Grilled Mexican Corn

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Grilled corn, also called Elote, is such a popular street food dish in Mexico. It’s charred on hot coals, then slathered in a creamy dressing, cotija cheese, chilli powder and lime.

In my at-home version, I like the addition of our Adobo Seasoning to add a big hit of flavour and cut through the creaminess of the sauce. I also know not everyone can come across Mexican cotija cheese, so I’ve substituted for parmesan and it works just as well!

Serve these at your next Mexican-inspired fiesta or simply as a side dish at your next barbie and believe me, everyone will be asking for more!

Spices used in this recipe

  • Mexican Adobo Seasoning – Mild

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    Mexican Adobo Seasoning – Mild

    Product description

    Derived from the Spanish word ‘adobar’, meaning ‘to marinate’, this fragrant spice blend is a staple in Latin American and Mexican cooking. This flavourful blend is as versatile as it is delicious with a myriad of uses that extend beyond its namesake; add to soups, stews, roasted vegetables, rice dishes, or mix with oil to create a marinade for meat, fish, and other seafood. Our version of Mexican Adobo Seasoning is a mild one making it suitable for the whole family.



  1. Turn your BBQ or griddle pan onto high heat. When smoking hot, add your corn and grill until they begin to char on all sides.


  2. In a bowl, combine your sour cream, mayo, Adobo seasoning, and 1/2 the coriander. When the corn cobs are nicely charred, remove them from the grill and generously rub your creamy Adobo sauce all over them.

    Finish them off with the grated parmesan all over, a final sprinkling of Adobo seasoning, your remaining chopped coriander, and your lime wedges, and enjoy!

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