Grilled Chipotle-Lime Mexican Style Corn

Sonoran style grilled corn on the cob with chipotle and lime.

Ears of yellow corn with chipotle and cheese
Grilled Chipotle-Lime Mexican Style Corn
Servings: 4 servings
Every year on the 4th of July I make a different version of Mexican grilled corn, which along with the Sonoran style hot dog is a popular Tucson Sonoran street food.


  • 2 T light mayonnaise
  • 2 T non-fat Greek yogurt
  • 2 T minced fresh cilantro leaves
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1 tsp hot sauce
  • Juice from 1 lime
  • 2 T grated Cotija or Romano cheese
  • 1 T olive oil
  • 1/4 teaspoon salt
  • 1 chipotle chili in adobo sauce
  • 4 large ears corn shucked


  • Heat the grill or a grill pan to medium.  In a large bowl, combine oil, salt, and remaining chipotle chili. Smash with a fork until well combined; add corn and toss until coated evenly.
  • While corn is grilling, combine mayonnaise, yogurt, cilantro, 1/4 teaspoon chili powder, black pepper, lime juice, and cheese in large bowl; set aside.
  • Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Garnish with more cheese. Serve immediately
Course Side Dish
Cuisine Sonoran Style Mexican
Keyword elotes, Mexican grilled corn

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