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5 from 6 votes

Elotes • Grilled Mexican Street Corn

Incredibly tasty, this mouthwatering Elotes • Grilled Mexican Street Corn recipe is absolutely delicious!
Prep Time5 minutes
Cook Time12 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Lunch, Snack
Cuisine: Mexican
Keyword Backyard Party, BBQ - Grilling, Comfort Food, Finger Food, Gluten Free, Low Sodium/No Sodium, Quick & Easy, Vegetables

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.