Grilled 'Mexican Street Corn'

Mexican Street Corn (ie: Elote Corn) is everything good about summer. It’s spicy, creamy, salty, and satisfying. It’s also very ‘trendy’ these days and seems to be popping up on nearly every restaurant menu. This is my version, which diverges from traditional a bit, but still tastes delicious.

The key to assembly is leaving the ‘handle’ intact at the bottom of the ear of corn. It allows you to easily hold it while spreading and applying all the delicious toppings. And, it makes devouring it extra convenient as well.

Mexican Street Corn

Mexican Street Corn

Grilled Mexican Street Corn

Yields 4 ears


4 ears Yellow or Bi-Color Corn, stripped of husks and ‘silk’ removed

1/4 cup creme fraiche (or plain greek yogurt)

1/2 cup Parmesan, finely grated

1 tsp chili powder (I use chipotle chili powder)

2 TB Cilantro, finely chopped

2 limes

2 tsp Kosher Salt

1 tsp Olive Oil


1- On a grill set to 450-500F degrees, grill corn until some char marks appear on all sides.

2- Meanwhile, zest & juice 1 lime into a small bowl. Add creme fraiche, chili powder, 1 TB cilantro, salt & olive oil. Stir together to combine. Place Parmesan in a shallow plate or baking dish and set aside.

3- Using a small rubber spatula, spread creamy mixture onto warm, grilled corn. Once the ear is covered, roll it in the reserved Parmesan. Sprinkle with reserved cilantro and serve with remaining lime wedges.