• David Bouska

Grilled Mexican Street Corn

Mexican street corn, also known as elote, is a classic street food and snacking dish in Latin America and is growing in popularity all over the world. It’s no wonder— the delicious snack is unique in flavor and full of contrasting textures and tastes. It’s simply made with corn on the cob and a creamy blend of sour cream, mayonnaise, zesty cilantro, tangy lime, and savory Grilling Addiction for spice and layered flavor. The corn is then sprinkled with crumbly cotija cheese and a dash of chili powder for color and heat. Perfect for a sunny day or evening potluck, this Grilled Mexican Street Corn recipe is super easy to make with barely any prep time and just a few minutes on the grill!


The traditional Mexican street food is easy to enjoy as a finger food for a tasty and satisfying snack. If you’ve never tried it, grilling the corn is the way to go rather than boiling or otherwise cooking it. While the corn is cooking or resting, all you have to do is mix together the ingredients for the creamy mayonnaise and sour cream sauce. Make sure to char the corn cobs just a bit for that crispy texture and smokey flavor. It contrasts yet blends perfectly with the fresh lime and spices in the sauce. This sauce is also what allows the cotija cheese to stick to the corn kernels, and balances out the pungent cheese.

Ingredients ● 2 cobs corn, husked

● 1 tsp avocado oil (or other neutral oil)

● 1⁄4 cup mayonnaise

● 1⁄4 cup sour cream or Mexican crema

● 1⁄4 cup cilantro

● 1 lime, juice and zest

● 1 tbsp Grilling Addiction Seasoning

● 1⁄3 cup cotija cheese

● 1 tsp chili powder


Directions

Preheat the grill to medium-high heat and prepare corn: Drizzle avocado oil over all sides of both corn cobs to evenly coat. Place on a hot grill and grill corn cobs, rotating sides every 3-5 minutes, until each side is golden and slightly charred, approximately 15 minutes.

Remove corn cobs from the grill and let sit at room temperature for 15 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, sour cream, cilantro, lime, and Grilling Addiction Seasoning.

Use a basting brush to spread the mayonnaise mixture evenly over each cob corn. Sprinkle cotija on top of the mayonnaise, rotating the corn to evenly distribute the cheese. Finish with a sprinkle of chili powder over the cotija cheese.


To print this recipe click below


Grilled Mexican Street Corn
.pdf
Download PDF • 56KB


72 views0 comments