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Mexican Street Corn (Elote)

Mexican Street Corn (Elote)
Matt Abdoo


All-Purpose Barbecue Seasoning (makes 2 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup sweet paprika
  • 1/4 cup salt
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 1/3 cup dark brown sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon fennel seed powder
  • 1 teaspoon cumin
  • 2 teaspoons chile powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons hatch chile powder
  • Corn
  • nonstick cooking spray
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chopped cilantro
  • 1 clove garlic, minced
  • 1 lime, juiced and zested
  • 6 ears sweet corn on the cob, husks removed
  • 1 cup crumbled cotija cheese
  • 1 tablespoon All-Purpose Barbecue Seasoning (recipe above)
  • 6 lime wedges
  • Chef notes

    Grilled Mexican street corn is an exciting way to kick up the all-time favorite summer side! It adds so much flavor, you may never be satisfied with just butter ever again.


    For the All-Purpose Barbecue Seasoning:

    Combine all ingredients in a mixing bowl, then transfer to a food processor and pulse until all ingredients are evenly incorporated. Set aside.

    For the corn:


    Clean, oil and preheat grill to high.


    In a mixing bowl, combine sour cream, mayonnaise, chopped cilantro, minced garlic, lime zest and lime juice, and set aside.


    Once the grill comes up to temperature, grill the corn for approximately 2 minutes per side, creating a nice charred exterior.


    Once the corn has been completely cooked, transfer to serving dish and generously spoon or brush on the sour cream mixture to evenly coat the corn.


    Crumble the cotija cheese on corn and season with All-Purpose Barbecue Seasoning. Serve with lime wedges.