Grilled Mexican Street Corn Recipe

Introduction

Grilled Mexican Street Corn, or Elote, is a flavorful and easy-to-make treat that combines smoky grilled corn with creamy, tangy toppings and a hint of spice. Perfect for summer barbecues or a quick snack, this dish is sure to become a crowd favorite.

Ingredients

• 4 ears corn
• 3 tablespoons mayonnaise
• 1/2 cup sour cream
• 1/4 cup cilantro, freshly chopped
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 cup cotija cheese
• 1 lime, juiced
• Chili powder, to taste
• 2 limes cut into wedges, for garnish

Instructions

1. Step 1: Remove the husks of the corn, leaving the core attached.
2. Step 2: Heat a grill or cast iron pan until hot, then grill the corn, turning regularly until it is slightly charred on all sides.
3. Step 3: In a small bowl, mix the mayonnaise, sour cream, and freshly chopped cilantro until well combined.
4. Step 4: Remove the corn from the grill and use a basting brush to slather the mayonnaise mixture evenly over each ear.
5. Step 5: Squeeze fresh lime juice over the coated corn, then sprinkle generously with Parmesan cheese and cotija cheese. Finish with a dusting of chili powder to taste, and serve with lime wedges for extra zing.

Tips & Variations

• For a smoky flavor, try grilling the corn directly over charcoal or wood chips if possible.
• Substitute Greek yogurt for sour cream to lighten up the topping.
• Add a pinch of smoked paprika or cayenne for extra heat.
• Use crumbled feta if cotija cheese is unavailable.

Storage

Grilled Mexican Street Corn is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on a grill or in a skillet to retain the charred flavor. Avoid microwaving to keep the corn’s texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a grill?

Yes, you can use a hot cast iron pan or broil the corn in the oven to achieve a similar charred effect if a grill is not available.

What if I don’t have cotija cheese?

Cotija can be replaced with feta or Parmesan if needed, though the flavor will be slightly different. Each cheese adds a salty tang that complements the corn well.

Grilled Mexican Street Corn Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

Grilled Mexican Street Corn, also known as Elote, is a deliciously smoky and creamy treat. Fresh corn is char-grilled to perfection, then slathered with a tangy mixture of mayonnaise, sour cream, and cilantro. It’s topped with tangy lime juice, salty Parmesan and cotija cheeses, and a sprinkle of chili powder for a perfect balance of flavors. This easy-to-make street-style snack is vibrant and perfect for summer cookouts or anytime you crave a flavorful, grilled side dish.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Corn

• 4 ears corn, husks removed but core attached

Spread Mixture

• 3 tablespoons mayonnaise
• 1/2 cup sour cream
• 1/4 cup freshly chopped cilantro

Toppings

• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup cotija cheese
• 1 lime, juiced
• Chili powder, to taste
• 2 limes, cut into wedges (for garnish)

Instructions

1. Prepare the corn: Remove the husks from the ears of corn, leaving the core attached to make handling easier during grilling.
2. Grill the corn: Heat a grill or cast iron pan until very hot. Place the corn directly on the grill and turn frequently, cooking until all sides are slightly charred and the corn is tender, about 10-12 minutes.
3. Make the spread mixture: In a small bowl, thoroughly combine the mayonnaise, sour cream, and freshly chopped cilantro to create a creamy, flavorful spread.
4. Apply the spread: Once the corn is grilled, remove it from heat and generously slather the mayonnaise and sour cream mixture over each ear using a basting brush.
5. Add toppings and season: Squeeze fresh lime juice over the coated corn. Then sprinkle evenly with grated Parmesan cheese and crumbled cotija cheese. Finish with a dusting of chili powder according to your taste preference.
6. Serve: Garnish with lime wedges on the side for extra zing and serve immediately while warm.

Notes

• For best results, use fresh corn on the cob, ideally in season during the summer months for maximum sweetness.
• If you do not have cotija cheese, feta cheese can be used as an alternative.
• Adjust the amount of chili powder to your spice tolerance; smoked paprika can also add a nice smoky flavor.
• Grilling can be done using a charcoal grill, gas grill, or a cast iron skillet if a grill is not available.
• This dish is best served immediately while the corn is warm to enjoy the contrast between smoky char and creamy toppings.
• To keep it dairy-free, substitute sour cream and mayonnaise with vegan alternatives and use a vegan cheese substitute.

Keywords: Grilled Mexican Street Corn, Elote, Mexican Corn, Grilled Corn Recipe, Mexican Side Dish, Summer Grilling, Cotija Cheese Corn