Grilled corn on the cob slathered with crema, cojita cheese, fresh cilantro, and cayenne pepper makes up this recipe for Grilled Mexican Street Corn.
The weather here in Florida is straight up HOT already. No getting around the heat which means we are either staying in doors all day to take refuge from our humid 90 degree days. Or we are cooling off poolside and grilling lunch and dinner. We are also entertaining a lot. It started with spring break, then Cinco de Mayo, and now it’s just simply hot and impromptu pool parties are happening at my house on the weekly. I recently introduced a few of my friends to Grilled Mexican Street Corn. I’ll be honest, I was kind of in shock for those who have never heard or tried Mexican street corn before.
I’ve been making Mexican street corn on the cob for quite a few years now as a side dish that compliments most of my Mexican themed meals or as a grilled side dish. Who needs butter on corn when you can slather it in cream, cheese, and spices?
What is Mexican Street Corn?
Mexican Street Corn otherwise known as “Elote” is corn on the cob. You’ll find the corn either boiled or grilled then it is slathered in either Mexican Crema or mayonnaise. Then add on a little cotija, queso fresco (a soft Mexican crumbling cheese) or if you don’t have that on hand you can use feta cheese. Similar flavors and textures. Then Sprinkle on cayenne powder (or for a less spicier version chili powder). Lastly, I love to use fresh minced cilantro to give an additional flavor layer. You can also take a wedge of lime to squeeze on top.
You can find this corn sold on the street corners in Mexcio or at any restaurant in town. Whenever I see it on a menu. I always have to order it. You might also find it in the salad form like my recipe I shared a few years back.
What ingredients do you need to make Grilled Mexican Street Corn?
Here is the list of ingredients you need to make Grilled Mexican Street Corn.
- Corn on the cob
- Mexican Crema or Mayonaise
- Fresh Cilantro
- Cotija /Queso Fresco / Feta Cheese
- Chili or Cayenne Powder
- Fresh Lime
How do you make Mexican Street Corn?
Making Mexican Street Corn on the Cob is very easy and only takes a few steps. It’s done roughly in about 30 minutes time.
- Preheat the grill to high heat. While the grill heats up, shuck your ears of corn. Then, reduce the heat to low, clean the grill grates, and spray with non-stick cooking spray.
- Place the corn on the grill and cook for 15-20 minutes. Turning every 5 minutes or so to prevent burning. You’ll notice that the color of the corn will start to turn a deeper shade of yellow (if you are cooking yellow corn).
- While the corn cooks this is the best time to prep the remaining ingredients. Wash, pat dry, and mince cilantro. Cut lime wedges, and crumble the cheese if needed.
- Once the corn is cooked, remove from the grill and place on a tray. Pour the Mexican Crema over the ears of corn. Then, sprinkle on the cotija cheese (*or place in a dish and roll the cotija on the corn). Sprinkle a tiny bit of the cayenne pepper (or chili powder for a less spicy kid-friendly version (this is what I normally use when I serve it at my home)) on the corn on the cob. Lastly, sprinkle a little fresh minced cilantro evenly on to the corn on the cobs. Serve each corn on the cob with a wedge of lime to be squeezed on top of the corn. Enjoy immediately!
Corn Recipes:
Here are a few more corn side dish recipes.
- Mexican Street Corn Salad
- Grilled Corn and Poblano Guacamole
- Fresh Corn Saute with Green Onions and Red Peppers
- Grilled Corn Chowder
- Slow Cooker Corn on the Cob
- Creamy Cheesy Corn Grits
If your looking to switch up the way you enjoy corn on the cob I hope you’ll give this easy recipe for Grilled Mexican Street Corn a try!
Grilled Mexican Street Corn
Ingredients
- 6 corn on the cob
- 1/2 cup Mexican Crema or mayonnaise, divided by 1 tablespoon
- 1/2 cup Cotija /Queso Fresco / Feta Cheese
- Cayenne Pepper or Chili Powder
- 2 tablespoons fresh cilantro minced
- 1 lime cut in 6 wedges
Instructions
- Preheat the grill to high heat. While the grill heats up, shuck your ears of corn. Then, reduce the heat to low, clean the grill grates, and spray with non-stick cooking spray.
- Place the corn on the grill and cook for 15-20 minutes. Turning every 5 minutes or so to prevent burning. You’ll notice that the color of the corn will start to turn a deeper shade of yellow (if you are cooking yellow corn).
- Once the corn is cooked, remove from the grill and place on a tray. Pour the Mexican Crema over the ears of corn. Then, sprinkle on the cotija cheese (*or place in a dish and roll the cotija on the corn). Sprinkle cayenne pepper (or chili powder for a less spicy version) on the corn on the cob.
- Lastly, sprinkle a little fresh minced cilantro on to the corn. Serve each corn on the cob with a wedge of lime to be squeezed on top of the corn. Enjoy immediately!
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