Grilled Mexican Street Corn (Elotes)

Nothing says summer like Grilled Mexican Street Corn, also known as Elotes. This iconic Mexican street food combines sweet, fire-roasted corn with a creamy, zesty sauce and a kick of chili, all finished with crumbled cheese and fresh cilantro. Using the Kamado Joe Big Joe III, you get the perfect balance of char and flavor in every bite. It's the ultimate BBQ side dish to serve alongside grilled meats, tacos, or on its own as a summer snack.

"Smoky, creamy, tangy, and a little spicy—this elote recipe brings the flavor straight from the streets of Mexico to your backyard grill."

Thanks to the Kamado Joe Big Joe III’s superior heat retention and control, you can achieve the perfect charred corn texture with deep flavor. The high temps help caramelize the natural sugars in sweet corn while locking in moisture, making it the ideal grill for mastering authentic elotes.

Instructions

1. 01

   Set your Kamado Joe Big Joe III for direct grilling and stabilize the temperature at 400–450°F.

2. 02

   Place the corn directly on the grates and grill, turning every few minutes until ¼ to ¾ of the kernels are charred and deep yellow—about 10 minutes total.

3. 03

   In a bowl, mix together mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, salt, and black pepper. This can be prepared in advance and stored in the fridge.

4. 04

   Once the corn is done, slather each ear generously with the sauce. Top with crumbled Mexican cheese and a sprinkle of fresh cilantro.

5. 05

   Serve hot as a side dish or appetizer. Add extra lime wedges and hot sauce if desired!