This Lil Piglet

Grilled Mexican Street Corn (Elotes)

It’s getting to be grilling season and I for one could not be happier. We grill 4-5 times per week in the summer months; we love the taste but avoiding a heated house and the mess of cooking in the kitchen has it’s bonuses. Corn on the Cob is practically a staple in the summer months around here; this Grilled Mexican Street Corn is perfect for a slightly spicy Mexican flare.
Grilled Mexican Street Corn Cinco de Mayo //

Grilled Mexican Street Corn //

Grilled Mexican Street Corn – Flavour

Between the juicy sweet corn niblets and creamy slightly spicy kick to your tastebuds, you will have a new favourite grilled side dish with Grilled Mexican Street Corn. The mix of cheese to the lime citrus and cilantro herb gives a perfect blend of salt, sweet and heat reminiscent of a fresh summer experience. Try not to eat the creamy mixture straight from the bowl.

*For the purpose of my smaller kids, I held back on the cayenne pepper to avoid being too spicy. A little goes a long way but for those wanting a more heat, sprinkle cayenne pepper on the top.

Grilled Mexican Street Corn with Lime and Cilantro //

Try this Grilled Mexican Street Corn for Cinco de Mayo or your next backyard barbecue and you’ll have a delicious side dish to go with your favourite meat.


If you like this recipe, let me know your thoughts in the comments below. Please check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on FacebookTwitter and Instagram.

Try these other summer recipes:

Grilled Mexican Street Corn for Cinco de Mayo //

Yield: 6

Grilled Mexican Street Corn

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • 6 corn on the cob
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup grated parmesan cheese (or Cotija cheese)
  • 1/4 tsp cayenne pepper
  • Juice of 1 lime (approx. 2 tsp)
  • 1 tbsp minced cilantro
  • Cilantro and Paprika for garnish
  • Lime


  1. Shuck and cook corn on a preheated grill low to medium heat until cooked through and browned but not burned. Approximately 8 minutes with the lid closed, turning halfway.
  2. In a medium bowl, mix together remaining ingredients, leaving 1/4 cup of the grated parmesan aside for garnish.
  3. Slather the cooked corn with a generous amount of creamy mixture, garnish with cilantro (torn into small pieces), grated parmesan, lime juice and paprika.


If you would like the creamed mixture spicier, add 1 tsp of cayenne pepper instead of 1/4 tsp. I found 1/4 tsp to be enough for everyone to enjoy; you could sprinkle a small amount of cayenne pepper on top for individuals who enjoy hotter spice as well.


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