The Ultimate Bacon Wrapped Grilled Corn: Your New BBQ Showstopper

Transform ordinary corn on the cob into an unforgettable, smoky, savory masterpiece with this foolproof recipe for Bacon Wrapped Grilled Corn. It’s the side dish that will steal the spotlight at every summer gathering, from casual backyard barbecues to festive 4th of July celebrations.

The Ultimate Summer Side Dish

Imagine the sweet, juicy crunch of perfect summer corn, now enveloped in the rich, smoky embrace of crispy bacon, all kissed by the flames of your grill. This isn’t just a side dish; it’s an experience. Bacon Wrapped Grilled Corn is the culinary magic trick that bridges simple ingredients with extraordinary flavor. It answers the age-old question of how to make your barbecue spread truly memorable. Whether you’re hosting a big backyard party, planning a simple family dinner under the stars, or celebrating Independence Day, this recipe is your ticket to rave reviews. The process is surprisingly simple, but the result is nothing short of spectacular—a self-basting, flavor-packed ear of corn that requires no extra butter or seasoning. The bacon fat renders slowly, basting the corn in its own glorious juices, while the smoke from the grill infuses every kernel. Get ready to make this the most requested item at your cookouts.

Why This Is The Best Bacon Wrapped Grilled Corn Recipe

You might find other recipes for bacon-wrapped corn, but this method from The Kitchen Team is meticulously crafted for guaranteed success and maximum flavor. First, we insist on the foil-packet method. This isn’t just for easy cleanup; it’s a critical technique. The foil creates a mini-oven around each ear, trapping steam to ensure the corn cooks through to tender perfection while simultaneously allowing the bacon to crisp up beautifully. Without it, you risk flare-ups from dripping bacon fat and uneven cooking.

Second, our turning schedule—every 10 minutes—is non-negotiable. This ensures even exposure to heat on all sides, preventing any burnt spots and giving you uniformly cooked bacon and corn. We also specify checking at the 40-minute mark. This is the sweet spot where the corn is usually done, but it allows you to assess and add a few more minutes if your grill runs cool or your ears are particularly large. Finally, our ingredient list is purposefully minimalist. We let the two superstar ingredients—fresh summer corn and quality bacon—shine. A little salt, pepper, and optional fresh cilantro are all you need to finish this masterpiece. This recipe is engineered for reliability, making you look like a grill master every single time.

Ingredients & What You’ll Need

Gathering your ingredients is the first step to grilling glory. Here’s your simple shopping list and the tools you’ll want to have on hand.

Equipment Needed: A gas or charcoal grill, heavy-duty aluminum foil, tongs, a sharp knife, a cutting board, and paper towels for patting the corn dry.

Step-by-Step Grilling Instructions

Follow these detailed steps for perfectly cooked Bacon Wrapped Grilled Corn every single time.

Step 1: Prep the Grill & Corn

Prepare your grill for direct high heat. For a gas grill, preheat to about 400-450°F with all burners on. For charcoal, let your coals become white-hot and spread them in an even layer. While the grill heats, prepare the corn. Remove all husks and silks. Rinse each ear under cool water to remove any remaining silk strands, then pat them completely dry with paper towels. This helps the seasoning stick and promotes better browning. Season each ear lightly with salt and pepper.

Step 2: Wrap with Bacon

Take 2-3 slices of bacon and start at the top (stem end) of the corn cob. Wrap the bacon in a spiral fashion down the length of the corn, slightly overlapping the edges. The bacon will stick to itself and the damp corn. If the bacon doesn’t reach the very bottom, that’s okay—it will shrink as it cooks. Try to cover as much of the corn as possible. If a slice ends, just start a new one, slightly overlapping the end of the previous piece.

Step 3: Create the Foil Packets

Tear off six large sheets of heavy-duty aluminum foil (about 12×18 inches each). Place one bacon-wrapped ear in the center of each sheet. Bring the long sides of the foil up over the corn and fold them together tightly, then roll the ends inward to create a sealed packet. Ensure the packet is snug but has a little room for steam to circulate. This sealed environment is key to the cooking process.

Step 4: Grill to Perfection

Place the foil packets directly on the hot grill grates. Close the lid and cook for 40-45 minutes, turning each packet a quarter turn with your tongs every 10 minutes. This rotation is crucial for even cooking. Keep the lid closed as much as possible to maintain consistent high heat. At the 40-minute mark, carefully open one packet (watch for steam!) to check for doneness. The corn kernels should be tender when pierced with a fork, and the bacon should be cooked through and starting to crisp. If needed, re-seal and grill for an additional 5-10 minutes.

Step 5: Serve & Garnish

Using tongs, carefully remove the packets from the grill and place them on a heat-proof tray or platter. Let them rest for 2-3 minutes before opening (the steam inside is extremely hot). Open the packets, transfer the corn to a serving platter, and garnish with freshly chopped cilantro if desired. The corn will be incredibly juicy, and the bacon perfectly savory.

Serving Suggestions & Perfect Pairings

This Bacon Wrapped Grilled Corn is a versatile star that complements a huge range of main dishes. Here are some of our favorite pairings to build the perfect summer meal:

For a complete spread, add a crisp coleslaw, a fresh watermelon feta salad, and some creamy potato salad. Don’t forget the napkins—this is gloriously messy, finger-licking food!

Storage & Reheating Instructions

Storage: If you have leftovers (a rare occurrence!), let the corn cool completely. You can store the whole ears, still wrapped in their foil, in an airtight container in the refrigerator for up to 3 days. For longer storage, you can remove the kernels from the cob and store them in a container for up to 4 days.

