Description
Grilled Mexican Corn, or Elote, is a vibrant and delicious street food favorite featuring fresh ears of corn grilled to perfection, then generously coated with a creamy, garlicky mayo and Mexican crema mixture. The corn is finished with crumbly cotija cheese, zesty lime juice, and a sprinkle of chili powder for a smoky, spicy kick. This recipe is quick to prepare and perfect for outdoor grilling sessions, making it a crowd-pleasing appetizer or side dish with authentic Mexican flavors.
Ingredients
Sauce
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema (or sour cream as a substitute)
- 2 cloves garlic, finely minced or pressed
Corn and Garnishes
- vegetable oil, for brushing grill grates
- 6 ears fresh corn, husked and cleaned
- 1/2 cup cotija cheese, crumbled
- fresh lime juice from about 2 medium limes
- chili powder, cayenne powder, and/or smoked paprika, for sprinkling to taste
- fresh cilantro, for garnishing (optional)
Instructions
- Preheat Grill: Preheat an outdoor grill to medium-high heat or an indoor grill pan to the same temperature to prepare for cooking the corn evenly.
- Make Sauce: In a medium bowl, combine the mayonnaise, Mexican crema, and finely minced garlic. Stir well to blend. If the mixture is too thick, add a couple more tablespoons of crema until the desired consistency is achieved. Set aside.
- Prepare Grill: Brush the grill grates with vegetable oil to prevent sticking. Place the cleaned corn ears on the grill.
- Grill Corn: Cook the corn for about 8 to 10 minutes, rotating each ear a quarter turn every couple of minutes to ensure even grilling and slight charring.
- Brush with Sauce: Remove the corn from the grill and liberally brush all sides with the prepared mayo-crema-garlic mixture to coat evenly.
- Add Cheese: Either sprinkle the crumbled cotija cheese over the coated corn or place the cheese in a shallow bowl and roll the corn in it for an even cheesy coating.
- Season and Garnish: Squeeze fresh lime juice over the corn and sprinkle with chili powder, cayenne, and/or smoked paprika according to taste. Garnish with fresh cilantro if desired.
- Serve: Serve the Elote immediately while warm for the best flavor and texture.
Notes
- You can substitute Mexican crema with regular sour cream if unavailable, adjusting thickness as needed.
- For a spicier version, increase the amount of cayenne or chili powder.
- Using fresh cotija cheese ensures authentic flavor; alternatively, feta can be used but with a milder taste.
- Brush the grill grates well with oil to prevent the corn from sticking and ensure nice grill marks.
- If you don’t have access to an outdoor grill, a grill pan or broiler indoors can work as alternatives.
