Authentic Grilled Mexican Street Corn (Elotes)
A vibrant and smoky Mexican street corn recipe featuring grilled corn ears coated in a zesty, creamy lime-cilantro sauce, finished with crumbly cotija cheese. Quick and easy to make, this dish is a perfect crowd-pleaser.
Equipment
- 1 Gas or Charcoal Grill
- 1 Whisk
- 1 Grill Brush
- 1 Microplane zester
- 1 Pair of tongs
Ingredients
- 6 to 8 medium ears sweet corn husks removed
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- ½ cup chopped fresh cilantro
- 1 clove garlic minced
- ¼ teaspoon ground chipotle pepper adjust to taste
- 2 teaspoons finely grated lime zest from 1 lime
- 2 tablespoons fresh lime juice from 1 lime
- ½ cup cotija cheese crumbled
- Lime wedges for serving
Instructions
- Prepare the Grill for Perfect Heat: Begin by heating your gas or charcoal grill to a steady 400°F (about medium-high heat). Make sure the grill grates are clean to prevent the corn from sticking and to promote even charring. Use a grill brush to scrape off any leftover residue from previous cooking sessions. A properly heated and clean grill is essential for achieving those signature smoky grill marks and caramelization on the corn kernels.
- Husk and Clean the Corn Ears: While the grill is warming up, carefully remove the husks and silk from each ear of corn. To do this, peel back the husks gently, then pull away the fine, thread-like silks that cling to the kernels.Rinse the corn under cool running water to remove any remaining silk strands. Pat the corn dry thoroughly with a clean kitchen towel or paper towels to ensure the sauce adheres well later.
- Whisk Together the Creamy Sauce: In a medium mixing bowl, combine the Mexican crema (or sour cream) with mayonnaise. Add the chopped fresh cilantro, minced garlic, ground chipotle pepper, finely grated lime zest, and freshly squeezed lime juice.Using a whisk, blend all the ingredients thoroughly until the mixture is smooth, creamy, and evenly combined. Taste the sauce and add a pinch of salt if desired to balance the flavors. This zesty, creamy sauce is the heart of the dish, infusing the corn with layers of bright, smoky, and herbaceous notes.
- Grill the Corn Until Perfectly Charred: Place the prepared ears of corn directly onto the preheated grill grates. Allow them to cook undisturbed for about 2 to 3 minutes to develop a nice sear. Using tongs, carefully rotate each ear every 2 to 3 minutes, grilling all sides evenly. This process should take approximately 8 to 10 minutes. The goal is to achieve a beautiful char with some kernels showing golden-brown spots and slightly blackened edges, which enhances the natural sweetness and adds a smoky flavor.
- Apply the Creamy Lime Sauce Generously: Once the corn is perfectly grilled, transfer it to a clean platter or tray. Using a spoon or brush, generously coat each ear of corn with the prepared lime-cilantro crema sauce. Make sure to cover all sides evenly to ensure every bite bursts with flavor. The creamy texture of the sauce contrasts wonderfully with the crisp, charred corn, adding moisture and tang.
- Sprinkle Cotija Cheese Over the Corn: Immediately after applying the sauce, sprinkle crumbled cotija cheese over each ear. The cheese’s salty, slightly crumbly texture complements the smoky and tangy flavors perfectly. Press the cheese lightly with your fingers to help it stick to the sauce, ensuring it won’t fall off when serving or eating. Cotija adds a delightful savory depth and a touch of richness to every bite.
- Serve with Fresh Lime Wedges for Extra Zing: To finish, arrange lime wedges on the serving platter alongside the corn. Encourage guests to squeeze fresh lime juice over their corn just before eating for an added burst of acidity and brightness. This extra step heightens the vibrant flavors and balances the richness of the creamy sauce and cheese.
- Enjoy and Store Leftovers Properly: Serve the grilled Mexican street corn immediately while still warm for the best taste and texture. If you have leftovers, wrap the corn tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill or in the oven to preserve the flavor and texture. Avoid microwaving as it can make the sauce separate and the corn soggy.
Notes
- Husk and clean corn thoroughly to remove all silks for the best grilling results.
- Adjust chipotle pepper quantity according to your preferred spice level.
- Use Mexican crema for authenticity; sour cream with lime juice is a great substitute.
- For a vegetarian version, use mayonnaise alternatives like vegan mayo.
- Cotija cheese can be swapped with feta if unavailable.
- Grill corn on medium-high heat to get perfect char without burning.
- Apply the sauce while the corn is still warm to help it stick better.
- Leftovers are best reheated on the grill to maintain texture and flavor.
