When I think of Mexican grilled corn, a wave of flavor washes over my senses. To elevate this dish, I love pairing it with protein-rich elements like grilled chicken or shrimp. The sweetness of the corn complements the savory meats beautifully.
A tangy salsa or fresh pico de gallo adds a refreshing burst, balancing the richer flavors. And let’s not forget about a chilled beverage! A light Mexican beer or a refreshing agua fresca is the perfect sip alongside this treat.
Now, let’s dive into the details of making this delightful snack that’s perfect for summer gatherings, barbecues, or even a casual dinner at home.
The sun is shining, the grill is fired up, and the smell of delicious food wafts through the air. There’s nothing quite like the taste of fresh corn on the cob, especially when it’s enhanced with vibrant Mexican flavors.
My introduction to Mexican grilled corn, or “elote,” was during a summer festival. A cart caught my eye, and the enticing aroma drew me in. The first bite was a sweet explosion, layered with buttery goodness and zesty lime. I knew right then that I had to recreate this dish at home.
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What is Mexican Grilled Corn?
Mexican grilled corn, or elote, is a popular street food found throughout Mexico. It typically consists of corn on the cob that’s grilled to perfection and slathered with a mixture of mayonnaise, lime juice, spices, and topped with crumbly cheese. It’s messy, it’s flavorful, and it’s a true crowd-pleaser.
Why This Recipe Works
The beauty of this recipe lies in its simplicity and the bold flavors that play together. The grilling process enhances the natural sweetness of the corn while giving it a smokey char. The mayonnaise mixture adds creaminess, a zesty kick from lime, and an irresistible coating of spices. When you sprinkle cotija cheese over the top, it adds a salty and creamy finish that pulls everything together. It’s a delightful combination that satisfies the palate.
What You’ll Need to Make This Dish
- 8 ears of fresh corn on the cob, husked
- ¼ cup melted unsalted butter, or as needed
- 1 teaspoon smoked paprika
- 1 tablespoon ground ancho chili powder
- ½ cup creamy mayonnaise
- Juice of 1 fresh lime
- A pinch of sea salt, or to taste
- 1 teaspoon honey
- ½ cup crumbled cotija cheese
- 1 tablespoon finely chopped cilantro
- 1 lime, cut into wedges
How to Make Mexican Grilled Corn?
Before we jump into the step-by-step guide, let’s set the stage. This dish is not just food; it’s an experience. The first time you bite into that charred corn, you will understand the excitement. Let’s break it down now.
Step 1: Prepare the Corn
Begin with fresh corn. Husk the ears, removing the outer green leaves and silk. Rinse them under cold water to remove any remaining silk. Fresh corn is essential for the best flavor.
Step 2: Preheat Your Grill
Heat your grill to medium-high. You want a hot surface for that perfect char. If you’re using a charcoal grill, let the coals turn grey. Gas? Just ignite and wait a few minutes.
Step 3: Mix the Topping
In a bowl, combine the melted butter, smoked paprika, ground ancho chili powder, creamy mayonnaise, lime juice, sea salt, and honey. Stir until everything is well blended. This mixture will soon transform the corn.
Step 4: Grill the Corn
Place the corn directly on the grill. Grill for about 10-12 minutes, turning occasionally, until the kernels are tender and have grill marks. This method develops that rich, charred flavor.
Step 5: Coat the Corn
Once grilled, take each ear of corn and generously brush it with your prepared topping mixture. Don’t be shy; this is what makes the corn unforgettable!
Step 6: Add the Finishing Touches
Sprinkle the crumbled cotija cheese and chopped cilantro over the coated corn. Finally, serve with lime wedges on the side.
Tips
- Select the Best Corn: Choose corn with bright green husks and plump, moist kernels. Fresher corn means sweeter flavor.
- Don’t Overcook: You want the corn tender but still firm and juicy. Overcooking can lead to mushy corn.
- Grill Baskets Work Wonders: If you’re grilling several ears, use a grill basket. It keeps them secure and makes turning easy.
- Experiment with Flavors: Have fun! Add garlic powder or cayenne pepper for an extra kick. Every variation can be a new adventure.
- Keep It Warm: If you’re making several ears for a gathering, wrap them in foil to keep warm while you finish grilling.
How to Store Leftovers?
If you have any leftover elote, you can store it in an airtight container in the refrigerator for up to three days. To reheat, simply use a grill pan, or microwave briefly until warmed.
The cheese may lose some texture, but the flavors will still delight your taste buds.
How Would I Recommend Serving Mexican Grilled Corn?
- As a Side Dish: It pairs perfectly with grilled meats. Serve alongside chicken, beef, or seafood for a fantastic fiesta plate.
- In Tacos: Cut the corn kernels off the cob and add them to your favorite tacos. They bring sweetness and texture to every bite.
