Fresh seasonal summer corn gets the ultimate glow-up in my Grilled Corn with Cotija! This is ideal for summer cookouts where people are willing to get their hands a little dirty. It’s similar to eloté — a popular Mexican street food featuring grilled corn on the cob slathered with mayonnaise, cotija, chili powder, and lime juice — a dish that is loved by all.
This recipe takes it up a notch by charring the husks for smoky depth, then finishing the cobs with homemade cilantro lime crema, salty cotija cheese, and a touch of fiery cayenne. It’s smoky, sweet, and tender with a satisfying char.
Check out more easy side dishes made with corn, like my grilled corn and zucchini salad, this perfectly summer corn chowder with bacon, or pappardelle pasta with corn and basil cream sauce — they all taste like summer!
What You’ll Need
This recipe is best with fresh summer corn — buy corn on the cob that still has the husks on! I do not recommend frozen corn for this recipe.
The cilantro crema is made with sour cream, fresh cilantro, garlic, lime zest, lime juice, and a little kosher salt. And then to serve, you’ll want cotija cheese, cayenne pepper, and a little extra cilantro and lime wedges.
Ingredient Substitutions
- Crema: Instead of cilantro lime crema, use my smoky poblano crema or rich, creamy avocado crema. If you’re short on time, you can simply use Greek yogurt or sour cream.
- Cheese: Either feta cheese or queso fresco can be used in place of crumbled cotija.
- Heat: For a milder dish, use chili powder instead or omit the cayenne pepper entirely.
Directions
There’s nothing quite like perfectly grilled corn — give this easy corn recipe a try and I think you’ll agree it’s worth the effort:
- Make the Mexican crema. Combine sour cream, fresh cilantro, garlic, lime zest, fresh lime juice, and kosher salt, then blend until very smooth. Refrigerate until needed.
- Char the husks. Preheat a grill to 475F, then grease the grates with grill spray. Remove only the outermost layer of the corn husk, then place the corn cobs directly on the grill. Cook for 4-6 minutes, turning as needed until charred on all sides.
- Butter, then return to the grill. Carefully remove the corn from the grill, pull down the husk of each ear of corn, then brush with melted butter. Return to the grill and cook for an additional 4-6 minutes, turning every minute or so.
- Assemble, then serve! Transfer to a serve platter, then drizzle the corn with the cool, creamy cilantro lime crema. Sprinkle with cotija and cayenne pepper, then garnish with fresh cilantro. Serve immediately with lime wedges!
Ari’s Best Tips!
- Don’t rush the charring process! Allow the husks to get a good char for that deep smoky flavor.
- Butter makes it better! Use a brush to apply the melted butter evenly over the corn before the final grilling.
- Fresh cilantro! Always use fresh cilantro for the crema and garnish for the best flavor.
Make-Ahead, Leftovers, & Storage
You can prepare the cilantro lime crema up to 2 days in advance and store it in the refrigerator. Grill the corn just before serving for the best texture. I do not recommend freezing.
Leftovers and storage: Store any leftover grilled corn in an airtight container in the refrigerator for up to 3 days.
Oh, and if you have leftover sauce, you can use it on tacos, sandwiches, or as a drip for crunchy French fries, chips, crudité, etc.!
Ideas For Serving
This is a fantastic side dish when paired alongside burgers or grilled meats like chicken, steak, or fish. Try it with my grilled spatchcock chicken or roasted salmon.
For a few additional summer sides, consider adding one of the following to your menu:
A perfect summer side dish if ever one did exist! If you make this Grilled Corn recipe, please let us know by leaving a review and rating below!
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Elote-Style Grilled Corn With Cotija
Equipment
Ingredients
For the cilantro lime crema
- ⅔ cup sour cream
- ½ cup loosely packed cilantro leaves
- 1 garlic clove, finely chopped
- 1 lime, zested and juiced
- Pinch of Kosher salt
For the corn
- 4 ears of corn (or scale up to have 1 ear of corn per person), keep the husks on, but remove the outermost layer
- Cilantro lime crema
- 1 cup cotija cheese, crumbled
- Cayenne pepper, for serving
- 1 lime, cut into wedges for serving
Instructions
- Make the cilantro lime crema. If making in a blender, place ⅔ cup sour cream, ½ cup loosely packed cilantro leaves, 1 finely chopped garlic clove, lime zest and juice, and a pinch of Kosher salt in the bowl of a blender, then process until very smooth. Otherwise, whisk together all ingredients until smooth. Cover and refrigerate until needed.
- Char the corn in the husks. Preheat a grill over medium-high heat until it reaches 475°F (245°C). When very hot, grease the grill grates with grill spray, then carefully add the corn. Cook, turning, occasionally, until charred on all sides, about 4-6 minutes.
- Remove the husks, then return to the grill. Gently pull down the husk on each ear of corn. You can either remove them completely, or simply fold them over. Brush the corn with a little melted butter, then return to the grill. Cook, turning every minute or so, until the corn is blistered and charred a little, another 4-6 minutes. Transfer to a serving tray.
- Garnish, then serve. Drizzle the cilantro crema on top of the corn, then sprinkle with crumbled cotija, as much Cayenne pepper as you like, and lots of fresh cilantro. Serve immediately with lime wedges on the side.
- Note: If you don’t want to use Cayenne pepper, you can substitute with sweet paprika or smoked paprika.
Notes
- You can prepare the cilantro lime crema up to 2 days in advance and store it in the refrigerator. Grill the corn just before serving for the best texture. I do not recommend freezing.
- Leftovers and storage: Store any leftover grilled corn in an airtight container in the refrigerator for up to 3 days.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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