I am a big fan of corn and having it on the grill just makes it that much better. I have been to a variety of Mexican restaurants and they always have this delicious grilled corn topped with a sauce and cheese. Well I went ahead and decided to make my own for the grill. I hope you enjoy it as much as my little family did.
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Mexican Grilled Corn
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Sweet corn gets smoky on the grill, then a tangy
lime-cilantro topping takes it to the next level.
Ingredients
- 4 ears corn
- 1/2 cup mayonnaise
- 1 cups (237 ml) sour cream
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh chives, chopped
- 1 cups (237 ml) freshly grated Parmesan
- 1 Lime Zest
- 2 tbsp Lime Juice
- Cayenne or Chile powder
Instructions
- Remove the husk of the corn, leaving the core. You can leave some husk on for decoration if desired.
- Grill the corn on a hot grill or grill pan, turning every couple of minutes until evenly cooked.
- Mix mayonnaise, sour cream, cayenne, and cilantro together.
- Pour Parmesan cheese into a separate bowl.
- While the corn is still hot, spread the mayonnaise mixture all around.
- Squeeze lime juice over the corn and top with Parmesan cheese.
- Serve with extra lime wedges.
Notes
- For extra smoky flavor, soak the corn in water with a little mesquite liquid smoke for 30 minutes before grilling.
- If you don’t have fresh cilantro, you can substitute 1 tablespoon of dried cilantro, but the flavor will be less vibrant.
- Store leftover grilled corn in an airtight container in the refrigerator for up to 2 days. The flavor will be best when served fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Do I need to soak the corn before grilling?
If grilling in the husk, soaking for 15 to 30 minutes helps prevent the outer layers from burning. For husked corn directly on the grates, no soaking is needed.
What toppings are traditional for Mexican grilled corn?
The classic elote style uses mayonnaise, cotija cheese, chili powder, and a squeeze of lime. Some versions add crema or tajin for extra tang and heat. 
Can I make this without a grill?
Yes. A cast iron grill pan over high heat gives good char marks, or you can broil the corn in the oven, turning occasionally, until the kernels are browned in spots.
