Oh boy, this Grilled Mexican Street Corn Recipe (or Elote as it’s lovingly known in Mexico) will soon become your barbecue ritual! Think juicy sweet corn chargrilled to perfection, smothered in creamy, cheesy, lime-infused sauce and dusted with spicy chili powder. Each bite, an absolute fiesta in your mouth! This dish is perfect for summer cookouts, barbecues or just a fun family dinner at the backyard. Your readers will love this not only for its mind-blowing flavors and textures, but also for its quick prep and cooking time.
Here’s a quick rundown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6 servings
- Yield: 6 ears of corn
So, let’s dive into the world of our vibrant, zesty and downright scrumptious Grilled Mexican Street Corn. Roll your sleeves up, folks, and get ready to impress!
Ingredients & Equipment You’ll Need
- 6 ears of fresh corn
- 1/2 cup of mayo
- 1/2 cup of Mexican crema or sour cream
- Zest and juice of one lime
- 1/2 cup of finely crumbled cotija cheese
- Chili powder to taste
- 1 hand of freshly chopped cilantro
- Six skewers
Equipment:
- A grill
- A brush for slathering
Most of these ingredients add something special to elevate the corn. The mayo and crema offer a creamy, tangy contrast to the sweet corn. The lime juice brightens everything up, and the chili powder gives a spicy kick. As for subs, you can use parmesan instead of cotija cheese.
How To Make Grilled Mexican Street Corn
- First, preheat the grill on high. While it’s heating up, prep your street corn by shucking away the husks and silk, then inserting the skewers into the base of each corncob, giving it a nice handle to hold onto.
- In a small bowl, mix together the mayo, crema, lime zest and juice until it is fully combined. Set that jazz aside because it’s grill time!
- Now, grill the corn, turning occasionally until it’s cooked and slightly charred all over. This generally takes about 10 minutes.
- While the corn is still hot, grab your brush and slather that smoky corn with the creamy mayo mixture you made earlier.
- Finally, sprinkle it generously with the cotija cheese, chili powder, and cilantro. Ta-da! Grilled Mexican Street Corn is served.
Tips For The Best Results
- Always use fresh, sweet corn for the best flavor.
- Don’t skip the lime! It adds an essential tanginess that helps balance the creaminess.
Storage Tips
- Store leftover elotes in the refrigerator for up to three days. Just be sure to wrap them tightly in plastic wrap to keep them fresh.
Frequently Asked Questions
Q: Can I use regular cheese?
A: Cotija cheese is preferred but in a pinch, you can substitute it with Parmesan.
Q: What if I don’t have a grill?
A: No sweat! You can roast the corn in the oven or even cook it in a skillet.
Nutritional Facts of Grilled Mexican Street Corn
One serving provides approximately 225 Calories, 15g Fat, 5g Saturated Fat, 20mg Cholesterol, 30g Carbohydrates, 5g Fiber, 7g Sugar, 5g Protein.
Wowza, there you have it! Our Grilled Mexican Street Corn that’s cheesy, tangy, spicy and so delish, it’ll have you doing the salsa! Why wait for the local fair when you can recreate this joy in your own kitchen? Now go celebrate your chef skills. Your street corn awaits!
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