Well, for some of you it’s getting towards the end of grilling season. For others, it never ends. We’re somewhere in the middle of that – we definitely don’t shut down the grill in the cooler weather months but it does tend to get used a little less. On that note, why don’t we just make some Grilled Mexican Street Corn?
Grilled Mexican Street Corn – What Is It?
Elote (or elotes) is a common street food in Mexico. If you’re from or have been to many cities across the U.S. you’ve probably noticed street vendors hawking all kinds of different foods, especially late night. Well, put this into that category. But, let’s not pigeon hole this delicious treat into just that late night category. These are good anytime as a snack, side item, or maybe even a small meal unto themselves. It’s typically served as a whole ear of corn on the cob that is grilled and then slathered in a rich, creamy sauce, chili, and lime. We always prefer to get you cooking so we won’t bog you down with a lengthier explanation. You can learn more here.
We’ve already brought you an “indoor” version of elote where we took the corn off the cob and pan roasted it. You can check that out here. Either one is a treat so let’s get cooking!
Preparation: Grilled Mexican Street Corn
Anytime we grill corn we prefer to grill it inside the husk. To do so – and to keep it the husk from going up in flames – we soak the corn before grilling. This also provides a bit of a steaming effect which we absolutely love. You can also remove the husks and brush them with oil or butter if preferred.
The best part is the corn was sourced from our very own garden. For some reason that always makes it more satisfying.
First, soak the ears of corn (husk on) for at least 15 minutes. Feel free to go longer. Preheat a grill to medium heat. Grill the corn for about 20 minutes, making a ¼ turn about every 5 minutes.
Meanwhile, in a mixing bowl, combine the crema, mayonnaise, lime juice, cotija cheese, and chili powder.
Remove the husks from the finished corn and coat with sauce. Sprinkle over cilantro and any other additional desired amounts of chili powder or cotija cheese. Serve immediately.
So simple, yet so delicious. You may want to double the recipe because whoever you serve it to is sure to ask for seconds!
If you liked that, try this…
- Grilled Stuffed Mexican Peppers
- Huevos Rancheros con Chorizo
- Chipotle Portabello Street Tacos
- Also, try our many salsas!
Equipment: Grilled Mexican Street Corn
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Simple items were used to make this recipe. Most should be at your fingertips for every meal and one that you may not have on hand but may want to when you decide to make this recipe 😉
If you’re in the market for any of these items here are some recommendations (affiliate links):
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Grilled Mexican Street Corn
Equipment
- Grill
- Mixing Bowl
Ingredients
- 4 ears Corn, on the cob with husk
- ½ cup Mexican Crema Available at most grocery stores
- ¼ cup Mayonnaise
- ½ Lime, juiced
- ½ cup Cotija Cheese If desperate, sub Feta
- 1 tbsp. Chili Powder Plus additional for topping
- 1 handful Fresh Cilantro, chopped
Instructions
- Soak the ears of corn (husk on) for 15 minutes. Preheat a grill to medium heat. Grill the corn for about 20 minutes, making a ¼ turn about every 5 minutes.
- Meanwhile, in a mixing bowl combine the crema, mayonnaise, lime juice, cotija cheese, and chili powder.
- Remove the husks from the finished corn and coast with sauce. Sprinkle over cilantro and any other additional desired amounts of chili powder or cotija cheese. Serve immediately.
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