Grilled Street Corn

Grilled street corn
Grilled street corn, served with Lamb shish kabob

Also known as elote, this traditional Mexican street food is a great way to serve grilled corn. For a nice presentation, pull back the corn husks and keep attached, carefully removing the silks. The husks can serve as handles for eating the corn.

  • Serves 4
  • Active time: 5 minutes
  • Total time: 20 minutes


  • 4 ears fresh corn
  • 3 Tbsp. mayonnaise
  • 1 Tbsp. sour cream
  • ¼ cup chopped fresh cilantro
  • 1 tsp. lime zest
  • ½ cup cotija cheese
  • ¼ tsp. chili powder
  • ¼ tsp. smoked paprika
  • Lime wedges

Cooking instructions

  1. Preheat the grill to medium-high heat. Pull back the husks of the corn and remove the silks. Tie the husks into a handle and secure with kitchen twine or an extra piece of husk.
  2. Stir together the mayonnaise, sour cream, cilantro, and lime zest. Place the cheese on a shallow plate.
  3. Grill the corn 12 to 15 minutes, turning occasionally, until charred in places and tender. Remove the corn from the grill and brush the mayonnaise mixture all over. Roll the corn in the cotija cheese and sprinkle with chili powder and smoked paprika. Serve hot with lime wedges.


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