Smoky, creamy, and bursting with bold flavour, this Mexican BBQ Corn (Elote) is the ultimate summer side. Grilled to perfection and topped with a tangy, cheesy, and slightly spicy finish, it’s the kind of dish that turns simple corn into something completely irresistible — perfect for BBQs, gatherings, or just because.
Mexican BBQ Corn (Elote)
Servings: 4
Ingredients
4 ears of corn, husked
1 tablespoon olive oil or melted butter
Topping
¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
½ cup crumbled cotija or feta cheese
1 teaspoon chili powder (or to taste)
½ teaspoon smoked paprika (optional)
Juice of 1 lime
Fresh cilantro, chopped (optional)
Extra lime wedges for serving
Method
Grill the Corn
Preheat grill to medium-high.
Lightly brush corn with olive oil or melted butter.
Grill for 10–12 minutes, turning occasionally, until lightly charred and tender.
Prepare the Topping
In a small bowl, mix mayonnaise, sour cream, and lime juice until smooth.
Assemble
While the corn is still warm, brush or spoon the creamy mixture over each cob.
Sprinkle generously with crumbled cheese, chili powder, and smoked paprika.
Finish with fresh cilantro and a squeeze of lime.
Notes
A bold, flavour-packed side that brings together creamy, tangy, smoky, and fresh in every bite.
Make It Your Own: add hot sauce or cayenne for extra heat
Lighter Option: use all Greek yogurt instead of mayo/sour cream
No Grill? Roast in the oven at 425°F until lightly charred
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