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Grilled Mexican Street Corn


20 min

Grilled Mexican Street Corn

Grilled Mexican Street Corn Photo 1


20 min


8 persons




0.00 rating-star (0)

Author: Monica Feluchi

This Mexican dish tastes great and is cooked as an appetizer on lots of occasions. There are almost no holidays in Mexico without it and it is often sold in the streets. Try cooking it right away to understand the benefits of the treat!


  • corn kernels: 8 piece (remove the husks first)
  • sour cream: 0.5 cup
  • mayonnaise: 0.5 cup
  • cilantro: 0.5 cup (minced)
  • garlic: 1 clove (minced)
  • chipotle pepper: 0.25 tsp (ground)
  • lime juice: 2 Tbsp
  • cotija cheese: 0.5 cup (crumbled)
  • lime zest: 2 tsp

Metric Conversion

Stages of cooking

  1. Start cooking the dish with pre-heating the grill to 204 C (400 F). Now, cook the sauce. Take a bowl and mix sour cream (or Mexican crema), mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice in it. Now, taste the sauce and add salt if needed. This depends on your taste. As soon as the sauce is ready, set it aside for a while.

    Grilled Mexican Street Corn Photo 2
  2. The next step is grilling the corn. To do that, put the husked corn on the grill and cook for about 3-4 minutes. Don’t touch it during this time. As soon as the kernels start browning, turn them onto another side and cook for 3-4 minutes more. Repeat the step until all the sides of the kernels get brown. After that, remove them from the grill and put onto a plate.

    Grilled Mexican Street Corn Photo 3
  3. This is how your grilled corn should look like. 

    Grilled Mexican Street Corn Photo 4
  4. Top the corn with the sauce you have prepared and dredge with grated cheese. To simplify the task, use a small spoon or a brush to cover each corn smoothly.

    Grilled Mexican Street Corn Photo 5
  5. If you wish, you can sprinkle the kernels with pepper, lime juice or other spices you like. Serve warm and enjoy!


    Grilled Mexican Street Corn Photo 6

History of the Grilled Mexican Street Corn

Grilled Mexican Street Corn or Elote is a popular Mexican street food that has been around for years. It is said to have originated in the streets of Mexico City in the early 1900s. Elote is a staple food item in Mexican cuisine and is enjoyed by locals and tourists alike. It is often sold from street vendors who serve it on a stick or in a cup. The dish has gained popularity in the United States in recent years and can now be found in various trendy restaurants in major cities.

Tips and Tricks for Grilled Mexican Street Corn Recipe

When preparing the grilled Mexican street corn, ensure that the grill is heated to the right temperature before cooking. This will ensure that the kernels brown evenly and cook to perfection. It is important not to overcook the corn as this can make it tough and chewy. The sauce should be made in advance and stored in the refrigerator until it is needed. To save time, the corn can be grilled in advance and refrigerated until it is ready to be served. If you want to make the dish spicier, add more chipotle pepper or hot sauce to the sauce.

Tips for presenting the dish

To present the dish, place the grilled Mexican street corn on a platter and drizzle the sauce over it. Top it off with a generous sprinkling of crumbled Cotija or feta cheese and lime zest. Garnish with chopped cilantro and serve warm. To make it more eye-catching, use a skewer to hold the corn or serve in individual cups or bowls. This dish is perfect as a side dish for a summer barbecue or as an appetizer for a Mexican-themed party.

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