Easy Grilled Mexican Street Corn Recipes

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GRILLED MEXICAN STREET CORN (ELOTE)



Grilled Mexican Street Corn (Elote) image

Slathered with a creamy, tangy sauce and dusted with chili powder and cotija cheese, this Mexican street corn takes your corn on the cob up a notch.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 25m

Yield 8

Number Of Ingredients 10

¼ cup mayonnaise, best quality such as Hellmann's or Duke's
¼ cup sour cream
1 tablespoon fresh lime juice, from 1 lime, plus lime wedges for serving
1 small clove garlic, minced
½ teaspoon salt
¼ teaspoon sugar
8 ears corn, shucked
1 cup finely crumbled cotija cheese (see note)
⅓ cup finely chopped fresh cilantro
Chipotle chile powder, for sprinkling

Steps:

  • In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Set aside.
  • Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, covered, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes.
  • Let the corn sit for a few minutes until cool enough to handle. Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture. Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges.
  • Note: Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you're unable to find it, feta cheese makes a good substitute.

Nutrition Facts :

GRILLED MEXICAN STREET CORN (ELOTE)



Grilled Mexican Street Corn (Elote) image

Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!

Provided by Megan Keno

Categories     Side Dish     Grill     Quick and Easy

Time 20m

Yield 8

Number Of Ingredients 10

6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

Steps:

  • Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.

Nutrition Facts : Calories 242 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 274 mg, Sugar 4 g, Fat 18 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

GRILLED MEXICAN STREET CORN RECIPE



Grilled Mexican Street Corn Recipe image

There's no tidy way to eat corn on the cob. So you might as well lean in and slather it with some spiced crema and top it with cheese, cilantro, and more!

Provided by Michelle McGlinn,Tasting Table Staff

Categories     side dish

Time 22m

Number Of Ingredients 12

4 ears corn on the cob
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
½ cup Mexican crema or sour cream
¼ cup mayonnaise
juice from ½ lime
½ cup cotija cheese, plus more for topping
¼ cup chopped cilantro, plus more for topping
1 teaspoon chili powder
1 teaspoon Tajín
lime wedges, for serving

Steps:

  • Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
  • Shuck the ears of corn, removing any hairy fibers.
  • Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
  • Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
  • In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
  • Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.

GRILLED MEXICAN STREET CORN



Grilled Mexican Street Corn image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/2 cup kosher salt
Zest of 2 limes
1 1/2 cups mayonnaise
3 tablespoons spicy chili sauce
Juice of 2 limes
6 ears fresh corn on the cob, shucked and silks removed
1 cup shredded Monterey Jack, plus more for garnish, optional
Lime wedges, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Preheat a grill to medium-high heat.
  • For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
  • For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
  • For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
  • Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.

EASY GRILLED MEXICAN STREET CORN



Easy Grilled Mexican Street Corn image

This corn is so good and really easy to make.

Provided by barbara lentz

Categories     Vegetables

Time 15m

Number Of Ingredients 4

4 ears of corn husked
1/2 c mayonnaise
1 Tbsp taco seasoning
1/2 c mexican cotija cheese

Steps:

  • 1. Heat up a grill. Place corn directly on the grill and grill 8 to 10 minutes turning to brown on all side.
  • 2. Place the mayo, taco seasoning and Cotija cheese in on separate plates. Roll the corn in the mayo, then the taco seasoning then the cheese.
  • 3. Serve immediately.

SKILLET ELOTE (MEXICAN STREET CORN)



Skillet Elote (Mexican Street Corn) image

All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons mayonnaise
1 tablespoon lime juice
1 ½ teaspoons chili powder
4 ears sweet corn, shucked and kernels cut off
¼ cup chopped cilantro
3 tablespoons cotija cheese

Steps:

  • Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
  • Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
  • Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 18.8 g, Cholesterol 13.8 mg, Fat 9.9 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 184.4 mg, Sugar 3.1 g

SKILLET MEXICAN STREET CORN



Skillet Mexican Street Corn image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

Steps:

  • Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
  • Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
  • Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
  • Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

GRILLED STREET CORN



Grilled Street Corn image

Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. -Ashley Crainshaw, Shawnee, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

6 medium ears sweet corn
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 180mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

GRILLED CORN, MEXICAN STYLE



Grilled Corn, Mexican Style image

Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated. Just mix together mayonnaise, freshly squeezed lime juice, chile powder, salt and pepper. It's pretty authentic, and a combination that brings out the grilled flavor, and balances the sweetness of fresh corn perfectly.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn, husked
2 tablespoons mayonnaise
1 to 2 tablespoons freshly squeezed lime juice, or to taste
1/4 teaspoon chili powder, or to taste
Salt
freshly ground black pepper

Steps:

  • Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
  • Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 5 grams

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