Grilled Mexican Corn

Grilled Mexican Corn on the Cob, perfect for a late summer al fresco supper. // Feast + West

I have been waiting weeks to share this recipe with you. I made it for the Summer Supper collaboration I put together with Twin Stripe, Tag & Tibby and This Wild Season, and have been dying to share it with you!

I first fell in love with Mexican street corn at a restaurant in Raleigh. I have to have it any time I see it on a menu, whether at a food truck or at a sit-down place, and I love to make it at home during the summer with fresh corn. With summer dwindling out over the next few weeks, this Grilled Mexican corn on the cob is the perfect companion for a late season al fresco supper.

Grilled Mexican Corn on the Cob, perfect for a late summer al fresco supper. // Feast + WestGrilled Mexican Corn on the Cob, perfect for a late summer al fresco supper. // Feast + West

Katie, Asharae and Julia have been sharing recipes and tips for putting together a rustic meal like ours. Don’t miss them!

Grilled Mexican Corn on the Cob, perfect for a late summer al fresco supper. // Feast + West

Add to that list this Grilled Mexican Corn. You really, really, really have to try this. And soon, before it’s too cold to crank up the grill! // susannah

Click through to see the Grilled Mexican Corn recipe!

Grilled Mexican Corn on the Cob, perfect for a late summer al fresco supper. // Feast + West

Grilled Mexican Street Corn (Elote)

Yield: 8 cobs
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Make your own Mexican street corn at home! Elote is a tasty addition to any summer barbecue or even taco night!
5 from 1 vote
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ingredients

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¾ cup crumbled cotija or feta cheese
  • ½ teaspoon chipotle powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 2 cloves garlic finely minced
  • ¼ cup finely chopped cilantro or parsley
  • 8 ears of corn shucked
  • 2 limes cut into wedges

instructions

  • Heat your grill according to manufacturer instructions
  • In a medium bowl, stir together mayonnaise, sour cream, 1/2 cup of the cheese, spices, salt and garlic. Set aside the remaining 1/4 cup of cheese and the chopped herbs for sprinkling.
  • Place corn on the grill and heat until browned, approximately 10 minutes.
  • Working quickly, add wooden sticks and arrange on a plate. Squeeze lime juice over top. Drizzle with the cheese sauce. Sprinkle with remaining cheese and herbs.

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nutrition information

Yield: 8 cobs

amount per serving:

Serving: 1cob Calories: 195kcal Carbohydrates: 20g Protein: 6g Fat: 12g Saturated Fat: 4g Polyunsaturated Fat: 7g Cholesterol: 22mg Sodium: 309mg Fiber: 3g Sugar: 4g
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!

Grilled Mexican Corn on the Cob, perfect for a late summer al fresco supper. // Feast + West

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Comments

  1. Cate | Chez CateyLou says

    Your Summer Supper was absolutely gorgeous – what a fun thing to do! And this corn is the perfect summer side dish, or an all year round one – I love Mexican corn!!

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