Mexican Style Grilled Corn on the Cob – The Best Elote Recipes!

Grilled Corn on the Cob Mexican Cuisine Elote Corn Sauce Cheese

Elote are grilled corn on the cob that have become a classic side dish all over the world. The dish originally comes from Mexico and is usually served on a stick in a delicious cheese sauce. How to prepare grilled corn on the cob the Mexican way, as well as many other recipes, can only be found in our article!

Grilled Corn on the Cob – What Exactly is Elote?

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The dish was created by the chef at Elote Café in Sedona, Mexico, Jeff Smedstat. This is nothing more than grilled corn. It is served with a delicious sauce made from mayonnaise and typical Mexican spices and then coated with cotija cheese (Mexican cheese that tastes similar to parmesan). Creamy and slightly spicy – this dish is a real taste explosion.

This is how grilled corn on the cob is prepared

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  • Soak the corn in a large bowl of cold water for 10 minutes.
  • Remove leaves and threads and cut off the stalk.
  • If you want to save some time when grilling, you can now boil the corn on the cob in a saucepan with water for 10 to 15 minutes. Pre-cooked corn on the cob then only needs to cook on the grill for 10 minutes. Raw corn, on the other hand, takes around 35 minutes on the grill.
  • Place the corn on the cob on the hot grill, turning every now and then so that all sides brown evenly.

Classic Mexican dip for grilled corn on the cob

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What makes the Elote so special is actually the delicious sauce.

Ingredients for Elote Dip:

  • 80 grams of Mexican crema (to be found in every well-stocked supermarket) or sour cream.
  • 80 grams of mayonnaise
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon chilli powder + more to garnish
  • 1 teaspoon salt
  • 1 tbsp finely chopped coriander + more for garnish
  • Alternatively, you can use grated Parmesan or Feta cheese – 70 grams of Cotija cheese.
  • Limes for garnish


  • In a large bowl, mix all the ingredients together except for the limes.
  • Brush the grilled corn on the cob generously with it.
  • Then sprinkle a little chilli powder, coriander and cotija cheese on top and serve with lime.

Grilled corn on the cob dip is perfect as a snack

It's easy to make grilled corn on the cob Elote Corn Dip Nachos yourself

The delicious Elote Dip goes perfectly with nachos or potato chips. Invite your friends to a movie night and treat them to this treat!


  • 2 grilled corn on the cob
  • 80 grams of cotija or feta cheese
  • 50 grams of mayonnaise
  • 60 grams of sour cream
  • 3 tbsp yogurt
  • 1 onion
  • 1 jalapeño chilli
  • 2 cloves of garlic
  • Chili powder
  • fresh coriander

This is how it’s done:

  • You can either use grilled corn on the cob and then just loosen the kernels or, if you need to go faster, use canned corn. However, you should first roast this in a pan with a little butter until it turns golden brown – about 10 minutes.
  • Chop the jalapeño, onion and garlic and whisk with the remaining ingredients in a bowl. 

Delicious cream soup with grilled corn on the cob

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Delicious, creamy and low in calories – the corn soup from Elote is a real all-rounder in the kitchen!


  • 7 corn on the cob + 50 grams of additional corn kernels
  • 60 ml of olive oil
  • 700 ml vegetable stock
  • 120 grams of sour cream
  • 100 grams of cotija or parmesan
  • 1 large onion
  • 3 cloves of garlic
  • 1 tbsp chili powder
  • 1 tbsp salt
  • 3 tbsp fresh lime juice
  • some grated lime zest
  • 2 tbsp fresh coriander, chopped

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  • Grill the corn on the cob according to the instructions above and then loosen the kernels.
  • Heat the oil in a large saucepan and fry the onion and garlic in it.
  • Add the corn kernels, chili powder and salt and cook over medium heat, stirring constantly, for about 10 minutes.
  • Pour in the vegetable stock and bring to a boil. Reduce the heat again and simmer for 20 minutes.
  • Add sour cream and Kotija cheese and stir well.
  • Puree everything finely with a mixer.
  • Fold in the corn kernels, season with coriander and lime juice and sprinkle with a little cheese.
  • Serve warm and enjoy!

Delicious Elote Corn Casserole

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Quick to cook and low carb, this corn casserole is the ultimate dinner dish!


  • 4 grilled corn on the cob
  • 100 grams of mild green chillies, diced
  • 2 tbsp butter
  • 80 grams of Kotija cheese
  • 500 grams of Alfredo sauce
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • fresh coriander for garnish

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This is how fast it can be prepared:

  • Preheat oven to 200 degrees.
  • Remove the corn kernels from the flasks and set aside.
  • Heat the butter in a pan and fry the onion for 5 minutes.
  • Add corn kernels and chili peppers and cook for another 5 minutes.
  • Add the Alfredo sauce, season with the spices and stir well.
  • Put everything in a baking dish, sprinkle with the cheese and bake for about 20 minutes.
  • Garnish with coriander and some more cheese and serve warm.

Don’t know how to make an Alfredo sauce? We have a very easy and quick recipe for you! All you need are: 90 grams of butter, 150 grams of grated Parmesan and 300 ml of cream. And this is how it works: Melt the butter in a pan. Add the parmesan and cream, stirring constantly, and let the sauce thicken over medium heat. Season to taste and you’re done!

Prepare humus and salsa differently

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Humus and salsa combined in one – thanks to the Mexican Elote corn on the cob, this dish is a real culinary delight!

Ingredients for the humus:

  • 1 can of chickpeas
  • 120 grams of corn kernels + an additional 20 grams
  • Juice of a lime
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 50 grams of cotija or parmesan cheese
  • 1 tbsp fresh coriander

Salsa ingredients:

  • 70 grams of corn kernels
  • 50 grams of Cotija cheese
  • 3 tbsp fresh lime juice
  • fresh coriander
  • salt and pepper

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  • Put the chickpeas, corn kernels, lime juice, garlic, olive oil and salt in a blender and puree finely. You can also add a little water if necessary. Season to taste with salt, lime and chilli powder.
  • Fold in 20 grams of corn kernels, 50 grams of Kotija cheese and the coriander and chill for 20 minutes.
  • In the meantime, put all the ingredients for the salsa in a bowl and mix well.
  • Place the salsa on top of the humus and refrigerate until ready to serve.

Grilled Corn on the Cob Elote Recipe Nachos Dip low in calories