Grilled Mexican Corn (Elote)
User Reviews
4.6
Grilled Mexican Corn (Elote)
Description
This Elote recipe begins with husked sweet corn ears grilled over medium-high heat, turned frequently to ensure even cooking and slight charring on all sides. The grilling process enhances the corn’s natural sweetness and imparts smoky, roasted flavor.
While the corn cooks, a sauce combining mayonnaise, Mexican crema (or a substitute like sour cream for consistency), and finely minced garlic is prepared. If the sauce is too thick, additional crema can be added to achieve the desired spreadable texture.
Once grilled, the corn is liberally brushed with the creamy sauce, which clings well to the kernels. The ears are then rolled or sprinkled with crumbled cotija cheese, bringing a salty, crumbly texture that contrasts the smooth sauce. Fresh lime juice is squeezed over the corn to add brightness and acidity, and chili powder, cayenne, or smoked paprika is dusted on for gentle heat and smoky undertones. A sprinkle of fresh cilantro adds herbal notes if desired.
This dish is typically served immediately while warm, making it a flavorful accompaniment or street-food style snack. According to the notes, leftover grilled corn can have the kernels cut off and stored in an airtight container in the refrigerator for up to five days.
Ingredients
- ¼ cup mayonnaise
- ¼ cup Mexican crema sour cream may be substituted, or as necessary for consistency
- 2 cloves garlic finely minced or pressed
- vegetable oil for brushing
- 6 sweet corn husked and cleaned, ears, fresh
- ½ cup cotija cheese crumbled
- lime juice from about 2 medium limes, fresh
- chili powder cayenne powder, and/or smoked paprika, for sprinkling as desired
- cilantro optional, fresh, for garnishing
Instructions
- Preheat an outdoor grill to medium-high heat (or indoor grill pan).
- To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.
- Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.
- Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you don’t you will likely have some left over)
- Either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.
- Evenly squirt with lime juice and sprinkle with chili powder, cayenne powder, and/or smoked paprika, to taste.
- Optionally garnish with cilantro and serve immediately.
Notes
- Serve the grilled corn immediately for the best flavor and texture, while warm and freshly coated with sauce.
- Leftover grilled corn kernels can be cut from the ears and stored in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 235kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 22mg | 7% |
| Sodium | 265mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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