Mexican Corn Recipe
If you're craving the smoky, zesty flavors of a Mexican Corn Recipe that's as fun as street food, this cheesy, spicy grill-ready elote is your new go-to side. Perfect for summer barbecues or taco nights!
Ingredients
- 4 ears fresh sweet corn look for bright yellow, firm kernels; soak in water if super fresh
- 1/4 cup mayonnaise Hellmann’s or similar; swap vegan mayo for dairy-free
- 1/4 cup plain Greek yogurt whole-milk for creaminess; non-dairy yogurt works too
- 1/3 cup cotija cheese crumbled (feta cheese is a tangy substitute)
- 1 Tbsp fresh lime juice always squeeze fresh for peak brightness
- 1 tsp chili powder smoked paprika can be a milder substitute
- 1/2 tsp chipotle powder or cayenne pepper for an extra kick
- 1/4 cup fresh cilantro chopped (parsley can be used as a substitute)
- 2 Tbsp olive oil or avocado oil for high-heat cooking
- Kosher salt & freshly ground black pepper to taste
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high (about 400°F). Lightly brush each ear of corn with olive oil and sprinkle with a pinch of salt.
- Place the corn on the hot grill and let it char for about 2–3 minutes per side, turning every few minutes until all sides show golden-brown grill marks—around 10 minutes total.
- Whisk together mayonnaise, Greek yogurt, lime juice, chili powder, chipotle powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Once the corn is charred, brush each cob with the creamy sauce, then sprinkle with crumbled cotija cheese, chopped cilantro, and serve with lime wedges.
- For a gooey finish, wrap each dressed cob in foil and let rest 2–3 minutes to meld flavors and cheese into every kernel.
Notes
Soak fresh corn in water if super fresh to avoid flare-ups on the grill. The sauce can be prepared ahead for a more potent flavor. Leftovers can be stored in the fridge; reheat to restore the charred flavor.
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