Grilled Corn on the Cob

There’s always that one dish every summer that completely steals the show, and for me, this grilled corn on the cob is it. Sweet, smoky, creamy, tangy, and just a little spicy—it’s everything you want in a single bite.

I didn’t grow up eating Mexican street corn (Elote) per se, but I’ve always loved extra-charred corn on the cob. When I tried this version, I fell in love.

The combination of flavors, charred corn, creamy sauce, chili spice, fresh lime, and salty cheese, is unforgettable. While I love the traditional version, I couldn’t resist adding my own twist.

This recipe blends Mexican flavors with a little inspiration from Asia. The result? Juicy grilled corn brushed with smoky-spicy mayo, kissed with lime, dusted with cheese, and sprinkled with fresh herbs. Bold, zesty, and absolutely irresistible.

Sometimes I miss grilling on my old grill, so I don’t always get that perfectly charred corn I adore. That’s why in my pictures, the corn is more smoky than charred. I’ll also include one of my old photos to show you what I mean.

Tips for the Best Grilled Corn on the Cob:

• Keep the husks on (but pulled back): Leave them attached for a rustic look and easy handle, but pull them back to expose the kernels for grilling.
• Char it well: Medium-high heat is best—let the corn get those beautiful grill marks for that smoky flavor. If you have a smoker grill, this is possible only if your grill is extra hot.
• Mix your sauce ahead: Combine mayo with sriracha, or chipotle, and lime zest before grilling so it’s ready to brush on the hot corn.
• Don’t skimp on lime: Lime juice + zest brighten everything up and balance the richness.
• Cheese matters: Cotija is traditional, but Parmesan or Feta works beautifully, especially for your Italian or Greek-inspired twist.
• Serve hot: This corn is at its absolute best right off the grill, when the sauce melts into the kernels.

👉 [CLICK HERE FOR MORE GRILLED RECIPES.]

Happy cooking, friends! And if you make Grilled Corn on the Cob, don’t forget to tag me @sandraseasycooking and use #sandraseasycooking so I can see your creations.

RECIPES YOU MIGHT LIKE:

GRILLED SPICY CORN SALAD

Continue to Content

Yield: Makes 6

Grilled Corn on the Cob

Print

Grilled corn on the cob, smoky, creamy, and tangy, is a true Mexican street food classic. This version is simple but unforgettable—perfect for summer cookouts or anytime you want a flavor-packed side.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 6 fresh ears of corn. leave on a few layers of husaks
• ½ cup Mexican crema or mayonnaise
• ½ cup crumbled Cotija cheese (Greek feta, or Parmesan if Cotija is unavailable)
• 1–2 teaspoons chili powder or smoked paprika (adjust to taste)
• 1 tablesoon sriracha or hot sauce
• 1–2 limes, cut into wedges
• Salt, to taste
• Optional garnish: chopped cilantro

Instructions

1. Prep the corn: Remove most husks and all silk.
2. Preheat the grill: Medium-high heat works best.
3. Grill the corn: Place the corn directly on the grill. Turn every 2–3 minutes until kernels are tender and slightly charred (about 12 to 15 minutes).
4. Add toppings: While corn is hot, spread a thin layer of Mexican crema or mayonnaise mixed with sriracha. Sprinkle generously with Cotija cheese and dust with chili powder.
5. Finish with lime: Squeeze lime juice over the corn. Add salt to taste.
6. Garnish with chopped cilantro if desired. Serve immediately while hot and juicy.
   

Notes

• Direct heat: Bare-kernel grilling gives the best smoky, slightly caramelized flavor.
• Cheese choice: Cotija is traditional if you are making authentic Mexican corn, but Parmesan or Feta can work too.
• Spice: Adjust chili powder to your taste; smoked paprika can add a slightly different smoky note.
  

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 239Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 537mgCarbohydrates: 35gFiber: 8gSugar: 7gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest