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Summer in my backyard means tons of grilled corn on the cob! But let’s be honest, too much of a good thing does get old! So every now and then (Taco Tuesdays especially)I like to switch it up every so slightly and make grilled elote. Elote, or Mexican street corn, is really just grilled corn with an extra layer of flavor. Slathered with a creamy, tangy coating and sprinkled with salty, crumbly cheese, will regular corn ever hit the spot again?
Grilled Corn
Corn on the cob is probably one of my favorite things to grill because it is so easy and has little to no prep work. I remember as a child, sitting in the kitchen shucking corn and meticulously trying to pull all of the little hairs off of the corn. I hated it! But now, you can go into your grocery store and the corn is pre-shucked and cut perfectly for you!
So now that the only hard part about corn on the cob is a non-factor, let’s get grilling! Preheat your grill to 400 degrees. While the grill is coming to temperature, prep the corn. For this recipe, I used 6 ears of corn, but of course feel free to adjust based on how many people you are serving. Brush all sides of the corn with olive oil, and sprinkle with salt and pepper to taste.
Place the corn on the grill and cook for 8-10 minutes, rotating every few minutes to get a nice even char. Now at this point, you can totally stop. Slather on some butter and serve it as is! That is exactly how I would make regular corn on the cob for family and friends, and when corn is in season, it is so sweet, it really can stand alone! But, if you are looking to jazz things up, don’t stop there. Let’s make elote!
Elote (Mexican Street Corn)
Elote is a Mexican street food that in recent times has gained much popularity in America. Essentially it is grilled corn on the cob, enveloped in a layer of some sort of creamy mixture, with tangy notes of lime and salty cheese. The best thing about it is it is easy to make and fun to eat. Now that we have the corn grilled, the rest is a breeze.
In a small bowl, combine 1/2 cup of mayonnaise and 1/2 cup of Mexican crema. Crema is similar to the French crème fraîche, a thick cream that is slightly sour. It is thinner than sour cream, but if you can not find it in your international aisle at the grocery store, definitely substitute with sour cream (thin it out with 1 tbsp of milk if desired, totally optional). To this, add 1 tbsp of lime zest and 2 tbsp of lime juice. Also add in 1 tsp of chili powder and 1/4 cup of minced cilantro. Stir it all up to combine, and using a basting brush, slather it all over the ears of grilled corn.
Crumble up 1/4-1/3 cup of cotija cheese. Cotija is an aged Mexican cheese that is crumbly, dry, and salty. It is similar to feta or grated parmesan, so if you cannot find Cotija, feel free to use either one as a substitute. Sprinkle the cotija all over the top of the slathered corn. The mayo/crema mixture will ensure the cheese sticks. Serve as is or feel free to garnish with additional cilantro and a few lime wedges. Whether you add this to recipe to your Taco Tuesday menu, your next themed fiesta, or just want to whip it up on a summer night, elote will be your new favorite way to eat grilled corn!
Want More Mexican Recipes?
- Mexican Eggs Benedict
- Guacamole
- Mexican Stuffed Sweet Potatoes
- Taco Cups
- Southwest Guacamole Turkey Burgers
- Chipotle Shrimp Cauliflower Bowl
- Slow Cooker Carnitas
Elote (Mexican Street Corn)
Ingredients
- 6 ears of corn shucked
- 2 tbsp olive oil
- salt and pepper
- ½ cup mayonnaise
- ½ cup crema or sour cream
- 1 tbsp lime zest
- 2 tbsp lime juice
- ¼ cup cilantro minced
- 1 tsp chili powder
- ¼ cup cotija cheese can sub feta or grated parmesan
Instructions
- Preheat a grill to 400°
- Brush your corn ears with olive oil and sprinkle with salt and pepper to taste. Grill for 8-10 minutes, rotating every few minutes to get an ever char
- Meanwhile, combine mayo, crema/sour cream, lime zest, lime juice, chili powder, and cilantro in a bowl.
- When the corn is done cooking, brush on all sides with the mayo mixture, and sprinkle with cotija cheese.
- Garnish with more cilanto and chili powder if desired, and serve immediately.
