Turn up the flavor on a summer classic with this easy Elote recipe. Grilled corn on the cob gets a spicy, tangy boost from buffalo sauce, balanced by creamy blue cheese and bright cilantro. Ready in about 20 minutes, this Buffalo-style elote is an irresistible side for backyard BBQs, tailgates, or any warm-weather meal.
Why you’ll love this recipe
This Grilled Elote with Buffalo Sauce takes everything great about Mexican street corn and gives it a bold, buffalo-inspired twist. The recipe is simple, fast, and full of contrasting textures and flavors—smoky char from the grill, a silky tangy sauce, and crumbly, punchy blue cheese on top. It’s an easy way to make corn feel adventurous while still staying familiar.
- Powerful flavor combinations. The charred kernels bring a smoky sweetness that pairs perfectly with the creamy, spicy buffalo sauce and the sharp saltiness of blue cheese.
- Quick and approachable. Make the sauce in a bowl, grill or cook the corn, and finish with a sprinkle of cheese and cilantro. Minimal hands-on time and maximal flavor.
Ingredients
Below are the core ingredients for this Buffalo-style elote along with simple substitution ideas. Exact measurements are listed in the recipe card further down.
- Mayonnaise – provides body and richness to the sauce.
- Sour cream – adds tang and creaminess; Greek yogurt can be substituted for a lighter option.
- Buffalo sauce – the primary spicy element. Use your favorite brand or adjust the amount to control heat.
- Corn on the cob – grilled ears work best for a smoky flavor. If you don’t have a grill, you can roast or cook the corn on the stovetop, in the oven, or in a pressure cooker and still get great results.
- Blue cheese crumbles – for salty, savory contrast. If you prefer a milder cheese, crumbled feta or cotija are excellent alternatives.
- Cilantro – fresh chopped cilantro brightens the dish with herbal notes.
Tip: To make a more traditional elote, swap the buffalo sauce for 1 teaspoon chili powder and replace blue cheese with crumbled cotija. Serve with lime wedges to squeeze over the corn.
Instructions
- Make the sauce. In a small bowl, whisk together the mayonnaise, sour cream, and buffalo sauce until smooth. Taste and adjust for heat or tang, then set aside.
- Preheat the grill. Heat a grill to medium-high, about 375–400°F (190–205°C). If using a stovetop or oven, preheat accordingly and prepare to roast or pan-sear the corn for comparable color and flavor.
- Cook the corn. Shuck four ears of corn, removing silk and husks, then place the ears directly on the hot grill. Rotate every few minutes so they char evenly. Grill about 10 minutes total until the kernels show a bit of blackening and are tender.
- Coat the corn. Remove the ears from the grill and, while still hot, use a small spatula or brush to spread a thin, even layer of the buffalo-mayo mixture over all the kernels.
- Finish and serve. Sprinkle each ear with blue cheese crumbles and chopped fresh cilantro. Serve immediately while warm and slightly smoky.
What to serve it with
This Buffalo Elote pairs beautifully with grilled mains and bold, savory dishes. Try it alongside burgers, grilled chicken, or tacos for a complementary spicy-sweet side. It also makes a fun addition to any picnic or tailgate spread and adds texture and flavor to a buffet.
Grilled Elote with Buffalo Sauce
4 ears of corn
10 minutes
10 minutes
20 minutes
Whitney Bond
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon buffalo sauce
- 4 ears corn, shucked
- ½ cup blue cheese crumbles
- 2 tablespoons fresh cilantro, chopped
Instructions
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In a small bowl, combine the mayonnaise, sour cream, and buffalo sauce. Stir until smooth and set aside.
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Preheat a grill to medium-high heat, about 375–400°F (190–205°C).
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Shuck the corn and place the ears on the grill. Cook for about 10 minutes, turning every few minutes so each side chars evenly.
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Remove the corn from the grill and immediately spread a thin layer of the creamy buffalo mixture over all sides.
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Top with blue cheese crumbles and fresh chopped cilantro. Serve hot.
Notes
- Traditional elote option: Replace the buffalo sauce with 1 teaspoon chili powder and swap blue cheese for crumbled cotija. Add lime wedges to serve for a bright finish.
- Substitutions: Use Greek yogurt instead of sour cream for a lighter sauce, or substitute feta for blue cheese if you prefer a milder tang.
- Storage: Leftover dressed corn is best eaten the same day. Store plain grilled corn and sauce separately in the refrigerator for up to 2 days; reheat corn and dress just before serving.
Nutrition Facts
Carbohydrates 1g
Protein 4g (8%)
Fat 11g (17%)
Sodium 355mg (15%)
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