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Mexican grilled corn with cream sauce on a white platter

Mexican-Style Grilled Corn

Course: Side Dish
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 178kcal
This Mexican-Style Grilled Corn (known as Elotes in Mexico) is simply perfect in every way. The perfect addition to any outdoor BBQ party.  This is always one of the most raved about dishes whenever we serve it.  Cotija cheese can be found in many well-stock supermarkets, or at a Mexican/Latin food market. 
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  • 4 ears fresh corn (husks and silk in tact)
  • 1/2 cup Mexican crema, or creme fraiche, or sour cream
  • 1/4 cup mayonnaise
  • 3/4 cup Cotija cheese, crumbled (substitute: Pecorino Ramano, or Parmesan)
  • 1/8 tsp cayenne, or more (to taste)
  • 1 lime, juiced
  • 1/2 tsp coarse sea salt
  • 1/4 cup cilantro, chopped
  • Lime wedges, for garnish


  • Prepare your grill to medium-high heat.
  • In a medium bowl, mix together the Mexican crema (or creme friache or sour cream), mayonnaise, 1/2 cup of the cheese, cayenne, lime juice, and salt.
  • Cook corn in husks on grill for about 12 minutes, until husks have begun to char.  
  • Wearing heat-resistant gloves, remove the corn from the grill, pull back the husks and discard of the silk.  Place back on the grill for about 8 minutes, until kernels are browned in spots, turning occasionally.
  • Remove corn from grill and place on a platter.
  • Brush with the cream mixture all over the corn while still hot.
  • Sprinkle all over with salt, a little more cayenne, cilantro and a squeeze of lime.
  • Serve at once. 


Calories: 178kcal