Grilled Mexican Street Corn with Spicy Lime Crema

Recipe

Grilled Mexican Street Corn with Spicy Lime Crema

Fiery Fiesta Corn on the Cob

4.5 out of 5

Indulge in the vibrant flavors of Mexican cuisine with this mouthwatering recipe for Grilled Mexican Street Corn. This classic street food, also known as Elote, features tender corn on the cob slathered with a zesty and creamy lime crema, sprinkled with spices, and grilled to perfection.

Jan Dec
Street Food› Elote
Cuisine of the Americas› North American cuisine› Mexican cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Egg-free, Soy-free

Allergens

Dairy (mayonnaise, sour cream, cotija cheese)

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

Nutrition

  • Calories (kcal / KJ): 220 kcal / 920 KJ
  • Fat (total, saturated): 14g, 4g
  • Carbohydrates (total, sugars): 22g, 6g
  • Protein: 5g
  • Fiber: 3g
  • Salt: 0.6g

Preparation

  1. 1.
    Preheat the grill to medium-high heat.
  2. 2.
    Remove the husks and silk from the corn, leaving the stem intact for easy handling.
  3. 3.
    In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder or cayenne pepper.
  4. 4.
    Grill the corn on the preheated grill, turning occasionally, until lightly charred on all sides, about 8-10 minutes.
  5. 5.
    Remove the corn from the grill and brush each ear with the lime crema mixture.
  6. 6.
    Sprinkle the crumbled cotija cheese over the corn, followed by a generous amount of chopped cilantro.
  7. 7.
    Serve the grilled Mexican street corn with lime wedges on the side.

Treat your ingredients with care...

  • Corn — Choose fresh and sweet corn for the best flavor. Soak the corn in water for 10 minutes before grilling to prevent it from drying out.
  • Cotija cheese — If you can't find cotija cheese, you can substitute it with feta cheese, which has a similar crumbly texture and salty taste.

Tips & Tricks

  • For a smokier flavor, you can grill the corn directly in the husks and remove them after grilling.
  • If you prefer a milder spice level, reduce the amount of chili powder or cayenne pepper in the lime crema.
  • To make the dish more portable, you can remove the corn kernels from the cob and mix them with the lime crema, cheese, and cilantro to create a Mexican street corn salad.

Serving advice

Serve the Grilled Mexican Street Corn as a side dish at your next barbecue or as a delicious appetizer for a Mexican-themed dinner party. It pairs well with grilled meats, such as steak or chicken, and can also be enjoyed on its own as a flavorful snack.

Presentation advice

Arrange the grilled corn on a platter and garnish it with an extra sprinkle of crumbled cotija cheese and chopped cilantro. Serve it with lime wedges on the side for squeezing over the corn before eating. The vibrant colors of the corn, cheese, and cilantro will make the dish visually appealing.

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