Elote Mexican Grilled Corn Recipe
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If you’ve ever wandered through a vibrant Mexican street market, you’ve likely encountered the irresistible allure of Elote Mexican Grilled Corn Recipe. This beloved treat is a smoky, tangy, and creamy celebration of flavor, combining charred sweet corn with a luscious mixture of mayonnaise, lime, chili powder, and crumbled cotija cheese. It’s comfort and excitement on a cob, bringing the festive spirit of Mexican cuisine straight to your grill and your table. Whether served as a snack, side dish, or party crowd-pleaser, this recipe delivers bold, unforgettable tastes that will have you coming back for more.
Ingredients You’ll Need
This Elote Mexican Grilled Corn Recipe keeps things delightfully simple, yet every ingredient plays a vital role in balancing texture, flavor, and color. The fresh corn provides that perfect smoky crunch from the grill, while the creamy spread adds lusciousness with a citrusy zing and a hint of spice. Keep these basics on hand to bring this classic Mexican street food to your home kitchen effortlessly.
- 4 ears of corn, husked: Fresh, sweet corn is the star, delivering juicy kernels that char beautifully on the grill.
- 1/4 cup mayonnaise: Adds a creamy base that helps other flavors stick and mingle deliciously.
- 1/4 cup sour cream: Brings a tangy richness that balances the heat and sweetness.
- 1 tablespoon lime juice: Provides a bright, zesty lift that freshens every bite.
- 1/2 teaspoon chili powder: Infuses a smoky warmth that gives the dish its signature kick.
- 1/4 teaspoon garlic powder: Adds subtle depth without overpowering the other ingredients.
- 1/2 cup crumbled cotija cheese (or feta cheese): Salty and crumbly, this cheese creates a delightful contrast in texture.
- Fresh cilantro, chopped (optional): A sprinkle of green that brightens and adds a fresh herbal note.
- Salt and pepper to taste: Essential seasonings that highlight and balance all the flavors perfectly.
How to Make Elote Mexican Grilled Corn Recipe
Step 1: Preheat and Prepare Your Grill
Start by heating your grill to medium-high. Getting your grill properly heated is key to achieving those beautiful char marks and that irresistible smoky flavor. Remember, a hot grill cooks the corn evenly and locks in the natural sweetness.
Step 2: Grill the Corn to Perfection
Place the husked corn directly on the grill and cook for about 10 to 12 minutes, turning every few minutes. This ensures each side gets that gorgeous char without burning, and that the kernels become tender and juicy. Watching those kernels turn golden with spots of blackened goodness is half the fun.
Step 3: Mix the Creamy Sauce
While the corn is grilling, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper in a small bowl until smooth. This creamy, tangy mixture is what transforms simple grilled corn into a mouthwatering feast bursting with bold Mexican flavors.
Step 4: Brush the Corn with the Sauce
The moment the corn comes off the grill, generously brush it with the creamy sauce. The warm corn allows the mixture to soak slightly into the kernels, making every bite luxuriously flavorful and moist. Don’t be shy with the sauce—this is where the magic happens!
Step 5: Add Cheese and Finishing Touches
Sprinkle the crumbled cotija cheese all over while the sauce is still wet so it sticks nicely. Then, add an extra dusting of chili powder and a fresh squeeze of lime juice for that extra tang and gentle heat. Top with chopped cilantro if you like a fresh herbal twist.
How to Serve Elote Mexican Grilled Corn Recipe
Garnishes
Garnishing your Elote with extra chili powder and cotija cheese not only enhances flavor but also creates a vivid presentation that invites everyone to dig in. Fresh cilantro adds a pop of green and a refreshing contrast, brightening the rich, creamy layers.
Side Dishes
This dish pairs wonderfully with anything from grilled meats and tacos to fresh salads and black bean dips. Its hearty, creamy bite complements spicy and smoky mains beautifully, making it a perfect side whenever you want to wow your guests with minimal effort.
Creative Ways to Present
For a fun twist, serve your Elote Mexican Grilled Corn Recipe on wooden sticks or cut the grilled corn off the cob and toss it in a bowl with the sauce and toppings for a flavorful corn salad. Adding a sprinkle of paprika or crumbled bacon can also elevate your presentation to a new level of deliciousness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the creamy sauce may soak further into the corn, altering texture slightly but still tasting fantastic.
