Mexican Street Corn – Try this Mexico inspired grilled corn, made with lime juice, mayo, cilantro, chipotle chili powder and Queso Blanco (or Cotija). This is a great, easy and delicious vegetable side dish for your next BBQ or backyard dinner party.
So, can I ask you a question? How do you like your corn?
Do you like your corn on the cob and boiled? Grilled? Creamed? Frozen then boiled? Not at all?
I only ask because I'm hoping to convince you to try this one. I looked forward to trying this in Mexico last year and then so thoroughly enjoyed it that I just HAVE TO SHARE.
Before Mexican Street Corn (called Elote), I preferred my corn on the cob, but in the husk, and cooked on the BBQ. I'd soak it, husk and all, in water for about an hour and then toss it on the grill and cook it for another half hour or so. If you try that method, make sure you soak the husks and have a water squirter or a cup of water or something available, just in case those husks decide they still want to start on fire and burn.
With Elote though – there is no soaking needed, because we'll peel those husks off and get our corn nice and blackened by the grill. At least I will – you do you babe.
You can cook the corn to your liking (I'd recommend over medium on the grill for about 8-10 minutes – longer if you want some black bits).
You can also use whatever cheese you prefer. I use a Queso Blanco – that's what I can get. I'd love to get my hands on some Mexican Cotija but it's just not possible/easily available in my city. If you can't get either of those – try feta but maybe a bit less.
What is Elote?
Elote is vegetable beauty on a cob.
Picture lime soaked grilled corn, topped with a mayo sauce that's packed to the brim with the flavors of more sour lime, the saltiness of Mexican cheese, the herbiness of cilantro and the smokiness of chipotle powder. YES. And PLEASE.
Trust me when I say you have to make this for your next Mexican themed dinner party or BBQ or backyard party or potluck or picnic or snack or dessert! Just try it. You'll wonder where it's been all your life and probably plan to make it again the next day.
How to Make Mexican Street Corn - Elote
Peel the husks off the corn and then squeeze lime all over them and let them sit while you preheat the BBQ to a medium heat.
Make the sauce by combining the sauce ingredients and then season with salt and pepper.
Grill the corn for about 8-10 minutes, or to your liking. I like lots of charring on mine.
Remove the corn from the BBQ and let cool for a minute or two and then add the sauce on top. Garnish with extra sauce, cheese cilantro and chili powder if you like.
Mexican Street Corn – Elote
For the Corn:
- 4 ears of corn
- Lime juice from one or two limes (or about 1 tbsp)
For the Sauce:
- ¼ cup mayo
- ½ tablespoon lime juice
- ¼ teaspoon chipotle chili powder (or less for less spicy)
- ¼ cup queso blanco (crumbled)
- salt and pepper (to taste)
- small handful of cilantro (chopped)
- Prepare the toppings first while you preheat your grill to medium.
- Squeeze lime juice all over the corn and let sit.
- Mix together the mayo, lime juice, chipotle powder, queso blanco, and cilantro. Season to your preference. Set aside.
- Grill the corn for about 8-10 minutes, or until it's done to your liking and has enough color for your tastes.
- Let cool briefly.
- Roll in the sauce or spread on with a fork. Top with extra cheese, cilantro and chipotle powder if you prefer.