If you have ever wandered through a vibrant Mexican street market, you might have been captivated by the irresistible aroma and bold flavors of Grilled Mexican Street Corn, a true celebration of simple ingredients coming together in perfect harmony. This Grilled Mexican Street Corn (Elote Recipe) Recipe captures all that magic — the smoky, charred sweetness of corn grilled to perfection is lovingly slathered in a creamy, tangy sauce, dusted with savory cotija cheese, and finished with a zing of lime and spice. It is not just a side dish; it is a festive, flavor-packed experience that will light up any meal and bring the joyful spirit of Mexico right to your table.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this enchanting dish. Each component, from the fresh corn to the bold spices and creamy sauce, plays a crucial role in crafting the authentic taste and texture of this Grilled Mexican Street Corn (Elote Recipe) Recipe.
- 8 cobs of corn: Fresh, husked ears of corn form the smoky, sweet base of this dish.
- 1/2 cup sour cream: Adds creamy tanginess that balances the spices beautifully.
- 1/2 cup mayonnaise: Brings richness and helps the sauce adhere perfectly to the corn.
- 1/2 cup cilantro (finely chopped): Fresh and herbaceous flavor with some reserved for garnish.
- 1 garlic clove (finely minced): Delivers savory depth and a little punch.
- 1/4 tsp garlic powder: Intensifies the garlic flavor in every bite.
- 1/4 tsp cayenne pepper: Adds just the right amount of gentle heat to wake up your taste buds.
- 1/4 tsp cumin: Earthy spice that brings warmth and complexity.
- 2 Tbsp lime juice: Provides bright acidity, lifting the entire dish; plus, lime wedges to serve on the side.
- 1/2 cup cotija cheese (crumbled): Salty and crumbly, perfect for that authentic Mexican street corn finish.
- 1/2 tsp chili powder (to garnish): Adds a pop of color and subtle smoky flavor on top.
How to Make Grilled Mexican Street Corn (Elote Recipe) Recipe
Step 1: Grill the Corn to Smoky Perfection
Start by shucking your fresh corn, removing all husks and silk, then wrap each ear tightly in a single layer of heavy-duty foil. This method locks in moisture and allows the natural sugars to caramelize beautifully over the heat. Place the foil-wrapped corn directly on a hot grill and cook for about 18 minutes, turning occasionally to ensure even grilling. The foil keeps the corn tender while imparting that irresistible smoky essence that makes this recipe a showstopper.
Step 2: Whip Up the Creamy, Flavor-Packed Sauce
While your corn grills, combine sour cream, mayonnaise, finely chopped cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 tablespoons of fresh lime juice in a small bowl. Give everything a good stir until blended and smooth. This sauce is where all the zesty, creamy magic happens, creating the perfect balance between heat, acidity, and richness to beautifully coat the grilled corn.
Step 3: Cool and Prepare for Saucing
Once the corn is grilled to perfection, carefully remove the foil and partially unwrap each cob just enough for it to cool for a few minutes. Leave the foil underneath; it’s handy to catch any drips later and makes serving easier. This step helps the sauce stick better and ensures you don’t burn yourself with hot corn.
Step 4: Slather, Sprinkle, and Serve the Ultimate Elote
Using a basting brush, generously coat each corn cob with your prepared sauce, ensuring every nook and cranny is covered. Then, sprinkle a hearty amount of crumbled cotija cheese over the sauce. Finish off with a dusting of chili powder and some fresh cilantro for color and an extra burst of flavor. Serve immediately with lime wedges to squeeze over the top, adding a fresh burst of citrus that brightens the dish beautifully.
How to Serve Grilled Mexican Street Corn (Elote Recipe) Recipe
Garnishes
Fresh garnishes elevate this dish from delicious to unforgettable. Besides the cilantro and chili powder sprinkled on top, I love how a wedge of lime adds that final touch of freshness. You can also get creative by adding a pinch of smoked paprika or even a few drops of hot sauce for extra excitement on the palate.
Side Dishes
This Grilled Mexican Street Corn (Elote Recipe) Recipe pairs wonderfully with many dishes. Think grilled meats like juicy steak or marinated chicken, vibrant Mexican rice, or cool, creamy guacamole. It’s such a versatile side that adds brightness and texture to any summer cookout or family dinner.
Creative Ways to Present
For a fun twist, serve the grilled corn standing upright in a decorative corn holder or lay them out family-style on a large platter garnished with extra cheese, cilantro, and lime wedges. You could even cut the corn off the cob for a grilled corn salad version, tossing the kernels with the sauce, cheese, and spices for a shareable dish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover elote, no worries! Store the grilled corn cobs in an airtight container in the refrigerator. It’s best to keep the sauce and corn separate if possible to maintain the integrity of the flavors and textures, but if already assembled, try to consume within 2 days for peak freshness.