Freezing
Freezing grilled Elote is not recommended because the creamy sauce and fresh corn do not maintain their texture well after thawing. For the best taste and experience, enjoy fresh whenever possible.
Reheating
To reheat, place the corn in a warm oven or on a grill for a few minutes to restore some of the grill char and warmth. Avoid microwaving as it can make the texture soggy. Add a fresh squeeze of lime juice and sprinkle more chili powder before serving to refresh the flavors.
FAQs
What type of cheese can I use if I can’t find cotija?
Feta cheese is an excellent substitute for cotija because it’s similarly crumbly and salty. While the flavors aren’t exactly the same, feta still gives that satisfying tang and texture that complements the smoky corn perfectly.
Can I prepare the sauce in advance?
Absolutely! You can mix the creamy sauce a few hours ahead or even the day before. Just keep it refrigerated in an airtight container and give it a quick stir before brushing onto the corn. This saves time and deepens the flavors.
Is this recipe spicy?
This recipe offers a gentle, smoky heat mainly from chili powder, which is mild and approachable. You can adjust the amount or choose a spicier chili powder if you want a bolder kick. It’s very customizable based on your spice tolerance.
Can I make Elote without a grill?
Yes! You can roast the corn in the oven under the broiler or cook it on a stovetop grill pan. Just keep an eye on it to get those nice char marks and smoky flavor. The final taste is still fantastic without an outdoor grill.
How can I make this recipe vegan?
To make a vegan version of this Elote Mexican Grilled Corn Recipe, substitute mayonnaise and sour cream with vegan alternatives, and use nutritional yeast or a plant-based cheese in place of cotija. The bright lime and chili flavors will still shine through beautifully.
Final Thoughts
This Elote Mexican Grilled Corn Recipe is one of those dishes that brings joy to every bite and effortless festivity to any meal. It’s simple enough for a quick weeknight treat but impressive enough for your summer parties or family gatherings. Fire up your grill, gather these humble yet magical ingredients, and dive into this explosion of creamy, spicy, tangy, and smoky goodness. Trust me, once you try it, Elote will become your new favorite way to enjoy corn forever.
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Elote Mexican Grilled Corn Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Elote, or Mexican grilled corn, is a flavorful street food classic featuring charred corn on the cob slathered in a creamy, tangy sauce made from mayonnaise, sour cream, and lime juice, then topped with salty cotija cheese and a sprinkle of chili powder. This recipe delivers a deliciously smoky and spicy treat perfect for summer barbecues or as a vibrant side dish.
Ingredients
Ingredients
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (plus extra for serving)
- 1/2 teaspoon chili powder (plus extra for sprinkling)
- 1/4 teaspoon garlic powder
- 1/2 cup crumbled cotija cheese (or feta cheese)
- Fresh cilantro, chopped (optional, for garnish)
- Salt and pepper to taste
Instructions
- Preheat the Grill: Prepare your grill by heating it to medium-high heat, which provides the ideal temperature to char the corn evenly while cooking it through.
- Grill the Corn: Place the husked ears of corn directly on the grill grates. Cook for 10-12 minutes, turning occasionally to ensure all sides are evenly charred and the kernels are tender.
- Prepare the Creamy Sauce: While the corn grills, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper in a small bowl. Mix thoroughly until smooth and well blended.
- Coat the Corn: Once the corn is grilled to perfection, remove it from the heat. Immediately brush the creamy sauce over each ear, making sure to coat all sides evenly to lock in flavor.
- Add Cheese Topping: Generously sprinkle crumbled cotija cheese over the coated corn, letting it adhere to the sauce for a salty and tangy contrast.
- Final Touches: For an extra pop of flavor, sprinkle additional chili powder and squeeze fresh lime juice over the top. Optionally, garnish with chopped cilantro for a fresh herbal note.
- Serve: Serve the elote immediately while hot, and enjoy the perfect balance of smoky, creamy, tangy, and spicy flavors.
Notes
- For vegetarian option, ensure the cheese used is suitable or substitute with a vegan cheese alternative.
- Adjust the amount of chili powder based on your preferred spice level.
- Fresh lime juice brightens the dish—don’t skip it.
- If you don’t have a grill, the corn can also be cooked under a broiler or on a stovetop grill pan.
- For an extra smoky flavor, try adding smoked paprika to the sauce mixture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
