A smoky, creamy, tangy, and slightly spicy grilled Mexican street corn recipe topped with cotija cheese, perfect for summer BBQs and easy gatherings.
Keep a close watch on the corn while grilling to avoid burning; turn every 2-3 minutes. Mix the sauce just before grilling to keep it fresh. For dairy-free or vegan options, substitute mayo with vegan mayo and cotija cheese with crumbled tofu or nutritional yeast. Leftovers can be wrapped and refrigerated for up to 2 days and reheated on a grill or pan.
Keywords: grilled elote, Mexican street corn, cotija cheese, summer BBQ, grilled corn, easy side dish, smoky corn, creamy corn, spicy corn