Grilled Mexican Street Corn

This Grilled Mexican Street Corn also known as Elote is super easy to make and loaded with flavor! This is the perfect side dish for any cookout or BBQ!

I’ve made different versions of this like my Mexican Street Corn Cups also called Esquites, and of course my Mexican Street Corn Salad which are all just as good. These are good options for people that don’t like to eat the corn off the cob.

What is the difference between Elote and Esquites?

Elote is corn that is on the cob, and Esquites is corn that is served in a cup or bowl.

Grilled Mexican Street Corn on a plate with limes

Mexican Street Corn Ingredients

4 Ears Corn husks removed
1/2 cup Mayo
1 tsp Tajin
2 Tbs fresh chopped Cilantro
1/2 cup Cotija Cheese crumbles

How to Make Grilled Mexican Street Corn

Preheat grill to med/high heat about 400 degrees Fahrenheit.
Place Corn on the grill and turn occasionally until all sides are a bit charred, about 8-10 min.
In a small bowl mix together Mayo, Tajin, and Cilantro.
Taste and add more Tajin to your liking.
Add Cotija Cheese crumbles to a shallow dish big enough to fit the corn in.
Spread Mayo mix onto the cooked Corn, then roll the Corn into the Cotija.

It’s nice because you can grill this along side whatever meat you are cooking to go with this. If you have a smaller grill you can always make the corn first, put it on a platter and cover it with foil so it stays warm while you cook your meat too.

Grilled Mexican Street Corn on a platter

How to Pick out Fresh Corn

Look for husks that are bright green in color. You don’t want any husks that look dried out or are starting to brown. Pick up the cob and feel the weight in your hands. The heavier the cob, the more juicy and flavorful it will be. Peel back just enough husk to look at the kernels and make sure they are plump and intact. If you notice any holes put it back because that is a sign insects have damaged the corn.

Storing Grilled Mexican Street Corn

Allow the corn to cool completely before storing. You will also need to store the grilled corn separately from the toppings. Wrap and refrigerate the grilled corn for up to 2-3 days. Store the toppings in an airtight container in the fridge for up to a week. You can also store the wrapped up corn in an airtight freezer container and freeze for up to 10 months.

What to serve with Mexican Street Corn

Grilled Mexican Street Corn with limes on a platter

Frequently Asked Questions

Do I grill the corn with the husks on or off?

This is definitely a personal preference. It’s a bit more traditional to grill the corn with the husks on. I like to peel the husks off before grilling because the grill will give the kernels a nice char.

Can I substitute the Mayo?

You can use Mexican crema, which is more traditional but sometimes harder to find. You could also use sour cream, however it will give it a different flavor.

Can I substitute the Cotija cheese?

Yes. In some stores, Cotija can be hard to find. You can sub this out for queso fresco or even some crumbled feta.

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.

Cheers!

*This post first appeared on Tastefulventure on September 2021 and has recently been updated with new information and media to benefit the reader.