Elote: Mexican Street Corn

Elevate your next barbecue with this easy recipe for Grilled Mexican Street Corn!

Level up your grilling routine with this lightning-fast take on Mexican Street Corn! Tender kernels get a smoky char, then we drench them in a creamy mayo-sour cream mixture. A sprinkle of salty Cotija cheese (or mild Queso Fresco for a different twist) and chili powder adds a delightful flavor punch. Fresh cilantro and a squeeze of lime keep things bright and refreshing. Ready in under 30 minutes, this recipe is sure to be a crowd-pleaser!



  • Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes.
  • Brush corn with melted butter and grill corn on medium heat until slightly charred.
  • Mix the mayonnaise and Alpenrose Sour Cream together and spread a thin layer all around the corn ears.
  • Sprinkle generously with cotija cheese and then add your desired amount of chili powder/Tajin.
  • Serve garnished with cilantro, with a lime wedge on the side for squeezing on top.
  • Enjoy immediately when hot!