Mexican Grilled Street Corn is a summer treat, often called Elotes, that can easily be grilled up at home for a super delicious side dish.
One of the best things about summer is going to farmers' markets and street fairs. Mounds of fresh local produce, warm nights, and delicious treats are what it's all about.
One of my favorite things is the Elotes booth that sells delicious sweet corn with a special Mexican flair. The combination of sweet summer corn, grilled, and topped with mayo, crema, cotija, and chili with just a squeeze of lime juice is just too good for words. Since I need to eat this more than once a week, I've brought this recipe home to my barbecue so my family can enjoy it whenever we want.
Serve this with some delicious Steak Quesadillas for a quick summer time meal.
Fortunately, it’s just too easy to only have it once a year!
Make this recipe, because…
I’ve got great tips for getting perfectly cooked corn on the grill. Along with an extra special tip for removing the pesky silks from under the husk.
The flavor of sweet corn caramelized perfectly on the grill is delicious in it’s own right.
The super creamy Mexican street corn sauce with touches of lime and chili make this the most decadent corn you’ve ever eaten.
You’ll be the King (or Queen) of the next barbecue for making this amazing street corn recipe.
Ingredients
Crema- This is similar to sour cream, however, crema is a little bit saltier and thinner. If you can’t find crema, or you don’t have much use for it outside of this recipe, then sour cream is a fine substitute.
Cotija Cheese- This is a dry Mexican cheese with a nutty, salty flavor that is very similar to parmesan. It crumbles very easily and gives the sauce for the street corn a great texture. The differences between Cotija and parmesan are subtle so they can easily be swapped one for one.
Instructions
Step 1
- Wash away any dirt on the outside of the corn in its husk. Then, cut off the very tip of the cob and husk to make a vent for steam to escape.
- Place the corn cobs on a microwave safe plate and microwave for 4 minutes on high.
If the corn looks clean, then rinsing isn't necessary. It grows well above the dirt and the husks keeps the delicious kernels inside clean. Only rinse the corn if it has obvious dirt clinging to it.
Step 2
- Mix together the mayonnaise, crema (sour cream), half the cotija cheese, chili powder, and juice of 1 lime.
Step 3
- Remove the cooked corn from the microwave. Carefully, pull back the husks and remove the husks and silks. (You can leave the husk on the end for a pretty presentation like I did for pictures. Be aware that those husks can burn easily on an open flame, so be prepared with a spray bottle of water to keep the flames down.)
- Brush the cleaned corn with vegetable oil and place a hot grill. Allow the corn to brown for 2-3 minutes on each side.
Step 4
- Using a knife or a basting brush, spread the Mexican street corn mixture over each ear of corn.
- Sprinkle extra cheese over each ear and serve with lime wedges for an extra punch.
FAQs
The idea behind microwaving corn is to steam it without water logging it. The husk keeps the moisture from the kernels trapped inside so that when the it is fully cooked, the kernels are plump and tender.
To do it properly, you need to cut away the tip of the cob and husk to make a small opening for excess steam to vent.
Yes! Many times, I find ears already cleaned at the store. While I prefer corn in the husk, these convenient packs are hard to argue with. You can still microwave these. Simply mimic the husk by wrapping each ear in a damp paper towel, then microwave for approximately 4 minutes.
If you want to maximize grilled taste you can cook corn directly on the grill. My preferred method for grilling is to start cooking it in the husk to create some of the steam effect that you would get in the microwave. Soak the ears of corn in a bowl of water for 20 minutes. Then place it, in the husk, on the grill for 7-10 minutes per side. Clean away the husk and silk, then return it to the grill to brown the kernels and create that great grilled flavor.
Yes! Many vendors sell their street corn off the cob as well. On the cob, it is called elotes and off the cob it is called esquites. To make grilled street corn off of the cob, you simply follow the grilling instructions and remove the kernels from the cob and mix in the street corn sauce.
Expert Tips
Microwaving before grilling will make the husks and silk easy to remove.
The microwave cooks the corn kernels in a way that leaves them plump and juicy. Grilling alone leaves you with dryer, crunchier kernels.
Sour cream is a perfectly good substitute for crema, and parmesan a good substitute for cotija so do not fret if you can’t find the exact ingredients.
For a refreshing summer dinner serve Coctel De Camarones and Shrimp Avocado and Mango Salad alongside these beautifully grilled ears of street corn.
Stay in the Know! Follow Delicious by Design on Facebook for new recipes and cooking tips! Love this recipe? Leave a 5 Star Review!
Grilled Mexican Street Corn
Equipment
- Grill or Stove Top Grill Pan
- Microwave
Ingredients
- 4 Ears Sweet Corn White or Yellow
- ¼ Cup Crema substitute, sour cream
- ¼ Cup Mayonnaise
- ¼ Cup Cotija Cheese crumbled, half for sauce
- 2 Limes cut into wedges
- 1 Teaspoon Chili Powder
Instructions
- Wash away any dirt on the outside of the corn in its husk. Then, cut off the very tip of the cob and husk to make a vent for steam to escape.
- Place the corn cobs on a microwave safe plate and microwave for 4 minutes on high.
- Remove the cooked corn from the microwave. Carefully, pull back the husks and remove the husks and silks. (You can leave the husk on the end for a pretty presentation like I did for pictures. Be aware that those husks can burn easily on an open flame, so be prepared with a spray bottle of water to keep the flames down.)
- Brush the cleaned corn with vegetable oil and place a hot grill. Allow the corn to brown for 2-3 minutes on each side.
- Mix together the mayonnaise, crema (sour cream), half the cotija, chili powder, and juice of 1 lime. Using a knife or a basting brush, spread the Mexican street corn mixture over each ear of corn.
- Sprinkle extra cheese over each ear and serve with lime wedges for an extra punch.
Notes
- If the corn looks clean, then rinsing isn't necessary. It grows well above the dirt and the husks keeps the delicious kernels inside clean. Only rinse the corn if it has obvious dirt clinging to it.
- Microwaving the corn before grilling will make the husks and silk easy to remove.
- The microwave cooks the corn kernels in a way that leaves them plump and juicy. Grilling alone leaves you with dryer, crunchier kernels.
- Sour cream is a perfectly good substitute for crema, and parmesan a good substitute for cotija so do not fret if you can’t find the exact ingredients.
Nutrition
Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.
My Extended Weekend
YUM. This looks incredible!
Ivana
One of my favourite things ever. Made your version for a bbq this weekend and they were a huge hit!
Patty at Spoonabilities
I LOVE LOVE LOVE Mexican Street Corn! I've never made it myself though, so definitely going to give your recipe a try! Yummy!
Sharon
This roasted corn is just what my summer and grilling nights call for! I love the sauce that goes on these too.
Taylor Kiser
A party of flavors in my mouth! This corn is everything!!
Jesica Horney
The https://deliciousbydesign.net website is one of the best we have found, and the Grilled Mexican Street Corn article is very well
written and useful!
I want to share with you a link that also helped me a lot in cooking: https://bit.ly/easy-fat-burning-recipes
Thanks and kisses! 🙂