My grilled jalapeno elote is a zesty, bold side dish made with the classic flavors of Mexican street corn. It’s kicked up with extra heat, thanks to my secret ingredient – jalapeno mayo.
Living in California for most of my life and then relocating later to Texas, Mexican food has and always will be a huge part of my life. I just love the bold flavors and, of course, the heat!
I love classics like this beef burrito recipe, but I also love getting creative with Mexican flavors. Subsequently, you’ll find Americanized Mexican dishes like these fried shrimp tacos, cheesy crunch mini tacos, and beef enchilada pasta in my rotation.
My latest creation is a bit of a creative twist and a bit of a shortcut in one. I used jalapeno mayo to make this quick, easy grilled jalapeño elote extra zesty. It’s the perfect side for your Mexican feast!
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Why You’ll Love This Recipe
- Limited Ingredients: This recipe only requires a handful of ingredients, which you can find at any grocery store.
- Easy: This is a simple recipe that’s ready in less than 30 minutes.
- Big, Bold Flavor: Every bite of this tender corn is loaded with the bold flavors of jalapeno, Tajin, and jalapeno mayo.
- Versatile: This is a great side for Taco Tuesday, backyard grilling, or any gathering.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Corn on the Cob: Choose firm, fresh, sweet corn for this recipe.
- Jalapeno Mayo: Jalapeno mayo adds a classic combo of tangy flavor, rich texture, and heat.
- Seasoning: A blend of Tajin and chili powder adds a kick.
- Cotija Cheese: Adds a tangy earthy flavor similar to a blend of Parmesan and feta.
Variations
- Mild: Use regular mayo for a mild version.
- Extra Spicy: Add red pepper flakes to the mayo for even more heat.
- Cotija Cheese: You can use Parmesan for a similar flavor with less tang.
How to Make Grilled Jalapeño Elote
Step 1: Peel back the husks and remove the silk from the corn. Then, rinse the corn and drain off the excess water. Fold the husks back down and place on the grill.
Step 2: Grill the corn at 350°F, rotating to a new side every 5 minutes until the corn is tender.
Step 3: Peel back the husks again and squeeze lime juice onto the corn. Then coat the ears with the jalapeno mayo.
Step 4: Sprinkle with the cheese, Tajin, and chili powder. Enjoy!
Expert Tips
- Cut off the stringy edges of the husks to prevent burning.
- The outside husks of your corn may burn a little. That’s okay!
- Be sure to rotate the corn every 5 minutes to a new side to evenly cook the ears and prevent burning.
Grilled Jalapeno Elote FAQs
Yes, you can. In fact, that’s the traditional method for making elote, also known as Mexican street corn.
Cotija is the classic cheese of choice for elote. Its earthy, tangy flavor and crumbly texture are the perfect complement to the other ingredients in the corn.
Refrigerate this corn for up to 4 days in an airtight container.
Tasty Pairings for Your Jalapeno Elote
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Grilled Jalapeno Elote
Ingredients
- 6 ears of corn
- 11 ounce jalapeno mayonnaise
- ⅓ cup grated Cotija cheese
- Tajin seasoning
- 1 fresh lime
- 1 tablespoon chili powder
- ¼ cup cilantro, finely chopped
Instructions
- Heat BBQ to 350º or over low to medium heat.
- Slowly peel back corn husks, leaving the husks on and remove silk from ears of corn.
- With a pair of scissors cut off the stringing edges of the corn husks so they don’t burn.
- Run each ear of corn under water and tip upside down to drain excess water.
- Place on the bbq and cook on each side for 5-10 mins. (It’s okay if the outer husks start to burn off). Cook corn for roughly 20 minutes in total.
- Remove corn from the grill.
- Peel back or remove husks from corn and squeeze fresh lime juice onto the corn.
- Top with 2 tablespoons of jalapeno mayonnaise, and coat the ear of corn evenly.
- Sprinkle cotija cheese, tajin and a pinch of chili powder.
- Garnish with fresh cilantro
Notes
- Cut off the stringy edges of the husks to prevent burning.
- The outside husks of your corn may burn a little. That’s okay!
- Be sure to rotate the corn every 5 minutes to a new side to evenly cook the ears and prevent burning.
Nutrition
This Grilled Jalapeno Elote is a very delicious side dish! I love serving it with tacos!
The smoky corn with the spicy jalapeño was such a good combo. It disappeared fast.
This is soo delicious! I love Mexican style street corn. The jalapeno mayo is a great idea for extra kick!
I tried this grilled jalapeño elote at my last BBQ, and the extra kick from the peppers was a game-changer. It’s such a fun, elevated way to serve corn on the cob.
I love the classic flavor with that extra kick of heat! I like a good dose of spice, so I really love these.
I made this with beef tacos last night, and we absolutely loved it.