Grilled Mexican Street Corn is a popular Mexican street food called Elotes. Grilled Mexican Street Corn is traditionally slathered with a creamy lime topping and cotija cheese. You’ll find people snacking on throughout Mexico. Fresh corn is roasted or grilled, then slathered with mayo or crema, topped with cotija cheese and dusted with chili powder.
There is always one cart on any Mexican street along with Tacos, Burritos which is Mexican street corn. Elotes is a tasty handheld appetizer also called Mexican street corn. Sweet ears of corn are grilled until the kernels are lightly charred and tender. It’s traditionally slathered with a creamy lime topping and cotija cheese.
Summer is here and fresh corn is in the season, it’s time to fire up the grill. Cooking on the hot grates provides a nice flavorful Smokey char on the surface. Don’t have grill no worries this recipe you can make it with stove or oven too. But what makes this dish so amazing is the luscious spread added on top. It’s a combination of sour cream, mayonnaise, lime juice, garlic, chili powder and cilantro. Sprinkle with some lime and chili seasoning for an extra boost of flavor!
Ingredients:
• 5-6 Medium Sized Sweet Corns
• ½ cup Mexican Crema/Sour Cream
• ½ cup Eggless Mayonnaise
• ½ cup Cilantro Leaves Finely Chopped
• 1 Garlic Clove Minced
• ¼ tsp Chili Powder
• 1 Lime Juice
• ½ cup Cotija Cheese/Parmesan Crumbled
• 1 Lime Wedges
• Salt
• ¼ tsp Cayenne Pepper
Method:
1. Take a corn and remove the husks, clean and keep aside.
2. In small mixing bowl add crema/sour cream, mayonnaise, ¼ cup chopped cilantro leaves, garlic, chili powder, lime juice and then mix it well and keep aside.
3. Grill the corn ear on stove top or on grille about 4-5 mins or till all corn kernels become dark golden brown or charred all side.
4. Remove the corn from grille onto the plate, brush the prepared cream mixture over it all side as per your taste.
5. Sprinkle crumbled cotija or Parmesan over the all corn ears, sprinkle lightly some cayenne pepper and salt over it, garnish it with chopped cilantro leaves and serve with lime wedge immediately.
Tips:
• If you are using griller to grill the corns, then preheat it on high heat or on 400F. you can also broil it into the oven.
• Use always fresh green husk corns.
• If you are not able to find traditional Mexican crema in grocery store, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes taste extra divine.
• If cotija isn’t available, feel free to skip it, or just use grated Parmesan instead.
- 5-6 Medium Sized Sweet Corns
- ½ cup Mexican Crema/Sour Cream
- ½ cup Eggless Mayonnaise
- ½ cup Cilantro Leaves Finely Chopped
- 1 Garlic Clove Minced
- ¼ tsp Chili Powder
- 1 Lime Juice
- ½ cup Cotija Cheese/Parmesan Crumbled
- 1 Lime Wedges
- Salt
- ¼ tsp Cayenne Pepper
- Take a corn and remove the husks, clean and keep aside.
- In small mixing bowl add crema/sour cream, mayonnaise, ¼ cup chopped cilantro leaves, garlic, chili powder, lime juice and then mix it well and keep aside.
- Grill the corn ear on stove top or on grille about 4-5 mins or till all corn kernels become dark golden brown or charred all side.
- Remove the corn from grille onto the plate, brush the prepared cream mixture over it all side as per your taste.
- Sprinkle crumbled cotija or parmesan over the all corn ears, sprinkle lightly some cayenne pepper and salt over it, garnish it with chopped cilantro leaves and serve with lime wedge immediately.
Use always fresh green husk corns.
If you are not able to find traditional Mexican crema in grocery store, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes taste extra divine.
If cotija isn’t available, feel free to omit it, or just use grated Parmesan instead.
