This easy Mexican Street Corn (elote) recipe is sweet, smoky, and full of flavor. Grilled corn brushed with butter, topped with spicy mayo, Parmesan, and cilantro—no Cotija needed. A perfect summer side or snack!
Grilled Mexican Street Corn On The Cob
One of my favorite summer foods is corn—grilled, baked, or simply boiled with a touch of salt. However, nothing compares to this rendition of Mexican street corn. The sweet, juicy kernels are lightly charred on the grill, brushed with melted butter, and topped with a quick honey-sriracha mayo. I finish it off with shredded Parmesan, chopped cilantro, and a squeeze of lime. It’s sweet, tangy, smoky, and just a hint spicy—everything I desire in a summer side.
This version is inspired by the elote-style corn I enjoyed at Buffalo Wild Wings years ago. While it may not be traditional, the flavors lingered in my mind, prompting me to recreate it at home. I kept it simple—no Cotija or crema required—just easily accessible ingredients with robust flavor.
If you love bold and easy vegetable sides, don’t miss my Air Fryer Honey Butter Carrots or Garlic Butter Mushrooms; they pair perfectly with this grilled corn.
Add This To Your Side Dish Rotation
If you’re looking for a side dish that’s bold, easy, and sure to spark conversation, this grilled corn is a must-have in your rotation.
- Sweet, smoky, and buttery. Grilled corn brushed with melted butter, smoky chipotle, and topped with spicy mayo, Parmesan, and cilantro—it’s simple yet bursting with flavor in every bite.
- Quick and easy to make. Just mix the sauce, grill the corn, and load it up with toppings. It’s ready in under 20 minutes and tastes like summer on a stick.
- Great for BBQs or weeknights. This corn is always a hit at cookouts, but it’s just as delightful alongside simple grilled meats or even on its own as a snack.
Ingredients You’ll Need
- Corn
- Mayonnaise
- Sriracha
- Honey
Refer to the recipe card below for the complete ingredient list and precise measurements.
Mayonnaise serves as the base for that classic elote sauce—it’s rich, creamy, and helps the toppings adhere to the corn. It also softens the spice from the Sriracha, unifying the flavors.
I prefer bottled chipotle powder for its smoky depth without needing a complex spice blend. It provides a pleasant kick that pairs wonderfully with the sweet corn and creamy topping.
I opt for Parmesan as it’s widely available and still delivers that salty, nutty finish. If you have Cotija, feel free to use it, but Parmesan works beautifully and maintains that street corn essence.
Don’t skip the lime! A good squeeze at the end brightens the entire dish and balances the creaminess and spice.
How To Make Mexican Street Corn
In a small bowl, combine the mayonnaise, Sriracha, and honey. Mix until smooth and creamy—this spicy-sweet sauce will elevate the corn. Set it aside for later.
Brush each ear of corn with melted butter—don’t hold back, as the butter provides a rich, glossy finish. Sprinkle on some chipotle seasoning for a smoky kick. Grill the corn until both sides are nicely charred. That char enhances the natural sweetness and delivers the classic street corn flavor.
Once the corn is hot off the grill, drizzle or squeeze the spicy mayo generously over the top—it’s the key to bringing everything together. Sprinkle on the Parmesan while the corn is still warm so it melts slightly, then finish with chopped cilantro for a fresh touch. Serve with lime wedges on the side for that extra zing!
Frequently Asked Questions
Fresh corn on the cob is ideal for that juicy crunch and natural sweetness, especially when grilled. I wouldn’t recommend frozen corn, as it tends to become soggy and lacks that crisp bite. Canned corn (drained) can work in a pinch; try charring it in a hot skillet for a hint of that smoky street corn flavor.
It’s mild with just a hint of heat from the Sriracha and chipotle seasoning. You can adjust the spice level by adding more or less Sriracha in the mayo mix.
You can prep the spicy mayo and toppings in advance, but the corn is best served fresh off the grill while it’s hot and juicy. If necessary, you can reheat the grilled corn in the oven or air fryer before adding toppings.
Grilling imparts that signature smoky flavor, but you can also roast the corn in the oven or air fryer. Just ensure it gets some color and char—those caramelized bits are crucial for great street corn.
If you have leftovers, store the corn (with toppings) in an airtight container in the fridge. It’s best consumed within 2 days. The flavors remain delightful, but the texture is optimal when fresh off the grill.
The best way to reheat leftovers is in the air fryer or oven at 175°C (350°F) for a few minutes until warmed through. I don’t recommend using the microwave, as it tends to make the corn soft and somewhat soggy. Finish with a fresh squeeze of lime and a little extra cheese or mayo.
This recipe contains approximately 208 calories per serving.
What To Serve With This Recipe
This sweet, smoky corn complements just about everything. For a simple and wholesome summer meal, I suggest the following recipes:
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