Grilled Mexican Street Corn is a flavorful BBQ delight that combines the sweetness of corn with a creamy, zesty topping.

Scale

Preheat your grill to medium-high heat. Husk the corn and remove all the silk. Rinse the ears under cold water and pat them dry.
In a medium bowl, mix together the mayonnaise, sour cream, crumbled cotija cheese, chili powder, garlic powder, lime zest, and lime juice until well combined.
Place the corn directly on the grill grates and grill for about 10-15 minutes, turning occasionally, until charred and tender.
Remove the corn from the grill and let it cool for a minute. Generously slather the creamy mixture all over the hot corn.
Sprinkle extra cotija cheese on top, add salt and pepper to taste, and garnish with chopped cilantro. Serve with lime wedges.

For a spicier version, add more chili powder or a dash of hot sauce to the creamy mixture.
Make sure to coat the corn well with the creamy mixture for maximum flavor.
This dish is best served immediately after grilling.

Keywords: Grilled Mexican Street Corn, Elote, BBQ Corn, Mexican Corn Recipe