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Flavorful Mexican Street Corn Elote Recipe Easy Creamy Spicy Topping

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A quick and easy Mexican Street Corn Elote recipe featuring smoky grilled corn with a creamy, spicy topping that delivers bold, nostalgic flavors perfect for summer gatherings.

Ingredients

Scale
  • 4–6 ears fresh corn on the cob, husked and cleaned
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt as substitute)
  • Juice of 1 fresh lime
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh cilantro, finely chopped
  • 3/4 cup queso fresco or cotija cheese, crumbled
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons melted butter (optional, for brushing corn before grilling)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 375°F). If using a charcoal grill, wait until coals are glowing red with a light layer of ash.
  2. Husk the ears of corn, removing all silk strands. Brush each ear lightly with melted butter or olive oil.
  3. Place corn on the grill and cook for about 10-12 minutes, turning every 2-3 minutes to ensure even charring. Look for golden brown spots and slight blackened kernels.
  4. While the corn grills, combine mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a small bowl. Stir until smooth and creamy. Adjust seasonings as desired.
  5. Chop cilantro finely and crumble queso fresco or cotija cheese. Set aside for garnish.
  6. Remove grilled corn from heat and let cool for a minute until warm but not too hot to handle.
  7. Spread a generous layer of the creamy spicy topping evenly over each ear of corn using a spoon or spatula.
  8. Sprinkle with chopped cilantro and crumbled cheese liberally.
  9. Serve immediately with extra lime wedges on the side.

Notes

Use fresh lime juice for best flavor. Adjust chili powder and smoked paprika to control spice level. Brush corn with butter or oil to enhance char and prevent drying. If corn cools before topping, warm briefly on grill. For vegan version, substitute mayo, sour cream, and cheese with plant-based alternatives. Leftovers keep up to 2 days refrigerated; reheat gently and apply topping fresh.

Nutrition

Keywords: Mexican street corn, elote, grilled corn, creamy spicy topping, summer recipe, easy side dish, backyard BBQ, Cinco de Mayo

Find it online: https://fizzlefork.com/flavorful-mexican-street-corn-elote-recipe-easy-creamy-spicy-topping/