Grilled Mexican Street Corn (Elote)
Grilled Mexican Street Corn, also known as Elote, is what summer cookouts are all about! Enjoy its smoky, creamy flavor at your next party or cookout!
Servings: 6
Calories: 266kcal
Equipment
- gas grill (or charcoal)
Ingredients
- 6 ears fresh corn (husks and silks removed)
- 2 tablespoons vegetable oil
- ¼ cup mayonnaise
- ¼ cup sour cream
- 5 oz cotija cheese crumbled (about 1 cup)
- 2 tablespoons fresh lime juice
- 1 garlic clove (finely minced)
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat gas grill; set the burners to high, cover, heat grill 10 minutes. Scrape and clean grates if necessary.
- For a charcoal grill: Light 5-6 quarts of charcoal briquettes in a chimney starter. When briquettes are partially covered with ash, 15-20 minutes, pour into grill making an even layer. Place grates on the grill, clean, if necessary, heat for 5 minutes.
- While the grill heats prepare the cream coating. In a bowl combine the mayonnaise, sour cream, ¾ cup of the Cotija, lime juice, garlic, ¾ teaspoon chili powder, cayenne pepper, black pepper, and 1 tablespoon cilantro. Mix until well combined, cover and refrigerate until ready to use. Reserve the remaining ¼ cup of cheese and tablespoon of cilantro for garnish.
- Brush corn with vegetable oil, season with the remaining ¼ teaspoon of chili powder, and salt.
- Grill corn, covered, until lightly charred on all sides, 15 minutes, turning 3-4 times for even cooking.
- Brush hot corn with the cream mixture, garnish with the remaining Cotija and cilantro, serve warm.
Notes
-
- Don’t skip the oil: It helps with charring and keeps seasonings in place.
- Fresh corn is best: Look for ears with full corn kernels and no soft spots.
- Make it your own: Use feta cheese or queso fresco if cotija isn’t available, or swap sour cream for Mexican crema.
- To Store: Remove kernels from the cob and store in an airtight container in the fridge for up to 3 days.
- Freezing is not recommended: The creamy coating won’t hold up well.
- To Enjoy Later: Eat it cold as a corn salad, just don’t try to reheat with the cream coating because it may curdle.
Nutrition
Serving: 1serving | Calories: 266kcal | Carbohydrates: 19g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Sodium: 545mg | Potassium: 291mg | Fiber: 2g | Sugar: 6g | Vitamin C: 8mg | Calcium: 132mg | Iron: 1mg