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Get ready to experience an explosion of flavors with this mouthwatering Grilled Mexican Street Corn (Elote) recipe! Imagine juicy summer corn, grilled to perfection and coated in a creamy mixture of mayo, chili powder, and parmesan cheese. The combination of tangy, spicy, and cheesy flavors is sure to leave you craving for more! And the best part? This recipe is incredibly easy to make, so don’t hesitate to give it a try!
Get ready to kick off your Cinco de Mayo celebrations in style! It’s time to head outdoors, dust off the grill, and fire up those coals. And what better way to welcome the arrival of spring than with a mouthwatering, authentic Mexican feast? If you’re a fan of Mexican cuisine like I am, get ready to indulge in a fiesta of flavor and spice that will tantalize your taste buds like never before!
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Ingredients for Mexican Street Corn (Elote)
Savoring the flavors of Mexican cuisine is always an uplifting experience. One of the dishes that never fails to bring joy to my taste buds is Elote. This dish features juicy, charred corn on the cob that’s slathered with a creamy mayo spread. It’s then topped with cotija cheese, chili powder, lime juice, and fresh cilantro, making it a perfect blend of flavors that’s sure to elevate your mood.
- Corn – Fresh corn on the cob, frozen corn on the cob(boil)
- Cheese – Grated parmesan cheese, or cotija cheese
- Mayonnaise – Any mayo is fine, but sour cream can substitute in a pinch, or you can combine.
- Chile powder – Tajín chile powder, Valentina chile powder…both are found in the Hispanic aisle in the grocery store
- Lime juice – fresh squeezed is best, you can use bottled lime juice in a pinch.
- Cilantro – finely chopped
- Salt
How to Make Grilled Mexican Street Corn
- Prepare a grill, with heat medium-high, and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char for about 5 minutes, then turn.
- Continue cooking and turning until all sides are slightly blackened.
Tip – If the weather outside is not cooperating and you’re in the mood for some grilled food, you might want to consider using an indoor smokeless grill. Being a resident of Montana, I know how frequently the weather changes, so I always keep an indoor grill handy to make sure I can enjoy my grilled meals without any weather-related interruptions.
- Mix together mayonnaise, lime juice, and some salt in a small bowl. Taste and adjust the seasoning, adding more lime juice if you like.
- Roll corn or brush on with lime mayo, and sprinkle Tajin chile seasoning, crumbled cotija cheese, cilantro, or grated parmesan cheese.
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Mexican Street Corn (Elote)
Ingredients
- 4 ears of corn
- 2 - 4 tablespoons mayonnaise
- 1-2 tablespoons freshly squeezed lime juice or to taste.
- 1 teaspoon Tajin chile powder or to taste
- Salt
- Grated Parmesan Cheese
Instructions
- Prepare a grill, with heat medium-high, and rack 4 inches from the fire. Put corn on the grill, and cook until kernels begin to char for about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, and some salt in a small bowl. Taste and adjust the seasoning, adding more lime juice if you like.
- Roll corn with lime mayo, and sprinkle with Tajin chile powder, crumbled cotija cheese, or grated parmesan cheese.
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