Irresistible BBQ Mexican Street Corn (Elote) Recipe with Authentic Flavors
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First Posted May 9, 2025 | Last Updated on May 15, 2025 by BBQ Pit Master
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If you’re looking for a side dish that brings a taste of summer to your table, look no further than this BBQ Mexican Street Corn (Elote) Recipe.
Sweet, juicy corn is grilled to perfection and slathered with a creamy, zesty sauce that will have everyone coming back for seconds.
This dish captures the vibrant flavors of Mexico, making it a perfect addition to any barbecue or gathering.
Imagine biting into a perfectly charred ear of corn, coated in a delicious blend of mayo, lime, and spices, finished off with crumbled cheese. It’s not just food; it’s an experience.
This BBQ Mexican Street Corn (Elote) brings a burst of flavor that transports you right to a summer fiesta. Grilled to achieve a perfect char, each ear of corn is enveloped in a creamy sauce that elevates the taste profile.
With a sprinkle of Cotija cheese and fresh cilantro, this dish is not just visually appealing; it’s a sensory delight that combines smoky, tangy, and creamy elements. Pair it with lime wedges, and you have a side that perfectly complements any barbecue spread.
Preparation of the Corn
Start by husking the corn and preheating your grill to a medium-high heat. This ensures that your corn gets that desirable char while remaining juicy. Once the grill is ready, place the corn on the grates, turning it occasionally for even cooking.
In about 10 to 15 minutes, you’ll be rewarded with tender, lightly charred corn that’s perfect for the next step. The aroma alone is enough to get everyone excited for what’s to come.
Creating the Creamy Sauce
The sauce is a key player in this recipe. A mix of mayonnaise and sour cream forms a rich base, while lime juice adds essential zing.
In a bowl, combine these ingredients with chili powder and garlic powder to enhance the flavor profile. This creamy mixture will coat the corn beautifully, making every bite a delightful experience.
Coating and Garnishing
Once the corn is grilled to perfection, it’s time to brush the creamy sauce over each ear. Ensure every inch is covered for maximum flavor. After coating, generously sprinkle with Cotija cheese for that salty, crumbly touch.
Don’t forget the finishing touch of chopped cilantro; it adds a fresh herbaceous note that ties the dish together. For an extra kick, a dash of chili powder on top can elevate the flavors even further.
Serving Suggestions
Serving this dish can be as simple as placing the grilled corn on a rustic wooden platter. Include lime wedges for guests to squeeze over the corn, enhancing the taste and adding a burst of freshness with each bite.
This BBQ Mexican Street Corn (Elote) can be enjoyed as a side dish or a main attraction at your summer gatherings. Its vibrant presentation and robust flavors make it a favorite among friends and family alike.
Why This Recipe Stands Out
The combination of grilling and creamy sauce makes this corn dish a standout at any barbecue. Not only is it packed with flavor, but it’s also quick to prepare, making it an ideal choice for busy cooks.
Whether you’re hosting a gathering or simply enjoying a meal at home, this BBQ Mexican Street Corn is sure to impress with its bold flavors and colorful presentation.
Delicious Grilled Corn with a Twist
Irresistible BBQ Mexican Street Corn (Elote) Recipe with Authentic Flavors
This BBQ Mexican Street Corn (Elote) Recipe offers a delightful combination of smoky, tangy, and creamy flavors that create a satisfying taste. Each bite is bursting with freshness, making it an irresistible choice for outdoor cooking or family dinners.
Ingredients
4 ears of corn, husked
1/2 cup mayonnaise
1/2 cup sour cream
1 cup crumbled Cotija cheese
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Chopped cilantro for garnish
Lime wedges for serving
Instructions
Preheat the Grill: Heat your grill to medium-high heat.
Grill the Corn: Place the corn on the grill and cook, turning occasionally, until the corn is lightly charred and tender (about 10-15 minutes). Remove from the grill.
Prepare the Sauce: In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Mix until smooth.
Coat the Corn: Brush the grilled corn with the prepared sauce, ensuring each ear is well coated. Sprinkle with crumbled Cotija cheese and additional chili powder if desired.
Garnish and Serve: Top with chopped cilantro and serve with lime wedges on the side.
Cook and Prep Times
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutrition Information
Servings: 4 servings
Calories: 300kcal
Fat: 22g
Protein: 7g
Carbohydrates: 24g
Brief Background
Elote, or Mexican street corn, is a popular street food grilled over open flames and slathered with a mix of mayo, cheese, lime, and chili powder.
Originating in Mexico, it’s a flavorful blend of smoky, creamy, tangy, and spicy—perfect for backyard BBQs.
Grilling Tips or Variations
Soak the husks (optional): If grilling corn in the husk, soak them in water for 15–20 minutes to prevent burning.
Direct heat works best: Grill over medium-high heat for charred, caramelized kernels.
Turn frequently: Rotate every 2–3 minutes to cook evenly and avoid burning.
Use foil for less mess: Wrap corn in foil with butter or seasoning for easier cleanup.
Tasty Variations
Spicy Elote: Add hot sauce or chili oil on top for extra heat.
Cheese swap: Try cotija, feta, or parmesan cheese depending on what’s available.
Creamy mix-ins: Stir sour cream, mayo, and lime juice together as a base sauce.
Off-the-cob version: Cut grilled kernels into a bowl and mix with toppings for an easy elote salad.
Smoky flavor: Add smoked paprika or use a pellet grill for added depth.
1. What is Mexican Street Corn (Elote)?
Elote is grilled corn on the cob slathered with a mixture of mayo, crema, lime juice, cheese, chili powder, and other toppings. It’s a popular street food in Mexico.
2. Do I need to boil the corn before grilling?
No, boiling isn’t necessary. You can grill the corn directly over medium-high heat until it’s tender and slightly charred, usually 10–15 minutes.
3. What toppings can I use if I don’t have Mexican crema?
You can substitute with sour cream or plain Greek yogurt mixed with a bit of lime juice for a similar tangy flavor.
4. Can I make elote ahead of time?
It’s best served fresh off the grill, but you can grill the corn ahead and reheat it. Wait to add toppings until just before serving to keep them fresh and flavorful.
5. What cheese is best for elote?
Cotija cheese is traditional, but you can also use crumbled feta or parmesan if Cotija is unavailable.
Ryan Conlon is a BBQ enthusiast and inspired chef on a journey through the smoky, savory world of outdoor cooking. Hailing from the heart of the Midwest, Ryan’s passion for grilling ignited during his early years, where family gatherings often revolved around the sizzle of the grill and the aroma of seasoned meats.
