Name: Grilled Mexican Elotes with Creamy Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 to 8 medium ears sweet corn, husks removed; 1/2 cup cotija cheese, crumbled; Lime wedges, to serve; 1/2 cup Mexican crema or sour cream; 1/2 cup mayonnaise; 1/2 cup minced cilantro; 1 clove garlic, minced; 1/4 teaspoon ground chipotle pepper, to taste; 2 teaspoons lime zest, from one lime; 2 tablespoons lime juice, from one lime; Salt, to taste

There’s something irresistibly delicious about Grilled Mexican Elotes with Creamy Sauce Recipe that makes summer gatherings extra special. Imagine smoky, charred corn slathered with a zesty, creamy sauce and topped with crumbly cotija cheese—pure flavor magic in every bite!

The image shows three grilled ears of corn placed side by side on a white plate with a thin blue rim. Each ear has bright yellow kernels with small charred spots giving a textured look. They are coated with a white creamy sauce, sprinkled with white crumbly cheese, and garnished with green chopped herbs. On the upper left side of the plate, there is a lime cut in half and some extra cheese crumbles. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Mexican Elotes with Creamy Sauce Recipe
Top Tip
How to Serve Grilled Mexican Elotes with Creamy Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Mexican Elotes with Creamy Sauce Recipe

Why You'll Love This Recipe

I can’t get enough of this grilled Mexican street corn; it’s become my go-to summer side dish whenever I want to impress friends without a ton of fuss. It’s fresh, flavorful, and perfectly smoky every single time.

Simple Yet Stunning: A few fresh ingredients come together quickly for a side that steals the spotlight.
Perfectly Balanced Flavors: Creamy, tangy, smoky, and fresh lime all in one bite.
Grill-Ready and Fast: From prep to plate in just 20 minutes—ideal for summer cookouts.
Vegetarian-Friendly: A satisfying option that even meat-eaters will love.

Ingredients & Why They Work

When it comes to making authentic grilled elotes at home, choosing fresh, quality ingredients makes all the difference. I always go for sweet corn that’s fresh and firm, and I never skip fresh lime for that bright citrus kick.

Flat lay of six ears of bright yellow sweet corn with husks removed, a small white bowl of smooth Mexican crema, a small white bowl of creamy mayonnaise, a small white bowl filled with finely minced fresh cilantro leaves, one peeled garlic clove beside a tiny pile of minced garlic, a small white bowl containing deep red-brown ground chipotle pepper, a whole fresh lime cut into wedges alongside one whole lime with some zest sprinkled nearby, and a small white bowl overflowing with crumbly white cotija cheese, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Corn: The foundation of elotes—pick medium ears with plump kernels for the best grilling results.
Cotija Cheese: Salty and crumbly, this cheese adds that signature Mexican street corn flavor.
Lime Wedges: Fresh lime juice brightens up the rich, creamy sauce beautifully.
Mexican Crema (or Sour Cream): Adds tang and a silky texture to the creamy sauce.
Mayonnaise: Boosts richness and helps the sauce stick perfectly to the corn.
Minced Cilantro: Brings fresh herbal notes that pair wonderfully with smoky grilled corn.
Garlic: Adds a subtle kick of flavor in the sauce without overpowering the other ingredients.
Ground Chipotle Pepper: Gives a smoky, mild heat that complements the grilled corn’s char.
Lime Zest & Juice: Essential for that fresh, tangy brightness that lifts the entire dish.
Salt: To enhance all the flavors just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Grilled Mexican Elotes with Creamy Sauce Recipe is how easily you can make it your own! Whether you like it spicier, milder, or with a twist of different herbs and cheeses, there’s a perfect version just waiting for you to try.

Variation: For a smoky kick, I sometimes add extra chipotle pepper or a dash of smoked paprika to the creamy sauce. It amps up the flavor beautifully without overpowering the fresh lime and cilantro notes.
Dairy-Free Option: Swap the crema and mayonnaise for vegan alternatives like cashew cream and vegan mayo to make this recipe friendly for dairy-free diets. It still tastes amazing!
Herb Twist: If you’re not a fan of cilantro, try fresh parsley or even chopped chives. They add a different fresh note that pairs wonderfully with the lime and cotija cheese.
Extra Crunch: Sprinkle toasted pepitas (pumpkin seeds) or crushed tortilla chips over the top along with the cotija cheese for a crunchy texture contrast.

Step-by-Step: How I Make Grilled Mexican Elotes with Creamy Sauce Recipe

Three grilled corn ears placed side by side on a white plate with a blue rim, each ear covered in a creamy white sauce and sprinkled with crumbly white cheese and chopped green herbs. The yellow and slightly charred kernels show from beneath the sauce, while a lime wedge rests near the top right of the plate. The plate sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Grill for Perfect Char

First things first: get your grill nice and hot and give those grates a good clean. This helps prevent the corn from sticking and ensures those beautiful, smoky grill marks we all love. Aim for a medium-high heat, and once ready, you’re all set to start grilling.

