Grilled elote corn is a delicious, traditional Mexican street food perfect for summer barbecues. Corn is grilled and charred for a smoky flavor and coated with a creamy, flavorful mixture of mayonnaise, sour cream and cotija cheese. Cotija cheese is a crumbly, salty cheese commonly used in Mexican cuisine that adds a delicious flavor to the dish.
Chili powder is added to the mayonnaise mixture to give Elote baked corn a little kick. This adds a mild spiciness that complements the sweetness of the corn. Add fresh coriander to the mayonnaise mixture for a fresh, herbal flavor. Coriander also adds a bright green color and makes the dish more appetizing.
Finally, squeeze a wedge of lime over the grilled Elotehi cone to add a bright, lemony flavor. The lime juice cuts the richness of the mayonnaise mix and adds a refreshing finish to the dish.
Roasted elote corn is a simple yet flavorful dish that’s perfect for summer barbecues and outdoor gatherings. Impress your guests and please a crowd that wants more. Enjoy with your favorite grilled meat or as a stand-alone side dish.
- 4 ears of fresh corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely grated Cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 tsp chili powder
- 1 lime, cut into wedges
- Set the grill’s temperature to medium-high.
- To remove the silks from the corn, husk it.
- Put the corn on the grill and cook, rotating periodically, for 10 to 12 minutes, or until the corn is soft and the kernels are browned in areas.
- Combine the mayonnaise, sour cream, Cotija cheese, cilantro, and chili powder in a small bowl while the corn is cooking.
- After the corn has finished cooking, take it off the grill and put it on a serving plate.
- Be sure to evenly coat the corn with the mayonnaise mixture as you brush it on.
- Slices of lime should be squeezed over the corn before adding more Cotija cheese and cilantro, if preferred.
Serve right away.