You’ve probably never heard of Memphis street corn. That’s because we invented it. Here’s our take on Elotes, otherwise known as Mexican grilled street corn. This is a delicious side that can be served at your next barbecue.

It’s grilled corn topped with a creamy, zesty sauce with a kick using our 901 Memphis Rub or (if spice isn’t your thing) our Mild Memphis Rub. This can be a pretty messy dish, but if you’d prefer a cleaner version, you can slice the corn off the cob after it’s grilled, toss together with the sauce, and serve it as a corn salad.

  • Grilling the Corn
    The preferred method of cooking here is slapping the corn directly on the grill because the char from the direct heat adds an extra layer of flavor. If you’re in a time crunch, you can also boil the corn.
  • Cheese
    Cotija cheese is the first choice, but it’s not always easy to find at your neighborhood grocery store, so as an alternative, you can use feta cheese or queso fresco.
  • Crema
    Mexican crema is the standard for this dish, but if you can’t find it in your local grocery store, you can use mayonnaise instead. You can also combine mayo and crema for the best of both worlds.
  • 1/4 cup mayonnaise and ¼ cup Mexican crema or ½ cup of either one by itself
  • 1/4 cup finely chopped cilantro
  • 1/2 cup finely crumbled Cotija cheese, plus more for garnish
  • 1 teaspoon 901 Reserve Rub or Mild Memphis Rub, plus more for garnish
  • 1 teaspoon finely minced garlic
  • 1 teaspoon of lime juice, plus lime wedges for serving
  • 4-6 ears shucked corn



  1. Mix one cup (8oz) of water, beer, or coffee with a ¼ cup (2oz) of Memphis Marinades Herb Dry Marinade. Stir well and let stand for 5 minutes before adding to 5 pounds of meat.
  2. Mix marinade mix and meat together in a container and then place in the fridge for at least 2 hours and up to 24 hours.
  3. Shuck corn.
  4. Preheat grill to high heat and oil grates.
  5. Combine cheese, mayonnaise and/or Mexican crema, cilantro, 901 Reserve or Mild Memphis Rub, and garlic in a mixing bowl. Set aside.
  6. When the grill is hot, place corn directly over heat, rotating occasionally, until cooked through and lightly charred. About 8-10 minutes total.
  7. Remove corn and place on serving dish.
  8. Brush corn with mayonnaise/crema mixture.
  9. Garnish with extra cheese, 901 Reserve or Mild Memphis Rub, and lime wedges.
  10. Season with salt to taste.
  11. Enjoy!