MEXICAN GRILLED CORN RECIPE

4 ears of Grilled Mexican Street Corn on the Cob on brown plate with 2 dipping sauces and a grilled corn on the cob in the background.

MEXICAN GRILLED CORN RECIPE

Grilled elotes, or Mexican Grilled Corn, are sweet corn that are grilled and smothered in butter, mayonnaise, Cotija cheese, and chili powder for an awesome summer side dish!

Course Appetizers, Side Dishes

Cuisine Mexican

Keyword Elote, Mexican Grilled Corn

Prep Time 10

Cook Time 15

Topping Corn 10

Total Time 35

Servings

Calories 203kcal

Author Michele @ Flavor Mosaic

Ingredients

2 tablespoons of Chili powder depending on how spicy you want them salt and pepper
1 ⁄2 cup crumbled or shredded Cotija cheese
2 tablespoons of butter
1/3 cup of Mayonnaise
6 ears of corn with the silk removed

Instructions

Prepare the corn by removing the silk and pulling the husks downwards so you can use them to hold the corn.
Preheat the grill. In a pot of water, add a little salt and soak the ears in boiling water for 15 minutes.
Remove the ears of corn from the pot and butter the cobs.
Sprinkle some salt on the cobs before grilling.
Place the cobs to cook on the grill, over indirect heat, for 5 minutes and rotate when dark spots appear.
Usually about 2 to 3 minutes or until the ears are uniformly cooked (usually 10 to 15 minutes.)
Once they are grilled, spread some mayonnaise onto them. Sprinkle the cheese on the cob, and then the chili powder, and at the end some pepper to taste.
Serve immediately. Enjoy!

Video

Notes

I’ve made enough sauce from this recipe to coat up to 6 ears of corn. You could easily double the sauce if you want to grill more ears of corn. Simply add another ⅓ cup of mayonnaise or add ⅓ cup of Crema Mexicana in addition to the mayonnaise but then be sure to also increase the seasoning and chili powder.
Cotija cheese is not always well known to people. If you can’t source it, use feta cheese or grate and sprinkle some parmesan cheese over your grilled corn.
Try serving the elotes with fresh lime wedges on the side so guests can squeeze some fresh lemon juice on the corn.
To help you remove any stubborn silk from the corn, add the corn to a microwave for 1-2 minutes. This short burst of heat makes the silk come off much easier.
If you don’t want the hassle of shucking the corn (removing the silk) you could buy shucked corn from the stores but then I recommend that you grill the corn that same day as shucked corn will start to dry out and lose its sweet taste if it sits in the refrigerator without the husks on.
You can insert wooden or metal skewers into the corn just prior to grilling. This helps to turn the corn while it cooks and also gives you something to hold when coating the corn with mayo and spices as well as when eating it. If you use wooden skewers, make sure to first soak them in water for about 25-30 minutes – this prevents them from burning or catching fire.
Leftover grilled corn can be added to other recipes such as tacos, nachos, salsa, and quesadillas. Simply scrape the corn off each leftover corn cob and add to the recipe of choice.

Nutrition