Reheating: The best way to recapture the magic is on the grill. Re-wrap the corn in fresh foil and heat over medium heat for 10-15 minutes, turning occasionally. For the oven, preheat to 375°F, wrap in foil, and heat for 15-20 minutes. The microwave is a last resort—it will steam the corn and make the bacon soggy, but it will heat it through in about 1-2 minutes per ear.

Delicious Variations to Try

Once you’ve mastered the classic, get creative with these delicious twists!

Frequently Asked Questions

Can I make Bacon Wrapped Grilled Corn in the oven?

Absolutely! Preheat your oven to 400°F. Prepare the corn exactly as directed, wrap in foil packets, and place them on a baking sheet. Bake for 40-50 minutes, turning halfway through. The results are still fantastic, though you’ll miss the subtle smokiness from the grill.

What type of bacon is best for wrapping corn?

A standard-cut bacon (not thick-cut) is ideal. Look for a bacon that is not too lean; a little fat helps baste the corn. Applewood or hickory-smoked bacon will add wonderful flavor. Avoid pre-cooked or “ready-to-serve” bacon.

My bacon isn’t getting crispy. What did I do wrong?

This usually means 1) The grill wasn’t hot enough, 2) The foil packet was too loose, letting out too much steam, or 3) It just needed more time. For extra crispiness, you can carefully open the foil packet for the last 5-10 minutes of grilling to let direct heat hit the bacon.

Can I prepare these ahead of time?

Yes, for easy entertaining! You can wrap the corn in bacon and seal it in the foil packets up to 4 hours in advance. Store them in the refrigerator until you’re ready to grill. Let them sit at room temperature for 15-20 minutes before putting them on the grill.

How do I prevent the bacon from unraveling on the grill?

Ensuring the bacon is wrapped snugly and the ends are tucked under is key. The foil packet also helps hold everything in place. If you’re concerned, you can secure the very end of the bacon strip with a water-soaked toothpick before wrapping in foil (just remember to remove it before serving!).

Is this recipe gluten-free and keto-friendly?

Yes, with careful ingredient selection. The basic recipe (corn, bacon, salt, pepper) is naturally gluten-free. For keto diets, the carb count comes primarily from the corn. While not strictly keto, you can enjoy it in moderation, or use this method to wrap other low-carb vegetables like asparagus bundles or zucchini spears.

Can I use frozen corn on the cob?

We strongly recommend fresh corn for the best texture and sweetness. If you must use frozen, thaw it completely and pat it extremely dry before wrapping. Frozen corn will release more water and may result in a soggier texture and less crispy bacon.

What are some good vegetarian alternatives?

For a vegetarian version, brush the corn generously with smoked paprika oil or liquid smoke-infused butter before wrapping it in foil. You won’t get the same texture as bacon, but you’ll capture a wonderful smoky flavor.

We hope you love this incredible Bacon Wrapped Grilled Corn as much as we do. It’s more than a recipe; it’s a guarantee of a delicious time with friends and family. Fire up that grill and get ready for the compliments to roll in! Don’t forget to share your creations with us—we love seeing what you cook up.

Happy Grilling,
The Kitchen Team at cookingwithemy.com

Bacon Wrapped Grilled Corn

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  Author: Chef Emy

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Ingredients

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• 6 ears of corn – husks and silks removed
• 1 lb package of bacon
• Salt and Pepper
• Optional: Fresh Cilantro for garnish

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Instructions

1. Prepare grill for direct high heat.
2. Rinse corn cobs under water and pat dry.
3. Season with salt and pepper to taste.
4. Wrap 2-3 pieces of bacon around each corn cob.
5. Wrap the bacon wrapped corn in foil, ensuring the ends are completely covered in foil and turned inwards.
6. Grill for about 40-45 minutes, turning every ten minutes. (10 minutes for all four sideKeep grill cover on when not turning.
7. 40 minutes into grilling, open a packet to check for done-ness. Corn kernels should be tender and bacon should be starting to get crispy.
8. Serve with fresh cilantro.

Johnny B’s Caesar Dressing: The Family Secret for a Zesty, Addictive Salad

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: About 2.5 cups

Difficulty: Easy

Author: The Kitchen Team

Everyone needs a good Caesar Salad Dressing, and we are convinced you just found your new favorite recipe. This is a tried and true recipe that has been a family secret for decades. It’s rich, creamy, garlicky, zesty, and simply addictive.

The Quest for the Perfect Caesar Dressing

In the world of salads, the Caesar reigns supreme. But its crown rests entirely on the quality of its dressing. A bland, store-bought bottle can ruin crisp romaine, while a truly exceptional homemade dressing transforms it into a legendary meal. For years, our kitchen quest was to find that elusive, perfect balance—creamy but not heavy, garlicky but not overpowering, savory with a bright, lemony finish. That quest ended when we perfected Johnny B’s Caesar Dressing.

This isn’t just another recipe; it’s a legacy in a bowl. Passed down and refined over decades, it represents the culmination of countless family dinners, summer barbecues, and dinner party triumphs. It’s the dressing that turns first-time guests into lifelong friends and makes an ordinary weeknight feel like a celebration. The magic lies in its harmony of simple, high-quality ingredients and a method so straightforward, you’ll never buy pre-made again. Let’s dive into why this particular recipe stands head and shoulders above the rest and how you can master it in just 10 minutes.

