Put a new twist on one of summer’s favorite foods with this lip-smacking Mexican Grilled Corn!
We almost always grill our corn in the summer. Heating up the house with a giant pot of boiling water holds no appeal to me when it’s already hot and humid. Besides that, I adore the taste of grilled corn. That little bit of char is exactly what I love. This recipe is our family’s version of Mexican Grilled Corn, or Elote, a street food common in Mexico.
The ears of corn are grilled, gently coated with a bit of mayonnaise, generously sprinkled with cotija cheese and a bit of cayenne pepper to taste. Right before serving, we squeeze lime juice all over the corn. Pat enjoys anything with heat, so he is more liberal with his cayenne than the rest of us, but the combination of the creamy mayo, mild cheese, spicy pepper and fresh lime juice is addictive.
How to Grill Corn:
There are many different ways to grill corn. You can soak the ears in water. You can leave the husks on or off. You can keep the corn silks or remove them. You can even wrap the individual ears in foil. We like to keep it pretty simple by removing all of the husks and silks from the corn. Then we generously slather some oil on all sides of the corn and season them with salt and pepper and grill them until they have some beautiful char on the kernels. Simple but oh so delicious!
This Mexican Grilled Corn recipe is great for groups because you can grill a whole batch of corn and then set up an assembly line to help guests garnish their corn with mayo, cheese, cayenne pepper and lime juice. Just make sure you pass out plenty of extra napkins because Mexican Grilled Corn isn’t pretty to eat (as in you’ll end up with a mayo- and cheese-smeared face).
But isn’t food so much more satisfying when it’s messy AND delicious??
Mexican Grilled Corn
A lip-smacking alternative to traditional corn on the cob.
- 4 ears corn, silks and husks removed
- Grapeseed or olive oil
- Kosher salt and freshly cracked black pepper
- 1/4 cup mayonnaise
- 1/3 - 1/2 cup grated cotija cheese
- Cayenne pepper to taste
- 4 lime wedges
- Rub corn with oil and sprinkle with salt and pepper. Place on preheated grill and cook for 12-15 minutes or to desired degree of doneness, turning occasionally.
- Set up an assembly station and spread corn with mayonnaise, sprinkle with cotija cheese and cayenne pepper.
- Serve with lime wedges and squeeze lime juice over corn just before eating.
Cotija cheese is a hard, crumbly Mexican cheese often found in the deli section near feta cheese. Queso fresco is a great substitute. Grated Parmesan cheese can also be used in a pinch.
|Amount Per Serving||As Served|
|Calories 323kcal Calories from fat 215|
|% Daily Value|
|Total Fat 24g||37%|
|Saturated Fat 8g||40%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|