Freezing
This recipe doesn’t freeze well because the creamy sauce and fresh cheese will separate and lose texture upon thawing. For best results, enjoy your Grilled Mexican Street Corn (Elote Recipe) Recipe fresh or store leftovers in the fridge only.
Reheating
To reheat leftover corn, unwrap it from foil and warm gently on a grill or stovetop pan just until heated through. Avoid the microwave, which will make the sauce break down and the corn rubbery. After warming, add any fresh toppings you might have saved for best flavor.
FAQs
Can I make this recipe without a grill?
Absolutely! You can roast the corn in your oven at 425°F (220°C) by wrapping each ear in foil and baking for about 20 minutes, turning once. It won’t have quite the same smoky flavor but will still be delicious with the creamy sauce and toppings.
What if I can’t find cotija cheese?
If cotija isn’t available, feta cheese or a salty Parmesan make lovely substitutes that provide the signature crumbly, salty punch essential to this dish.
How spicy is this recipe?
The spice level is moderate and friendly for most palates thanks to just a small amount of cayenne and chili powder. If you prefer it milder, reduce the cayenne or omit it completely, and for extra heat, feel free to add more chili powder or a dash of hot sauce.
Can this recipe be made vegan?
Yes! Swap out the sour cream and mayonnaise for vegan alternatives or use blended silken tofu for creaminess. For the cheese, nutritional yeast or vegan cheese crumbs can mimic the salty tang of cotija.
Is it okay to prepare the sauce ahead of time?
Yes, making the sauce a few hours ahead allows the flavors to meld beautifully. Just keep it refrigerated until ready to brush onto the warm grilled corn!
Final Thoughts
This Grilled Mexican Street Corn (Elote Recipe) Recipe is a jubilant celebration of flavor that’s surprisingly easy to prepare and endlessly satisfying to eat. Whether you’re hosting a backyard barbecue or looking for a flavorful way to brighten up a weeknight meal, this recipe will quickly become a beloved staple. Give it a try, and I promise you’ll find yourself craving this delectable, creamy, spicy corn long after the last cob is gone!
Print
Grilled Mexican Street Corn (Elote Recipe) Recipe
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 8 cobs
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Grilled Mexican Street Corn, or Elote, is a flavorful and creamy twist on traditional corn on the cob. Wrapped in foil and grilled to perfection, the corn is slathered with a zesty sauce made from sour cream, mayonnaise, cilantro, garlic, and spices, then topped with crumbly cotija cheese and a sprinkle of chili powder. Perfect as a side or a snack, this recipe captures the authentic flavors of Mexican street food with a smoky, tangy, and slightly spicy profile.
Ingredients
Vegetables
- 8 cobs of corn
Sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cilantro (finely chopped, reserve some for garnish)
- 1 garlic clove (finely minced)
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 2 Tbsp lime juice (plus lime wedges to serve)
Garnish
- 1/2 cup cotija cheese (crumbled)
- 1/2 tsp chili powder
Instructions
- Prepare the Corn: Shuck the corn cobs, removing all husks and silks. Wrap each cob tightly in a single layer of heavy-duty aluminum foil to fully enclose the corn, ensuring they are sealed well to retain moisture during grilling.
- Grill the Corn: Place the foil-wrapped corn directly on a preheated grill over medium heat. Grill for about 18 minutes, turning occasionally to ensure even cooking. The corn should be tender and slightly smoky when done.
- Make the Sauce: While the corn is grilling, combine the sour cream, mayonnaise, finely chopped cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 tablespoons of fresh lime juice in a small bowl. Stir thoroughly to blend all the ingredients into a smooth sauce and set aside.
- Cool the Corn: Once grilled, carefully remove the corn from the grill. Partially unwrap the foil to allow the corn to cool for a few minutes, keeping the foil intact underneath to catch any drips and for use during serving.
- Apply the Sauce and Garnish: Using a basting brush, generously coat each corn cob with the prepared sauce. Immediately sprinkle generously with crumbled cotija cheese. Finish by garnishing with a light dusting of chili powder and some reserved chopped cilantro. Serve the elote with lime wedges for added zest.
Notes
- For extra smoky flavor, unwrap the corn completely during the last few minutes of grilling.
- If cotija cheese is unavailable, feta can be used as a substitute.
- Adjust the cayenne pepper and chili powder according to your spice preference.
- The foil wrapping helps to steam the corn, keeping it moist; avoid skipping this step for best results.
- Serve immediately for the best texture and flavor.
