Make this fun and festive Mexican-style grilled sweet corn to light up your summer BBQ! Slather grilled ears of corn with a creamy mayo and crema-based sauce spiked with spicy sriracha (or other hot sauce), lime zest, and garlic. Top it off with a generous sprinkle of crumbly cotija cheese, cilantro, and a hit of fresh lime.
Preheat a grill to medium-high heat.
Lightly oil ears of corn, then grill until tender and charred, about 10-15 minutes. Turning occasionally to cook evenly.
Meanwhile, stir mayonnaise, Mexican crema, sriracha or hot sauce, garlic, lime zest, and Elote Salt in a medium bowl until well combined.
Allow grilled corn to cool for 5 minutes, then spread evenly with crema mixture. Sprinkle with more Elote Salt and set on a platter or large plate. Garnish with crumbled cotija cheese, chopped cilantro, and serve with plenty of lime wedges!