grilled corn

Try this recipe once, and you'll understand why we call the Mexican elote one of the best ways to serve corn, hands down.

Elote (Grilled Mexican Street Corn) Recipe

(60 milliliters) mayonnaise

(60 milliliters) sour cream

(110 grams) finely crumbled Cotija or feta cheese,

cilantro leaves and tender stems

corn

lime,

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread 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 grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. 

While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous 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.

An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.

Mexican Street Corn

corn (from 6-7 cobs)

butter

mayonnaise

lime

green onions

cilantro

salt

garlic powder

chili powder (or

queso fresco, cilantro and chili powder

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, this is the easiest and best way to grill corn with or without the husk. 

Grilled Corn on the Cob

corn,

Butter,

Kosher salt

Deliciousness and will totally make this again.

This was delicious!  I am an experienced griller with meats but just recently started grilling vegetables.  I needed to know how long and at what temp to grill the corn.  After it was done, I shaved it off the cobs, added a little ancho chili powder and chopped chives along with the salt, pepper and butter.  It was so good!  I'll definitely be doing that again.  Maybe even this week!  😛

Why have I waited so long to grill corn, I ask myself. It was delicious! Thanks for the advice.

I did mine on an open grill it was Great! Thank You!!!

Perfect, used it to add to my fresh peach salsa, needed time and temp Thx!

I don't know why people have to be such jerks. I appreciate the recipe. You can add whatever toppings you want, but I was looking to find out what time and temperature to grill it. This was just what I needed. THANK YOU.

This did not go so well for me. I buttered and seasoned with cumin, chili powder, salt and pepper. The first thing that happened is all the corn started on fire from butter dripping in the grill. The corn was charred and dried out. But, the parts not charred tasted good.

Thank you I've never fixed corn on the cob via the bbq.

https://streaming.hearstdigitalstudios.com/ef7c5458-c8a3-40ce-b883-1681c2334504/video_rover_16x9_1080p_hd_1527201926_14790.mp4

Here's How To Make Grilled Corn 1,000x Better

Grilled Mexican Street Corn is the perfect grilled corn slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder. This is one of the best corn recipes you will eat!

Grilled Mexican Street Corn

sour cream

cilantro (freshly chopped)

Paarmesan (freshly grated)

lime (juiced)

Red chili powder (to taste)

limes

Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.

In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

Learn how to cook corn on the cob 6 different ways! Microwaving, boiling, steaming, pressure cooking, oven roasting, and the grilling method.

How to Cook Corn on the Cob (6 Ways!)

Place unshucked corn on a microwave safe dish.

Microwave corn for 4 minutes. Check and add more time as needed until kernels are tender, in 1 minute intervals. About 4 to 6 minutes total cook time.

Allow corn to cool for at least 5 minutes before shucking. Remove the husk and silk, and serve immediately.

Microwave

Add enough water to a large pot to cover the corn.

Bring water to a boil.

Remove the husk and the silk from each ear of corn.&nbsp;

Once the water is boiling, carefully add the corn to a pot. Cover and reduce heat to medium.

Cook until the kernels are tender, 6 to 8 minutes. Immediately serve corn. 

Boil

Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Place steaming basket into the pot and then the corn. 

Cover and heat on high, water should be steaming.

Once the steam builds, cook the corn until the kernels are tender, about 4 to 6 minutes.

Steam

Add 1 cup (240ml) of water to the Instant Pot.&nbsp;

Place the metal trivet in the pot, and then add in the ears or corn. Stack two ears on the bottom, and two on top.&nbsp;

Make sure that the release valve is in the "Sealing" position.

Place the lid on the Instant Pot, turn and lock the lid.

Press &quot;Manual&quot; button on the Instant Pot on high pressure, and then set the timer to 2 minutes using the &quot;+&quot; or &quot;-&quot; buttons.

It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.

Once cook time is complete, quick release the pressure. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful.

Remove the lid, opening the top away from you as steam will be released from the pot. Remove the corn and serve immediately.

Instant Pot (Electric Pressure Cooker)

Set the oven rack to the center position. Preheat to 375ºF (191ºC).

Remove the husk and the silk from each ear of corn.

Place the shucked corn in the center of aluminum foil, large enough to completely cover the corn.

If desired, place butter in the center, sprinkle with salt and pepper.

Tightly wrap and roast directly on the oven rack, butter side up, until kernels are tender, about 30 minutes. Allow corn to cool for at least 5 minutes before opening.  

Oven Roasted

Preheat grill over high heat at about 400 to 450ºF (204 to 232ºC).

Carefully grease the cooking grates with the oil, paper towel and tongs.

Pull back the husk and remove the silk. Tie the husk back or remove completely. Shuck the corn, or if preferred, remove the silk and leave one layer of husk.

Brush olive oil over each piece of corn, and then sprinkle with salt.

Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.

Grill

A little smoke and a little char-blackening enhances the sweetness and brings out the true flavor of corn. This traditional grilled corn recipe is served slathered with butter and sprinkled with salt.

olive oil (if direct grilling)

salt & pepper

Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.

Place corn in a sink or large bowl of water to soak for at least 15 minutes (it can soak overnight if needed).

Preheat grill to medium-high heat.

Remove corn from the water and shake off excess so it's not dripping. Place cobs on the grill and cook 15-20 minutes, turning occasionally.

Once corn is cooked to your liking remove from the grill, peel off husks and serve with butter, salt &amp; pepper.

To Grill Corn in Husks

Preheat grill to medium heat.

Remove husks and silk from corn. Brush each piece with olive oil.

