This Mexican Grilled Corn Is The Best Summer Side

The following recipe and excerpt for Mexican grilled corn are from “Barbecue: Smoked & Grilled Recipes From Across the Globe“ by Hugh Mangum. It’s available for purchase at Amazon.

Elote is the quintessential Mexican street food. Grilled corn is slathered with a rich, tangy white sauce and sprinkled with cheese and chili powder, transforming the simple cob into a portable, handheld treat.

Mexican Grilled Corn

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:8 servings

Ingredients

• 1 cup (110 g) cotija cheese, plus extra to serve
• 1/2 cup (/120 ml) mayonnaise
• 1/2 cup (125 g) sour cream
• 1/2 cup (30 g) finely chopped cilantro (coriander)
• 1 teaspoon chili powder, plus extra to serve
• 2 cloves garlic, minced
• 8 ears of corn, shucked
• 2 limes, cut into wedges, to serve

Instructions

1. Preheat a grill to medium-high heat for direct grilling.
2. In a large bowl, combine the cheese, mayonnaise, sour cream, cilantro (coriander), chili powder, and garlic. Place the corn on the grill and cook for 10 to 15 minutes, until charred in spots.
3. Remove the corn from the grill, then coat it in the cheese mixture. Sprinkle with extra cheese and chili powder, and serve with lime wedges.

Excerpted from Barbecue© 2025 by Hugh Mangum. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.

• 30 Minutes
• Dinner Recipes
• Summer
• Vegetable
• Vegetarian