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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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 203 kcal
Course: Side Dish , Appetizer
Cuisine: Mexican

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

    Cup of Yum
  1. Prepare the corn by removing the silk and pulling the husks downwards so you can use them to hold the corn.
  2. Preheat the grill. In a pot of water, add a little salt and soak the ears in boiling water for 15 minutes.
  3. Remove the ears of corn from the pot and butter the cobs.
  4. Sprinkle some salt on the cobs before grilling.
  5. Place the cobs to cook on the grill, over indirect heat, for 5 minutes and rotate when dark spots appear.
  6. Usually about 2 to 3 minutes or until the ears are uniformly cooked (usually 10 to 15 minutes.)
  7. 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.
  8. Serve immediately. Enjoy!

Notes

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  • 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 Information

Calories 203kcal (10%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 15mg (5%) Sodium 166mg (7%) Potassium 299mg (9%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1084IU (22%) Vitamin C 6mg (7%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 15mg 5%
Sodium 166mg 7%
Potassium 299mg 6%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1084IU 22%
Vitamin C 6mg 7%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.