Mexican Corn on the Cob Recipe
This grilled corn recipe is packed full of fresh, bright, and amazing flavors. Each bite of this Mexican Corn on the Cob will have you begging for more.
Mexican Corn on the Cob is one of the best, grilled corn recipes out there. Served as a side dish, it is a great way to spice up any BBQ or dinner table.
I seriously love corn season. Nothing says summer like buttery corn on the cob, but sometimes I just want my taste buds to go wild. Mexican Corn on the Cob is the answer to my prayers!
Our friends, Darren and Laura, serve the most addictive Mexican street corn at their annual Cinco de Mayo party.
In other parts of the world (read Mexico) this dish is simply called, “elote.” That is Spanish for “corn on the cob.” It is pronounced, eh-LOH-tay for those of you that want to give it a go.
It is literally the best corn you can ever imagine. Charred to perfection and rolled in crema Mexicana, sprinkled with crumbled cheese, and spritzed with lime juice, it is a wild ride for the palate.
This dish is most well known for being served on the streets of Mexico City where they will often grill it on the side of the road, doctor it up to your liking, and serve it on a stick for easy eating and walking. It is a meal all by itself.
It is with Laura’s permission that I bring this recipe to you. She kindly gave me the green light to publish the recipe for Mexican Corn on the Cob. We both knew that you would absolutely love it.
Mexican Corn on the Cob is originally credited to Laura’s brother, Steve Espinoza, who at the end of his original recipe says “you’ll want to slap yourself because it is SO good!” He isn’t wrong!
The original recipe calls for cojita cheese and crema Mexicana. On the day I was making this dish however, I was unable to find either.
I substituted queso fresco for the cotija and made my own Quick Crema Mexicana. I also add a little bit of chopped cilantro for an herbaceous note. For those heat seekers out there, a sprinkle of chili powder will transform eat bite into a fiery one.
The Mexican version and some American versions of Mexican Corn on the Cob use mayonnaise instead of crema Mexicana. You can easily use either. I personally prefer the tang of the crema.
Do what you can and do what makes you happy, but in my opinion, it makes all the difference in the world.
If you love this recipe as much as I do, you can also make my Mexican Street Corn Salad by making this recipe and taking it off the cob and into a bowl for easy eating!
If you loved this Mexican Corn on the Cob recipe, check out some other easy corn recipes:
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Mexican Corn on the Cob
- Heat grill to medium-high heat. Grill corn in the husk for 45 minutes. Rotating halfway through.
- Allow to cool so you can handle, then husk the corn. You can also wear gloves if you don’t have time to allow them to cool fully.
- Place butter into a long dish, roll each corn cob in butter and sprinkle with Mexican chili powder. Butter the corn and generously sprinkle chili powder over the corn. Return to the grill to create a char, any where from 10-20 minutes.
- Remove and spritz with all 6 limes wedges. Place crema Mexicana in long dish, roll each corn cob in crema Mexicana. Sprinkle with crumbled cheese and another dish of Mexican chili powder. Enjoy!
- If you’ve tried this recipe, come back and let us know how it was!