Last Updated July 7th, 2021 at 10:34 pm by Lisa
This Mexican Street Corn Recipe (aka Elotes) has fresh summer corn grilled and brushed with a creamy cilantro sauce. Sprinkle with Cotija cheese and chile powder, and garnish with cilantro.
Simply divine. Healthy. Easy to prepare, and fun to eat. Who could ask for more?
How To Make Mexican Street Corn?
creamy cilantro sauce
- In a food processor, blend the mayonaise, cilantro, lime juice, serrano chile, garlic powder, onion powder, and sea salt.
- Blend until well combined, place in a bowl and chill until ready to use.
clean the corn
Choose fresh corn on the cob with the husks on to make your grilled corn. These were just unpacked out of the box at my grocery store. Look at these gorgeous husks!
- Wash the ALL the silks off in the sink under running water or in a bowl, pull back the husks.
- Tie with string or long piece of husk.
- PRO TIP: Dip or briefly soak the corn with tied husks in water, to help prevent husks from burning.
grill the corn
- Preheat grill, gas or charcoal, to 500 degrees. It is hot enough when you can hold your hand above the grill for only one second.
- Grill corn 2 minutes per side, about 8 minutes total. Rotate until all sides have char marks. If the husks burn, just move till the flame goes out.
- Remove from the grill on a platter, and brush the cilantro sauce all over the corn, sprinkle with cotija cheese, and a pinch of chile powder. Garnish with chopped cilantro.
Elotes are known as popular street food in Mexico and have a special place in my heart. Corn... fire-grilled... over high heat, then topped brushed with sauce. It's a snack, a perfect summer side, and totally divine.
Hold the rolled corn husk of your elotes as a handle, and eat down the corn cob in rows! Eat elotes fresh and right off the grill.
Cotija cheese is named after the Mexican city of Cotija, Michoacán. It is a dry grating cheese made with cow's milk and in the U.S., you may find a soft fresh cheese version similar to Feta. In Mexico, this salty cheese is typically aged at least 100 days and is similar to aged parmesan.
My Corn Recipe
Easy grilled corn on the cob, takes 15 minutes to prep and grills in 10 minutes, with endless flavor options using spices you have like bbq rub, seasoning salt, or just good sea salt and pepper.
Party food should be easy and delicious for BBQs and cookouts, this is a great summer side to make ahead or whip up even at the last minute, everyone loves hot buttered corn...
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Mexican Street Corn (Chile-Lime Elotes)
Ingredients
Creamy Cilantro Sauce:
- ¼ cup mayonaise
- ½ cup chopped cilantro leaves
- 2 tablespoons fresh lime juice
- ½ serrano fine diced, seeds removed-THESE ARE HOT!
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
Grilled Corn:
- 6 ears fresh corn silks removed, husks tied
- ¼ cup Cotija cheese to spinkle on top
- 1 pinch chile powder hot
- 2 limes sliced for garnish
- cilantro garnish
Instructions
creamy cilantro sauce
- In a food processor, blend the mayonaise, cilantro, lime juice, serrano chile, garlic powder, onion powder, and sea salt.
- Blend until well combined, place in a bowl and chill until ready to use.
clean the corn
- Wash the ALL the silks off in the sink under running water or in a bowl, pull back the husks.
- Tie with cotton kitchen string and or a long piece of husk.
- PRO TIP: Dip or briefly soak the corn with tied husks in water, to help prevent husks from burning.
grill the corn
- Preheat the grill, gas or charcoal, to 500 degrees. It is hot enough when you can hold your hand above grill for only one second.
- Grill corn 2 minutes per side, about 8 minutes total. Rotate until all sides have char marks. If the husks burn, just move till the flame goes out.
- Remove from grill on a platter, and brush the cilantro sauce all over the corn, sprinkle with cotija cheese, and a pinch of chile powder. Garnish with chopped cilantro.
We unearthed the grill to make these and we are so glad we did. These elotes totally brought life back to taco night and the cilantro lime sauce with the cotija and hatch chili powder toppings made me feel like I was on vacation. I can imagine eating these as a summer side to all kinds of bbq meals. Yum!