Grilled Corn Elote Style

Charred corn smothered in creamy, spicy sauce with cheese—perfect Mexican-inspired side for summer.

# Ingredient List:

→ Corn

01 - 4 ears fresh corn, husked

02 - 1 tablespoon vegetable oil

→ Sauce

03 - 1/4 cup mayonnaise

04 - 1/4 cup sour cream or Mexican crema

05 - 1 clove garlic, minced

06 - 1 tablespoon lime juice

07 - 1/2 teaspoon chili powder

08 - 1/4 teaspoon smoked paprika

09 - Salt, to taste

→ Toppings

10 - 1/2 cup Cotija cheese or feta, crumbled

11 - 2 tablespoons fresh cilantro, chopped

12 - Lime wedges, for serving

13 - Additional chili powder, for garnish

# Directions:

01 - Preheat grill to medium-high heat, approximately 400°F.

02 - Brush each ear of corn evenly with vegetable oil.

03 - Place corn directly onto grill grates and cook, turning periodically, until all sides are charred and kernels are tender, 12 to 15 minutes.

04 - In a mixing bowl, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt. Whisk until smooth and fully blended.

05 - Remove grilled corn from the heat. While warm, liberally brush all ears with prepared sauce.

06 - Sprinkle crumbled cheese and chopped cilantro over sauced corn.

07 - Dust lightly with additional chili powder and serve immediately with lime wedges.

# Expert Advice:

01 -

If you thought corn was boring, this version will totally change your mind—it's like a secret handshake for summer flavor.
The tangy-salty toppings allow everyone to customize each cob to their taste, which means no two servings are ever quite the same.

02 -

Once I let the corn grill too long—dry kernels are no fun, so always pull them off just as they're tender and not tough.
Adding a touch more lime juice to the sauce made the whole dish lighter and fresher, transforming it from heavy to addictively bright.

03 -