- In a Salad: Combine the grilled corn with black beans, avocado, and diced tomatoes for a fresh salad that bursts with flavor.
- As an Appetizer: Cut the cobs into smaller sections for a fun, shareable appetizer. Perfect for gatherings or barbecue parties.
What Alternatives Can You Use for the Ingredients If Not Available?
- Cotija Cheese: If you can’t find cotija cheese, feta cheese offers a similar salty and crumbly texture.
- Ancho Chili Powder: For a hint of heat, substitute cayenne pepper or chipotle powder for a smokier flavor.
- Mayonnaise: Greek yogurt serves as a healthier alternative if you want to reduce calories without sacrificing creaminess.
- Lime Juice: If limes aren’t available, lemon juice can work in a pinch, giving it a different but still delightful tang.
Mexican Grilled Corn Recipe
Equipment
- Grill
Ingredients
- 8 ears of fresh corn on the cob husked
- ¼ cup melted unsalted butter or as needed
- 1 teaspoon smoked paprika
- 1 tablespoon ground ancho chili powder
- ½ cup creamy mayonnaise
- Juice of 1 fresh lime
- A pinch of sea salt or to taste
- 1 teaspoon honey
- ½ cup crumbled cotija cheese
- 1 tablespoon finely chopped cilantro
- 1 lime cut into wedges
Instructions
- Before we jump into the step-by-step guide, let’s set the stage. This dish is not just food; it’s an experience. The first time you bite into that charred corn, you will understand the excitement. Let’s break it down now.
Step 1: Prepare the Corn
- Begin with fresh corn. Husk the ears, removing the outer green leaves and silk. Rinse them under cold water to remove any remaining silk. Fresh corn is essential for the best flavor.
Step 2: Preheat Your Grill
- Heat your grill to medium-high. You want a hot surface for that perfect char. If you’re using a charcoal grill, let the coals turn grey. Gas? Just ignite and wait a few minutes.
Step 3: Mix the Topping
- In a bowl, combine the melted butter, smoked paprika, ground ancho chili powder, creamy mayonnaise, lime juice, sea salt, and honey. Stir until everything is well blended. This mixture will soon transform the corn.
Step 4: Grill the Corn
- Place the corn directly on the grill. Grill for about 10-12 minutes, turning occasionally, until the kernels are tender and have grill marks. This method develops that rich, charred flavor.
Step 5: Coat the Corn
- Once grilled, take each ear of corn and generously brush it with your prepared topping mixture. Don’t be shy; this is what makes the corn unforgettable!
Step 6: Add the Finishing Touches
- Sprinkle the crumbled cotija cheese and chopped cilantro over the coated corn. Finally, serve with lime wedges on the side.
Notes
- Select the Best Corn: Choose corn with bright green husks and plump, moist kernels. Fresher corn means sweeter flavor.
- Don’t Overcook: You want the corn tender but still firm and juicy. Overcooking can lead to mushy corn.
- Grill Baskets Work Wonders: If you’re grilling several ears, use a grill basket. It keeps them secure and makes turning easy.
- Experiment with Flavors: Have fun! Add garlic powder or cayenne pepper for an extra kick. Every variation can be a new adventure.
- Keep It Warm: If you’re making several ears for a gathering, wrap them in foil to keep warm while you finish grilling.
Nutrition
Frequently Asked Questions
1. Can I use frozen corn for this recipe?
Yes, frozen corn can work, but grilling fresh corn is recommended for the best flavor. If using frozen, ensure it’s thawed and dry before grilling.
2. How can I make this recipe vegetarian?
This recipe is already vegetarian! Enjoy it as is, knowing it’s packed with flavor without any meat.
3. Can elote be made in the oven?
Absolutely! Instead of grilling, you can roast the corn in an oven at 400°F for about 25-30 minutes, turning occasionally.
4. Is there a vegan version?
Yes! Use vegan mayonnaise and skip the cheese or substitute with a cashew cheese for a delightful dairy-free version.
5. How spicy is this recipe?
It depends on the chili powder used. Ancho chili powder is mild. For more heat, adjust the quantity or add a dash of cayenne.
6. Can I prepare it ahead of time?
While elote is best enjoyed fresh off the grill, you can prep the toppings in advance. Grill the corn just before serving for optimal taste.
Conclusion
Mexican grilled corn is a dish that’s more than just food. It’s a vibrant experience filled with flavor and texture. From street corners in Mexico to your backyard barbecue, this dish brings people together, evoking joyful memories with every bite.
Whether enjoyed solo or as a side, elote has a way of captivating all who encounter it. I encourage you to try making this recipe at home. Fire up that grill, gather your loved ones, and savor the goodness that Mexican grilled corn has to offer.
Each nibble brings a taste of summer, nostalgia, and delightful satisfaction. What are you waiting for?
Let’s get grilling!
