5 Mouth-Watering Mexican Grilled Corn on the Cob Recipes to Satisfy Your Summer Cravings [Plus Tips for Perfectly Charred Corn]

What is Mexican Grilled Corn on the Cob?

Mexican grilled corn on the cob is a popular street food snack in Mexico and parts of South America. It’s made by grilling freshly shucked ears of sweet corn over hot coals until they’re slightly charred, then brushing them with mayonnaise or crema (sour cream), sprinkling with cheese, chili powder and topping it off with fresh lime juice.

How to make Mexican grilled corn on the cob: step-by-step instructions

Mexican grilled corn on the cob, or elote as it is commonly known in Mexico, is a popular street food that has now found its way onto many dinner tables around the world. It is one dish that is incredibly easy to make and packs a flavor punch like no other. The combination of juicy sweet corn with tangy flavors of chili, lime juice, and sour cream make this Mexican delicacy simply irresistible.

Here’s how you can easily prepare this mouth-watering favorite at home:


  • 4 ears of fresh corn
  • 1⁄4 cup of mayonnaise
  • 1⁄4 cup of sour cream
  • 2 tablespoons of chili powder (or more if you like spicy)
  • Juice from two limes
  • Salt and pepper to taste
  • Fresh cilantro for garnish


Step 1: Preheat grill or grilling pan to medium-high heat.
Step 2: Remove husks from the corn but leave some outer leaves attached to act as handles while grilling.
Step 3: Brush each ear with melted butter or olive oil.
Step 4: Place the corn on the grill and turn frequently until all sides are charred evenly – about ten minutes should do it.
Step 5: While the corn grills, mix together mayo, sour cream, chili powder, lime juice salt & pepper into a small bowl until well blended. Don’t forget; spice levels are subjective so feel free to add more or substitute cumin for extra smokiness!
Step Six: Once done grate cotija cheese over your warm roasted elotes before brushing them with your spiced butter/sour cream/mayonnaise blend mixture generously – don’t skip out either! Trust me; it’s worth every bite!

Finally sprinkle chopped fresh cilantro over these fiery beauties before serving hot!

Most importantly have fun playing around till you get that perfect combo that matches your taste! There you go, it’s time to savor the tangy, smoky flavors of this delectable dish. Enjoy straight off the cob or remove kernels before devouring its yummy goodness and promise yourself never to eat boring boiled corn again!

The key ingredients for making perfect Mexican grilled corn on the cob

Mexican grilled corn on the cob, or elote as it is called in Spanish, is a beloved street food in Mexico and a favorite of many people around the world. This dish involves grilling fresh corn cobs until they are cooked to perfection, slathering them with a creamy mixture of mayo, sour cream, and lime juice before sprinkling them with cotija cheese (a crumbly Mexican cheese) and finishing off with some chili powder for an extra kick.

But what really makes this dish stand out? It’s all about the key ingredients that come together to create perfect elote that will leave you wanting more. Here are the three most important components:

1. Fresh Corn

The cornerstone of any good elote recipe is using fresh, sweet corn on the cob. The best time to grill your corn is during summertime when regional farmers begin harvesting their crop. You want to look for ears of corn that have bright green husks and plump kernels – these ears promise optimal flavor since they haven’t dried out yet.

To prepare your corn cobs for grilling, be sure to remove any leaves or silk from each ear first.

2. Creamy Mixture

Next up comes the creamy mixture used as a topping for your grilled corn on cob – which consists of mayonnaise blended with sour cream and just enough lime juice squeezed in for zestiness!

This combination works perfectly because it has such rich flavors: tangy but also slightly sweet due to being counterbalanced by unctuousness coming from mayo’s oil content too along its fat molecules formation alongside protein based taste sensations found within sour cream from milk curds separated under centrifuge processing techniques utilized during manufacturing processes prior-selling at stores nearby!

