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Grilled Corn on the Cob
Benchi

Easy Grilled Corn on the Cob Recipe with Elote Seasoning for Perfect Summer BBQs

This easy grilled corn on the cob with elote seasoning combines smoky, spicy, and tangy flavors for a perfect summer BBQ side. It features a creamy mayo-based sauce, chili powder, cotija cheese, and fresh lime for a festive and simple dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 ears fresh corn on the cob
  • 1/4 cup mayonnaise (or Greek yogurt for lighter option)
  • 1/3 cup Mexican cotija cheese, crumbled (feta as a substitute)
  • 1 teaspoon chili powder (preferably ancho chili powder)
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Pinch of salt

Equipment

  • grill

Method
 

Instructions
  1. Preheat your grill to medium-high heat (about 400°F). For charcoal, wait until coals are glowing red with a light layer of ash.
  2. Peel back the husks of the corn without removing them completely; remove the silk strands. Fold the husks back over the corn. Optionally soak ears in cold water for 10 minutes to avoid charring.
  3. Place the corn on the grill, turning every 3-4 minutes for 15-20 minutes until even char marks appear and kernels are tender. Husks will blacken but corn inside should steam.
  4. While the corn grills, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and a pinch of salt in a small bowl to make the elote sauce.
  5. When the corn is done, spread the sauce evenly over each ear using a brush or spoon. Sprinkle generously with crumbled cotija cheese and chopped cilantro.
  6. Serve immediately while warm, optionally squeezing extra lime on top.