What is Grilled Mexican Street Corn?
Corn on the cob is a popular street food in Mexico, which is how Mexican Street Corn got its name, although in Mexico it is known as “elote,” which literally means corn cob. It's colorful and flavorful, topped with crumbled cheese, spices, and herbs.
Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
PREP TIME: 10 mins COOK TIME: 10 mins TOTAL TIME: 20 mins
SERVINGS: 6 to 8 servings
6 to 8 medium ears sweet corn, husks removed!
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
2 1/2 tablespoons Smoked Bros Light Strike Chipotle Rub, keep the bottle near by to season for taste.
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1 lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
What corn is best for Mexican Street Corn?
You can use any type of corn for elote. Go with whatever you prefer, but I always recommend using the corn that is freshest and in season. However, don’t worry, even frozen corn on the cob works just fine too.
White corn – sweeter and light in color, I like using white corn when it is available.
Yellow corn – easiest to find, and usually available in a frozen option if corn isn’t in season.
Multi-colored corn – not just for Halloween ornaments, you sometimes find specialty corns like blue corn and red corn in the organic section. They add a bit of flare but they don’t really taste different.
Swaps & Substitutions for Mexican Corn
Mexican crema: Look for crema alongside the sour cream or with the cheeses at your grocery store. If you aren’t able to find it, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine. It’s usually what we keep in our house now!
Cotija cheese: If cotija isn’t available, feel free to omit it, or just use grated Parmesan or crumbled feta cheese instead.
1: Heat a gas or charcoal grill to 400F: Clean the grates once it has heated. Place a wooden or metal skewer through the base of the cob.
2: Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, Smoked Bros Light Strike Chipotle Rub, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
3: Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4: Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional Smoked Bros Light Strike Chipotle Rub, if desired. Serve immediately with extra lime wedges.
How to Eat Mexican Street Corn?
There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well.
If eating Elote is a little too messy for the company you're keeping, you might need to rethink the company you keep. For those fancy folks and left overs, you can cut the kernels off the cob and serve as a side dish. Here is an alternative method to the above technique.
Combine all butter mixture ingredients in large bowl; mix well.
Place buttered corn onto grill. Grill, turning often, 10-12 minutes or until all sides are charred and corn is tender.
Cut kernels off corn cob; add to bowl of butter mixture. Stir until combined. Serve at room temperature.
More About Smoked Bros:
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