on a hot pan for a few minutes, or use the broiler for a short time to bring back some char. You can also cut the kernels off and toss them into a warm skillet for 3 to 4 minutes. Add a squeeze of lime and a sprinkle of cheese before serving.
Enjoy Every Moment
I make this corn when I want a small joy in a busy night. The smell of charred corn and lime brings people to the table. I watch my family smile as they eat the first bite. As Sarah Whitmore, I want you to try it, tweak it, and make memories around it.
A Few Common Questions
[FAQ Question 1 including the recipe name]
You can grill, boil, or roast corn on the cob. Grilling gives char and a smoky taste that I love. Boil for a softer, sweeter kernel if you prefer. Roasting under a broiler gives similar char if you do not have a grill.
[FAQ Question 2 including the recipe name]
You can swap cotija cheese with feta or queso fresco in this corn on the cob recipe. Both add a salty crumbly note. If you need a dairy-free choice try a firm vegan crumble or omit the cheese and add extra herbs.
[FAQ Question 3 including the recipe name]
You can make the sauce a few hours ahead and keep it covered in the fridge. Do not coat the corn until you are ready to serve so it stays fresh and not soggy. If you must store coated corn, use an airtight container and eat it within two days.
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Print
Mexican Street Corn (Elote)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful grilled corn on the cob with a bold sauce, inspired by Mexican street food.
Ingredients
- 4 ears of corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high heat.
- Place the cleaned ears on the grill.
- Grill the corn for about 10 to 15 minutes, turning occasionally.
- Watch for char marks and a tender kernel texture.
- Mix mayonnaise, sour cream, lime juice, chili powder, and salt in a bowl.
- Remove the corn from the grill once it is charred and tender.
- Coat each ear with the prepared sauce while the corn is hot.
- Sprinkle crumbled cotija cheese over the sauced corn.
- Scatter chopped cilantro on top for a fresh note.
- Serve with lime wedges on the side.
Notes
For a healthier version, use Greek yogurt instead of sour cream and reduce the mayonnaise. This dish pairs well with grilled chicken, fish, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: street corn, elote, grilled corn, Mexican recipes, summer recipes