Elotes • Grilled Mexican Street Corn
Since my first visit to Mexico back in 1988, I’ve always liked its food! Immensely flavorful, Mexican cuisine has been one of my top 5. When David and I started going down there yearly, we discovered so many incredible dishes that we fell in love 💖 with and added to our repertoire.
A couple years ago, while vacationing in Puerto Vallarta, my husband and I tried a popular street food. After our first bite, these ruined us forever and now, we’re corn on the cob snobs 🌽! I’m talking about Elotes • Grilled Mexican Street Corn!
First, the cobs are grilled on the barbecue 🔥 to bring a nice smoky flavor to them. Next, they’re slathered with a gorgeous creamy mayo sauce and topped with a Cotija cheese and cilantro mixture before being sprinkled with chili powder… totally an OMG!
Before being corrupted by this yummy recipe, I liked mine simply with butter 🧈 spread over and some freshly ground black pepper. Now every time we see corn cobs at our supermarket, we know exactly what to make just by looking at each other!
Contrary to Esquites where the corn mixture is identical but served in a cup and eaten with a spoon, Elotes • Grilled Mexican Street Corn are deliciously messy! Each bite is fully covered with yumminess. Make sure to have plenty of napkins around… 😉
When it comes to the barbecue, it’s important to oil the grates prior to grilling the cobs. There are two ways to grill them; with or without the husks. It’s a matter of preference. At my grocery store, there’s always a box next to the cobs and I normally clean them right on the spot.
If you prefer leaving the husks on, firstly remove the silk from each cob and then pull the husks back up. Secondly, soak them in very cold water for 20 minutes ⏰ to prevent them from catching on fire. Lastly, they will need more time to cook on the “barbie”, about 25 minutes versus 12-15.
The difference between with and without is the pre-soaked husk cobs will be steamed while the ones without the husks result in a nice charred smokey flavor! During the grilling, both have to be turned a ¼ turn every 3 to 5 minutes (without) or 5 to 6 minutes (with).
Incredibly tasty, this mouthwatering Elotes • Grilled Mexican Street Corn recipe is absolutely delicious! Let me tell you, if you’ve never tried them before, you’re missing out on something fantastic! After trying it, don’t be surprised you might lift your nose 👃 to regular corn on the cob and never go back again…
Bon Appétit! 🍽
Here are several more Mexican inspired recipes for you to enjoy… 😀
– Mexican Tostadas
– Albóndigas • Mexican Meatball Soup
– Spicy Beef Nacho Supreme
– Chiles Rellenos
– Mexican Rice
– Fire Roasted Salsa
– Strawberry Mango Margarita
and for even more mexican recipes 🌎, click on this link… Recipe Category • Mexican Cuisine
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Elotes • Grilled Mexican Street Corn
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Ingredients
- 4 large ears corn
- 1/4 cup mayo see Recipe
- 1/4 cup crema (substitute sour cream)
- 1 medium clove garlic, pressed
- 1 tsp. freshly squeezed lime juice tips & tricks
- 1/2 tsp. lime zest
- 1/2 tsp. chili powder (substitute ancho chili powder or guajillo chili powder), plus more to garnish
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 cup Cotija cheese, crumbled
- 4 tbsp. cilantro, finely chopped and divided
- canola oil, as needed to oil grates tips & tricks
- 4 large lime wedges, for serving
Directions
- In a bowl, combine mayo, crema, garlic, lime juice, lime zest, chili powder, salt and pepper. Mix until well blended.
- In another bowl, add Cotija cheese and 2 tbsp. cilantro; stir to mix.
- Bring the barbecue temperature to 550ºF and oil grates with canola.
- Place corn directly on hot grates and grill until charred on all sides, rotating ¼ turn every 3 to 4 minutes.
- Remove from the heat and brush the mayo mixture on grilled corns before topping with Cotija cheese mixture. Sprinkle lightly with cilantro and chili powder. Serve with lime wedges.
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