It’s not summer with out this easy Mexican Street Corn, also known as Elotes, made right on your grill! This is a great summer side dish you are going to love.
Perfectly charred corn on the cob topped with creamy sauce, Cotija Cheese and a dusting of chili powder. The perfect side dish for your next backyard party!
There’s nothing like fresh corn on the cob during the summer! Especially when you make Elotes which is Mexican Street Corn. There’s nothing like the pairing of that charred corn, creamy sauce and spice from the chili powder.
This is the perfect corn recipe for every backyard party, dinner and BBQ that you have. Mix it up this summer and try this easy side dish on your grill!
Why is it called Mexican Street Corn?
It originates in Mexico and is a popular street food item. The corn on the cob is grilled then slathered with a mayo or crema, topped with cojita cheese and dusted with chili powder.
Essentially it is corn on a stick!
This is our take on it and we hope you enjoy this quick and easy grilling recipe that’s bursting with flavor.
What is Mexican Street Corn Made of?
- Corn – Fresh corn on the cob that is husked and silk taken off.
- Butter – We used unsalted butter, if you use salted skip the pinch of salt.
- Lime – Get a fresh one that’s ripe so you can juice it.
- Mayonnaise – Make sure not to use Miracle Whip which will lend a sweet flavor.
- Sour Cream & Heavy Cream – Or, if you can find it, use crema fresca, which is thinner than western sour cream, and omit the heavy cream.
- Pinch of salt – If you use salted butter, skip this.
- Cotija cheese – This is a Mexican crumbling cheese. Substitute grated Parmesan cheese or crumbled feta if you can’t find this cheese.
- Chipotle Powder – This can be substituted with your favorite hot sauce, Guajillo chili power or Cayenne pepper.
- Cilantro – The perfect garnish on top! Chop it finely.
How to Make Grilled Mexican Street Corn
First, in a small bowl, mix the melted butter and lime juice. Set aside.
In another medium bowl combine mayonnaise, sour cream, heavy cream, the rest of lime juice, and salt in a small-medium bowl. Mix well and set aside until corn ears are cooked.
Place the corn ears on the grill and brush with the butter-lime mixture, rotating the cobs, making sure to brush all sides. Continue to cook the corn, rotating every 3 minutes so that they are cooked evenly.
Cook until the yellow color of the kernels deepened and brightened, and the kernels have acquired some char, around 12-15 minutes. Place ears on a platter and brush generous amount of the cream mixture.
Top with a sprinkle of Chipotle chili powder (depending on desired spice level), crumbled Cotija cheese, and chopped cilantro.
How to pick the best corn
- Husk – Make sure it’s nice and bright green. It shouldn’t be dry. The leaves should be pliable and almost a little wet.
- Silks/Tassles – These are the strings at the top of the cob that peak out from the husk. They should be golden or light brown, look fresh and not wilted or dry. They should not be black.
- Check the Corn – Peel back the husk and make sure the kernels are full, plump and filled in to the top. Make sure there isn’t worms or bugs in the corn either.
Can you make elotes on the stove?
If you want to enjoy this during the winter months or just want to make it on the stove top you can!
Heat a cast iron pan over medium heat on the stove top and cook as directed.
Another option is to wrap the corn in aluminum foil after brushing with the butter-lime mixture. Place it on a sheet pan and cook in a preheated oven at 425 degrees F for 20-25 minutes. This will not get those nice charred kernels, though.
What goes with Mexican Street Corn?
- Juicy homemade burgers with a little kick from taco seasoning that are piled with homemade guacamole, pico de gallo and lettuce make these the ultimate Taco Burgers.
- Juicy, delicious Flank Steak that is marinated in a simple lime marinade and then grilled to perfection. Slice it in thin strips across the grain and then pile it into a tortilla and top it with Queso Fresco cheese, chopped cilantro, red onion and tomatoes for the ultimate Steak Taco!
- Slow cooked Beer Can Chicken on the grill has the perfect seasoning and is so juicy and delicious!
- Grilled Chicken Thighs with a simple seasoning to give them so much flavor. These bone-in chicken thighs are juicy and perfect for a quick dinner recipe. Plus, they only take 30 minutes!
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- 4-6 ears of corn shucked (husks and silks removed)
- 4 Tbsp unsalted butter melted
- Juice of 1 lime divided
- ½ c. mayonnaise
- ½ c. sour cream
- 2 Tbsp heavy cream
- Pinch salt
- ½ c. Cotija cheese crumbled
- 1 c. Chipotle chili powder
- ¼ c. chopped fresh cilantro for garnish
- Preheat your grill to 450 degrees F.
- In a small bowl mix half of the lime juice with melted butter.
- In another medium sized bowl combine mayonnaise, sour cream, heavy cream, the rest of lime juice, and salt. Mix well and set aside until corn ears are grilled.
- Place the corn ears on the grill and brush with the butter-lime mixture, rotating the cobs, making sure to brush all sides.
- Continue to cook the corn, rotating every 3 minutes so that they are cooked evenly. Cook until the yellow color of the kernels deepened and brightened, and the kernels have acquired some char, around 12-15 minutes.
- Place ears on a platter and brush generous amount of the cream mixture. Top with a sprinkle of Chipotle chili powder (depending on desired spice level), crumbled Cotija cheese, and chopped cilantro.
- Serve immediately.