Best Grilled Street Corn Recipes

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat a grill to high heat. Oil the grates well.
• Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
• In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
• Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat the grill with all burners on high. Once preheated, adjust the temperature to medium high for direct grilling.
• Soak all 6 ears of corn in water to cover for 10 minutes. Remove the corn from the water and pat dry with paper towels. Brush the shucked corn on all sides with the olive oil and leave the other corn in the husk.
• Grill all the corn, turning occasionally, until the shucked corn is well browned and charred in places and the husks of the unshucked corn are dried out and charred in places, about 10 minutes.
• Remove all the corn from the grill and let rest until easy to handle, about 5 minutes. When you can handle the corn comfortably, shuck the unshucked cobs. Then, stand a cob on its flat end on a cutting board. Holding the cob steady, take a sharp knife and carefully cut the kernels off, sliding the knife down the cob from top to bottom. Rotate the cob, cutting off a section at a time. I usually do 5 turns per cob. Repeat with the remaining corn. Discard the cobs, transfer the kernels to a bowl, and mix with the melted butter.
• In a separate bowl, stir the mayonnaise, minced cilantro, lime zest and juice, garlic, chile powder, and a pinch of salt and pepper together until well mixed. Stir in the cheese and toss the buttered corn with the dressing. Taste and adjust the seasonings. Garnish with a little more grated cheese.
• Serve warm or cold; either way, reserve topping with the bacon crumbles until just before serving, or they will get limp. Garnish with the cilantro sprig and the lime wedges, if desired.

GRILLED MEXICAN STREET CORN

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.

GRILLED STREET CORN

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.

GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE

Steps:

• Make the corn salad:
• Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
• Make the pico de gallo:
• Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
• Make the avocado purée:
• Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
• For the prawns:
• In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
• Plate the dish:
• Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.

3-INGREDIENT GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

• Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Lightly brush corn with oil and season with salt and pepper. Grill, covered, until tender and well charred, 4-5 minutes per side (16-20 minutes total). Let cool slightly.
• Spread each ear with 1 Tbsp. mayonnaise and sprinkle with 1 Tbsp. cheese.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Heat a grill pan to medium-high heat.
• Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.
• Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature.

GRILLED MEXICAN STREET CORN (ELOTES) RECIPE

Steps:

• 1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
• While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
• When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
• Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

GRILLED STREET CORN SALAD WITH CUMIN-LIME VINAIGRETTE

Steps:

• For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed.
• For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve.
• To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat the grill to high heat. Shuck the corn and remove any remaining silk strands. Once the grill is hot, grill the corn for about 2 minutes per side, 8 minutes total.
• Allow the corn to cool, then use a serrated knife to cut the corn off the cobs. (I set a small bowl up-side-down in a larger bowl. Then stand the corn on the small bowl, so the cut corn falls into the larger bowl.)
• To a salad bowl, add the diced bell pepper, scallions, and cilantro to the grilled corn. Toss to mix.
• In a smaller bowl whisk the mayonnaise, lime juice and paprika together. Toss the dressing into the salad.
• Finally toss in the cheese, reserving a little to sprinkle on top. Taste, then salt and pepper as needed. Sprinkle cheese over the top and serve.

EASY GRILLED MEXICAN STREET CORN

Steps:

• 1. Heat up a grill. Place corn directly on the grill and grill 8 to 10 minutes turning to brown on all side.
• 2. Place the mayo, taco seasoning and Cotija cheese in on separate plates. Roll the corn in the mayo, then the taco seasoning then the cheese.
• 3. Serve immediately.