Best 6 Grilled Corn Mexican Style Recipes
Mexican grilled corn, also known as Elote, is a popular street food and a staple of Mexican cuisine. This delightful dish combines the irresistible flavors of grilled corn with a savory mixture of mayonnaise, cotija cheese, chili powder, and lime juice, creating a taste sensation that will tantalize your taste buds. Whether you're looking to impress your guests at a summer barbecue or simply craving a taste of Mexico, this article will guide you through the steps of creating the perfect grilled corn mexican style.
Here are our top 6 tried and tested recipes!
MEXICAN GRILLED CORN
If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
- Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
- Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 2 g, Protein 6 g
GRILLED CORN, MEXICAN STYLE
Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated. Just mix together mayonnaise, freshly squeezed lime juice, chile powder, salt and pepper. It's pretty authentic, and a combination that brings out the grilled flavor, and balances the sweetness of fresh corn perfectly.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 5 grams
GRILLED MEXICAN STREET CORN RECIPE
There's no tidy way to eat corn on the cob. So you might as well lean in and slather it with some spiced crema and top it with cheese, cilantro, and more!
Provided by Michelle McGlinn,Tasting Table Staff
Categories side dish
Time 22m
Number Of Ingredients 12
Steps:
- Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
- Shuck the ears of corn, removing any hairy fibers.
- Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
- Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
- In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
- Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.
MEXICAN GRILLED CORN
Steps:
- Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
GRILLED MEXICAN STREET CORN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
- For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
- For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
- Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
Tips:
- For the best flavor, use fresh corn on the cob. If you're using frozen corn, thaw it completely before grilling.
- Soak the corn in cold water for at least 30 minutes before grilling. This will help prevent the corn from drying out.
- Brush the corn with oil before grilling. This will help prevent the corn from sticking to the grill grates.
- Grill the corn over medium-high heat for 10-15 minutes, or until the kernels are tender and slightly charred.
- Rotate the corn every few minutes to ensure even cooking.
- Serve the corn immediately with your favorite toppings, such as butter, salt, pepper, lime juice, cotija cheese, or chili powder.
Conclusion:
Grilled corn on the cob is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or even a main course. With its simple ingredients and easy preparation, it's a perfect choice for a summer cookout or potluck. So next time you're firing up the grill, be sure to add some corn on the cob to the menu.
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