The Easiest Spicy Mayo Corn Recipe Your Family Will Devour

Every family has that one recipe. The one that’s not just requested but expected the second the weather turns warm. For us, as soon as the grill cover comes off for the season, the chorus begins: “Are you making the corn?” This spicy mayo corn isn’t just a side dish; it’s the star of our summer weekends. It’s the first thing to disappear at every barbecue, and the one recipe friends always ask me for.

What they don’t realize is just how incredibly simple it is. We’re talking three core steps to get from a plain ear of corn to a smoky, creamy, zesty masterpiece that will have everyone reaching for seconds. Forget complicated techniques and long ingredient lists. This is all about maximum flavor with minimum fuss. So, fire up the grill, and let me walk you through the easiest, most delicious corn you’ll make all summer. I promise, it’s about to become your family’s favorite, too.

Quick Recipe

• Preparation Time: 10M
• Cooking Time: 12M
• Total Time: 22M
• Type of dish: Side Dish
• Cuisine: Mexican-Inspired / American
• Recipe Yield: 6-8 servings
• Calories: 320 kcal per serving (approximate)

An Ode to Elote (The Easy Way)

Before we dive in, let’s talk about where this flavor inspiration comes from. This recipe is my simplified take on Mexican street corn, or elote. Traditional elote is a culinary work of art—grilled corn slathered in mayonnaise, crema, chili powder, lime, and cotija cheese. It’s amazing.

My version captures that incredible spirit but streamlines it for the busy home cook. We use common pantry staples to create an elote-inspired corn that delivers that signature creamy, spicy, and tangy flavor without needing to hunt down specialty ingredients. It’s the perfect blend of authentic flavor and backyard-barbecue convenience.

The Simple Tools You’ll Need

You don’t need any fancy gadgets for this recipe. Here’s the short list of what I use:

• Grill: A gas or charcoal grill works perfectly. (No grill? I’ve got you covered in the FAQs below!)
• Tongs: For safely turning the corn on the hot grill.
• Small Bowl: For mixing your delicious spicy mayo.
• Pastry Brush or Spoon: For slathering the mayo onto the corn.

How to Make Perfect Spicy Mayo Corn

This recipe is all about the process. Follow these three steps, and you’ll get perfect results every single time. It’s my go-to grilled corn recipe for a reason!

Ingredients:

• For the Corn:
  • 6-8 ears of fresh corn, shucked
  • 1 tbsp neutral oil (like canola or avocado)
  • Salt and pepper
• For the Spicy Mayo:
  • 1/2 cup mayonnaise (use a good quality one you love)
  • 1-2 tbsp sriracha or your favorite hot sauce (adjust to your spice preference)
  • 1 tbsp fresh lime juice (about half a lime)
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
• For Topping:
  • 1/2 cup crumbled cotija cheese (or feta as a great substitute)
  • 1/4 cup chopped fresh cilantro
  • Extra chili powder, for dusting
  • Lime wedges, for serving

Step 1: Grill the Corn to Perfection

• First, preheat your grill to medium-high heat (about 400-450°F or 200-230°C). While it’s heating up, lightly brush each ear of corn with a little oil and sprinkle with salt and pepper.
• Place the corn directly on the grill grates. Now, here’s the key: you need to turn it every 2-3 minutes. You’re not trying to burn it, but you are looking for those beautiful, dark char marks on all sides. That char is where all the smoky flavor comes from. This whole process should take about 10-12 minutes.
• Once the corn is tender and nicely charred, remove it from the grill and let it cool for just a few minutes. This is an important little trick! If you apply the mayo when the corn is screaming hot, it will just melt and run off. A little cooling helps it cling to the kernels perfectly.

Step 2: Mix the Irresistible Spicy Mayo

• While the corn is grilling or cooling, you can whip up the sauce. This is almost too easy. In your small bowl, combine the mayonnaise, sriracha, fresh lime juice, chili powder, and garlic powder. Whisk it all together until it’s smooth and creamy.
• Give it a taste. Want it spicier? Add a bit more sriracha. Want more tang? A little more lime juice. This is your sauce, so make it perfect for you. The lime juice is essential—it cuts through the richness of the mayo and brightens up the entire dish.

Step 3: Dress the Corn and Serve

• Now for the fun part. Once the corn has cooled slightly, take your brush or a spoon and generously coat each ear with the spicy mayo mixture. Don’t be shy here; make sure every kernel gets some of that creamy goodness.
• Immediately sprinkle the dressed corn with the crumbled cotija cheese and chopped cilantro. The cheese and herbs will stick right to the mayo. For a final touch of color and flavor, give each piece a light dusting of extra chili powder.
• Serve immediately with extra lime wedges on the side for anyone who wants an extra squeeze of citrus. And that’s it! You’ve just made the best spicy mayo corn of your life.

Your New Go-To Summer Side

This spicy mayo corn has honestly made our summer gatherings so much more delicious and memorable. It’s the kind of dish that looks impressive but is secretly so easy, you’ll feel like a culinary genius. It pairs perfectly with everything from grilled chicken and burgers to a simple summer salad.

So next time you’re planning a barbecue or just need a fantastic side dish, I hope you’ll give this recipe a try. It’s more than just food; it’s the taste of summer. Happy cooking!

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