Why Johnny B’s Caesar Dressing is the Best Recipe You’ll Ever Make

What separates a good Caesar dressing from a truly great one? It’s depth. Many recipes are one-note: all creaminess from mayo, or an acidic punch that overwhelms. Johnny B’s achieves a symphony of flavors. The foundation is a rich, creamy base, but it’s meticulously layered with the umami depth of anchovy and Worcestershire, the pungent kick of fresh garlic, and the essential, bright acidity of fresh lemon juice and zest.

Unlike emulsified dressings that can break, our recipe uses mayonnaise as a stable, foolproof starting point. This guarantees a luxuriously creamy texture every single time, with zero risk of separation. Furthermore, the use of finely grated Parmigiano-Reggiano—stirred in at the end—means you get distinct bursts of salty, nutty cheese flavor in every bite, rather than it disappearing completely into the blend.

It’s also incredibly versatile. While born for a classic Caesar salad, this dressing is a powerhouse condiment. It’s a dip for vegetables, a spread for sandwiches, a sauce for grilled chicken or fish, and a secret weapon for potato salad. Once you make a batch, you’ll find endless ways to use it.

Ingredients & Why They Matter

Great recipes start with great ingredients. Here’s exactly what you need and why each component is critical to the final masterpiece.

Step-by-Step Instructions

Follow these simple steps for flawless results every time.

1. Prepare Your Ingredients: Mince the garlic cloves finely. Juice half a lemon, being careful to remove any seeds. Using a microplane, zest about one teaspoon of lemon zest. Finely grate the Parmigiano-Reggiano cheese. Having everything measured and ready (mise en place) makes the process seamless.
2. Combine the Base: In a medium-sized mixing bowl, add the mayonnaise, yellow mustard, anchovy paste, Worcestershire sauce, minced garlic, fresh lemon juice, and lemon zest. Add the black pepper.
3. Whisk to Perfection: Using a wire whisk, vigorously whisk all the ingredients (except the cheese) together until the mixture is completely smooth, creamy, and uniform in color. You should see no streaks of mustard or anchovy paste.
💡 The Kitchen Team’s Pro Tip: If you want an ultra-smooth, restaurant-style consistency, you can blend this base in a food processor or blender for 30 seconds. This is especially helpful if your minced garlic is a bit coarse.
4. Incorporate the Cheese: Add the finely grated Parmigiano-Reggiano to the creamy base. Switch to a spatula or spoon and fold the cheese in gently. Stir until it is thoroughly and evenly distributed. The dressing will thicken noticeably.
5. Taste and Adjust: This is your moment. Dip a piece of romaine lettuce into the dressing and taste. You can adjust with a pinch more pepper, a tiny squeeze of lemon, or even a dash more Worcestershire sauce to suit your preference. Remember, the flavors will deepen after chilling.
6. Chill and Serve: For the best flavor, transfer the dressing to an airtight container and refrigerate for at least 1 hour before using. This allows the garlic to mellow and the flavors to fully meld. Use within 5 days for optimal freshness.

Serving Suggestions & Pairings

Of course, this dressing was born for a Classic Caesar Salad. Toss with crisp, dry romaine hearts, homemade garlic croutons, and an extra shower of Parmigiano-Reggiano. But don’t stop there! Here are more ways to enjoy it:

• Grilled Protein Powerhouse: Use it as a dipping sauce or drizzle for grilled chicken breasts, shrimp, or salmon.
• The Ultimate Club Sandwich: Spread it on toast before building your turkey, bacon, and avocado club.
• Veggie Dip: Serve as a rich, flavorful dip for celery sticks, carrot batons, bell pepper strips, or blanched asparagus.
• Potato Salad Remix: Swap the mayo in your favorite potato salad recipe for this dressing for an incredible flavor upgrade.
• Pizza Drizzle: Add a zigzag over a finished cheese or margherita pizza for a gourmet touch.

Storage & Make-Ahead Tips

This dressing is a fantastic make-ahead condiment. Store it in a sealed jar or airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, often tasting even better on day two. Always give it a good stir before using, as natural separation is minimal but possible.

We do not recommend freezing this dressing. Mayonnaise-based dressings can separate and become grainy when frozen and thawed. For the best texture and flavor, enjoy it fresh within the week.

Creative Variations

Once you’ve mastered the classic, feel free to play with these delicious twists:

• Spicy Caesar: Add 1-2 teaspoons of sriracha or a few dashes of hot sauce to the base.
• Herb-Infused: Fold in 2 tablespoons of finely chopped fresh herbs like parsley, chives, or tarragon after mixing.
• Smoky Caesar: Add ½ teaspoon of smoked paprika or a few drops of liquid smoke for a campfire twist.
• Lighter Version: Substitute half the mayonnaise with full-fat Greek yogurt. The tang will increase slightly, and the texture will remain creamy.
• Dairy-Free: Omit the Parmigiano-Reggiano and add 2 tablespoons of nutritional yeast for a cheesy, savory flavor without the dairy.

Frequently Asked Questions (FAQ)

Share the Love!

If this Johnny B’s Caesar Dressing becomes a new staple in your kitchen (and we think it will!), please share this recipe with friends and family. Tag us on social media @cookingwithemy—we love seeing your creations!

Johnny B’s Caesar Dressing

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• Author: Chef Emy

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Description

Everyone needs a good Caesar Salad Dressing, and I’m convinced you just found your new favourite recipe. This is a tried and true recipe that my family has been making for decades. It’s rich, creamy, garlicky, zesty, and simply addictive.

