Smoky, Tangy Grilled Mexican Street Corn (Elotes) Recipe

Mouthwatering grilled mexican street corn bursts with vibrant flavors that dance across your palate.

Corn lovers adore this classic street food from mexico’s bustling markets.

Kernels charred to golden perfection create an irresistible smoky essence.

Creamy, tangy toppings elevate each bite into a culinary celebration.

Zesty spices and fresh ingredients merge in a delightful harmony.

Mastering this recipe brings the authentic street experience right to your grill.

Summer gatherings will never be the same once you savor these incredible elotes.

Serving Ideas for Elotes

• Festive Fiesta Platter: Arrange grilled corn on a colorful ceramic platter, creating a vibrant display that celebrates Mexican street food tradition.
• Casual Cookout Companion: Serve alongside grilled meats like carne asada or chicken for a complete summer barbecue experience that packs bold flavors.
• Taco Night Sidekick: Pair with soft tortillas, salsa, and fresh guacamole to create a delicious Mexican-inspired meal that everyone will love.
• Picnic Perfect Addition: Pack cooled elotes in a portable container for outdoor gatherings, beach days, or park lunches where fresh, zesty corn is sure to impress.

Storing Mexican Street Corn Properly

• Store leftover grilled corn in an airtight container for up to 3 days. Wrap each cob individually in plastic wrap or aluminum foil to maintain moisture and prevent drying out.
• Place cooled corn in freezer-safe bags, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Preheat oven to 350°F. Wrap corn in aluminum foil with a splash of water to prevent drying. Warm for 10-15 minutes until heated through, turning once halfway.
• Place corn on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking temperature between each interval to avoid overcooking.

FAQs

• What is cotija cheese and can I substitute it?

Cotija is a salty, crumbly Mexican cheese. You can replace it with feta or queso fresco if unavailable.

• Do I need a grill to make elotes?

While a grill provides the best charred flavor, you can use a cast-iron skillet or broiler as alternatives if you don’t have a grill.

• How spicy are these elotes?

The spice level depends on the amount of cayenne and chili powder. Start with less and adjust to your heat preference. You can always add more hot sauce later.

• What's the difference between Mexican street corn and regular grilled corn?

Elotes are topped with a creamy, tangy sauce, cotija cheese, and spices, giving them a distinctive Mexican flavor that regular grilled corn lacks.

Grilled Mexican Street Corn (Elotes) Highlights

• Boost Flavor Quickly: Create a zesty, creamy sauce that transforms plain corn into a mouthwatering Mexican street food delicacy with minimal ingredients and maximum taste.
• Grill Like a Pro: Master the art of perfectly charred corn by rotating it evenly, ensuring a smoky, caramelized exterior that adds depth and excitement to your dish.
• Customize Your Spice: Adjust the chili powder and cayenne to match your heat tolerance, making this recipe adaptable for spice lovers and mild-flavor fans alike.
• Easy Party Pleaser: Impress guests with a restaurant-quality side dish that looks gourmet but requires simple techniques and minimal prep time, perfect for backyard gatherings and summer cookouts.

Ingredients for Mexican Street Corn

• Corn: Fresh corn on the cob that will be grilled to create a charred and smoky flavor.
• Cotija Cheese: A crumbly Mexican cheese that adds a salty and tangy taste to the corn.
• Cilantro: A fresh herb that provides a bright and zesty garnish to the dish.

• Mayonnaise, Mexican Crema: Creamy base that helps other seasonings stick to the corn and adds richness.
• Lime Zest, Lime Juice: Citrus elements that bring a bright and tangy flavor to the sauce.
• Garlic: Adds a pungent and aromatic depth to the sauce.

• Chili Powder, Cayenne Pepper: Spices that provide heat and a traditional Mexican street corn flavor profile.
• Salt, Pepper: Basic seasonings that enhance and balance the overall taste of the dish.
• Mexican Hot Sauce: Optional condiment that adds extra heat and flavor for those who enjoy spicier food.

Steps for Making Grilled Elotes

Step 1: Fire Up the Grill

Get your grill roaring hot at medium-high heat, aiming for that perfect temperature between 450 and 475 degrees Fahrenheit.

This will give your corn those beautiful, smoky char marks.

Step 2: Whip Up the Creamy Sauce

• Mayonnaise
• Mexican crema
• Lime zest
• Lime juice
• Minced garlic
• Chili powder
• Cayenne pepper

Sprinkle in a touch of salt and pepper to make the flavors pop.

Set this delicious mixture aside.

Step 3: Char the Corn

Place corn cobs on the grill, giving each one some breathing room.

Rotate them every 3 minutes to ensure an even, gorgeous char.

