by Holly
Mexican Corn (aka Elote) is a unique, tasty way to dress up the bounty of fresh summer corn. Sweet grilled corn on the cob is covered in savory flavors including chile powder and cumin. A dash of lime juice and a sprinkle of cilantro make this side dish absolutely unforgettable!
This is the perfect summer recipe to enjoy on its own or serve next to ground beef tacos or pork carnitas.
Easy Mexican Street Corn (Elote)
It’s the rub that make Mexican grilled corn so different from other corn recipes. Made with savory cumin and spicy chile powder it’s the perfect complement to grilled corn on the cob and makes a great side dish to chicken, steak, or ribs!
So, what is Mexican Corn? Mexican street corn also goes by the name ‘elote’ and is sold alongside street tacos by vendors all over Mexico, the American southwest and well into California
It’s a simple mixture of mayonnaise, crema (a thickened Mexican version of sour cream), and spices. Crumbled cotija cheese is generously sprinkled over the slathered grilled corn. The mixture may sound a little bit odd but the results are ridiculously great!
Don’t forget to top with lime and fresh cilantro!
How to Make Mexican Corn
Making Mexican Corn is as easy as 1, 2, 3. Preheat the grill to medium heat and brush the grate with a little oil to get started.
- Prep: Mix together the mayonnaise, cream or sour cream, and seasonings on a shallow plate. Crumble cotija and sprinkle it evenly on another plate.
- Grill: Remove husks and silk from corn on the cob. Brush with oil or butter and season with salt and pepper. Grill ears of corn until lightly browned.
- Combine: Brush the warm grilled corn with the mayonnaise mixture. Firmly roll in crumbled cotija cheese until coated. Add a squeeze of lime and some fresh cilantro and enjoy!
Substitutions
- CREMA: You can substitute sour cream in place of crema if you can’t find it.
- COTIJA: Cotija is a mild Mexican cheese that is most similar to feta (from cow’s milk). Check the deli area of your supermarket and if you can’t find it, substitute feta.
- ANCHO CHILE POWDER: This chili powder is made from dried poblanos and is different than a regular chili powder you’d add to a beef chili recipe.
- CILANTRO: This is a love/hate ingredient (I LOVE it so much). If you don’t like cilantro, you can leave it out or add a sprinkle of parsley for color.
More Grilled Vegetables
- Grilled Corn Salad – Fresh and flavorful!
- Easy Grilled Eggplant – ready in 15 mins
- Lemon Parmesan Grilled Asparagus – just 5 ingredients!
- Grilled Zucchini – light & flavorful
- Grilled Potato Packets – quick and easy to prepare!
Mexican Corn (Elote)
Prep Time 10 minutes
Servings 4
Course Side Dish
Cuisine MexicanIngredients
- 4 corn on the cob
- 1 tablespoon olive oil
- salt & pepper to taste
- ⅓ cup mayonnaise
- ⅓ cup sour cream or crema
- ½ teaspoon ancho chile powder
- ½ teaspoon cumin
- 1 tablespoon cilantro chopped, plus extra for serving
- ½ cup cotija cheese or feta cheese
- lime wedges
Instructions
- Preheat grill to medium heat.
- On a plate, mix mayonnaise, sour cream, chile powder, cumin and cilantro.
- Brush corn with olive oil and season with salt & pepper to taste.
- Grill 8-12 minutes or until cooked and lightly browned.
- Roll or brush corn in the mayonnaise mixture and sprinkle with cheese.
- Serve with lime.
