Once You Try Grilled Mexican Street Corn, Nothing will Compare

Mexican street corn, also known as elote, is a classic street food and snacking dish in Latin America that is growing in popularity all over the world. It’s no wonder—the delicious snack is unique in flavor and full of contrasting textures and tastes. It’s simply made with fresh corn on the cob and a creamy blend of sour cream, mayonnaise, zesty cilantro, tangy lime juice, and savory Grilling Addiction seasoning for spice and layered flavor. The grilled corn is then sprinkled with crumbly cotija cheese and a dash of chili powder for color and heat. Perfect for a sunny day or evening potluck, this Grilled Mexican Street Corn recipe is super easy to make with barely any prep time and just a few minutes on the grill!

The traditional Mexican street food is easy to enjoy as a finger food for a tasty and satisfying snack. If you’ve never tried it, grilling the corn on a charcoal grill or gas grill is the way to go rather than boiling or otherwise cooking it. While the corn is cooking or resting, all you have to do is mix together the ingredients for the creamy mayonnaise and sour cream sauce. Make sure to char the corn cobs just a bit for that crispy texture and smoky flavor. It contrasts yet blends perfectly with the fresh lime and spices in the sauce. This sauce is also what allows the cotija cheese to stick to the corn kernels and balances out the pungent cheese.

• 2 cobs fresh corn, husked
• 1 tsp avocado oil (or other neutral oil)
• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream or Mexican crema
• 1⁄4 cup cilantro, finely chopped
• 1 lime, juice and zest
• 2 tbsp Grilling Addiction Seasoning
• 1⁄3 cup cotija cheese, crumbled
• 1 tsp chili powder

1. Preheat the grill to medium-high heat (charcoal grill recommended for authentic smoky flavor).
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   2. Prepare corn: Drizzle avocado oil over all sides of both corn cobs to evenly coat.
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4. Place on the hot grill and grill corn cobs, rotating sides every 3-5 minutes, until each side is golden and slightly charred, approximately 15 minutes.
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6. Remove corn cobs from the grill and let sit at room temperature for 15 minutes to allow flavors to meld.
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9. Meanwhile, in a small bowl, whisk together the mayonnaise, sour cream, cilantro, lime juice and zest, and Grilling Addiction Seasoning.
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11. Use a basting brush to spread the creamy mayonnaise mixture evenly over each corn cob.
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13. Sprinkle cotija cheese on top of the mayonnaise, rotating the corn to evenly distribute the cheese.
14. Finish with a sprinkle of chili powder over the cotija cheese for a mild kick.
15. Serve 2-4. Prep time: 20 minutes. Cook time: 15 minutes. Total time: 35 minutes.

Nutrition Facts and Benefits of Mexican Street Corn

This grilled Mexican street corn is not only flavorful but also offers nutrition benefits. Fresh corn provides dietary fiber and protein while being relatively low in calories. The cotija cheese adds calcium and protein but watch the cholesterol and saturated fat content if you are mindful of those. Lime juice adds vitamin C and enhances flavor without extra calories or fat. Overall, this side dish makes a delicious summer side dish that pairs well with grilled meats.

FAQs About Grilled Mexican Street Corn

What is the secret to great Mexican corn?

The secret to great Mexican street corn is perfectly grilling fresh corn on the cob to get a slight char for smoky flavor, then coating it with a creamy sauce made from mayonnaise, sour cream, lime juice, and spices that provide tanginess and depth. The cotija cheese adds a salty, crumbly texture, balanced by chili powder for a mild kick.

Why do you soak corn in water before grilling?

Soaking corn in water before grilling helps keep it moist during cooking and prevents the husks from burning too fast if grilling with husks on. For husked corn like in this recipe, soaking is optional but can help maintain juiciness and prevent the kernels from drying out.

How to make Mexican charred corn?

To make Mexican charred corn, grill the corn cobs on medium-high heat, turning frequently to char all sides evenly. Then slather with a tangy, creamy sauce and sprinkle with cotija cheese and chili powder for authentic flavor.