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Ingredients

Scale 1x2x3x

• 1½ cups mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp anchovy paste
• 1 tbsp + 1/4 tsp worcestershire
• 4 garlic cloves (minced)
• 1/2 lemon (juiced)
• 1 tsp lemon zest
• 1¼ cup parmigiano-reggiano (finely grated)
• 1/4 tsp black pepper

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Instructions

1. In a medium bowl, whisk all ingredients except the parmigiano-reggiano until smooth and well combined. Once the base is creamy, gently stir in the parmigiano-reggiano until everything has been thoroughly combined.
2. Refrigerate for up to 5 days.

The Ultimate Grilled Mexican Street Corn (Elote): Two Irresistible Ways

Master the art of authentic Mexican street food at home with our foolproof guide to Grilled Mexican Street Corn. We’re sharing both the classic on-the-cob version and an easy off-the-cob skillet method.

Mexican Street Corn Recipe

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  Author: Chef Emy

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Description

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways – (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

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Ingredients

Scale
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• 6 medium-size ears of yellow corn on the cob
• 1 tablespoon vegetable oil or melted butter
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon chile powder
• 1 tablespoon lime juice (plus wedges of a lime for serving)
• ½ cup crumbled cotija cheese
• 3 tablespoons fresh cilantro (chopped)

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Instructions

1. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
2. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
3. To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
4. Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
5. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
6. Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
7. Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
8. Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

The Ultimate Bacon Wrapped Grilled Corn: Your New Secret BBQ Weapon

Transform ordinary corn on the cob into a smoky, savory, show-stopping masterpiece with this foolproof grilled recipe. Perfect for your next backyard party.

Why This Recipe is a Game-Changer

Imagine the sweet, juicy crunch of perfect summer corn, now enveloped in a crispy, salty, smoky blanket of bacon, kissed by the flames of your grill. That’s the magic of Bacon Wrapped Grilled Corn. This isn’t just a side dish; it’s the centerpiece of your cookout, the conversation starter, the recipe your guests will beg you for. At Cooking With Emy, we believe in elevating simple ingredients into unforgettable experiences, and this recipe does exactly that. It combines two backyard BBQ legends—grilled corn and bacon—into one irresistible package. The process is surprisingly simple, but the result tastes like gourmet genius. Whether you’re planning a laid-back family dinner, a festive 4th of July celebration, or a competitive potluck, this corn will make you the undisputed grill master of the day. Let’s fire up the grill and create some delicious memories.

Why This is the BEST Bacon Wrapped Grilled Corn Recipe

You might find other recipes for bacon-wrapped corn, but ours is meticulously crafted for maximum flavor and foolproof results. First, we use the foil-packet method, which is the secret weapon for this recipe. It steams the corn in its own juices and the rendering bacon fat, ensuring every kernel is incredibly tender and infused with smoky bacon flavor, while protecting the bacon from burning over direct flames. Second, we specify turning the packets every 10 minutes. This isn’t busywork—it’s the key to even cooking and crispiness, preventing hot spots on your grill from charring one side. Finally, our timing and temperature guidance ensures the bacon is perfectly cooked: rendered, crispy, and clinging to the sweet corn, not undercooked and chewy or burnt to a crisp. We’ve tested this method repeatedly to give you a reliable, spectacular result every single time.

Ingredients & Simple Substitutions

This recipe celebrates simplicity, requiring only a few high-quality ingredients. Here’s what you’ll need and how you can adapt it based on what you have.

Step-by-Step Grilling Instructions

Follow these detailed steps for perfectly cooked bacon wrapped corn, from prep to plate.

Serving Suggestions & Perfect Pairings

This corn is a versatile star that pairs beautifully with almost any grilled main. For a classic American BBQ spread, serve it alongside Juicy Grilled Burgers, Tangy BBQ Pulled Pork, or Dry-Rubbed Grilled Chicken Thighs. The rich, smoky corn balances wonderfully with fresh, cool sides like a Creamy Coleslaw or a Vinegary Potato Salad. For a Tex-Mex twist, pair it with Carne Asada Tacos and a side of Charro Beans. Don’t forget the sauces! Offer a variety for dipping: a cool chipotle lime crema, classic ranch, or an extra drizzle of hot sauce for those who like it spicy. Present the corn on a large wooden board or platter for a rustic, inviting look that encourages everyone to dig in.

Storage, Reheating & Make-Ahead Tips

Storage: Allow any leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days. The bacon will soften in the fridge, but the flavor remains excellent.

Reheating: For best results, reheat in the oven or air fryer. Preheat your oven to 375°F. Place the corn on a baking sheet and heat for 10-15 minutes, or until warmed through and the bacon re-crisps slightly. You can also reheat in an air fryer at 375°F for 5-8 minutes. Microwave reheating is possible (1-2 minutes per cob) but will result in soft bacon.

Make-Ahead: You can wrap the corn in bacon and create the foil packets up to 4 hours in advance. Store them in the refrigerator until you’re ready to grill. This is a huge time-saver for party prep!

Creative Flavor Variations

Once you’ve mastered the classic, try these delicious twists to keep this recipe exciting all season long.

Your Grilling Questions Answered (FAQ)

Yes, absolutely! Preheat your oven to 400°F. Prepare the bacon-wrapped corn in foil packets as directed. Place the packets on a baking sheet and bake for 40-45 minutes, turning once halfway through. For crispier bacon, open the packets and broil for the last 2-3 minutes.

A standard-cut bacon (not thick-cut) is ideal. It renders its fat beautifully and crisps up in sync with the corn’s cooking time. Choose a bacon with a flavor profile you love—hickory, applewood, or peppered all work great.

