Elotes, or grilled Mexican corn on the cob, are super easy to make and packed with fresh flavors. Literally the perfect summer food! Make these at your next barbecue and make your friends and family so happy. Crema, lime, chili, cotija and some fresh herbs make elotes a delicious treat! We love to make these poolside. They are so incredible with a margarita or Mexican beer. For real, it’s a summer dream.
You can also make this as a skillet side dish by cutting the corn from the cobs and sautéing the kernals in the oil in a skillet at high heat for a few minutes. Then toss all the ingredients together in a large bowl. However you choose to make elotes, you’ll be glad you did!
If you can’t get your hands on Mexican crema, sour cream is a delicious substitute.
Also, these cobs are so gorgeous with a lovely crema drizzle, charred kernals, and sprinkled chili powder people will be posting photos of your elote!
- 6 ears fresh corn on the cob, husked
- Olive oil OR melted butter
- 2 Tablespoons mayonnaise
- 3 Tablespoons Mexican crema or sour cream
- 1 Tablespoon lime juice
- Dash of cayenne pepper
- Salt, to taste
- 1 teaspoon chili powder
- cotija cheese, crumbled
- chopped fresh cilantro or minced chives
- Preheat grill at high heat.
- Brush corn with vegetable oil.
- Grill corn in the hottest part of the grill until a bit charred charred on all sides, about 3 minutes per side.
- In a small bowl, whisk together mayonnaise, crema, lime juice, and cayenne. Garnish each ear with a generous drizzle of the crema mixture, a sprinkle each of salt, chili powder, cotija crumbles and chopped cilantro or chives.