Introduction

There is nothing that says “summer” quite like the smell of fresh corn hitting a hot grill. While plain butter and salt are fine, I believe corn deserves a bit more personality. This Grilled Corn on the Cob with Creamy Sauce and Chili Powder—often inspired by the Mexican street food classic, Elote—is the absolute king of backyard BBQ side dishes.

It’s smoky, sweet, tangy, and carries just enough heat to keep things interesting. Whether you are hosting a large family reunion or just looking to elevate a weeknight dinner, this recipe is a guaranteed crowd-pleaser. It’s vibrant, messy in the best way possible, and looks beautiful on a serving platter.

Why I Love This Recipe

I love this recipe because it hits every single taste bud. You get the crunch of the charred kernels, the richness of the mayonnaise and sour cream, the saltiness of the Cotija cheese, and that signature zing from a fresh squeeze of lime.

It is also incredibly versatile. While it’s the perfect companion for a Mexican Chicken and Rice Casserole, it holds its own next to burgers, steaks, or even as a snack during a Walking Taco Bar party.

Ingredients

• 4 ears of fresh corn on the cob: Husked and cleaned of silk.
• 1/4 cup mayonnaise: This provides the creamy base that sticks to the corn.
• 2 tbsp sour cream: Adds a necessary tang to balance the mayo.
• 1/4 cup crumbled Cotija cheese: A dry, salty Mexican cheese. (Feta is a great substitute if you can’t find Cotija).
• 1 tsp chili powder: For that classic warmth.
• 1/2 tsp smoked paprika (optional): For an extra layer of wood-fired flavor.
• Fresh cilantro leaves: Finely chopped for a pop of color and freshness.
• 1 lime: Cut into wedges for serving.
• Salt: To taste.
• Red chili powder: An extra pinch for garnish.

Swaps and Notes

• The Cheese: If Cotija is too hard to find, Feta is the closest match in texture and saltiness. For a milder version, you can even use finely shredded Parmesan.
• The Spice: If you want more “kick,” swap the standard chili powder for Ancho chili powder or add a dash of cayenne pepper.
• The Base: If you want a lighter version, you can substitute the sour cream for plain Greek yogurt.

List of Steps for the Recipe

1. Preheat the Grill: Start by preheating your grill to medium-high heat (about 400°F). Ensure the grates are clean to get those perfect char marks.
2. Grill the Corn: Place the husked corn directly on the grill grates. Cook for 8-10 minutes, turning every 2 minutes. You want the kernels to be tender and some areas to have a nice golden-brown char.
3. Mix the Sauce: While the corn is grilling, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and a pinch of salt in a small bowl until smooth.
4. Coat the Corn: Once the corn is off the grill and still hot, use a silicone brush or a spoon to generously coat each ear with the creamy sauce.
5. Garnish and Style: Immediately sprinkle the crumbled Cotija cheese over the sauce so it sticks. Dust with additional red chili powder and top with chopped cilantro.
6. Final Touch: Serve immediately with fresh lime wedges.

Tips for Success

• Don’t Overcook: Corn cooks quickly! You want it to stay juicy, not become shriveled and dry. 10 minutes is usually the sweet spot.
• Hot Corn is Key: Apply the sauce while the corn is still steaming hot. This helps the flavors meld and allows the cheese to “seat” itself into the sauce.
• Husk Completely: For this specific recipe, I prefer removing the husks entirely before grilling to get direct contact with the flame, creating that smoky “street food” vibe.

Serving Suggestions and Pairings

This corn is the ultimate sidekick for a festive spread. If you are feeding a crowd, I highly recommend serving this alongside Sheet Pan Quesadillas for an easy cleanup.

If you’re doing an appetizers-only night, this corn pairs beautifully with a bowl of Crockpot Nacho Dip. To wash it all down, there’s nothing better than a cold glass of Blueberry Lemonade to cut through the creamy, spicy flavors of the corn.

Nutritional Information (Per Serving)

• Calories: 210 kcal
• Fat: 14g
• Carbohydrates: 19g
• Protein: 5g
• Fiber: 2g
• Sugar: 6g

Storage and Leftover Tips

If you have leftovers, you can cut the kernels off the cob and store them in an airtight container in the fridge for up to 3 days. This leftover “corn salad” is actually delicious when served cold or stirred into a bowl of black beans and rice! I don’t recommend freezing the corn once the sauce has been applied, as the mayo/sour cream base will separate when thawed.

More Recipes You Will Love

• Mexican Chicken and Rice Casserole
• Sheet Pan Quesadillas for a Crowd
• The Ultimate Walking Taco Bar

Final Thoughts

This Grilled Corn on the Cob is more than just a side dish; it’s a conversation starter. There’s something so satisfying about the combination of smoke, spice, and cream. Give this recipe a try at your next cookout, and I promise your guests will be asking for the “secret sauce” recipe before the night is over!

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your photos. Don’t forget to follow ChefManiac for more easy, delicious recipes that make home cooking a blast!