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This easy Mexican Street Corn (elote) recipe is sweet, smoky, and full of flavor. Grilled corn brushed with butter, topped with spicy mayo, Parmesan, and cilantro—no Cotija needed. A perfect summer side or snack!
Grilled Mexican Street Corn On The Cob
One of my favorite summer foods is corn—grilled, baked, or just boiled with a little salt. But nothing hits quite like this take on Mexican street corn. The sweet, juicy kernels get lightly charred on the grill, then brushed with melted butter and topped with a quick honey-sriracha mayo. I finish it with shredded Parmesan, chopped cilantro, and a squeeze of lime. It’s sweet, tangy, smoky, and just a little spicy—everything I want in a summer side.
This version is inspired by the elote-style corn I had at Buffalo Wild Wings years ago. It wasn’t traditional, but the flavors stuck with me, so I had to recreate it at home. I kept things simple—no Cotija or crema needed. Just easy-to-find ingredients and big flavor.
Love bold and easy veggie sides? Be sure to try my Air Fryer Honey Butter Carrots or Garlic Butter Mushrooms—they go perfectly with this grilled corn.
Add This To Your Side Dish Rotation
If you’re after a side dish that’s bold, easy, and always gets people talking, this grilled corn is one to keep in your rotation.
- Sweet, smoky, and buttery. Grilled corn brushed with melted butter, smoky chipotle, and topped with spicy mayo, Parmesan, and cilantro—it’s simple but full of bold flavor in every bite.
- Quick and easy to make. Just mix the sauce, grill the corn, and load it up with toppings. It’s ready in under 20 minutes and tastes like summer on a stick.
- Great for BBQs or weeknights. This corn is always a hit at cookouts, but it’s just as good alongside simple grilled meats or even on its own as a snack.
Ingredients You’ll Need
- Corn
- Mayonnaise
- Sriracha
- Honey
Check out the recipe card below for the full ingredient list and exact amounts.
Pro Tip #1: Why I Use Mayo For The Sauce
Mayonnaise is the base of that classic elote sauce—it’s rich, creamy, and helps everything stick to the corn. It also mellows the spice from the Sriracha and brings the whole topping together.
Pro Tip #2: Bottled Chipotle Seasoning Adds Smokiness
I go with bottled chipotle powder because it gives you that smoky depth without needing a full spice blend. You get a nice kick that pairs perfectly with the sweet corn and creamy topping.
Pro Tip #3: Parmesan Instead Of Cotija
I use Parmesan because it’s easy to find and still gives you that salty, nutty finish. If you have Cotija, feel free to use it—but Parmesan works great and still gives you that street corn feel.
Pro Tip #4: Lime Wedges Are A Must
Don’t skip the lime! A good squeeze at the end wakes up the whole dish and balances out the creaminess and spice.
How To Make Mexican Street Corn
Grab a small bowl and mix together the mayo, Sriracha, and honey. Give it a good stir until smooth and creamy—this is your spicy-sweet sauce that’s going to take the corn to the next level. Set it aside for later.
Brush each piece of corn with the melted butter—don’t be shy here, the butter adds that rich, glossy finish. Then sprinkle on some chipotle seasoning for a smoky kick. Pop the corn on the grill and cook until both sides are nicely charred. That little bit of char brings out the natural sweetness and gives you that classic street corn flavor.
Pro Tip: Use a pastry brush or spoon to really get the butter into every nook of the corn—more butter means more flavor and helps the chipotle seasoning stick better.
When the corn is hot off the grill, drizzle or squeeze that spicy mayo right over the top—it’s what makes everything come together. Sprinkle on the Parmesan while the corn’s still warm so it melts slightly, then finish with chopped cilantro for freshness. Serve with lime wedges on the side for that extra zing!
Frequently Asked Questions
Fresh corn on the cob is best for that juicy crunch and natural sweetness—especially when grilling. I wouldn’t recommend frozen corn, as it tends to turn out soggy and lacks that crisp bite. Canned corn (drained) can work in a pinch; try charring it in a hot skillet for a bit of that smoky, street corn flavor.
It’s mild with just a hint of heat from the Sriracha and chipotle seasoning. You can adjust the spice level by adding more or less Sriracha in the mayo mix.
You can prep the spicy mayo and toppings ahead, but the corn is best served fresh off the grill while it’s hot and juicy. If needed, you can reheat the grilled corn in the oven or air fryer before adding toppings.
Grilling gives this recipe that signature smoky flavor, but you can roast the corn in the oven or air fryer too. Just make sure it gets some color and char—those caramelized bits are key to great street corn.
If you have leftovers, store the corn (toppings and all) in an airtight container in the fridge. It’s best eaten within 2 days. The flavors are still great, but the texture is best fresh off the grill.
The best way to reheat the leftovers is in the air fryer or oven at 175°C (350°F) for a few minutes until warmed through. I don’t recommend the microwave—it tends to make the corn soft and a little soggy. Finish with a fresh squeeze of lime and a little extra cheese or mayo.
This recipe is only 208 calories per serving.
What To Serve With This Recipe
This sweet, smoky corn goes with just about everything. For an easy and wholesome summer meal, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Corn Recipes You Might Like
Mexican Street Corn
Ingredients
- 3 tablespoons mayonnaise
- 1/4 teaspoon Sriracha
- 1/2 teaspoon honey
- 3 ears corns, cut into 3 pieces for each corn
- 2 tablespoons salted butter, melted, for brushing
- bottled Chipotle seasoning
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a small bowl, combine the mayonnaise, Sriracha, and honey. Stir well and set aside.
- Brush the corn with melted butter, then sprinkle some Chipotle seasoning on top. Grill the corn until both sides are slightly charred.
- To serve, squeeze some spicy mayo on top of the corn and add Parmesan cheese. Garnish with cilantro and serve with lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, what could I use instead of sriracha? My husband and I love spicy, but our son not so much ;)
You don’t have to use it, just use mayonnaise is fine.
Hi, is there any alternative for mayonnaise? Thanks is advance
You don’t have to put the mayonnaise but it won’t be that delicious.
Sour cream would work, or bottled ranch dressing, which is mostly mayo.
Looks yummy! Great for the 4th of July! Thanks for sharing! :-)