Place corn directly on the grill and cook 10-15 minutes turning occasionally.

Remove from grill and serve with butter, salt &amp; pepper to taste.

To Direct Grill Corn

 Homemade steak fajita bowls with garlic lime rice. These fajita bowls taste even better than the ones at Chipotle! The secret is the homemade marinade for the steak… it is to DIE for!

Steak Fajita Bowls with Garlic Lime Rice

parboiled rice (see notes)

garlic

chicken broth

salt (optional)

lime juice

cilantro (optional)

recipe prepared steak fajitas

FOR THE GARLIC LIME RICE: Rince the rice...

FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.

ASSEMBLE: Arrange the rice and steak in a...

ASSEMBLE: Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!

Nothing screams summer like grilled corn on the cob! Both of these methods for how to grill corn yield great results. Choose the first one if you like your corn sweeter and juicier, and choose the second if you want it to have a smoky, charred flavor from the grill.

Grilled Corn

Butter (sea salt, lemon or lime wedges, red pepper flakes)

Cilantro Lime Butter (recipe below)

Vegan Ranch

Pull back the husks of the corn leaving them attached at the base. Remove the silks (as much as you can) and close the husks back over the corn cob. Soak the corn in a large pot of cold water for 10 minutes. This will prevent the husks from burning too much on the grill. Drain and pat dry.

Heat a grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked, about 15 minutes. Remove from the grill, tie back the husks and use them as a handle. Serve with desired toppings.

Husk-on method

Remove the corn husk and silks and preheat the grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with desired toppings.

Husked method

Make this amazing Grilled Creamed Corn from Delish.com for your next BBQ!

Grilled Creamed Corn

tbsp. all-purpose flour

c. milk

tbsp. cream cheese, softened

c. Shredded Monterey Jack

jalapeño, minced (optional)

kosher salt

black pepper

The very best way to make corn on the cob is on the grill! This garlic butter grilled corn is filled with flavor and couldn&#x27;t be easier to make with homemade garlic butter.

corns

unsalted butter, soften

garlic, finely minced

parsley

Smoked paprika, optional

Remove the husks on the corn completely.

In a small bowl, combine the butter, garlic,...

In a small bowl, combine the butter, garlic, salt and parsley. Mix well.

Slather the butter by brushing the garlic butter...

Slather the butter by brushing the garlic butter on the corn.

Grill on an outdoor grill for 10 minutes....

Grill on an outdoor grill for 10 minutes. Make sure you turn over every 3 minutes and grill both sides until slightly charred.

Add a few dashes of smoked paprika on...

Add a few dashes of smoked paprika on the grilled corn and serve immediately with the remaining garlic butter.

Elote is classic Mexican street corn, grilled and slathered in a irresistible sauce. This recipe has an added bonus: built-in handles for easy eating!

Elote (Mexican Street Corn)

neutral oil

feta cheese, cotija cheese, or queso fresco

chili powder

cumin

Lime wedges,

Cilantro,

Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you&#8217;ve finished, use kitchen twine or string to tie the leaves together (see the photos).

Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.

In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.

Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.

Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1592317716/zjxweunrdwncajj8m39o.mp4

Video: **Best** Elote Recipe

A fun and delicious spin on a classic condiment.

Grilled Corn Pico de Gallo

roma tomatoes

onion

green onions,

jalapeno pepper,

fresh garlic, minced

olive oil

FOR THE CORN: Preheat your grill to low....

FOR THE CORN: Preheat your grill to low. Peel off the husk, strip away all the silk and place the corn on grill grates. Turn once and grill until bright yellow and kernels are tender. Increase the heat to medium-high and continue to grill until a few kernel char. Charring the corn is totally optional.

Combine all ingredients into a large bowl, cover...

Combine all ingredients into a large bowl, cover and refrigerate until ready to serve.

Toss once more before serving.

Recipe video above. The most effortless vegetable side dish for a BBQ....There's nothing quite like biting in a juicy corn on the cob with melted butter dripping down your hands! SCALE recipe using slider.

How to make Grilled Corn

melted butter (, salted)

butter (, salted (not optional))

parsley ((optional))

Preheat BBQ (grill side) until very hot.

Peel husk off the corn.

Place corn on the BBQ (no oil required).

Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad.

In the last minute, brush with melted butter and roll around.

Serve corn with softened butter, sprinkled with parsley if desired!

Super easy, quick and delicious, this Grilled Corn recipe is a tasty side dish that goes with so many meals. Dress it up or down, grilled corn is always a hit!

parsley salt and pepper, (for topping)

Peel back the husks of the corn but do not tear off completely. Remove the silk and then replace the husks to wrap around the corn.

Place the corn on a preheated grill and cook for about 15 minutes, turning every few minutes. The husks may char, this is perfectly normal.

The corn is done when the kernels are bright yellow. Remove husks and serve with butter, salt, pepper and more.

Tangy lime juice complements rich mayo and fiery chili powder perfectly in this Mexican grilled corn recipe.

Grilled Mexican Corn with Mayo

pepper

Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos).

In a small bowl, stir together the mayo, lime juice, chili powder and cumin. Season with salt and pepper if desired.

Slather chili-lime mayo on the corn. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.

This grilled Mexican street corn recipe is classic Mexican street food at it's best with lightly charred corn on the cob slathered in a creamy chili, lime sauce and topped with cilantro and cotija cheese. 

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The most viewed grilled corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Grilled Corn on the Cob

Steak Fajita Bowls with Garlic Lime...

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The most viewed grilled corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine