Grilled Mexican Street Corn- An Authentic Elote Recipe

1. Introduction

As the warmth of late May embraces Marrakesh, there’s nothing quite like the smoky, vibrant flavors of street food to celebrate the season. Today, we’re bringing the fiesta to your grill with a classic: Mexican Street Corn, or Elote. This isn’t just corn on the cob; it’s a culinary experience. Imagine sweet, juicy grilled corn slathered in a creamy, tangy, and slightly spicy coating, then generously sprinkled with salty cheese and fresh cilantro. It’s messy, it’s flavorful, and it’s utterly addictive.

Elote is a beloved snack and side dish throughout Mexico, and for good reason. The grilling process brings out the natural sweetness of the corn while adding a delightful char. The creamy mixture of mayonnaise and Mexican crema (or sour cream) provides a luscious base, brightened with fresh lime juice and a hint of smoky chipotle chili powder. Finally, the crumbled queso fresco or cotija cheese adds a salty, crumbly counterpoint, and fresh cilantro provides a final flourish of freshness.

Whether you’re hosting a barbecue, looking for a flavorful side for your next meal, or simply craving a taste of Mexico, this grilled elote recipe is a guaranteed crowd-pleaser. It’s a fantastic way to elevate humble corn on the cob into something truly special, much like the transformation of simple ingredients in our Vegetarian Breakfast Burrito into a morning delight. Let’s fire up the grill and get started!

2. Recipe Summary

This recipe details how to prepare authentic Mexican Street Corn (Elote) by grilling corn on the cob and coating it with a creamy, flavorful mixture, then topping it with cheese and cilantro.

• Cuisine: Mexican
• Course: Appetizer, Side Dish, Snack
• Difficulty Level: Easy
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes
• Servings: 6 ears of corn
• Calories per serving: Approximately 250-350 kcal per ear (depending on the amount of toppings used)
• Dietary Classification: Vegetarian, Gluten-Free

3. Equipment and Utensils

Making this delicious grilled Mexican Street Corn requires just a few key pieces of equipment:

• Grill: A preheated grill (gas or charcoal) is essential for achieving that smoky flavor and slight char on the corn.
• Tongs: For safely turning the corn on the grill to ensure even cooking and charring on all sides.
• Small Bowl: To mix together the creamy coating of mayonnaise, Mexican crema (or sour cream), lime juice, and chipotle chili powder.
• Brush: A basting brush (silicone or natural bristle) to evenly coat the grilled corn with the creamy mixture.
• Kitchen Twine: To tie back the corn husks for easier handling while grilling.
• Small Plate or Bowl: To hold the crumbled queso fresco or cotija cheese for sprinkling.
• Cutting Board & Knife: For chopping fresh cilantro for garnish.

Having these tools ready will make the process smooth and enjoyable!

4. Serving Suggestions

Grilled Mexican Street Corn (Elote) is a fantastic dish on its own or as a vibrant accompaniment to a variety of meals.

• As a Side Dish: Elote pairs perfectly with grilled meats like chicken, steak, or fish. Its creamy, spicy, and cheesy flavors complement savory dishes beautifully. Consider serving it alongside our Cilantro-Lime Chicken Bowls for a full-on flavor fiesta!
• As an Appetizer or Snack: Elote is ideal as a fun and flavorful starter for a barbecue or a satisfying snack on a warm evening. The husk serves as a natural handle, making it easy to eat.
• Plating: Serve each ear of grilled corn immediately after topping it. You can arrange them on a platter for sharing or serve them individually. The vibrant colors of the corn, creamy coating, white cheese, and green cilantro make for an appealing presentation.
• Garnishes: The recipe already includes chopped cilantro as a garnish, which adds a fresh, herbaceous note. You can also offer extra lime wedges for those who like an extra squeeze of citrus. A sprinkle of extra chipotle chili powder can also add more visual appeal and a touch more heat.
• Beverage Pairings:
  • Non-Alcoholic: Cold Mexican Coke, agua frescas (like horchata or jamaica), or a refreshing lemonade (perhaps our Easy Homemade Peach Lemonade Recipe for a summery twist).
  • Alcoholic (for adults): A cold Mexican lager (like Modelo or Pacifico), a margarita, or a light and citrusy IPA would pair wonderfully with the bold flavors of elote.

The beauty of elote is its casual, fun nature – don’t be afraid to get a little messy while enjoying it!

5. Nutritional Information

Grilled Mexican Street Corn (Elote) offers a combination of carbohydrates, fats, and some protein. Here’s an estimated nutritional overview per ear of corn, keeping in mind that the amount of toppings used can significantly affect the final values.

• Calories per serving (per ear): Approximately 250-350 kcal
• Macronutrient Distribution (Estimated):
  • Carbohydrates: Primarily from the corn itself, which is a good source of complex carbohydrates and some fiber.
  • Fats: Mainly from the mayonnaise and Mexican crema (or sour cream). The fat content will vary depending on the type of crema or sour cream used.
  • Protein: A small amount from the corn and the cheese.
• Dietary Information (Estimated):
  • Vitamins & Minerals: Corn contains some vitamins and minerals, including Vitamin C and B vitamins. Lime juice adds Vitamin C.
  • Fiber: Corn provides dietary fiber.
  • Sodium: Present from the salt added to taste and the cheese.
• General Health Considerations: Elote is a flavorful treat. Using lighter versions of mayonnaise and crema (or low-fat sour cream) can help reduce the fat content. Corn itself is a whole grain. The fresh lime juice and cilantro add a touch of freshness.

