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Flavorful Grilled Corn Recipe with Easy Elote-Style Chipotle Crema

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This grilled corn recipe features smoky charred corn paired with a creamy, smoky chipotle crema that adds a spicy, tangy kick. Perfect for summer BBQs, it’s quick, simple, and a crowd-pleaser.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husks intact (preferably sweet summer corn)
  • 2 tablespoons unsalted butter, melted
  • Fresh lime wedges (for serving)
  • ½ cup Mexican crema or sour cream
  • ¼ cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • Salt to taste
  • ¼ cup cotija cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • Smoked paprika or chili powder (a sprinkle, optional)

Instructions

  1. Prepare the Corn: Peel back the husks of each corn ear without removing them completely. Remove the silk threads carefully, then fold the husks back over the corn. Soak the corn in cold water for about 15 minutes to prevent burning on the grill.
  2. Make the Chipotle Crema: While the corn soaks, whisk together the Mexican crema (or sour cream), mayonnaise, chopped chipotle peppers, lime juice, minced garlic, ground cumin, and a pinch of salt in a bowl. Taste and adjust seasoning, adding more chipotle if desired. Set aside in the fridge to let flavors meld.
  3. Preheat the Grill: Heat your grill to medium-high (about 400°F / 200°C). If using charcoal, wait until the coals are glowing red with white ash.
  4. Grill the Corn in the Husk: Place the soaked corn on the grill, turning every 3-4 minutes, for about 15 minutes total. The husks will blacken—that’s normal and helps steam the corn inside.
  5. Finish Grilling the Kernels: Carefully peel back the husks (use tongs or a towel to avoid burns) and brush the corn with melted butter. Place the corn directly on the grill grates and cook for another 5-7 minutes, turning frequently until kernels are golden and slightly charred.
  6. Apply the Chipotle Crema: Remove corn from grill and brush generously with the prepared chipotle crema. Sprinkle crumbled cotija cheese over the top, followed by chopped cilantro and a light dusting of smoked paprika or chili powder if desired.
  7. Serve: Offer lime wedges on the side so everyone can squeeze fresh juice over their corn just before eating.

Notes

Soak corn with husks in cold water for 15 minutes to prevent burning. Grill corn twice: first in husk to steam, then peeled and buttered for char. Adjust chipotle peppers to control spice level. Use fresh lime juice for best flavor. Cotija cheese can be substituted with feta or parmesan. For vegan version, use vegan mayo and dairy-free sour cream, omit cheese or use vegan cheese.

Nutrition

Keywords: grilled corn, elote, chipotle crema, summer BBQ, smoky corn, Mexican street corn, easy side dish, barbecue recipe

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