Fresh ears of corn are grilled until browned and smoky then coated in a mixture of sour cream, mayo, chili powder, and cotija cheese. Topped with fresh lime juice, this Grilled Mexican Street Corn is the perfect version of Mexican Elote!
How to keep grilled corn from drying out:
I like to start by grilling the corn in just the inner layer of the husks, then finish it off with the husks removed. Summer corn is so sweet and juicy and cooking it initially in the husks keeps it from drying out. I love using my charcoal grill because it gives the corn that delicious smoky flavor.
Grilled corn is the best corn!
Once the corn picks up a bit of color, slather it with the cotija cheese mixture and squeeze fresh lime juice over the corn. Finish with a sprinkle of cheese, chili powder, and fresh cilantro.
The perfect grilled side dish!
This Grilled Mexican Elote is the perfect grilled side dish for all of your outdoor entertaining. It takes less than 30 minutes and you can cook it alongside your steaks, burgers, chicken, or whatever else you’re grilling that day. The bold flavors and texture come from the smoky goodness of the grill paired with creamy mayo and sour cream with garlic, cilantro, and chili powder. The cotija cheese and fresh lime juice just set this side dish over the top. It might even be the star of the dinner table!
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic minced
- 1/2 cup crumbled cotija cheese plus more for topping
- 1/2 tsp chili powder plus more for topping
- 1/2 bunch fresh chopped cilantro plus more for topping
- 4 ears fresh corn on the cob
- 1 lime
Instructions
- In a medium sized bowl, combine mayonnaise, sour cream, garlic, cotija cheese, chili powder, and cilantro and set aside.
- Heat gas grill to high.
- Remove all but the inner layer of corn husk.
- Grill corn with inner layer of husks still on for about 15 minutes, or until heated through.
- Remove corn from grill and carefully remove husks.
- Grill for an additional 5 minutes to pick up char on the corn.
- Remove corn from grill and spoon cheese mixture over hot ears of corn.
- Squeeze fresh lime juice over corn and sprinkle with additional cheese, chili powder, and chopped cilantro.
Notes
Home Chef Tip: If you don't want the corn to actually char, grill it for the entire time with the husks on.
We hope you enjoy this Grilled Mexican Street Corn recipe from SoFabFood Home Chef, Oxana from Style at a Glance, as much as we do. If you love this grilled side dish, you can find more like it by visiting our Outdoor Grilling Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
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