The key is to tuck the end of the final bacon slice under a previous wrap. Also, using the foil packet method keeps everything contained even if a slice loosens slightly. Avoid stretching the bacon as you wrap.

You can, but thaw it completely first and pat it very dry. Frozen corn may release more water, potentially steaming the bacon instead of letting it crisp. Fresh corn is highly recommended for the best texture.

The foil is crucial for our method. It steams the corn to perfect tenderness and prevents the bacon from burning or dripping fat onto the flames, which can cause flare-ups. For direct grilling, you’d need indirect heat and constant vigilance.

This usually means the packets weren’t sealed tightly (letting steam escape) or the grill temperature was too low. Ensure a tight seal and preheat your grill fully. The optional step of opening the packets for the last few minutes of grilling directly over the heat will guarantee crispiness.

Definitely! You can wrap the corn in bacon and make the foil packets up to 4 hours in advance. Keep them refrigerated until you’re ready to grill. This makes party hosting a breeze.

For a vegetarian version, brush the corn with liquid smoke or smoked paprika oil, then wrap it with strips of seasoned seitan or a commercially available plant-based “bacon.” Follow the same grilling method, adjusting time as needed.

We hope you love this Ultimate Bacon Wrapped Grilled Corn as much as we do! It’s the perfect way to level up your summer grilling. Did you try a variation? Have a pro tip of your own? Share your creations with us!

Bacon Wrapped Grilled Corn

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  Author: Chef Emy

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Ingredients

Scale
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• 6 ears of corn – husks and silks removed
• 1 lb package of bacon
• Salt and Pepper
• Optional: Fresh Cilantro for garnish

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Instructions

1. Prepare grill for direct high heat.
2. Rinse corn cobs under water and pat dry.
3. Season with salt and pepper to taste.
4. Wrap 2-3 pieces of bacon around each corn cob.
5. Wrap the bacon wrapped corn in foil, ensuring the ends are completely covered in foil and turned inwards.
6. Grill for about 40-45 minutes, turning every ten minutes. (10 minutes for all four sideKeep grill cover on when not turning.
7. 40 minutes into grilling, open a packet to check for done-ness. Corn kernels should be tender and bacon should be starting to get crispy.
8. Serve with fresh cilantro.

Grilled Mexican Street Corn (Elote): Two Irresistible Ways to Serve It

The Ultimate Guide to Grilled Mexican Street Corn

Welcome to CookingWithEmy.com! There’s something magical about the smoky aroma of corn grilling over an open flame, especially when it’s about to be transformed into the iconic Mexican street food known as Elote, or Grilled Mexican Street Corn. This isn’t just a side dish; it’s a vibrant, messy, and utterly delicious experience that captures the essence of Mexican street markets right in your own backyard. As The Kitchen Team, we’ve perfected this recipe to give you not one, but two incredible ways to enjoy it: the classic on-the-cob presentation and a fantastically easy off-the-cob (esquites) version made in a skillet.

This recipe is a celebration of contrasts: the sweet, charred kernels of corn against the creamy, tangy sauce, the salty bite of cotija cheese, and the bright, fresh finish of lime and cilantro. It’s a dish that’s equally at home at a casual weeknight dinner as it is at a bustling summer barbecue. We’ll walk you through every step, share our professional secrets for the perfect char, and provide all the tips you need to make this recipe a guaranteed crowd-pleaser. Let’s fire up the grill and bring the flavors of the streets to your table!

Why This Is The Best Mexican Street Corn Recipe

You might find many recipes for Elote online, but ours stands out for several key reasons that guarantee authentic flavor and foolproof results every single time.

First, we respect the traditional balance of flavors. Our creamy sauce isn’t just mayonnaise—it’s a carefully calibrated blend of mayonnaise and sour cream. The sour cream adds a necessary tanginess that cuts through the richness, creating a more complex and satisfying base. We also insist on fresh lime juice, never bottled, for that essential burst of citrus that brightens the entire dish.

Second, we offer unparalleled flexibility. Life isn’t one-size-fits-all, and neither should your corn be! That’s why we provide detailed instructions for both the iconic grilled corn on the cob AND a deconstructed, scoopable skillet version (often called Esquites). No grill? No problem. Want to make it ahead? We’ve got you covered. Our method ensures perfect results whether you’re using fresh summer corn, frozen kernels in the dead of winter, or even canned corn for ultimate convenience.

Finally, our recipe is built on technique. We don’t just tell you to grill corn; we explain how to get those beautiful, flavorful char marks without burning. We guide you on how to properly coat the corn for maximum flavor adhesion and the best order for adding your toppings so every bite is perfect. This attention to detail is what transforms a simple recipe into an extraordinary one.

Ingredients & Substitutions

Great food starts with great ingredients. Here’s exactly what you’ll need to create this flavor fiesta, along with smart swaps for dietary needs or pantry shortages.

Step-by-Step Instructions

Follow these clear, detailed steps for perfect Grilled Mexican Street Corn, whether you choose the on-the-cob or off-the-cob method.

Method 1: Classic Grilled Elote (On The Cob)

Step 1: Prep the Corn for Grilling. Gently peel back the corn husks without detaching them. Remove the silk. Pull the husks back up around the corn and tie them at the top with kitchen twine. This creates a natural handle for easy eating and helps prevent burning. Lightly brush each ear with vegetable oil or melted butter. This promotes browning and prevents sticking.

Step 2: Grill to Perfection. Preheat your grill (or grill pan) to medium-high heat (about 400°F). Place the prepared corn directly on the grates. Grill for 10-12 minutes, turning every 2-3 minutes, until the kernels are tender and have developed dark brown, charred spots on all sides. The husks may blacken—this is fine and adds flavor.

