If your summer cookouts have felt a little *same-old*, this spicy grilled corn with cotija cheese is your new go-to upgrade. It’s smoky, creamy, zesty, and has just enough heat to keep things interesting. I’ve made this for backyard gatherings, taco night, and even lazy Tuesday dinners—and it never fails to disappear fast!
Why You’ll Love This Recipe
One of my favorite things about this corn dish? It tastes like you worked way harder than you did. I first fell in love with elote at a street market years ago and this is my little spin—bold flavors, simple steps, and a guaranteed crowd-pleaser.
- Big flavor with minimal effort
- Perfect balance of smoky, spicy, and creamy
- No special equipment needed—just your grill
- Easy to adapt for different spice levels
- A total showstopper for entertaining or weeknight dinners
Ingredients Breakdown
Essentials
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Pro Tips
- If cotija isn’t available, try feta or grated parmesan for a similar salty bite.
- For lighter fare, Greek yogurt can sub in for sour cream.
- No grill? A cast iron skillet or grill pan works great indoors.
Step-by-Step Instructions
- Preheat your grill to medium-high heat.
- Brush the husked corn with olive oil and sprinkle with smoked paprika, chili powder, and cayenne.
- Grill the corn for 10–12 minutes, turning every few minutes, until lightly charred on all sides.
- In a small bowl, mix together mayonnaise, sour cream, and lime juice.
- Once the corn comes off the grill, brush each ear generously with the mayo-sour cream mixture.
- Sprinkle generously with crumbled cotija cheese and chopped cilantro.
- Serve hot, with lime wedges on the side for that extra zing.
Chef’s Tips and Tricks
- Let the corn sit for a few minutes after grilling so it doesn’t steam your toppings off!
- Use a pastry brush to evenly coat the corn with the spicy topping mixture.
- Want an even bolder kick? Add a dash of your favorite hot sauce to the mayo mix.
Recipe Variations and Serving Suggestions
- Add a sprinkle of Tajín for a citrusy chili twist.
- Top with diced jalapeños or pickled red onions for more texture and spice.
- Serve alongside grilled meats, tacos, or as a fun potluck side dish.
- Turn it into a street corn salad by slicing kernels off the cob and mixing everything in a bowl.
FAQs
Can I make this ahead of time?
You can grill the corn in advance, but I recommend adding the toppings just before serving so everything stays fresh and flavorful.
How spicy is it?
It has a gentle heat that’s family-friendly. You can always dial it up or down depending on your preference!
What’s the best substitute for cotija cheese?
Feta is a great swap—it’s salty, crumbly, and tangy, just like cotija.
Recipe Card
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients:
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- Juice of 1 lime
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
- Preheat grill to medium-high. Brush corn with olive oil and sprinkle with paprika, chili powder, and cayenne.
- Grill corn for 10–12 minutes, turning occasionally, until charred.
- In a bowl, mix mayo, sour cream, and lime juice.
- Brush grilled corn with mayo mixture, then top with cotija and cilantro. Serve with lime wedges.
Nutrition: 220 calories per serving
Did your corn turn out drool-worthy? I’d love to hear! Leave a comment below, tag me in your delicious pics @thekitchensaid on Instagram, and don’t forget to pin this for your next BBQ bash!
