Elotes Grilled Mexican Street Corn
User Reviews
5
Elotes Grilled Mexican Street Corn
Description
Elotes Grilled Mexican Street Corn combines fresh ears of yellow corn grilled until charred on all sides with a rich, creamy sauce made from mayonnaise, Mexican crema, lime zest, lime juice, garlic, chili powder, and cayenne pepper. This sauce is generously brushed over the hot grilled corn, then sprinkled with crumbly cotija cheese and additional chili powder, giving a creamy and spicy contrast to the smoky grilled corn kernels. Fresh chopped cilantro and traditional Mexican hot sauce add brightness and an extra layer of flavor.
The grilling technique ensures the corn cooks evenly with smoky char marks that enhance the sweet corn flavor. The combination of creamy, tangy, and spicy elements on the corn creates a textured experience from the crunchy kernels and the smooth sauce.
This street-style Mexican corn is well suited as a flavorful side for barbecue meals, Mexican dishes, or as a party snack. The layers of spice and creaminess provide a satisfying contrast to the charred corn that is enjoyable hot off the grill.
Adjust the amount of chili powder according to taste preference to balance heat. Spread the sauce evenly for a full coating on each ear. Serve immediately after assembling to maintain texture and flavor balance.
Ingredients
- 7 ears corn shucked, yellow
- 1/2 cup mayonnaise
- 1/3 cup Mexican crema
- 1 tsp lime zest
- 1 1/2 Tbsp lime juice
- 3/4 tsp finely mincced garlic
- 1/2 tsp chili powder plus more for topping
- 1/8 tsp cayenne pepper
- 3/4 cup finely crumbled cotija cheese
- salt and black pepper
- 3 Tbsp finely chopped cilantro fresh
- hot sauce such as Valentino or Tapatio, Mexican
Instructions
- Preheat a grill to medium-high heat (to about 450 to 475 degrees F).
- Meanwhile, in a mixing bowl whisk stir together mayonnaise, Mexican crema, lime zest, lime juice, garlic, chili powder and cayenne pepper. Season lightly with salt and pepper to taste. Set aside.
- Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every 3 minutes, about 9 minutes total.
- Working with one cob of corn at a time, using a basting brush, brush all sides generously with the mayonnaise mixture then sprinkle with cotija and chili powder. Finish with cilantro and/or Mexican hot sauce.
- Transfer to a serving platter or baking sheet and repeat with remaining corn.
Notes
- Adjust the chili powder amount to suit your desired spice level.
- Use a basting brush to evenly coat the grilled corn with the creamy sauce.
- Serve immediately for best texture and flavor.
User Reviews
Overall Rating
5
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