Freshly grilled Mexican Street corn is an ear of succulent corn on the Cob covered in a cilantro-lime cream sauce sprinkled with Cojita cheese and fresh cilantro. Summer corn has never tasted better!
Everyone loves backyard parties and grilling over an open flame, so by now, it’s more than likely that you’ve had grilled corn on the cob slathered in butter. It’s undeniably delicious. But Mexican street corn, called Elote, takes grilled corn to a whole new level – an out-of-this-stratosphere type level.
Elote is a grilled, craveable, delicious messy food you will absolutely love. I can’t wait for you to try it.
What Ingredients are in Mexican Street Corn?
- Fresh, sweet yellow corn on the cob
- Mayonnaise
- Sour cream or Mexican crema
- Garlic cloves, minced
- Queso fresco or cojita cheese crumbles
- Chili powder
- Cayenne pepper
- Freshly chopped cilantro
- Salt
- Fresh lime juice
How is Mexican Street Corn Prepared?
- In a small bowl combine mayonnaise, sour cream, and garlic. Mix until well combined, set aside. In another small bowl combine chili powder, cayenne paper, and 1 teaspoon salt, set aside.
- Brush grill grate with vegetable oil. Heat grill to high heat. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred, about 10 minutes.
- Immediately brush the corn with mayonnaise mixture. Sprinkle with cheese crumbles and chili powder mixture. Then top with some freshly chopped cilantro. Finally, squeeze fresh lime wedges over the corn and serve immediately. Alternatively, you can also put all of the ingredients out separately and let your guests build their own elote-style corn however they please.
Serving the corn with the husk peeled back and secured with another husk (or even kitchen twine) is a fun way to serve Mexican Street Corn. It can be messy, but it is oh-so-good!
What Else Can I make with Mexican Street Corn?
- You can also turn this delicious Mexican street corn into a tasty dip or pasta salad.
- Serve this off the cob is small cups as a side dish.
How is Mexican Street Corn Made without a grill?
Well, the good news is you don’t have to limit your elotes only to summer grilling season; you can easily make these delectable cobs all year long. Cook the corn in a cast-iron pan or under the broiler for the taste of summer all year. If you have a tabletop grill or panini press, that may work as well.
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©Global Street Foods, LLC
Mexican Street Corn
Equipment
- grill
Ingredients
- 6 ears corn shucked
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 garlic cloves minced
- 1/2 cup queso fresco or cojita cheese crumbles
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup finely chopped cilantro
- kosher salt
- lime wedges
Instructions
- In a small bowl combine mayonnaise, sour cream, and garlic. Mix until well combined, set aside. In another small bowl combine chili powder, cayenne paper, and 1 teaspoon salt, set aside.
- Brush grill grate with vegetable oil. Heat grill to high heat. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred, about 10 minutes.
- Immediately brush the corn with mayonnaise mixture. Sprinkle with cheese crumbles and chili powder mixture. Then top with some freshly chopped cilantro. Finally, squeeze fresh lime wedges over the corn and serve immediately.
Looks great! When’s the next BBQ? I’m there.