Grilled Mexican Street Corn

Grilled Mexican Street Corn gives you all the flavor and festivity of classic elote right from your backyard grill. This recipe is the kind that turns even a simple summer meal into a highlight of the week with its creamy cheesy topping and smoky charred kernels. Every bite layers buttery garlic with fresh herbs and crumbly cotija making it just impossible to stop at one serving.

The first time I brought this to a neighborhood barbecue it was the dish that disappeared fastest and now I am asked to make it every time summer rolls around

Ingredients

• Sweet Corn: Look for ears with bright green husks and plump kernels for peak tenderness
• Butter: Adds richness and helps every flavor stick to the corn Choose quality butter for the best taste
• Fresh Garlic: Adds savory pungency to the buttery base and is best when freshly grated or minced
• Mayonnaise: Provides a creamy layer that lets the cheese and herbs stick well
• Cotija Cheese: Crumbly tangy and salty this traditional cheese really makes the dish Choose finely grated for better coverage
• Cilantro: Adds a pop of herby freshness use bright green leaves and avoid any wilting stems

Step-by-Step Instructions

Prep the Fresh Ingredients:

Carefully husk the corn removing all silk strands and chop the cilantro finely Grate the fresh garlic using a microplane or crush it well for best flavor integration

Melt the Butter with Garlic:

Combine butter and garlic in a small cast iron skillet or a microwave safe dish and melt gently Make sure the mixture is fully blended so the garlic flavors the butter

Grill and Baste the Corn:

Preheat your grill to medium high Place corn directly on the grates Begin basting with garlic butter as soon as you add the corn Rotate every two to three minutes and continue to baste so that each ear gets glossy and golden with a light char across the surface

Add Toppings for Bold Flavor:

Once corn is tender and slightly charred remove from the grill While warm, spread a generous layer of mayonnaise on each ear Then coat with a thick dusting of cotija cheese and sprinkle chopped cilantro Press gently so everything adheres

Serve Immediately for Best Texture:

Transfer to a platter and bring to the table right away This helps keep the cheese and herbs vibrant and the toppings perfectly creamy

Pin

My favorite part is watching how excited everyone gets over the cotija layer It has become one of those recipes that brings my family outside just to gather around the grill and catch up together Every buttery bite reminds me of hot evenings and good company

Storage Tips

If you have a little leftover wrap the ears tightly and store in the refrigerator The flavors actually deepen by the second day making for a tasty cold midday snack or a speedy taco filling Reheat gently on the grill or in a skillet to revive any lost texture

Ingredient Substitutions

Queso fresco can be used in place of cotija if that is easier to find Greek yogurt or sour cream offers a lighter alternative to mayonnaise If you cannot find fresh corn you can try grilling frozen cobs just be sure to thaw and pat dry first

Serving Suggestions

Serve this corn as a side with grilled meats tacos or even as a stand alone starter for summer parties Sometimes I slice kernels from the cob to toss into salads or onto nachos for an easy weeknight treat

A Taste of Tradition

Mexican street corn or elote traces its roots to vibrant street stands throughout Mexico where vendors add a mix of tangy creamy and spicy toppings to grilled corn This homespun version keeps true to those flavors but makes them easy to recreate on a backyard grill

Recipe FAQs

→ How do I achieve the perfect char on corn?

Grill corn over medium-high heat, turning every 2–3 minutes, until kernels are lightly browned and blistered in spots.

→ Can I prepare this with frozen corn?

While fresh is ideal, you can use thawed frozen corn cobs. Pat them dry prior to grilling for the best results.

→ What cheese is best for topping?

Cotija is traditional, offering a salty, crumbly texture. Feta or Parmesan can be substitutes if needed.

→ Is there a mayo alternative?

Sour cream or Mexican crema can be spread on the grilled corn if you prefer a tangier flavor or lighter consistency.

→ How do I store leftovers?

Store finished corn in an airtight container in the refrigerator for up to five days. Reheat gently before serving.

→ When is sweet corn in season?

Sweet corn is typically in season in late spring through early fall, with peak freshness and flavor during summer months.