Mexican Grilled Corn is seen everywhere these days. As an avid lover of Mexican food living in San Diego, I prefer to call this damn good grilled corn. Topped with salty and spicy condiments, this elevates corn on the cob to another level.
Elote! Mexican Grilled Corn
We have literally been on a major corn binge as of late, with so much availability of this wonderful, fresh vegetable, I can’t help myself.
A great side dish that can be served steamed, boiled, creamed or grilled and roasted on the cob, cut and served in salads, hot or cold, mashed, dried or ground to a paste and made into masa for tortillas, corn is one versatile food product.
How to make Mexican Grilled Corn
What I like to do is buy the fresh ears of corn with the green husks still on. Simply pull down the husks like you would when eating a banana, keeping them still attached at the base of the stalk. Squeeze fresh lime juice on the corn kernels, sprinkle each one with salt, pepper and other spices and fold the green husks back up and tie them together with a strip of the husk.
Sometimes I soak them the kitchen sink for a bit at this point if the outer husks seem a little dry then on the grill they go to cook.
Feel free to skip this step and peel and clean them prior to grilling. That way you also are able to get a little char on them. Any way you grill them fresh, grilled corn is so good.
What goes on Elote – Mexican Grilled Corn
This isn’t rocket science. All you need is fresh corn on the cob, limes and a few condiments like Mexican Crema (or sour cream thinned with a little lime juice), cheese crumbled on top (my go to is Mexican Cotija cheese) and chopped cilantro. Cotija cheese is a hard white cheese that crumbles like feta cheese. It’s a cow’s milk cheese that’s salty. Feta cheese is a good substitute.
Mexican Crema is a little more sour than plain sour cream and thinner is consistency. It also is saltier. To make your own mix together 1 cup each of sour cream, heavy cream and 1 teaspoon of kosher salt. Cover and allow to sit out at room temperature for at least 3 hours, then stir and refrigerate until ready to use.
The lime juice helps the salt, pepper and spices of choice (I like to use cumin, and chili powder) adhere to the corn and either grill with the husks on to steam and not get any char marks, or peel completely off. After they’re done grilling, squeeze some more lime juice and top with a drizzle of the crema, cheese crumbles and eat away!
I like the cooling crema (or sour cream thinned with some lime juice) mixed with the spicy Sriracha sauce drizzled on the hot from the grill corn. You can alter the heat level to your liking. Each bite of this Mexican Grilled Corn is filled with the pop of sweet corn, the fresh lime juice, the spicy yet cooling crema and salty cheese. Too good, enjoy!
For a complete meal try these, too!
- Pollo Asado
My take on How To Make Pollo Asado starts with marinating chicken in orange and lime juice, oregano, cumin, garlic and achiote paste overnight. Grill & eat!
- Mexican Watermelon Salad
This Mexican Watermelon Salad is a spin on Mexican Grilled Corn, with only four ingredients, it’s made in minutes and is the perfect Summertime fruit salad.
Mexican Grilled Corn
- 4 ears of corn with husks
- 4 limes
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground chili powder
- 2/3 cup Mexican Crema (See Note 1)
- 1 tbsp Sriracha sauce
- 1/2 cup crumbled Cotija cheese (See Note 2)
- 1/4 cup cilantro chopped, loosely packed
- Preheat grill to 450°F. Peel back husks from corn and remove corn silk threads. In a small bowl mix together spices, set aside. In a bowl mix together the Mexican crema and Sriracha sauce, set aside.
- Squeeze lime juice on corn kernels and season with divided spice mixture. Either grill as is or wrap husks back up and around corn and tie off (See Note 3).
- Grill for 4 minutes per side, or until slightly charred and cooked through.
- Squeeze each ear of corn with lime juice, a drizzle of the sriracha crema, crumbled cotija cheese and cilantro.