Grilled Mexican Street Corn, also known as Elote, is a beloved Mexican street food that combines the smoky char of grilled corn with a rich, tangy, and creamy topping. This flavorful dish is perfect for summer barbecues, gatherings, or as a delightful side dish. The combination of mayonnaise, cotija cheese, lime, and spices creates an irresistible blend that enhances the natural sweetness of the corn. Simple to prepare and bursting with flavor, Grilled Mexican Street Corn is sure to be a hit at any meal.
Ingredients:
- 4 ears of corn, husked
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 lime, cut into wedges
- Fresh cilantro, chopped for garnish
- Salt and pepper, to taste
Instructions:
- Preheat the Grill:
- Preheat your grill to medium-high heat.
- Prepare the Corn:
- Brush the ears of corn with vegetable oil and season with salt and pepper.
- Grill the Corn:
- Place the corn on the grill and cook, turning occasionally, until the kernels are charred and tender, about 10-12 minutes.
- Prepare the Topping:
- In a small bowl, mix together the mayonnaise, sour cream (or Mexican crema), chili powder, smoked paprika, and garlic powder.
- Assemble the Corn:
- Once the corn is grilled, remove it from the grill and immediately brush each ear with the mayonnaise mixture, ensuring an even coat.
- Sprinkle the crumbled cotija cheese over the corn, pressing lightly to adhere.
- Garnish and Serve:
- Squeeze fresh lime juice over each ear of corn.
- Garnish with chopped fresh cilantro.
- Serve immediately with additional lime wedges on the side.
Enjoy your flavorful and vibrant Grilled Mexican Street Corn!