You’ll want to grill for about 9 minutes total until the kernels look beautifully caramelized.

Step 4: Dress and Garnish

Take each grilled corn cob and generously brush it with the creamy sauce you prepared earlier.

• Cotija cheese
• Chili powder

Finish with a sprinkle of fresh cilantro and a dash of Mexican hot sauce for extra kick.

Step 5: Serve and Enjoy

Transfer your mouthwatering elotes to a serving platter.

Repeat the dressing and garnishing process with the remaining corn cobs.

Invite your friends and family to dig in and savor these incredible Mexican street corn delights!

Tips for Grilled Mexican Street Corn

• Rotate corn every 3 minutes to ensure even charring and prevent burning, creating beautiful grill marks and smoky flavor.
• Whisk mayonnaise mixture thoroughly to blend flavors and achieve a smooth, consistent spread that clings to corn evenly.
• Adjust cayenne and chili powder to match personal heat preference, starting with small amounts and tasting as you go.
• Transfer grilled corn to a baking sheet and cover loosely with foil to maintain temperature while preparing remaining cobs.
• Sprinkle fresh chopped cilantro just before serving to add bright, zesty flavor and enhance the corn's appearance.

Tasty Twists for Mexican Street Corn

• Vegan Elotes: Replace mayonnaise and Mexican crema with cashew cream, use nutritional yeast instead of cotija cheese for a dairy-free version.
• Oven-Roasted Corn: For those without a grill, roast corn in a 425°F oven on a baking sheet, turning every 5 minutes until charred and tender.
• Spicy Herb Corn: Swap chili powder with smoked paprika, add fresh chopped jalapeños, and mix in finely chopped mint or basil for an herbal kick.
• Low-Carb Corn Alternative: Use grilled zucchini or cauliflower as a base, keeping the traditional elotes seasonings and toppings for a lighter option.

Grilled Mexican Street Corn (Elotes) Recipe

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4.8 from 37 reviews

• Total Time: 19 minutes
• Yield: 7 1x

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Description

Sizzling Mexican street corn (elotes) brings authentic street flavor straight to your grill, capturing summer’s essence with charred kernels and zesty toppings. Creamy, tangy, and perfectly spiced, this classic street food will transport you to bustling markets of Mexico.

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Ingredients

Scale 1x2x3x

Corn:

• 7 ears yellow corn (shucked)

Sauce and Cheese:

• 1/2 cup mayonnaise
• 1/3 cup Mexican crema
• 3/4 cup finely crumbled Cotija cheese

Seasonings and Herbs:

• 1 1/2 tablespoons lime juice
• 1 teaspoon lime zest
• 3/4 teaspoon finely minced garlic
• 1/2 teaspoon chili powder (plus more for topping)
• 1/8 teaspoon cayenne pepper
• 3 tablespoons finely chopped fresh cilantro
• Salt
• Black pepper

Sauce (Optional):

• Mexican hot sauce (such as Valentino or Tapatio)

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Instructions

1. Heat grill to medium-high temperature around 450-475°F, ensuring even heat distribution.
2. Create a zesty cream sauce by whisking mayonnaise, Mexican crema, lime zest, lime juice, minced garlic, chili powder, and cayenne pepper. Season subtly with salt and pepper, then set mixture aside.
3. Position corn cobs on preheated grill with spacing between each, allowing direct heat exposure.
4. Rotate corn every 3 minutes to achieve uniform charring, grilling for approximately 9 minutes total until kernels develop a deep golden-brown color.
5. Remove each grilled corn cob and generously coat with prepared cream sauce using a basting brush, ensuring complete coverage.
6. Sprinkle heavily with crumbled cotija cheese and additional chili powder for enhanced flavor profile.
7. Garnish with fresh chopped cilantro and optional Mexican hot sauce for extra heat and complexity.
8. Transfer decorated corn to serving platter, repeating process for remaining cobs.
9. Adjust chili powder quantity based on individual spice preference, ranging from light dusting to bold seasoning.

Notes

• Grill corn at medium-high heat to achieve perfect char marks without burning, ensuring even caramelization and smoky flavor.
• Mix mayo and crema ahead of time to let flavors meld, creating a more complex and rich coating for the corn.
• Rotate corn every 3 minutes while grilling to prevent uneven cooking and achieve beautiful, consistent golden-brown color.
• Customize spice levels by adjusting cayenne and chili powder amounts, making the dish adaptable for different heat tolerances.

• Prep Time: 10 minutes
• Cook Time: 9 minutes
• Category: Appetizer, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 214 kcal
• Sugar: 3 g
• Sodium: 278 mg
• Fat: 17 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 18 mg