Disclaimer: Nutritional information is an estimate. For precise figures, we recommend using an online nutrition calculator with the exact brands and quantities of ingredients you use.

6. Storage and Reheating

Grilled Mexican Street Corn (Elote) is best enjoyed immediately after grilling and topping. However, if you have leftovers, here’s how to store and reheat them:

• Proper Storage Instructions:
  • Wrap leftover elote tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 2-3 days. The texture of the corn might change slightly, and the creamy topping may soften further.
• Freezing Recommendations:
  • Freezing fully topped elote is not recommended as the creamy sauce will likely separate and the texture of the corn and toppings will degrade significantly upon thawing. If you want to freeze corn, it’s best to do so after grilling but before adding the creamy mixture and toppings. Grilled corn kernels can be cut off the cob and frozen in an airtight container for later use.
• Reheating Methods:
  • Oven (Recommended): Preheat your oven to 350°F (175°C). Wrap the leftover elote in aluminum foil and bake for 10-15 minutes, or until heated through. This method helps to prevent the corn from drying out too much.
  • Grill (Quick Reheat): You can also reheat elote briefly on a medium-low grill, turning frequently, until warmed through. Be careful not to burn the creamy topping.
  • Microwave (Not Ideal for Texture): While you can microwave elote to reheat it quickly, the texture of the corn and the creamy topping may become less appealing. Microwave on medium power in short intervals until heated through.

Keep in mind that reheated elote may not have the same perfect texture as freshly grilled and topped corn.

7. Expert Tips and Variations

Elevate your Grilled Mexican Street Corn (Elote) with these expert tips and delicious variations!

Tips for Perfect Elote:

1. Don’t Overcook the Corn: Grill the corn until it’s tender and slightly charred, but not mushy. 12-15 minutes is a good guideline, but adjust based on your grill’s heat.
2. Tie Back Husks Securely: Tying the husks back with kitchen twine creates a convenient handle and keeps them out of the way while grilling and topping.
3. Use Fresh Lime Juice: Freshly squeezed lime juice makes a noticeable difference in the brightness and flavor of the creamy coating.
4. Taste and Adjust Seasonings: Before coating all the corn, taste your creamy mixture and adjust the amount of lime juice, chipotle chili powder, salt, and pepper to your preference.
5. Apply a Thin Layer of Creamy Mixture: You want enough coating to get that delicious flavor, but too much can be messy and overwhelming. A thin, even layer is ideal.
6. Don’t Skimp on the Cheese and Cilantro: The crumbled queso fresco or cotija and fresh cilantro are essential for the authentic elote experience. Be generous with your sprinkles!

Common Mistakes to Avoid:

1. Grilling Corn with Husks On (Without Soaking): While you can grill corn in the husks, they need to be soaked beforehand to prevent burning. The recipe’s method of pulling back and tying the husks is more direct for charring.
2. Over-Applying the Creamy Sauce: This can make the elote too heavy and messy.
3. Using Bottled Lime Juice: The flavor won’t be as bright and fresh as with freshly squeezed juice.
4. Skipping the Char: The slight char from the grill adds a crucial smoky flavor that is characteristic of elote.

Creative Recipe Variations:

1. Different Cheeses: Experiment with other crumbly Mexican cheeses like panela or even a salty Parmesan.
2. Spice It Up: Add a pinch of cayenne pepper to the creamy mixture for extra heat, or use a spicier chili powder.
3. Herb Variations: While cilantro is traditional, you could try a mix of cilantro and finely chopped epazote (if available) for a more authentic flavor, or even a sprinkle of fresh oregano.
4. Make it Vegan: Use vegan mayonnaise and a plant-based sour cream alternative. Nutritional yeast can add a cheesy flavor if you can’t find vegan queso fresco or cotija.
5. Elote Off the Cob (Esquites): Grill the corn as directed, then cut the kernels off the cob. Mix the kernels with the creamy sauce, cheese, and cilantro in a bowl for an easier-to-eat version. You can even add a little chopped jalapeño for extra flavor and heat.
6. Citrus Zest: Add a little lime or orange zest to the creamy mixture for an extra layer of citrus flavor.
7. Garlic Touch: Mix a small amount of minced garlic or garlic powder into the mayonnaise mixture.

