Enjoy the Tantalizing Flavors of Mexican Grilled Corn

So you have several ears of corn that you picked up at the grocery store.

What to do with them?

You could make creamed corn which was one of my favorite dishes as a kid.

Or you could throw those ears of corn on the grill.

Once those ears are sufficiently smoky and charred, slather them with a rich medley of seasonings and toppings.

This grilled preparation is a true gastronomic delight and is known as elote in Spanish or simply Mexican grilled corn.


Origins and Cultural Significance of Corn in Mexico

Until Columbus discovered the Americas, Europeans had no knowledge of corn.

But for thousands of years for the indigenous people in Mexico and South America corn also known as maize held deep cultural and spiritual significance.

These civilizations revered corn and considered it a sacred plant that sustained their communities.

Corn was not only a vital food source, but also symbolized fertility, life, and sustenance.

Corn is often depicted in Mexican art, murals, and pottery.

Mexico celebrates Day of the Corn every September 29.


Tantalize Your Tastebuds with Grilled Mexican Corn

Enjoy your own celebration of corn by making this simple yet vibrant dish.

Begin with removing the husks and silk strands from the fresh ears of corn. But leave the stalk which serves as a convenient handle when eating Mexican grilled corn.

Grill those ears of maize until they’re beautifully charred.

While the corn is grilling you’ll mix up a tangy sauce of mayonnaise, Mexican crema, lime zest, and lime juice to slather on those ears when they’re done.

This creamy base acts a canvas for a flurry of additional toppings including cotija cheese, chili powder, and a couple of squeezes of more fresh lime juice for a zesty kick.

Just a quick word about cotija cheese. It’s salty and tangy and traditionally made from cow’s milk. The aging process produces a hard cheese with a crumbly texture much like parmesan cheese. And it’s on the list of one of my favorite cheeses at the moment.

Finish this symphony of flavors with chopped cilantro which adds a bright color and a herbaceous note that perfectly complements the other flavors.

Each bite of Mexican grilled corn is at once a textural delight with the crunch of the corn and a tastebud tingling symphony of flavors from the creamy coating and garnishes.

So, next time you’re craving a truly remarkable culinary experience, don’t miss the opportunity to savor the flavor of Mexican grilled corn – a true delight for the senses.

I hope your tastebuds are begging you to try this tonight.


Mexican Grilled Corn

Life At The Table Mexican Grilled Corn. Platter of three ears of Mexican grilled corn on a white platter garnished with cilantro.

Tantalize your tastebuds with Mexican Grilled Corn. It’s a symphony of flavors with it’s creamy coating and garnishes.

  • Author: Life At The Table


  • 6 ears of fresh corn, shucked leaving the stalk attached
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema (or sour cream)
  • zest of 2 limes
  • 2 teaspoons lime juice
  • 1 cup cotija cheese
  • 1 tablespoon chili powder
  • fresh cilantro, chopped
  • 6 slices of limes
  • kosher salt


  1. Preheat your grill to high heat.
  2. In a small bowl, mix together the mayonnaise, Mexican crema, lime zest and lime juice. Taste and season with pinch of salt. Set aside.
  3. In another small bowl, mix together the cotija cheese and chili powder. Set aside.
  4. Grill the corn until charred, but not burned, about 10 minutes.
  5. Remove the corn from the grill and let it sit for a few minutes to cool down enough to handle.
  6. Using a pastry brush, spread a thin layer of the mayonnaise mixture over each ear of corn.
  7. Season lightly with salt.
  8. Sprinkle the cotija cheese mixture over each ear, distributing it evenly.
  9. Lay the dressed corn on a platter and squeeze some fresh lime juice over the ears.
  10. Garnish with cilantro.


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