Step 3: Make the Creamy Sauce. While the corn grills, in a medium bowl, whisk together the 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 teaspoon chile powder, and 1 tablespoon of fresh lime juice until completely smooth and combined.

Step 4: Assemble & Serve. Once the corn is grilled, carefully remove the twine and husks (they will be hot!). Using a pastry brush or spoon, generously coat each hot ear of corn with the creamy sauce. Immediately roll or sprinkle the coated corn in the crumbled cotija cheese so it adheres. Garnish with chopped cilantro and serve immediately with extra lime wedges on the side for squeezing.

Method 2: Easy Skillet Esquites (Off The Cob)

Step 1: Cut the Corn. Stand a cooled, raw ear of corn upright in a large bowl. Using a sharp knife, carefully slice downward to cut the kernels off the cob. Repeat with all 6 ears. You should have about 4.5 cups of kernels. (Alternatively, use 4.5 cups of frozen or canned, drained corn).

Step 2: Sauté the Corn. Heat 1 tablespoon of oil in a large skillet (preferably cast-iron) over medium-high heat. Add the corn kernels and cook, stirring frequently, for 8-10 minutes. Let the corn sit undisturbed for a minute at a time to get some nice browned, slightly charred spots—this is where the flavor is!

Step 3: Combine & Finish. Reduce the heat to low. Pour the prepared creamy sauce (from Step 3 above) over the hot corn in the skillet. Stir until the corn is evenly coated. Remove from heat. Stir in half of the cotija cheese. Transfer to a serving bowl and top with the remaining cheese, chopped cilantro, and an extra squeeze of lime juice.

Serving Suggestions & Pairings

Grilled Mexican Street Corn is incredibly versatile. Here’s how to build unforgettable meals around it.

As an Appetizer or Side Dish: Serve the classic elotes on a large platter with plenty of napkins—it’s meant to be eaten with your hands! The skillet version is perfect for serving in bowls with spoons or sturdy tortilla chips for scooping. It’s the ultimate starter for any Mexican-themed feast.

Perfect Main Course Pairings: This corn is the ideal sidekick to grilled proteins. Serve it alongside Carne Asada Tacos, Grilled Chili-Lime Chicken, Black Bean Burgers, or Beer-Battered Fish Tacos. The creamy, tangy corn beautifully complements smoky, spicy, and rich flavors.

For a Complete Spread: Create a stunning backyard buffet by adding our Elote to a table with Fresh Guacamole, Mexican Rice, Charro Beans, and a vibrant Jicama Slaw. Don’t forget a pitcher of Classic Margaritas or Agua Fresca to wash it all down!

Storage & Reheating Instructions

Storing Leftovers: Store any leftover esquites (skillet corn) in an airtight container in the refrigerator for up to 3 days. Note: The classic grilled corn on the cob is best enjoyed immediately. If you must store it, wrap the sauced and cheesed cob tightly in plastic wrap and refrigerate for 1-2 days max.

Best Reheating Methods: For the skillet corn, reheat gently in a saucepan over medium-low heat, adding a small splash of water or milk to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between. Avoid reheating the on-the-cob version in the microwave, as it can become rubbery. Instead, reheat it in a 350°F oven for 10-15 minutes or on a medium grill for 5-7 minutes to refresh the char.

Creative Recipe Variations

Once you’ve mastered the classic, try these delicious twists on the theme!

Spicy Chipotle Elote: Add 1-2 minced chipotle peppers in adobo sauce to the creamy mixture for a deep, smoky heat.

Elote Pasta Salad: Toss the creamy sauce with cooked pasta, charred corn kernels, cotija, cilantro, and diced red onion for a incredible potluck dish.

Dairy-Free/Vegan Elote: Use vegan mayonnaise and sour cream. Substitute cotija with crumbled vegan feta or a sprinkle of nutritional yeast mixed with a pinch of salt.

Elote Corn Dip: Turn the skillet version into a warm, bubbly dip by transferring it to an oven-safe dish, topping with extra cheese, and broiling for 2-3 minutes until golden. Serve with tortilla chips.

Frequently Asked Questions (FAQ)

Can I make Mexican Street Corn without a grill?

What’s the difference between Elote and Esquites?

Can I use something other than cotija cheese?

How do I prevent the cheese and sauce from sliding off the corn?

Is it safe to grill corn in the husk?

Can I make this recipe ahead of time?

What type of chile powder should I use?

My family hates cilantro. What can I use instead?

Love This Recipe? Share the Flavor!

If this Grilled Mexican Street Corn recipe brought a fiesta to your table, please share it with friends and family! Pin the image below to your Pinterest boards to save it for your next barbecue, taco night, or summer party. Follow us on Pinterest @cookingwithemy for more delicious, easy-to-follow recipes from The Kitchen Team.

Mexican Street Corn Recipe

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  Author: Chef Emy

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Description

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways – (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

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Ingredients

Scale
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• 6 medium-size ears of yellow corn on the cob
• 1 tablespoon vegetable oil or melted butter
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon chile powder
• 1 tablespoon lime juice (plus wedges of a lime for serving)
• ½ cup crumbled cotija cheese
• 3 tablespoons fresh cilantro (chopped)

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Instructions

1. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
2. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
3. To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
4. Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
5. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
6. Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
7. Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
8. Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

Grilled Mexican Corn (Elote): The Ultimate Smoky, Cheesy Street Food Feast at Home 🌽🔥

Recipe by The Kitchen Team for CookingWithEmy.com. Enjoy the vibrant flavors of homemade elote!

