Introduction
Is it even summer without grilled corn? This Grilled Corn on the Cob with Creamy Sauce and Chili Powder is inspired by Mexican street food (elote) but with a simple twist to make it easily doable at home. A tangy, spicy, and creamy spread coats flame-kissed corn, all finished with a dusting of crumbled cotija cheese and chili powder. It’s the side dish that always disappears first at barbecues!
Why I Love This Recipe
I love how this corn delivers on every level: smoky, creamy, salty, tangy, and spicy. It’s a flavor bomb that takes almost no time to prepare and works as a side dish or party snack. Pair it with Sheet Pan Quesadillas or Totchos for a fiesta-worthy menu.
Ingredients
- 4 ears of fresh corn on the cob, husked
- ¼ cup mayonnaise
- 2 tbsp sour cream
- ¼ cup crumbled cotija cheese (or feta as a substitute)
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Fresh cilantro leaves, chopped
- 1 lime, cut into wedges
- Salt to taste
- Red chili powder (for garnish)
Swaps and Notes
- Cotija Substitute: Feta works beautifully if cotija isn’t available.
- Spice Level: Adjust chili powder to taste or try smoked chipotle powder for added depth.
- Vegan Tip: Swap mayo and sour cream with plant-based alternatives for a dairy-free version.
How to Make It – Step by Step
🔥 1. Grill the Corn
Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Cook for 8–10 minutes, turning every few minutes until the corn is lightly charred on all sides and tender.
🥣 2. Make the Creamy Sauce
In a small bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika (optional), and salt until smooth and well blended.
🍴 3. Coat the Corn
Using a brush or spoon, slather the hot grilled corn with the creamy sauce. Coat evenly for the best flavor in every bite.
🧀 4. Garnish
Sprinkle generously with crumbled cotija cheese. Add a pinch of red chili powder and scatter chopped cilantro for freshness.
🍋 5. Serve
Serve immediately with lime wedges on the side for that final citrusy kick. It’s that squeeze of lime that ties everything together.
Tips for Success
- Use Fresh Corn: The sweeter the corn, the better. Look for firm kernels and bright green husks.
- Serve Immediately: This dish is best enjoyed hot off the grill while the sauce melts into the kernels.
- Double the Batch: Trust me, one ear per person won’t be enough.
Serving Suggestions and Pairings
This dish fits right in with any cookout or taco night. Pair it with:
- Walking Taco Bar for DIY fun
- Beer Cheese Dip for a cheesy appetizer combo
- Crockpot Nacho Dip to keep the spicy momentum going
Add some grilled meats or vegetarian tacos to round out your spread.
Storage and Leftovers
- Storage: Store any leftover grilled corn in the fridge for up to 2 days.
- Reheat: Warm in a skillet or wrap in foil and reheat in a 350°F oven.
- Tip: Scrape the kernels off and toss them into a salad or pasta for a second-day remix.
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Final Thoughts
This Grilled Corn on the Cob with Creamy Sauce and Chili Powder recipe is the kind of simple side dish that elevates any meal. Whether you’re hosting a party or just grilling for two, this dish guarantees happy mouths and full hearts.
If you try it, tag us and leave a review—we’d love to hear what twists you added!
🍴 Follow along for more bold and easy recipes from ChefManiac.
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