Feel like you’re walking the streets of Mexico while you enjoy a creamy, zesty, and spicy Grilled Mexican Street Corn (Elote). Sweet and tender, freshly husked corn is grilled to perfection and slathered with the most delicious mix of crema, chili, and lime and topped with crumbled salty Cotija cheese!
Ingredients For Grilled Mexican Street Corn (Elote)
- Sweet corn ears
- Mexican crema (or sour cream)
- Mayonnaise
- Fresh cilantro
- Ground chile de arbol or chipotle pepper
- Lime zest and juice
- Salt and pepper
- Tajin chili-lime powder
- Cotija Cheese
How To Make Easy Grilled Mexican Street Corn
- Remove the husks and clean the corn ears. Preheat the grill. Grill the corn ears for about 3-4 minutes on each side until slightly charred and golden.
- While the corn is grilling, make the sauce: mix the Mexican crema, mayonnaise, ground chile, lime zest, lime juice, chopped cilantro, salt, and pepper.
- Brush the grilled corn with the crema mixture and sprinkle with freshly chopped cilantro and tajin powder on top.
Prepare The Cream Sauce In Advance:
You can make the sauce a day or two in advance, place it in an airtight container, and store it in the fridge until ready to use.
Can I Make This For A Large Group Ahead Of Time?
Freshly grilled corn is best, but you can grill the corn ahead of time if needed. Brush with the sauce just prior to serving.
Easy Grilled Mexican Streen Corn (Elote)
Equipment
- Grill, grill pan, or broiler
- Mixing bowl
- Pastry brush
Ingredients
- 8 ears sweet corn
- ½ cup Mexican crema (or sour cream
- ⅓ cup mayonnaise
- ⅓ cup fresh cilantro, chopped plus more for serving
- ¼ tsp ground chile de arbol, chipotle pepper, or cayenne pepper
- Zest and juice of one lime
- ¼ tsp salt
- Freshly ground black pepper to taste
- 1 tbsp tajin chile-lime powder
- ½ cup Cotija cheese, crumbled
- Extra lime wedges for serving
Instructions
- Remove the husks and clean the corn ears. Preheat the grill. Grill the corn ears for about 3-4 minutes on each side until slightly charred and golden.
- While the corn is grilling, make the sauce: mix the Mexican crema, mayonnaise, ground chile, lime zest, lime juice, chopped cilantro, salt, and pepper.
- Brush the grilled corn with the crema mixture and sprinkle with freshly chopped cilantro and tajin powder on top.
Nutrition
Frequently Asked Questions about Grilled Mexican Street Corn
1. Can I Make This Recipe Without Cotija Cheese?
Cotija cheese makes this recipe quite authentic, but you can use crumbled Feta cheese instead.
2. How Do I Know When The Corn Is Perfectly Grilled?
The corn is done with the kernels are tender slightly charred and golden on all sides.
3. Is There A Quick Way To Apply The Sauce To The Corn?
Using a pastry brush is the best way to apply the sauce. If you don’t have one, using a spoon is perfectly viable.
4. What Should I Do If The Corn Starts Burning?
If you feel it is browning too quickly and it is not cooked yet, reduce the heat or move the corn to a cooler part on the grill.
5. What’s The Easiest Way To Serve And Eat This At A Party?
You can either serve them with corn picks, or with a wooden skewer inserted on one end. This makes them easier to handle.
6. Any Tips For Cleaning After Making Elote?
Soak all utensils in soapy water as soon as you’re done using them, and brush the grates clean while they’re still warm.
7. What Can I Use If I Don’t Have A Grill?
You can grill the corn on a stovetop grill pan or place them under the broiler, turning them until slightly charred on all sides.
8. What If I Can’t Find Mexican Crema?
You can use sour cream instead. The added lime juice and salt will make it taste very much like Mexican crema.