Best Easy Grilled Mexican Street Corn Recipes

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MEXICAN STREET CORN RECIPE



Mexican Street Corn Recipe image

This Mexican Street Corn Recipe is the perfect side dish. It's the perfect combination of sweet, savory and spicy all at once.

Time 20m

Number Of Ingredients 8

4 cups Corn
2 tbsp Mayonnaise
1 tsp Chili powder
1 tsp Cayenne Pepper
1/2 cup Cilantro, minced
2/3 cup Cotija Cheese
2 tbsp Lime juice
1 tbsp Butter

Steps:

  • Add corn and butter to a skillet. Roast until slightly browned.
  • Once the corn is cooked, add in lime juice, spices, mayonnaise and cheese. Stir until well combined.
  • Top with chopped cilantro and lime wedges.

Nutrition Facts : Calories 203 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 148 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GRILLED MEXICAN STREET CORN (ELOTE)



Grilled Mexican Street Corn (Elote) image

Slathered with a creamy, tangy sauce and dusted with chili powder and cotija cheese, this Mexican street corn takes your corn on the cob up a notch.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 25m

Yield 8

Number Of Ingredients 10

¼ cup mayonnaise, best quality such as Hellmann's or Duke's
¼ cup sour cream
1 tablespoon fresh lime juice, from 1 lime, plus lime wedges for serving
1 small clove garlic, minced
½ teaspoon salt
¼ teaspoon sugar
8 ears corn, shucked
1 cup finely crumbled cotija cheese (see note)
⅓ cup finely chopped fresh cilantro
Chipotle chile powder, for sprinkling

Steps:

  • In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Set aside.
  • Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, covered, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes.
  • Let the corn sit for a few minutes until cool enough to handle. Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture. Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges.
  • Note: Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you're unable to find it, feta cheese makes a good substitute.

Nutrition Facts :

GRILLED STREET CORN



Grilled Street Corn image

Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. -Ashley Crainshaw, Shawnee, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

6 medium ears sweet corn
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 180mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

MEXICAN STREET CORN



Mexican Street Corn image

Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 medium ears sweet corn
2 tablespoons olive oil
1/2 cup mayonnaise
2 to 3 teaspoons chili powder
6 tablespoons Cotija cheese
1/2 cup fresh cilantro leaves
Lime wedges

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.

Nutrition Facts :

GRILLED MEXICAN STREET CORN



Grilled Mexican Street Corn image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/2 cup kosher salt
Zest of 2 limes
1 1/2 cups mayonnaise
3 tablespoons spicy chili sauce
Juice of 2 limes
6 ears fresh corn on the cob, shucked and silks removed
1 cup shredded Monterey Jack, plus more for garnish, optional
Lime wedges, for garnish
Fresh cilantro leaves, for garnish

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.

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