3.Cotija Cheese And Chili Powder

Crumbling some Cotija cheese over everything can take this dish above average level; afterall there isn’t anyone who doesn’t like additional dairy served with their meal. Cotija is a Mexican cheese that’s slightly salty and crumbly, making it ideal for sprinkling over the top of grilled corn on the cob. Followed by adding some chili powder to provide a kick to your dish.

Putting It All Together

Now that you know what goes into making perfect elote, let’s run through how this popular street food delicacy comes together.

Start by grilling fresh ears of sweet corn until they are cooked and charred in just the right places. In another bowl whisk together mayonnaise with sour cream + lime juice creating an unbeatable mix; Finally sprinkle generously cotija cheese on each ear followed-up-with generous-amounts-of-chili-powder depending upon personal preference (more if spicy lips excites you), before digging in while still warm!

In conclusion, mastering how to make Mexican grilled corn on the cob requires high-quality ingredients such as fresh sweet corn cobs, creamy mayo-sour cream-lime mixture & cheese plus spiciness from chili powder. By following these simple steps and combination of flavors, anyone can whip up delicious street-style elote at home– proving its deserved admiration among so many people worldwide!

Frequently asked questions about cooking Mexican grilled corn on the cob

Mexican grilled corn on the cob, also known as elote, is a popular street food in Mexico and has become hugely popular worldwide. It’s easy to see why – this delicious snack is cheesy, buttery and packed with flavor. However, given its status as a slightly more unusual choice for grilling than traditional hot dogs or burgers, it’s not uncommon for people to have some questions when it comes to preparing this dish.

To help you achieve corn-on-the-cob perfection every time, here are some answers to frequently asked questions about cooking Mexican grilled corn:

Q: Can I use frozen corn instead of fresh?
A: While using fresh sweetcorn will always be your best bet if you can get hold of it (ideally picked right before boiling!), you may choose to use canned or frozen sweetcorn where appropriate. Just make sure the kernels are thawed and well-drained before starting on the recipe.

Q: Should I soak my husks?
A: Soaking your maize cobs overnight or for an hour prior helps prevent them from burning whilst being roasted or grilled thus serves as one protective layer apart from natural oil and other ingredients which coat onto chips enhancing their flavour .so yes soaking makes all difference

Q: How should I season my Corn on Cob?

Butter infused with herbs like oregano,cumin,chilli flakes goes amazing with elotes moreover cheese lovers can opt for grated Cotija cheese,Parmesan Cheese etc.the base seasoning mix usually includes salt,lime juice,yoghurt/mayonnaise,hung curd,mexican Crema,Queso fresco,tajin- mexican spice blend,salsa Verde,paprika powder/red pepper ever blackened torched effect looks pretty much appealing too

Also keep aluminium foil at ready,dashes of dry rubs like peri-peri/BBq could also work wonders

Monterey Jack though showing darker shade while roasting at times but not to worry as that’s how it tastes even better

Q: How long should I grill the corn for?
A: The specific timing may vary slightly depending on your grill, fire and heat level. But on average 10-15 minutes of grilling or until golden brown charred layer seen over the corn chips is what essential.Always do flip them in between so gets roasted from all sides evenly

Q: Can I make this dish ahead of time?

Surely one can find out when u chop off these grilled cobs with given toppings taken away lemme tell you reheating won’t work instead freshly grated cheese etc.served warm would give ultimate pleasure also hinting towards purposeful leftover cooking could help bringing plethora of ideas like using these chip cases in salads,bowls where texture pattern combination would tickle taste buds.add some diced tomatoes,onion,capsicum ,dressing made using mustard,vinegar,olive oil,greek yogurt et voila another refreshing salad ready -healthy yet chatpata😊

Top 5 facts you didn’t know about Mexican grilled corn on the cob

Mexican grilled corn on the cob, or elote, is a staple street food in Mexico and has gained popularity worldwide. It’s easy to see why – with its smoky flavor, creamy texture, and perfect blend of spices, it’s no wonder people love it! But did you know that there are some interesting facts about this delicious dish? We’ve compiled the top 5 factoids that will make you appreciate Mexican grilled corn even more.

