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Grilled Mexican Street Corn Recipe

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4.3 from 80 reviews

Authentic Grilled Mexican Street Corn, also known as Elote, features charred corn on the cob slathered with a creamy, tangy sauce made from Mexican crema, mayonnaise, lime, and cheese, then topped with chili powder and fresh cilantro. Perfect as a flavorful side dish for any summer barbecue or casual meal.

  • Total Time: 20 minutes
  • Yield: 12 servings

Ingredients

Corn:

  • 12 ears of corn, husks pulled back and tied off (or shucked completely if preferred)

Sauce:

  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup Cotija cheese, feta cheese, or parmesan cheese (reserve 1/2 cup for topping)
  • 1/2 teaspoon ground ancho chili pepper or cayenne pepper plus more for serving
  • Zest from 1 lime
  • Juice from 1 lime

Garnish:

  • Cilantro to taste
  • Lime wedges or halves for serving

Instructions

  1. Preheat Grill: Preheat a charcoal grill to high heat using the two-zone method. Having an indirect heat side is helpful for managing temperature and for placing husked corn if needed.
  2. Make the Sauce: In a medium bowl, combine the Mexican crema or sour cream, mayonnaise, half of the cheese (about 1/2 cup), ground ancho chili or cayenne pepper, lime zest, and lime juice. Mix well until smooth and set aside.
  3. Grill the Corn: Place the corn on the direct heat side of the grill. Rotate the ears occasionally to ensure all sides are nicely charred. This should take about 7 to 8 minutes until all sides show good grill marks and charring.
  4. Apply Sauce: Remove the grilled corn from the heat and brush each ear generously with the prepared cream sauce mixture.
  5. Garnish: Sprinkle the remaining cheese evenly over the coated corn. Add extra ground ancho chili or cayenne pepper for additional heat if desired. Garnish with fresh cilantro leaves.
  6. Serve: Squeeze lime juice over the top and serve immediately with extra lime wedges on the side for an added burst of freshness. Enjoy your flavorful Mexican street corn with a big smile!

Notes

  • For a smoky flavor, cook the corn with the husks on and pulled back, then remove the husks after grilling.
  • Cotija cheese is traditional, but parmesan or feta can be used as alternatives.
  • Adjust chili pepper quantity based on your spice preference.
  • Using a two-zone grill setup helps control heat and prevents over-charring.
  • This recipe is best served immediately while warm and fresh off the grill.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/grilled-mexican-street-corn-recipe/