Grilled Mexican Corn (Elote)

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  Author: Chef Emy

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🌽👏🏻🎉 Learn how to make EASY and FLAVORFUL grilled Mexican street corn at home in minutes! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro! If you’ve never tried corn this way, you’re in for a real treat!

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Ingredients

Scale
1x2x3x

• 1/4 cup mayonnaise
• 1/4 cup Mexican crema (sour cream may be substituted, or as necessary for consistency)
• 2 cloves garlic (finely minced or pressed)
• vegetable oil (for brushing)
• 6 ears fresh corn (husked and cleaned)
• 1/2 cup cotija cheese (crumbled)
• fresh lime juice (from about 2 medium limes)
• chili powder (cayenne powder, and/or smoked paprika, for sprinkling as desired)
• fresh cilantro for garnishing (optional)

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Instructions

1. Preheat an outdoor grill to medium-high heat (or indoor grill pan).
2. To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.
3. Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.
4. Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you dont you will likely have some left over)
5. Either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.
6. Evenly squirt with lime juice and sprinkle with chili powder, cayenne powder, and/or smoked paprika, to taste.
7. Optionally garnish with cilantro and serve immediately.

The Ultimate Grilled Mexican Street Corn (Elote): Two Irresistible Ways

Discover the secret to perfect, smoky-sweet Grilled Mexican Street Corn (Elote) with our foolproof recipe. We’re sharing both the classic on-the-cob version and a genius skillet method, so you can enjoy this iconic street food anytime.

Why This Grilled Mexican Street Corn is a Game-Changer

There’s a reason the aroma of Grilled Mexican Street Corn stops people in their tracks at markets and food stalls. It’s the ultimate combination of smoky, charred sweetness from the grill, a creamy, tangy sauce, salty cheese, and a bright kick of lime and chili. Known as “Elote” in Mexico, this isn’t just a side dish; it’s an experience. At CookingWithEmy.com, we believe in bringing authentic, vibrant flavors straight to your backyard. That’s why we’ve perfected this recipe, testing it countless times to ensure you get that perfect char, the ideal sauce consistency, and the ultimate balance of flavors every single time.

But we didn’t stop there. We know life isn’t always grilling season, and sometimes you want the incredible flavor of elote without the cob. That’s why our recipe includes a brilliant “Esquites” style version—where the corn is cut off the cob and sautéed in a skillet, then tossed with that iconic creamy sauce. It’s perfect for parties, picnics, or a quick weeknight treat. Whether you’re firing up the grill for a summer BBQ or using a grill pan on your stovetop, this guide will walk you through creating the most unforgettable Mexican street corn of your life.

Why This is the Best Mexican Street Corn Recipe

You’ll find many elote recipes online, but ours stands out for its attention to detail and flexibility. First, we insist on grilling the corn in its husk when possible. This traditional method steams the corn inside, making it incredibly juicy and tender, while still allowing for those beautiful, flavorful char marks once the husks are pulled back. We also provide clear alternatives for every tool and ingredient.

Our creamy sauce is the perfect ratio. We balance rich mayonnaise and tangy sour cream so neither overpowers. The lime juice is fresh-squeezed for maximum zing, and we specify the type of chili powder for authentic heat. We also give you the lowdown on cotija cheese—what it is, why it’s non-negotiable for authentic flavor, and the best substitutes if you absolutely can’t find it.

💡 The Kitchen Team’s Pro Tip: For the most authentic flavor, seek out “chile powder” that is simply ground dried chilies (like ancho or guajillo), not the American-style “chili powder” blend that contains cumin and oregano. The pure chili flavor makes all the difference.

This recipe is more than a list of steps; it’s a masterclass in technique. We explain why you tie the husks back, how to get the perfect char without burning, and when to apply the sauce for the best texture. We’ve solved the common problems so you don’t have to, ensuring your elote is perfect on the first try.

Ingredients & What You’ll Need

Simple ingredients create extraordinary magic here. Using the freshest, highest-quality components you can find will elevate your elote from great to legendary.

Essential Tools: An outdoor grill (charcoal preferred for maximum smoke) or a stovetop grill pan, kitchen twine or strips of husk for tying, a pastry brush or spoon for saucing, a sharp knife, and a mixing bowl.

Step-by-Step Grilling Instructions

Method 1: Classic Grilled Elote (On The Cob)

Step 1: Prep the Corn & Husk. Gently peel back the corn husks toward the base, leaving them attached. Remove the silk as thoroughly as possible. Rinse the corn lightly if needed. Pull the husks back up around the corn and tie them securely at the top with kitchen twine. This creates a natural handle for eating and protects some of the kernels from direct flame.

Step 2: Soak (Optional but Recommended). For charcoal grilling, soak the husked corn in a large pot of cold water for 15-30 minutes. This prevents the husks from burning too quickly and creates extra steam.

Step 3: Grill to Perfection. Preheat your grill to medium-high heat (about 400°F). Brush each ear of corn lightly with oil or melted butter. Place the corn directly on the grill grates. Grill for 15-20 minutes, turning every 4-5 minutes, until the husks are charred and the kernels are tender with some browned spots. You can peel back a section of husk to check.

Step 4: Make the Magic Sauce. While the corn grills, in a medium bowl, whisk together the 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 teaspoon chile powder, and 1 tablespoon of fresh lime juice until completely smooth and combined.