1. Its origins can be traced back to pre-Columbian times

Believe it or not, elote was enjoyed by ancient civilizations before the arrival of Spanish conquerors in Mexico. The indigenous people had their version of seasoned corn on the cob that they cooked over an open flame. They would then add chili powder (yes, it existed way back then), lime juice and cotija cheese for a savory-sweet treat.

2. It’s not just about the seasoning

The key ingredient in making elote so tasty is actually something other than those spices we mentioned earlier: Mayonnaise! Yep- mayo is used to create a smooth consistency while bringing out all those flavors together with salted butter onto hot corn-on-the-cob grillings.

3. Esquites are also popular in Mexico

While elote is often what comes to mind when thinking of grilled corn street food snacks from Mexico; but another equally delicious option exists well as esquites – which are basically “off-the-cob” versions deboned kernels combined with similar seasoning mixtures!

4. You can find variations around Latin America

Grilled corn could mean different things depending on where you are in Latin America because every country put their special touch . For instance, Salvadorians have “elotes locos” (loco translates into crazy) where they cover everything from sour cream toppings down until crumbled potato chips as if nacho shells were produced here INSTEAD OF tortilla shells of the bordering country.

5. Its popularity may have helped reduce obesity rates

Studies show that increasing nutritional awareness and reducing Junk food convenience by promoting healthier alternatives to snack-foods, such as elote or other street food vendor served items like tamales or posole soup could prevent unhealthy weight gain in Mexican communities . Moreover, these nutritious snacks are not only tasty but convenient especially when you’re on the go while eating healthily!

In conclusion: Elote is more than just a handheld treat- its an important indication of Mexico’s rich cultural history and how it has spread out throughout many regions for different variations, becoming widely popular world-wide with preventing lifestyle diseases in mind. And now, every time we take that first savory bite into some fresh-grilled corn-on-the-cob we can be reminded once again about all the fascinating layers attached to this smoky seasoned goodness!

Different variations of Mexican grilled corn: add your own twist!

Mexican grilled corn, also known as elote, is a beloved dish in Mexico and has become increasingly popular worldwide. This dish typically consists of roasted or grilled sweetcorn slathered with mayonnaise, cotija cheese, chili powder, lime juice and cilantro. As delicious as this classic recipe sounds, there are numerous variations that can be made to add your own twist on this mouth-watering treat.

One variation worth trying is the addition of bacon bits. Who doesn’t love the taste of bacon? Adding it to Mexican grilled corn can take the flavor profile to another level. Simply cook up some crispy pieces of bacon and crumble them over the top of the cooked corn along with all your other ingredients. It adds an extra layer of smokiness and saltiness that’s hard to resist.

Another great option would be incorporating some chipotle peppers into your mayo mixture for a little heat! Chipotle-infused mayo makes everything better – including Mexican grilled corn. The pepper’s smoky notes blend amazingly well with roast flavors making for a truly authentic combination.

For those who enjoy spice but do not fancy using mayo as their base spread; try out Sriracha hot sauce instead! Here’s how you make it: after grilling/directly boiling cooked freshcorn (lightly brushed-over oil & salt), squeeze generous dashes of sriracha while freshly-squeezing lemon atop each cob before finishing off with adding grated parmesan cheese thats been combined nicely where garlic powder was added to retain richness!

To create an even more exciting texture experience when biting into your Mexican grilled corn – add panko crumbs! Once heaped onto creamy mayo sauces paired alongside perfectly roasted kernels; crunchy Japanese-style breadcrumbs cut through all these rich flavours beautifully.