Step 2: Whisk Up the Creamy Sauce

While the grill is heating, mix together the Mexican crema, mayonnaise, minced cilantro, garlic, ground chipotle pepper, lime zest, and lime juice in a bowl. Give it a good whisk until smooth and creamy, then taste and add salt as needed. The sauce should be tangy, slightly smoky, and fresh with lime flavor — a truly vibrant coating for our corn.

Step 3: Grill the Corn to Golden, Charred Perfection

Place your husked corn directly onto the hot grill grates. Let each side cook for about 3 minutes without moving it too much. Keep an eye out for those kernels starting to turn golden brown with a few charred spots—that’s your cue! Turn the corn carefully and repeat until all sides are evenly charred, then remove the ears to a serving plate.

Step 4: Generously Coat and Garnish

Using a brush or spoon, slather the grilled corn with the creamy sauce, making sure every kernel is coated in that luscious blend. Then sprinkle crumbled cotija cheese over the top. If you want to dial up the heat, add a pinch more chipotle pepper. Serve immediately with lime wedges on the side for squeezing—that bright, zesty finish truly brings the dish to life.

Top Tip

Mastering the art of grilling this classic Mexican street corn is all about a few thoughtful touches that elevate the flavors. These tips come straight from my own kitchen adventures with this delicious recipe!

Get that perfect char: I always make sure to let the corn sit undisturbed on the grill for a full 3 minutes on each side. This helps achieve those lovely golden-brown, smoky spots that bring authentic elote flavor.
Balance the sauce flavors: When mixing the creamy sauce, I taste as I go, adjusting salt and chipotle pepper. Sometimes less chipotle works better, especially if you prefer a milder smokiness.
Brush generously: Don’t be shy with that luscious sauce! Using a brush, I coat every nook of the corn to make sure each bite bursts with creamy, zesty goodness.
Avoid soggy corn: Applying the sauce immediately after the corn comes off the grill keeps it vibrant and fresh – waiting too long can lead to sogginess, which is a big no-no!

How to Serve Grilled Mexican Elotes with Creamy Sauce Recipe

A single grilled corn on the cob with orange and brown char marks is on a plain white oval plate. A woman's hand is holding a green silicone brush with a wooden handle, spreading a thick layer of white creamy sauce evenly over the top surface of the corn. Small bits of coarse salt or seasoning are sprinkled near the corn on the plate. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the creamy sauce and crumbled cotija are stars on their own, you can add some fresh toppings for an extra pop. Try scattering chopped fresh cilantro leaves for herbal brightness, or a light dusting of smoked paprika for color and mild earthiness. Some sprinkle with a pinch of crushed chili flakes for heat or a dusting of Tajín seasoning for tangy spice. And never forget those fresh lime wedges to squeeze over – they add that final zing of citrus that complements the smoky corn perfectly.

Side Dishes

Grilled Mexican Elotes with Creamy Sauce Recipe pairs beautifully with so many dishes. They’re perfect alongside classic Mexican mains like carne asada, grilled chicken tacos, or fajitas. For a vegetarian meal, serve them with black bean and avocado salads, grilled peppers, or Mexican street-style rice. A crisp green salad or a refreshing cucumber and jicama slaw also balances the richness of the creamy corn. And for summer barbecues, they’re a welcome counterpart to burgers and grilled sausages.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though they rarely last long!), wrap the grilled corn tightly in plastic wrap or place in an airtight container and refrigerate. They will keep well for up to 2 days. Keep the creamy sauce separate if possible to preserve texture and freshness.

Freezing

Freezing this grilled corn with the creamy sauce isn't recommended because the texture and flavor of the sauce can suffer. However, you can freeze raw corn on the cob to use later, then prepare and grill fresh whenever you want that irresistible elote experience.

Reheating

To reheat leftover grilled corn, unwrap and warm it on a grill or in a dry skillet over medium heat for a few minutes until heated through. Then, reapply the creamy sauce and cotija cheese just before serving to keep that fresh, vibrant flavor and texture.

Frequently Asked Questions:

Can I make the creamy sauce ahead of time?

Absolutely! The creamy sauce can be mixed up to a day in advance and stored in the refrigerator. Just give it a good stir before spreading it on the grilled corn.

What if I don’t have Mexican crema?

No worries! Mexican crema can be substituted with sour cream in this recipe without losing much of the signature tang and creaminess.

How spicy is this recipe?

The ground chipotle pepper adds a mild smokiness and gentle heat, but you can adjust the amount to suit your preference or leave it out for a milder version.

Can I make this recipe vegetarian?

Yes! This Grilled Mexican Elotes with Creamy Sauce Recipe is naturally vegetarian. Just be sure the cotija cheese you use is vegetarian-friendly or substitute it with a vegetarian hard cheese of your choice.

Final Thoughts

Grilled Mexican Elotes with Creamy Sauce Recipe is one of those magical dishes that brings summer to your table, no matter the season. The blend of smoky grilled corn, tangy creamy sauce, crumbly cotija cheese, and zesty lime creates an irresistible combination that always sparks joy and conversation. Whether you’re grilling for a crowd or treating yourself, these elotes offer a simple, flavorful escape to the vibrant streets of Mexico. Enjoy every delicious bite and make sure to savor the memories made around the grill!