Grilled Mexican Style Street Corn (Elote)
About this recipe
Grilled Mexican Style Street Corn, or Elote, is a vibrant and flavorful dish perfect for summer barbecues. This recipe takes classic grilled corn and elevates it with a variety of toppings, making it a fun and delicious side for any outdoor gathering.
In this video, Sam the Cooking Guy shares his favorite way to prepare Elote, including shortcuts for prepping the corn and creative topping ideas that go beyond the traditional.
Ingredient notes
- Use Kewpie mayo for a creamier texture, as suggested by the creator.
Tips from SAM THE COOKING GUY’s video
- Microwaving the corn wrapped in cling film for 5-6 minutes softens it quickly before grilling, saving time and ensuring it's tender.
- Basting the corn with garlic butter while grilling adds rich flavor and helps the toppings stick better.
Good to know
- How long does it take to prepare this grilled corn?
- The total time for this recipe is about 30 minutes.
- What type of mayo should I use?
- The creator recommends using Kewpie mayo for the best flavor.
No life story here — the video and the recipe are the whole point. All credit to SAM THE COOKING GUY: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by prepping the corn. If you have partially dehusked corn, remove any remaining husk and silk.
- 2
Wrap each ear of corn in cling film or saran wrap.
- 3
Microwave the wrapped corn for about 5-6 minutes, or until softened.
- 4
While the corn is microwaving, melt a stick of butter in a pan over low heat.
- 5
Add minced garlic and kosher salt to the melted butter and mix well.
- 6
Once the corn is done in the microwave, carefully unwrap it and place it on the grill.
- 7
Grill the corn for a few minutes until it gets some color and char marks.
- 8
Baste the grilled corn with the garlic butter mixture.
- 9
Prepare the toppings: crumble Cotija cheese, chop cilantro, and have lime wedges ready for serving.
- 10
Coat the grilled corn with mayo, then sprinkle with chipotle chili powder and Cotija cheese.
- 11
For the Hot Cheeto corn, crush Flamin' Hot Cheetos and coat the corn with mayo before rolling it in the crushed Cheetos.
- 12
For the Italian street corn, spread pesto on the corn and sprinkle with red pepper flakes and shredded Parmesan.
- 13
For the American flag corn, layer mayo, crushed Flamin' Hot Cheetos, potato chips, and blue corn tortilla chips on the corn.
Heads up — we had to guess a little:
- Estimated quantities for toppings based on common serving sizes.
Credit where it’s due: this recipe was transcribed from SAM THE COOKING GUY’s original video on YouTube. Follow them there — it’s their dish.
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