![To make Grilled Mexican Street Corn, you need: - 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/2 cup crème fraîche (or substitute with sour cream) - 1 cup cotija cheese, crumbled - 1 tablespoon chili powder - 1 teaspoon garlic powder - 2 tablespoons fresh lime juice - Salt, to taste - Fresh cilantro, finely chopped (for garnish) - Lime wedges (for serving) If you can't find some fresh ingredients, don't worry! You can make easy swaps: - Use Greek yogurt instead of crème fraîche or sour cream. - For cotija cheese, try feta cheese or Parmesan. - If you want a different spice, use paprika or cayenne instead of chili powder. These swaps keep the dish tasty and fun! Fresh corn makes a big difference in flavor. It tastes sweet and crunchy. When you use fresh corn, you get that juicy bite. Canned or frozen corn won't have the same taste or texture. Fresh corn also cooks evenly on the grill. You want the kernels to char slightly, which adds depth. Always choose fresh corn when making this dish! First, preheat your grill to medium-high heat. A hot grill helps the corn cook evenly. While the grill heats, husk the corn. Remove all the silk strands to show the fresh kernels. This step ensures a clean bite. Once ready, place the corn on the grill. Grill it for about 8-10 minutes. Turn the corn every couple of minutes. This helps to get nice, even grill marks and prevents burning. You will know it’s done when the kernels are tender and slightly charred. In a medium bowl, mix mayonnaise and crème fraîche. If you don’t have crème fraîche, sour cream works too. Add the lime juice, chili powder, garlic powder, and salt. Whisk it all together until smooth. This mixture brings rich flavor to the corn. Make sure to coat every ear of corn well. You want every bite to burst with flavor! To get the best grill marks, make sure your grill grates are clean. Clean grates help prevent sticking. When you place the corn on the grill, do not move it too much. Let it sit for a couple of minutes before turning. This time allows those beautiful grill marks to form. If you want a bit more char, you can leave it for a little longer. Just watch closely to avoid burning! Feel free to dive deeper into the [Full Recipe] for all the details and tips you need! Grilling corn is all about heat and timing. First, preheat your grill to medium-high. Make sure the grates are clean. This helps prevent sticking and makes nice grill marks. Turn the corn every few minutes. This keeps it from burning and cooks it evenly. Aim for about 8-10 minutes of grilling. You want it tender with a bit of char for that smoky flavor. You can easily tweak the flavors of your grilled corn. Start with the mayonnaise mix. Add more lime juice for tang or extra chili powder for heat. If you love garlic, toss in more garlic powder. Try adding toppings like crumbled feta or diced jalapeños for a twist. You can even swap cotija cheese with a different cheese to change the flavor profile. Grilled Mexican street corn pairs well with many dishes. Consider serving it with tacos, grilled meats, or a fresh salad. For drinks, cold beverages work best. A chilled cerveza (beer) or a refreshing agua fresca complements the corn nicely. If you prefer non-alcoholic options, try a limeade or sparkling water with a splash of fruit juice. Explore the [Full Recipe] for more details to create this delicious dish! {{image_4}} You can switch up your grilled Mexican street corn with fun toppings. Try adding crumbled feta cheese for a tangy twist. It pairs well with the creamy sauce. You can also add sliced jalapeños for heat. They bring a nice crunch and spice to each bite. Just sprinkle these toppings on right after grilling for the best taste. If you're looking for non-dairy choices, I have great suggestions. Use cashew cream instead of mayonnaise and crème fraîche. Blend soaked cashews with lime juice and a bit of water until smooth. This gives you a rich and creamy sauce. You can also try avocado for a fresh flavor. Mash ripe avocado with lime and spices for a tasty dip. Both options work well and keep the dish light. Changing ingredients with the seasons can keep your grilled corn exciting. In summer, add fresh herbs like basil or mint. Their bright flavors lift the dish. In fall, try adding pumpkin spice to the sauce for a cozy taste. You can even toss in roasted red peppers for winter. They add sweetness and a pop of color. These seasonal tweaks let you enjoy grilled corn all year. For more inspiration, check the full recipe for ideas. To keep leftover grilled corn fresh, wrap each ear in plastic wrap. This protects the corn from drying out. You can also place the corn in an airtight container. Make sure to store it in the fridge. This method keeps the corn tasty for up to three days. To reheat grilled corn, use the grill or a stovetop. Heat your grill to medium. Place the corn on the grill for about five minutes. Turn it often for even heating. If using a stovetop, a skillet works well. Add a little butter for flavor. Heat on medium-low until warm. The shelf life of fresh corn is about one week in the fridge. Mayonnaise lasts about two months once opened. Crème fraîche stays fresh for about two weeks after opening. Cotija cheese can last up to two weeks in the fridge. Always check for signs of spoilage before using. You often serve Grilled Mexican Street Corn, or elote, on a stick. This keeps it easy to eat. You first coat the corn with a rich mix of mayo and crème fraîche. Next, you sprinkle crumbled cotija cheese on top. A dash of chili powder adds color and spice. Finally, garnish it with fresh cilantro and serve lime wedges on the side. This brightens up the flavors and gives a tangy kick. Yes, you can grill corn without husking it. This method keeps the corn moist and adds a smoky flavor. Start by soaking the corn in water for about 15-20 minutes. This prevents the husks from burning too quickly. Place the soaked corn directly on the grill. Grill it for about 20-25 minutes, turning it to cook evenly. Once cooked, husk it before serving to enjoy that tender corn. To spice up your Grilled Mexican Street Corn, add more chili powder to your mayo mixture. You can also sprinkle cayenne pepper for extra heat. For a fun twist, mix in diced jalapeños or hot sauce. Drizzle any spicy sauce over the corn once it's grilled. This allows you to control how spicy it gets. Adjust the flavors to match your taste, and enjoy! Grilled Mexican Street Corn is a delicious treat. We discussed the essential ingredients and the need for fresh corn. You learned how to grill corn perfectly and prepare a tasty mayo mix. We shared tips to customize flavors and pair with sides. Variations let you explore different toppings and seasonal ingredients. Proper storage helps you save leftovers and reheat without losing taste. Embrace these tips to enjoy this dish anytime. Experience the joy of grilling your corn and impress your friends!](https://recipetorch.com/wp-content/uploads/2025/06/6d1c7b00-7750-4990-a783-63bcd3a425ce-1-250x250.webp)
Grilled Mexican Street Corn
Savor the amazing flavors of Grilled Mexican Street Corn (Elote) with this easy recipe! Perfectly grilled to achieve that smoky flavor, each ear of corn is coated in a creamy, zesty sauce and topped with crumbled cotija cheese and fresh cilantro. This delicious side dish is a must-try for your next barbecue. Click to explore the full recipe and elevate your summer feasts! Enjoy every bite of this Mexican classic!