Sonoran Fire-Grilled Mexican Street Corn with Cotija, Chipotle-Lime Crema & Crispy Chorizo

Mexican street corn gets a bold Southwestern upgrade with Timoteo’s Sonoran Spice Rub! Fresh sweet corn is grilled over an open flame until smoky and lightly charred, then coated in a rich chipotle-lime crema, sprinkled with crumbled cotija cheese, and finished with crispy chorizo, cilantro, and fresh lime. This irresistible twist on classic elote makes the perfect side dish for backyard BBQs, taco nights, and summer grilling.

Ingredients

SERVES 6 · PREP 15 MIN · COOK 15–20 MIN

For the grilled corn

• 6 ears fresh sweet corn, husks and silk removed

• 1 tablespoon olive oil/garlic butter mix

• 2 teaspoons Timoteo’s Sonoran Spice Rub

• 4 ounces Mexican chorizo, casing removed

• ½ cup crumbled cotija cheese

• ¼ cup chopped fresh cilantro

• Lime wedges for serving

  
  

For the chipotle-lime crema

• ½ cup Mexican crema or sour cream

• ¼ cup mayonnaise

• 1 tsp garlic

• 1 chipotle pepper in adobo, finely minced

• 1 tablespoon fresh lime juice

• 1 teaspoon honey

• ½ teaspoon Timoteo’s Sonoran Spice Rub

• Salt to taste

  
  

4. Cooking instructions

1. Prepare the grill. Preheat to medium-high heat, approximately 400–450°F. Lightly oil the corn and sprinkle evenly with Sonoran Spice Rub.

2. Grill the corn. Place the ears directly on the grill grates. Cook for 10–15 minutes, turning every few minutes until tender and beautifully charred.

3. Cook the chorizo. In a skillet over medium heat, cook the Mexican chorizo for 7–10 minutes, breaking it into small pieces, until thoroughly cooked and slightly crispy. Drain excess grease.

4. Make the crema. Whisk together Mexican crema, mayonnaise, chipotle pepper, lime juice, honey, and Sonoran Spice Rub until smooth.

5. Assemble. Brush the hot grilled corn generously with chipotle-lime crema. Sprinkle with cotija cheese, crispy chorizo, and cilantro.

6. Serve immediately. Finish with a squeeze of fresh lime and an extra dusting of Sonoran Spice Rub if desired.

Chef Tim’s Tip: For extra smoky flavor, grill the corn over mesquite or hardwood charcoal. The charred kernels and Sonoran spices create a fantastic balance with the creamy, tangy topping.

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