Grilled Mexican Street Corn
Nothing screams summer more than fresh corn on the cob. Mexican Street Corn is one of my ultimate favorite corn dishes.
Hey, y'all! I love me a good corn recipe. Crock-Pot Cheddar Corn, Corn Puddin' and, Creamy Confetti Corn with Bacon are some of my favorite go-to summer BBQ dishes. We are in prime corn season (from June to October) right now so we're eating it at least once a week in my household.
Over the years I have had the opportunity to travel all over the world. I've spent lots of time exploring our neighbor to the south, Mexico. Whenever I travel, I love indulging myself in the local cuisine. One of my favorite dishes from Mexico is Mexican Street Corn also known as Elote.
What is Mexican Street Corn?
Mexican Street Corn is a fabulous dish that is common throughout Mexico. It is grilled corn on the cob coated with a delicious mixture of cotija cheese, mayo, sour cream, chili powder and a dash of lime juice. It is a fabulous combination of sweet corn, salty cheese, tangy lime, and spicy chili powder.
I first started playing around with Mexican Street Corn dishes when I hosted my Mi Casa es su Casa themed house warming party. For the shindig, I created a delicious cold Mexican Street Corn Salad with fresh avocados. From there I went on to make a fabulous warm Mexican Street Corn Casserole. It wasn't until recently that I attempted to make actual Mexican Street Corn.
The key to Mexican Street Corn is charring the corn on a grill. This helps bring out all of the great, natural flavors of the corn. If you don't have a grill, you can roast the corn in your oven or boil it on your stove-top.
Once the corn is cooked, top it with a yummy combination of mayonnaise, cilantro, garlic, cayenne pepper, and cotija cheese.
What do I serve with Mexican Street Corn?
Tacos Fajitas Enchiladas Lime and Salsa Pork Grilled Chicken Steak
How to Pick Corn That is Perfectly Sweet?
Check out the husk. It should soft, feel slightly moist, and be a vibrant green. '
Check the silks. The thin strings at the top of your corn husk are called silks. They should be gold or light brown in color and should be sticky.
Check the corn itself. When you peel back the husk, the corn should cover the entire cob and be nice and full.
6 ears of corn, shucked 1/2 cup mayonnaise 2 tbsp finely chopped cilantro + more for garnish 1 glove garlic, minced 1 pinch cayenne pepper 1 cup Cotija cheese, finely crumbled 1/2 tsp chili powder Lime wedges, for serving
1. Preheat grill to medium-high heat. About 450 degrees.
2. In a medium-size mixing bowl, whisk together mayo, cilantro, garlic, and, cayenne pepper. Set aside.
3. Place corn on the preheated grill leaving space between each of the ears. Grill until charred on all sides, turning every few minutes. Your total cook time should be about 8-10 minutes. Place the cooked corn on a cutting board or other clean, flat surface.
4. Slather the mayo mixture all over the cooked corn.
5. Place the cotija cheese in a shallow dish (I use an oval casserole). Roll each of the ears of corn in the cheese.
6. Sprinkle chili powder on top and garnish with cilantro. Serve with lime wedges, if desired.
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