Elote — Mexican Street Corn
Charred sweet corn slathered with creamy chili-lime crema and crumbled cotija.
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Ingredients
- 6 ears sweet corn, husked
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema (or sour cream)
- 1 cup crumbled cotija cheese
- 1 tsp chili powder
- 1 tsp smoked paprika
- 2 limes, juiced + wedges
- Fresh cilantro, chopped
Instructions
- 1
Preheat the grill to medium-high, about 425°F.
- 2
Grill corn directly on the grates, turning every 3 minutes, for 12–15 minutes total.
- 3
Whisk mayo, crema, and lime juice in a shallow dish.
- 4
Brush hot corn with the crema mixture on all sides.
- 5
Sprinkle heavily with cotija, chili powder, and paprika.
- 6
Top with cilantro and serve with lime wedges.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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