Grilled Mexican Corn (Elote)

by Sheryl

I have always wanted to learn how to make grilled Mexican Corn. I insanely love fresh sweet corn coated in crema, cheese, and finished with chilli, lime juice, and cilantro. It reminds me of my well-spent vacation in Malecon in Puerto Vallarta. Thanks to this easy recipe, I can make my favourite grilled Mexican corn at home, any time!

Make sure to try this grilled Mexican corn on your next backyard barbecue, picnic, or potluck. Pair this up with grilled chicken or burgers for an impressive and delicious meal that will hook everyone!

Elote is a very easy and quick side dish. Grilled Mexican street corn brushed with a mixture of mayo, crema, and garlic. Before serving, top the corn with Cotija cheese and sprinkle with your choice of cayenne, chilli powder, or smoked paprika. If you like spicy food, you can sprinkle a generous amount of chilli powder or cayenne pepper. Smoked paprika is also a great option. I do not add salt anymore because the Cotija cheese is salty. And the squirt of lemon/lime juice adds a fantastic tanginess and contrast.

I often need to sub some of the ingredients. You can swap Mexican crema with sour cream if needed. You can also add a pinch of shredded Monterrey Jack or crumbled feta if you can’t find Cotija cheese or queso fresco.

Ingredients

Fresh corn
Garlic
Mexican crema
Lime juice
Chilli powder, cayenne pepper, or smoked paprika
Cotija cheese
Fresh cilantro
Mayonnaise

How to make Grilled Mexican Corn (Elote)

Step 1: Combine the mayo, crema, and garlic. Set aside.

Step 2: On medium-high heat, grill the corn until cooked.

Step 3: With the mayo mixture, generously brush the grilled corn and sprinkle with cheese. Over the corn, squirt some fresh lime juice. Then, sprinkle with either cayenne, chilli powder, or smoked paprika.

Step 4: Serve the Elote garnished with some cilantro. Enjoy!

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