Best Mexican Grilled Corn Recipes

MEXICAN GRILLED CORN

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.

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 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 CORN, MEXICAN STYLE

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.

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.

MEXICAN GRILLED CORN

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.

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.

MEXICAN GRILLED CORN ON THE COB

Steps:

• 1. Preheat grill to medium-high.
• 2. Combine mayonnaise, yogurt or sour cream and chili powder in a small bowl.
• 3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
• NOTE: Cotija cheese, also called queso Anejo or queso Anejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

GRILLED SHRIMP SKEWERS WITH MEXICAN CORN ELOTES SALAD #RSC

Steps:

• In a bowl, combine the shrimp, olive oil, and Hidden Valley Original Ranch Seasoning Mix. Mix well and allow to marinate for 15 minutes.
• Heat your grill to high heat. Grill the corn, about 10 minutes, until the husks are brown. Carefully remove the corn husks and silk. Cut the corn kernels from the cob and place in a large bowl. Add the lemon juice, shallots, jalapenos, cotija cheese, Greek yogurt, and cayenne. Gently mix together. Season with salt & pepper, to taste.
• Skewer the shrimp on metal or bamboo skewers. Grill for 1 minute per side, until cooked through. Serve the grilled shrimp skewers with the Mexican corn elotes salad. Enjoy!

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.

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.

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.

MEXICAN GRILLED CORN APPETIZERS

Steps:

• 1. Corn Filling: In a medium sauté pan cook chorizo and corn for 10 minutes, crumbling the chorizo with a wooden spoon while coking. Set aside and keep warm.
• 2. Sopes: (Be sure to pick with a fork before frying) photo 2 with small rim) photo 3 and 4 finger pinched to form rim- pick all with fork. Place the masa corn flour in a bowl and add about 1/2 c. of water and mix with your hands for about 2 minutes. Make 3-inch rounds of the masa using the palm of your hands, pinching the edges of the rounds to create a little wall. (I flatten the circles with a floured glass that is just a little smaller than the circle and push the dough up to make a ridge). The cooking process is divided into 2 parts: 1) pre-cook on pan without oil 2) fry crispy. After completing all the sopes, heat a wide thick bottom sauté pan or comal(tortilla cooker) over medium heat for 5 minutes. Once hot, place the sope on pan or comal and cook for about 4 to 5 minutes. Begin to preheat another pan with 1 quart of canola oil to 375^. (Fry the pre-cooked sopes a couple at a time in 350^ hot oil) until golden brown. Once browned, carefully remove to paper towels.
• 3. For nopales pico de gallo: Fire up the grill or BBQ. While the BBQ is heating, bring a medium pot of water to a boil. Once water is boiling, add 1 teaspoon of salt and 1/2 teaspoon of baking soda to the water and boil the nopales for 10 minutes. Remove from the water and set aside. Once the grill is hot, lightly oil the nopales and scallions, season with salt and pepper and grill until a bit charred. Remove and set aside until at room temperature, then dice them into small pieces.
• 4. Place mopales,scallions, tomatoes, pickled jalapenos, cilantro and lime juice in a bowl and season with salt and pepper. Set aside. --- To serve: Place the hot corn and chorizo mix inside the sope round, top with a spoonful of nopales pico de gallio , then crumbled cheese on top. Serve immediaately. For vegetarian dish use the soy chorizo.

GRILLED MEXICAN CORN WITH CREMA

Steps:

• Prepare grill.
• Combine first 3 ingredients.
• Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.

GRILLED SCALLOPS WITH MEXICAN CORN SALAD

Steps:

• Light a grill.
• In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
• Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.
• Transfer to a work surface and cut the kernels off the cobs.
• Whisk the mayonnaise and chile powder into the garlic, onion and lime juice.
• Add the cheese and corn to the bowl and toss.
• Season with salt, pepper and hot sauce.
• Brush the scallops with vegetable oil and season with salt and pepper.
• Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.
• Spoon the corn salad onto 4 plates and top with the scallops.
• Serve with lime wedges.

ELOTE..MEXICAN GRILLED CORN

Steps:

• Prepare grill. Combine mayo and juice in small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on grill rack coated with cooking spray. Cook 12 minutes or until tender, turning frequently. Remove corn from grill, brush with mayo mixture, and sprinkle with cheese mixture. Serve immediately.

GRILLED MEXICAN CORN RECIPE

Steps:

• Heat grill to medium-high heat.
• Peel back husks from each ear of corn, leaving them attached at base. Remove and discard silk; rewrap corn with husks.
• Place corn in large pot of cold water; let soak 10 min. Meanwhile, mix dressing and lime juice until blended.
• Drain corn. Grill 15 to 20 min. or until husks are lightly charred and corn is tender, turning occasionally.
• Unwrap husks; drizzle corn with dressing mixture. Sprinkle with remaining ingredients.

LINDA'S 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 frying pan, until slightly charred, turning 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, add the mayonnaise mix, and mix well.
• Squeeze lime juice over the corn, and top with Parmesan.
• Season with chili powder, to taste. Mix well.
• Serve with extra lime wedges.
• Note: You can cut the corn in half to make more if you like.