Yummy Grilled Mexican Street Corn Recipe

Today, we're checking out the fun food you can find on the street. We'll look at one type of food from Mexico. It's called Grilled Mexican Street Corn or Elote. This dish is full of exciting flavors and different textures. It will make you feel like you are in Mexico!

Say goodbye to ordinary corn on the cob and hello to a delightful medley of charred corn, creamy sauce, tangy lime, and crumbly cheese. Read on to discover how to prepare this irresistible treat and bring a taste of Mexico to your backyard grill or kitchen. Don't be surprised if it becomes a staple for all your summertime cookouts!

INGREDIENTS FOR MEXICAN STREET CORN

  • 6 ears of corn, shucked and cleaned
  • 1/2 c. mayonnaise
  • Chili powder
  • 1/3 c. Grated cotija cheese
  • Freshly chopped cilantro
  • Lime wedges, for serving


INSTRUCTION FOR MEXICAN STREET CORN
INSTRUCTION FOR THE GRILL:

  1. Before you begin cooking, set the grill or grill pan to medium-high. Grill corn for ten minutes while frequently turning it so it's slightly charred on all sides.
  2. For a flavorful side dish, brush corn with mayonnaise and sprinkle chili powder, cotija cheese, and cilantro on top. Serve warm with lime wedges to squeeze over before eating.

INSTRUCTION FOR THE AIR FRYER:

  1. Air fryers are becoming increasingly popular, but many people need to learn how to use them to cook corn. To air-fry corn, cut the cob into smaller pieces that will fit in the basket. You may need to halve some of the cobs before cutting them down further.
  2. Brush the corn with some olive oil until it is evenly coated. Cook in the air fryer at 400 degrees for 10-12 minutes, flipping once halfway through. Enjoy your delicious, tender corn!
  3. Spread 1 tablespoon of mayonnaise on each cob, then sprinkle with chili powder, Cotija cheese, and cilantro.
  4. Best served with lime wedges and at room temperature.

Notes on Elote ingredients:

  • Mayo: Don't dismiss this recipe if you dislike mayo. Combined with chili powder, cotija cheese, and lime juice, it transforms into a flavorful sauce.
  • Cotija cheese: If unavailable, substitute with feta or ricotta salata. However, cotija is ideal for its texture and taste.
  • Chili powder: You can also use ancho chili powder or tajín instead.
  • For extra heat, include cayenne pepper!


Dishes best served with Grilled Mexican Street Corn
Grilled Mexican Street Corn pairs well with various dishes, including:

  • Tacos: Carnitas, carne asada, or grilled shrimp tacos complement the corn's flavors.
  • Fajitas: Chicken, steak, or veggie fajitas make a satisfying meal alongside the corn.
  • Guacamole and chips: A classic appetizer that adds a creamy, crunchy element.
  • Cilantro lime rice: A zesty side dish that enhances the Mexican theme of your meal.
  • Black bean salad: A refreshing, protein-rich salad that balances the corn's creaminess.
  • Grilled peppers and onions: These add color and smoky flavor to your plate.
  • Pico de gallo: This fresh salsa contributes a burst of freshness and tanginess.
  • Chiles Rellenos: Stuffed and fried poblano peppers offer a delicious, spicy pairing.
  • Quesadillas: Cheese or meat-filled quesadillas provide a warm, cheesy companion.
  • Margaritas or Mexican beer: Wash down your meal with a refreshing beverage.

Feel free to mix and match these dishes to create a flavorful and diverse Mexican feast!

Tips for grilling Mexican Street Corn
Here are some tips for grilling Mexican Street Corn to achieve the best results:

  1. Preheat the grill: Ensure your grill is preheated to medium-high heat before placing the corn on it. This helps to get those beautiful char marks and cook the corn evenly.
  2. Remove the husks and silk: Carefully peel back the husks without detaching them completely, and remove the silk from the corn. You can then fold the husks back into place or tie them with a strip of husk or kitchen twine to form a handle.
  3. Oil the corn: Lightly brush the corn with oil or melted butter before grilling. This prevents the corn from sticking to the grill and adds extra flavor.
  4. Rotate the corn: Turn the corn every 2-3 minutes to ensure even cooking and charring on all sides. It should take around 15-20 minutes for the corn to be cooked and nicely charred.
  5. Apply the toppings: Once the corn is grilled, let it cool slightly before slathering it with the mayo mixture. Then sprinkle generously with cotija cheese, chili powder, and a squeeze of lime juice.
  6. Skewer the corn (optional): If you prefer not to use the husks as handles, insert a wooden or metal skewer into the base of each cob. This makes the corn easier to handle and eat.
  7. Serve immediately: Grilled Mexican Street Corn is best enjoyed fresh off the grill. The combination of warm corn, creamy sauce, and tangy toppings creates a delicious and memorable dish.

With these tips in mind, you'll be well on your way to making mouthwatering Grilled Mexican Street Corn that will impress your guests!
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