Finally – why not bring things back down-to-earth by switching up finished products? For example serving plated versions whereby cutting large amounts off cob ear’s ends means mixing kernels evenly before distributing them over plates securely. On top of this, as an alternative approach try myriads of toppings such as crispy crumbled Feta cheese or a sprinkling of fresh microherbs (mustard cress and beetroot cavolo nero are excellent choices!).

In conclusion, there’s no shortage in creativity when it comes to Mexican grilled corn! Whether it be adding bacon bits, chipotle-infused mayo, Sriracha hot sauce and parmesan bombs or even breadcrumbs – your elote can never get any more boring than that simple street eatery you’ve had before downtown! Indulge yourself by adding your own twist on this spectacular recipe – truly customize every bite just the way you like it.

Pairing options for serving Mexican grilled corn on the cob at your next barbecue or night in

Mexican grilled corn on the cob, also known as elotes, is a delicious and crowd-pleasing dish that’s perfect for any barbecue or night in. However, what many people overlook when serving this tasty treat is the importance of pairing it with the right sides and beverages to enhance its flavors even further.

So if you’re looking to impress your guests with an unforgettable Mexican-style feast, here are some top pairing options that will take your grilled corn on the cob game to new heights:

1. Margaritas: Nothing says “Mexican fiesta” like a refreshing margarita! This classic cocktail pairs perfectly with elotes thanks to its sweet and tangy citrus flavors which complement the charred sweetness of grilled corn. For added flair, try making frozen margaritas with fresh lime juice and tequila!

2. Guacamole: Another classic Mexican side dish that goes hand-in-hand with elotes is guacamole. The creamy texture of mashed avocado mixed with diced tomatoes, onions, garlic and lime adds a cooling contrast against the slightly spicy taste of chili powder used during grilling.

3. Coleslaw: If you want something crunchy to go along with your juicy ears of corn on the cob then coleslaw makes an excellent choice as a side dish option due its lightness against heavier meats like brisket or ribs often served at barbeques.

4. Pico de Gallo Salsa : Pico de Gallo salsa is an authentic topping commonly found in traditional Mexican cuisine consisting primarily of chopped tomatoes onions jalapeños cilantro and lime juice – all common ingredients used in creating salsas throughout Mexico!. Pairing pico de gallo enhances both flavor & increases nutritional content.

5. Lime Wedge : Don’t underestimate this simple addition – squeeze half-lime over charred kernels provide additional zest to devoured cobs while providing antioxidant benefits.

In conclusion; there’s no doubt that Mexican grilled corn on the cob is a delicious and versatile dish with endless pairing possibilities. Whether you’re hosting a backyard barbecue or having friends over for dinner, be sure to try any of these five options – guaranteed to take your elotes game up several notches! Cheers!

Table with Useful Data:

Ingredient Amount
Yellow Corn on the Cob 4 ears
Butter, softened 1/4 cup
Mayonnaise 1/4 cup
Garlic Powder 1 tsp
Cayenne Pepper 1/2 tsp
Paprika 1 tsp
Lime Wedges 4
Cotija Cheese, crumbled 1 cup

Information from an expert

As a culinary expert, I can confidently say that Mexican grilled corn on the cob is one of my all-time favorite summer dishes. This savory and zesty treat involves grilling fresh corn on the cob with melted butter, cotija cheese, chili powder, lime juice and mayo for a delicious blend of flavors. The result is a mouthwatering dish that perfectly balances sweet and savory notes while providing much-needed nutrients like vitamin C, fiber and B vitamins. Whether you are hosting a BBQ or simply craving something tasty to snack on in your backyard this summer, be sure to give this classic recipe a try!
Historical Fact:

Mexican grilled corn on the cob, also known as elote, has been a staple in Mexican cuisine since at least the pre-Columbian era. Indigenous tribes including the Aztecs and Mayans would roast maize on hot coals and then slather it with toppings like butter or chili powder. Today, elote remains a popular street food throughout Mexico and has gained popularity in other parts of the world.

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