8. Ingredients Section

Here’s a breakdown of the ingredients you’ll need to make delicious Grilled Mexican Street Corn (Elote):

• 6 ears corn on the cob: Fresh, in their husks.
  • Sourcing: Look for plump ears with bright green husks.
  • Preparation: Pull back husks, remove silk, and tie husks back.
• 1 tablespoon vegetable oil: For brushing the corn before grilling.
  • Sourcing: Any neutral cooking oil will work.
• ¼ cup mayonnaise: Provides the creamy base.
  • Sourcing: Regular or light mayonnaise.
• ¼ cup Mexican crema or sour cream: Adds tang and richness.
  • Sourcing: Mexican crema is thinner and slightly tangier than sour cream. Either will work.
  • Substitution: Greek yogurt for a tangier and slightly healthier option.
• 1 tablespoon fresh squeezed lime juice: For brightness and acidity.
  • Sourcing: Fresh limes are best.
• ¼ teaspoon chipotle chili powder: Adds a smoky, mild heat.
  • Sourcing: Ground chipotle chili powder.
  • Substitution: Regular chili powder with a pinch of smoked paprika.
• Salt and pepper to taste: To enhance the flavors.
• ¼ cup crumbled Mexican queso fresco or cotija cheese: Salty, crumbly cheeses that are traditional for elote.
  • Sourcing: Look in the international cheese section or Latin American markets.
  • Substitution: Feta cheese can be used as a somewhat similar alternative.
• Cilantro, chopped for garnish: Fresh, adds a bright, herbaceous note.
  • Sourcing: Fresh cilantro leaves.

Metric Conversions (Approximate):

• 6 ears corn ≈ varies by size
• 1 tablespoon vegetable oil ≈ 15 ml
• ¼ cup mayo ≈ 60 ml
• ¼ cup Mexican crema/sour cream ≈ 60 ml
• 1 tablespoon lime juice ≈ 15 ml
• ¼ teaspoon chipotle chili powder ≈ 1 ml
• ¼ cup crumbled cheese ≈ 30 g
• Cilantro ≈ to taste

9. Step-by-Step Instructions

Follow these simple steps to create authentic and delicious Grilled Mexican Street Corn (Elote):

1. Preheat Grill & Prepare Corn: Preheat your grill to 400°F (approximately 200°C). Prepare the corn by gently pulling back the husks. Clean away all the silk from the corn cob. Once the silk is removed, tie the husks together at the top using kitchen twine to create a handle.
   • Explanation: Preheating ensures even cooking. Tying the husks makes the corn easier to handle.
2. Oil the Corn: Brush all sides of the exposed corn cobs with 1 tablespoon of vegetable oil.
   • Explanation: Oil helps with even cooking and prevents sticking to the grill.
3. Grill the Corn: Place the oiled corn on the preheated grill. Cook for 12-15 minutes, turning the corn frequently with tongs so that it cooks evenly on all sides and develops a nice char.
   • Explanation: Frequent turning ensures even cooking and prevents burning. The char adds flavor.
4. Make the Creamy Mixture: While the corn is grilling, in a small bowl, mix together ¼ cup of mayonnaise, ¼ cup of Mexican crema or sour cream, 1 tablespoon of fresh squeezed lime juice, and half of the ¼ teaspoon of chipotle chili powder. Add salt and pepper to taste. Stir until well combined.
   • Explanation: Preparing the sauce while the corn grills saves time.
5. Coat the Grilled Corn: Once the corn is grilled, remove it from the heat. Use a brush to coat each ear of corn with a thin, even layer of the mayonnaise mixture.
   • Explanation: The creamy coating is a signature element of elote.
6. Add Cheese and Seasonings: Sprinkle each coated ear of corn generously with ¼ cup of crumbled Mexican queso fresco or cotija cheese, the remaining chipotle chili powder, and freshly chopped cilantro for garnish.
   • Explanation: Cheese adds saltiness and texture, while cilantro adds freshness.
7. Serve Warm: Serve the grilled Mexican street corn warm. Use the tied-back husks as a convenient handle to hold the corn and eat!
   • Enjoy!

10. Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying Mexican Street Corn (Elote).

• 1. Can I make elote without a grill? Yes, you can also roast the corn in the oven (at 400°F/200°C for about 20-25 minutes, turning occasionally) or even boil it, though grilling imparts the best smoky flavor.
• 2. What is Mexican crema and can I substitute it? Mexican crema is similar to sour cream but thinner and tangier. If you can’t find it, sour cream is a perfectly acceptable substitute. You could also thin sour cream with a little lime juice or milk to get a consistency closer to crema.
• 3. What is queso fresco and can I use another cheese? Queso fresco is a fresh, mild, and crumbly Mexican cheese. Cotija is a saltier, harder cheese also commonly used. If you can’t find either, feta cheese can offer a similar salty, crumbly texture, though the flavor will be slightly different.
• 4. How spicy is this recipe? As written, with ¼ teaspoon of chipotle chili powder, it has a mild smoky heat. You can easily adjust the spice level by adding more chipotle chili powder or a pinch of cayenne pepper to the creamy mixture.
• 5. Can I make the creamy sauce ahead of time? Yes, the mayonnaise mixture can be made a few hours in advance and stored in the refrigerator. Just give it a good stir before using.
• 6. How do I prevent the cheese from falling off? Applying the creamy mixture first helps the cheese adhere to the corn. Sprinkle the cheese generously right after brushing on the sauce.
• 7. Can I use frozen corn on the cob? Yes, you can use frozen corn on the cob. Thaw it first, pat it dry, and then follow the grilling instructions.