Labor Day and football season are here—what better time to serve a crowd-pleasing Grilled Mexican-Style Street Corn? This vibrant, flavorful elote is festive, simple to prepare, and pairs perfectly with any barbecue, tacos, fajitas, or a game-day spread. The smoky char from the grill, creamy aioli, tangy lime, and salty Cotija cheese make each bite irresistible.
If you prefer an easier-to-share option, you can cut the kernels off the cob after grilling and turn them into a Mexican street corn dip—perfect for chips and ideal for watch parties or potlucks. This recipe is written with straightforward steps and a few helpful tips so you can serve the best grilled Mexican street corn at your next gathering.
Grilled Mexican Street Corn (Elote)
2017-08-14 01:24:50
Write a review
Save Recipe
Print
Ingredients
- 4 ears of corn
- 4 sheets of foil
For the Aioli
- 4 tbsp mayonnaise
- 2 cloves garlic, minced
- Juice of 1 lime
- Salt and pepper, to taste
- 1/8 tsp cayenne pepper
- 1/4 tsp chili powder
For Serving
- Grated Cotija cheese (or Parmesan if Cotija isn’t available)
- Fresh cilantro, chopped
- A sprinkle of chili powder
- 1 lime, cut into 4 wedges
Instructions
- Make the aioli: In a bowl, whisk together the mayonnaise, minced garlic, lime juice, salt, pepper, cayenne, and chili powder until smooth and well combined.
- Prepare the corn: Place each ear of corn on a sheet of foil. Brush each ear thoroughly with the aioli, using about three-quarters of the mixture to coat the four ears evenly. Reserve the remaining aioli for finishing the corn.
- Grill the corn: Wrap each cob in foil and grill over medium-high heat until the corn is tender and develops some char, about 10–12 minutes, turning every 3 minutes to ensure even cooking. For a bolder char, you can grill the cobs directly on the grill grates (without foil) for roughly 6 minutes total, turning once halfway through.
- Finish and serve: Carefully remove the corn from the grill and unwrap. Brush each cob with the reserved aioli, then sprinkle generously with grated Cotija (or Parmesan), chopped cilantro, and a light dusting of chili powder. Serve with lime wedges for squeezing over the corn.
- Enjoy: Serve warm as a side at your barbecue, as a complement to tacos or fajitas, or cut the kernels off the cob to make a dip for chips.
Notes & Tips
- Make it into a dip: After grilling, cut the kernels off the cobs and toss them in a bowl with the remaining aioli. Garnish with Cotija, cilantro, and a sprinkle of chili powder. Serve with tortilla chips for an easy game-day dip.
- Cheese options: Cotija adds an authentic salty finish, but grated Parmesan works well as a substitute when Cotija isn’t available.
- Adjust heat: Increase or decrease the cayenne and chili powder to tailor the spice level for your guests.
- Make ahead: Prepare the aioli a few hours in advance and refrigerate. Brush the corn with aioli right before grilling for the best fresh flavor.
- Serving suggestions: This grilled Mexican street corn pairs beautifully with grilled meats, seafood, tacos, salads, or as part of a festive buffet for holidays and tailgates.
By Alex Snodgrass
Source: The Defined Dish