Grilled Mexican Street Corn

Grilled Mexican Street Corn, or Elote, is a vibrantly flavorful dish that transforms simple corn on the cob into a mouthwatering treat. This popular street food is traditionally slathered in a rich, creamy sauce and finished with cheese, creating a perfect balance of smoky, tangy, and savory flavors. It’s an essential summer dish, ideal for backyard barbecues and family gatherings, where its bright, bold flavors shine against the backdrop of sun-soaked fun.

Recreating this authentic Mexican street food experience at home is easier than you might think, even if some ingredients are hard to find. For example, if Mexican crema is elusive, a blend of sour cream with a squeeze of lime juice makes a great substitute, delivering a similar tangy richness. Similarly, while cotija cheese is traditionally used for its salty, crumbly texture, crumbled feta can step in effectively, offering a comparable flavor profile. With these simple swaps, you can enjoy the essence of Elote right in your own kitchen, making every bite a celebration of vibrant, smoky goodness.

To elevate your Elote experience further, try adding a sprinkle of chili powder or a dash of hot sauce for an extra kick of heat. Freshly chopped cilantro adds a burst of color and a hint of herbaceous freshness, balancing the richness of the creamy sauce. And if you’re feeling adventurous, a squeeze of fresh lime juice just before serving brightens up the flavors, adding a zesty punch that complements the smoky char of the grilled corn. With these finishing touches, your homemade Mexican Street Corn will be the star of your next meal, bringing a taste of vibrant street food culture right to your table

Ingredients:

• 6 to 8 medium ears of sweet corn, husks removed
• 1/2 cup of either Mexican crema or sour cream
• 1/2 cup mayonnaise
• 1/2 cup finely chopped cilantro
• 1 clove of garlic, minced
• 1/4 teaspoon ground chipotle pepper, plus more for garnish if desired
• 2 teaspoons of finely grated lime zest (from 1 lime)
• 2 tablespoons of fresh lime juice (from the same lime)
• 1/2 cup crumbled cotija cheese or feta cheese
• Lime wedges, for serving

Instructions

1. Preheat the Grill: Begin by preparing your grill. Whether you’re using a gas or charcoal grill, aim to get it to a hot 400°F (204°C). Make sure the grill grates are clean and ready for use. This high heat will help achieve that signature charred texture on the corn.
2. Prepare the Sauce: In a medium mixing bowl, combine the Mexican crema (or sour cream) and mayonnaise. Add in the finely chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice. Whisk the mixture together until it’s well-blended and smooth. Taste the sauce and season with a pinch of salt if necessary. Both the crema and cotija cheese have a bit of saltiness, so add salt cautiously. Set the sauce aside to let the flavors meld together.
3. Grill the Corn: Place the husked corn directly onto the hot grill grates. Grill the corn for about 3 minutes on each side, or until the kernels begin to develop a golden-brown char. Turn the corn regularly to ensure all sides are evenly grilled. The goal is to achieve a smoky, caramelized exterior while keeping the kernels tender and juicy.
4. Dress the Corn: Once the corn is grilled to your satisfaction, transfer the ears to a serving platter. Using a brush or spoon, generously coat each ear with the prepared crema sauce. Ensure that the sauce is evenly distributed over the entire surface of the corn. Sprinkle crumbled cotija or feta cheese over the top, allowing it to adhere to the creamy sauce. If you enjoy a bit of extra heat, dust the corn with a little more ground chipotle pepper.
5. Serve: Serve the grilled corn immediately, accompanied by lime wedges. Squeeze fresh lime juice over the top just before eating to enhance the flavors. The tangy lime juice adds a refreshing contrast to the rich, creamy sauce and the smoky corn.

Variations and Notes

• Spice Variations: If you prefer a different level of heat, you can adjust the amount of chipotle pepper in the sauce. For a milder heat, use less chipotle pepper. Alternatively, experiment with other chili powders, such as ancho or paprika, to give the corn a different flavor profile.
• Herb Substitutions: If cilantro isn’t your favorite herb, you can substitute it with fresh parsley or a hint of mint. These alternatives will still provide a fresh, herby note to the dish, though they will change the flavor slightly.
• Adding Extras: For a more decadent version, consider adding a sprinkle of chopped bacon or a dash of smoked paprika over the top before serving. These additions can elevate the flavor profile and add an extra layer of indulgence.

Summary

Grilled Mexican Street Corn, or elote, is a vibrant, flavorful dish that brings a taste of Mexican street food into your home. With its smoky, charred exterior and creamy, tangy sauce, it’s a true celebration of flavor and texture. The preparation is straightforward, and the dish is versatile enough to suit various tastes and dietary preferences.

This recipe is not only easy to make but also wonderfully adaptable. It works beautifully as a side dish at summer barbecues, a flavorful snack on warm evenings, or even a unique addition to a casual weeknight meal. The combination of grilled corn, creamy sauce, tangy lime, and crumbled cheese creates a delightful sensory experience that is sure to impress your family and friends.

Whether you’re reminiscing about a memorable vacation or simply looking for a new favorite recipe, this Grilled Mexican Street Corn is bound to become a staple in your culinary repertoire. Give it a try, and you might find that it earns a permanent spot in your summer recipe collection.