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Grilled Mexican Corn (Elote) – Learn how to make this EASY and TASTY grilled Mexican street corn at home in minutes! Fresh sweet corn is topped with cream, cheese, and finished with chili, lime juice, and coriander!
What is corn?
I love roasted corn and I have fond memories of walking down the Malecon in Puerto Vallarta eating freshly roasted corn from the street vendors.
This Mexican corn is a quick and easy accompaniment that works well with most Mexican recipes, with grilled chicken or hamburgers. It is a dish that will surely please everyone at your next barbecue, picnic or shared meal.
Elote is grilled corn that has been brushed with a mixture of mayonnaise, Mexican cream (or sour cream), topped with cotija cheese and sprinkled with chili powder, cayenne powder, or smoked paprika, before adding lemon juice and coriander cool.
It is an explosion of flavor in your mouth. Since I like spicy foods, I add a generous dose of chili powder or a more reserved amount of cayenne pepper. Smoked paprika is also great.
The mix of mayonnaise and Mexican cream is as creamy and softens part of the heat if you are a heat seeker like me. Cotija cheese is salty (I can't find the need to add additional salt to the recipe), and along with the final splash of lime juice that adds a lovely spicy flavor, both are a great flavor contrast to natural sweet corn.
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What is in this Mexican corn?
To make Mexican corn, you will need:
How to make corn
Mix the mayonnaise, cream and garlic, then reserve. Grill corn over medium-high heat until cooked to your liking.
Brush the grilled corn generously with the mayonnaise mixture, then sprinkle with cheese. Add fresh lime juice over the corn and sprinkle with cayenne, chili powder, or smoked paprika.
Decorate with coriander and enjoy!
Is there a Mexican cream substitute I can use?
Mexican cream is generally sold in the cheese area. You can also check the sour cream section of your supermarket if you don't see it near the cheese. If you can't find cream, you can use sour cream.
Is there a Cotija cheese substitute I can use?
Cotija cheese is also sold in the cheese area of most conventional grocery stores. If you can't find it, you could try using fresh cheese, but if you can't find cotija, you probably can't find fresh cheese either. In a pinch I would try the crushed Monterrey Jack or the crumbled feta.
Tips for making Mexican corn
Although it is a bit more traditional to grill corn while it is still in the husks, I like to clean the corn, remove all the husks and silks, and add the corn directly to the grill. I love the flavor the corn gets from being directly on the grills. Also, it cooks faster when naked than in shells. I'm about to save time.
Please note that I recommend using fresh seasonal sweet corn for this corn recipe.
Although Mexican corn corn is better warm and fresh, if you have more, you can always cut the cobs with a sharp knife and the extra corn will be airtight in the refrigerator. But this recipe is very fast and I never seem to have much left. There's something about sinking your teeth into freshly roasted corn that is irresistible.
Preparation time 5 minutes
Time to cook 10 minutes
Total time 15 minutes
- 1/4 cup mayonnaise
- 1/4 cup Mexican cream (can be substituted with sour cream), or as needed to maintain consistency
- 2 garlic cloves, finely minced or pressed
- vegetable oil, for brushing
- 6 ears of fresh corn, shelled and clean
- 1/2 cup crumbled cotija cheese
- fresh lime juice, from about 2 medium limes
- chili powder, cayenne powder and / or smoked paprika, to sprinkle as desired
- fresh coriander for garnish, optional
- Preheat an outdoor grill over medium-high heat (or indoor skillet).
- In a medium bowl, add mayonnaise, cream, garlic, and stir to combine. If the mixture is too thick, add a couple more tablespoons of cream to taste; Set the mixture aside.
- Brush the grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until the corn is as cooked as you like; turn the corn a quarter of a turn every two minutes to ensure even cooking.
- Remove corn from grill, brush all cobs evenly with mayonnaise and cream mixture (I brush very generously; if you don't, you probably have some left)
- Sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.
- Sprinkle evenly with lime juice and sprinkle with chili powder, cayenne pepper, and / or smoked paprika, to taste.
- Optionally decorate with coriander and serve immediately.
- Corn is warmer and fresher, but ears can be cut with a sharp knife and stored tightly in a bowl in the refrigerator for up to 5 days.
one Amount per proportion: Calories: 235 Total Fat: 16 g Saturated Fat: 5 g Trans Fat: 0 g Unsaturated Fat: 10 g Cholesterol: 22 mg Sodium: 265 mg Carbohydrates: 21 g Fiber: 3 g Sugar: 5 g Protein: 5 g
More Mexican side dishes:
ALL MY MEXICAN RECIPES!
Grilled Creamy Corn & Zucchini Mexican Salad – A healthy and easy salad that's ready in 15 minutes and very tasty! Corn, zucchini, coriander, fresh cheese and more are blended in a delicious creamy lime sauce!
Thin Mexican Bean and Corn Salad: Two types of beans, juicy corn, tomatoes, peppers, and more, mixed in a light chili, lime, and cumin vinaigrette! Healthy, easy, ready in 5 minutes and loaded with flavor!
Avocado, black beans and corn salad with lime and cumin vinaigrette: everything tastes better with avocado! Easy, healthy and flavorful!
Grilled Corn and Avocado Salad – an EASY and HEALTHY salad that's ready in 10 minutes and you can't stop eating it! Juicy corn, creamy avocado, coriander, and fresh lime juice is a PARTY in your mouth!
Mexican Wedge Salad with Avocado and Coriander Dressing – This is an easy and healthy salad that has lots of vegetables for added texture and the dressing is full of flavor.
Cranberry & Corn Sauce – The sauce is packed with fresh blueberries, corn, strawberries, jalapeño, coriander, lime, and hot sauce.
The Mexican Corn Grill