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Grilled Mexican Street Corn

Category: Simple Sides to Complete Any Meal

Grilled Mexican street corn features sweet ears of corn cooked over medium-high heat, basted with a rich garlic butter as they develop a golden char. Once off the grill, each cob is covered generously with creamy mayonnaise, then finished with crumbled cotija cheese and chopped cilantro. This blend of textures and bold flavors—smoky, tangy, salty, and herby—makes it a crowd-pleaser at outdoor barbecues or summer gatherings. Serve immediately for the best taste, and enjoy the satisfying contrast of creamy, cheesy topping with juicy, fire-roasted corn. Leftovers keep well when refrigerated for up to five days.

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Created By Melanie Carter
Updated on Fri, 13 Jun 2025 23:03:19 GMT
Grilled Mexican Street Corn with Parmesan cheese. Pin
Grilled Mexican Street Corn with Parmesan cheese. | mellierecipes.com

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
Grilled Mexican street corn with cheese and herbs. Pin
Grilled Mexican street corn with cheese and herbs. | mellierecipes.com

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.

Grilled Mexican Street Corn

Charred corn brushed with garlic butter, cotija cheese, and cilantro for irresistible street food flavor.

Prep Time
5 minutes
Cooking Duration
13 minutes
Overall Cooking Time
18 minutes
Created By: Melanie Carter

Recipe Category: Easy Side Dishes

Skill Level: Beginner-Friendly

Cuisine Style: Mexican

Result Amount: 5 Portions (5 grilled corn cobs)

Diet Preferences: Suitable for Vegetarians, Gluten-Free Option

What You’ll Need to Make This

→ Main

01 5 ears sweet corn, husked

→ Butter Mixture

02 8 tablespoons unsalted butter
03 2 garlic cloves, minced

→ For Garnish

04 75 grams mayonnaise
05 60 grams cotija cheese, crumbled
06 2 tablespoons fresh cilantro, finely chopped

How to Prepare

Step 01

Chop fresh cilantro. Grate or finely mince the garlic. Remove husks and silk from the corn ears.

Step 02

Combine butter and minced garlic in a small cast iron skillet. Heat gently, either on the grill or in a microwave, until butter is melted and garlic is fragrant.

Step 03

Preheat gas grill to medium-high. Place corn directly on grates. Baste corn with garlic butter using a basting brush. Grill, turning every 2–3 minutes and basting each time, until corn is tender and lightly charred, about 12–15 minutes.

Step 04

Remove grilled corn from heat. While hot, spread mayonnaise evenly over each ear. Sprinkle cotija cheese and chopped cilantro over the corn, ensuring they adhere to the mayo.

Step 05

Serve immediately while warm, accompanied by any remaining cheese or herbs if desired.

Extra Tips

  1. For best flavor, use sweet corn when in season.
  2. Leftovers can be refrigerated for up to 5 days.

Tools Required

  • Gas grill
  • Small cast iron skillet
  • Basting brush

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains dairy and egg (from mayonnaise and butter).

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 163
  • Fat Content: 6 grams
  • Carbohydrate Content: 24 grams
  • Protein Content: 6 grams