Step 5: Sauce, Cheese, and Serve! Once the corn is done, carefully pull down the husks (using the tie as a handle). Place the corn on a platter. Using a pastry brush or a spoon, generously coat each hot ear with the creamy sauce. Immediately sprinkle with the crumbled cotija cheese—the heat of the corn will help it adhere. Finish with a dusting of extra chile powder, the chopped cilantro, and serve with lime wedges on the side for squeezing.

Method 2: Skillet Esquites (Off The Cob)

This is the ultimate party-friendly or no-grill alternative.

Step 1: Cut the Corn. Shuck the corn completely. Stand an ear upright in a large bowl and use a sharp knife to slice downward, cutting the kernels off the cob. You should get about 4 1/2 cups of kernels from 6 ears.

💡 The Kitchen Team’s Pro Tip: Use a bundt pan! Stand the cob in the center hole of the pan. As you cut, the kernels will fall neatly into the pan, not all over your counter.

Step 2: Sauté. Heat 1 tablespoon of oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the corn kernels and sauté, stirring frequently but not constantly, for 8-10 minutes. Let it sit for a minute between stirs to get some caramelized, browned spots. The corn is done when it’s bright yellow and tender-crisp.

Step 3: Combine and Serve. Remove the skillet from the heat. Pour the prepared creamy sauce (from Step 4 above) over the hot corn and stir to combine thoroughly. Transfer to a serving bowl and top with the crumbled cotija cheese, extra chile powder, and cilantro. Serve immediately with lime wedges.

Serving Suggestions & Pairings

This Grilled Mexican Street Corn is incredibly versatile. As a side, it’s the superstar of any summer barbecue. Pair it with grilled carne asada, chili-lime chicken skewers, or black bean burgers for a phenomenal meal. For a true street food feast, serve it alongside tacos al pastor, elote, and a refreshing agua fresca.

Think beyond the plate! Use the skillet esquites as a killer topping for nachos, a filling for quesadillas, or a vibrant mix-in for a summer grain bowl. The creamy, cheesy corn adds a burst of flavor and texture to so many dishes.

Perfect Drink Pairings: A cold, crisp Mexican lager (like Modelo or Pacifico), a classic margarita on the rocks, or a smoky mezcal paloma all cut through the richness of the corn beautifully. For a non-alcoholic option, a sparkling limeade or hibiscus iced tea is perfect.

Storage & Reheating Guide

Leftover Elote (On the Cob): This is best enjoyed immediately. If you must store it, wrap each sauced and cheesed cob individually in aluminum foil and refrigerate for up to 2 days. Reheat, still wrapped in foil, on a grill or in a 350°F oven for 10-15 minutes until warmed through. The texture will be softer, but the flavor will still be great.

Leftover Esquites (Skillet Corn): Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a tiny splash of water or lime juice to loosen the sauce. We do not recommend freezing, as the dairy-based sauce will separate and become grainy upon thawing.

Delicious Recipe Variations

The beauty of this recipe is its adaptability. Don’t be afraid to make it your own!

Your Grilled Mexican Street Corn FAQs

Can I make this without a grill?

Absolutely! Use the skillet method (Esquites) for the full flavor off the cob. For on-the-cob, you can use a stovetop grill pan or even broil the corn in your oven. Place husked, oiled corn on a baking sheet and broil 4-6 inches from the element, turning often, until charred in spots.

What’s the best substitute for cotija cheese?

The closest substitute is a good quality, dry, salty feta cheese. Parmesan (the finely grated kind in a canister, not fresh) is a common street vendor substitute and will give you that salty, umami punch, though the flavor profile is different.

Can I make the sauce ahead of time?

Yes! The creamy sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Give it a good stir before using, as it may separate slightly.

Is it necessary to soak the corn before grilling?

It’s not strictly necessary, but it’s highly recommended, especially for charcoal grilling. Soaking prevents the husks from becoming a flaming torch and creates steam that cooks the corn from the inside, making it incredibly juicy.

Can I use frozen or canned corn for the skillet version?

You can. For frozen corn, use it straight from the freezer—no need to thaw. Sauté for a few extra minutes to cook off excess moisture. For canned corn, drain and rinse it well first. Pat it very dry with paper towels before sautéing to ensure you get some browning instead of just steaming.

Why is my cheese not sticking to the corn?

The corn needs to be hot when you apply the sauce, and you need to sprinkle the cheese immediately after saucing. The heat and the moisture from the sauce act as “glue” for the cheese. If the corn has cooled, the cheese will just fall off.

How do I prevent the corn from burning on the grill?

Use medium-high, not inferno-level, heat. Turn the corn every 4-5 minutes to ensure even cooking and charring. If you’re grilling without husks, keep a close eye on it, as it can go from perfect to burnt quickly.

What’s the difference between Elote and Esquites?

Elote refers to corn served on the cob, typically slathered with toppings. Esquites is the same delicious combination of flavors, but the kernels are cut off the cob and served in a cup, often with a spoon. Our recipe gives you the best of both worlds!

Mexican Street Corn Recipe

---

• 
  Author: Chef Emy

Print Recipe

Pin Recipe

Description

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways – (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

---

Ingredients

Scale
1x2x3x

• 6 medium-size ears of yellow corn on the cob
• 1 tablespoon vegetable oil or melted butter
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon chile powder
• 1 tablespoon lime juice (plus wedges of a lime for serving)
• ½ cup crumbled cotija cheese
• 3 tablespoons fresh cilantro (chopped)

---

Instructions

1. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
2. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
3. To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
4. Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
5. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
6. Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
7. Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
8. Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.