grilled corn recipe

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)

corn

neutral oil

sour cream

mayonnaise

feta cheese, cotija cheese, or queso fresco

chili powder

garlic powder

cumin

salt

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

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!

Grilled Corn

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.

Grilled corn on the cob is a quintessential BBQ side dish! So, I&#39;ll show you how to achieve juicy, charred corn through two easy methods. Watch the video below!

Grilled Corn On The Cob

avocado oil

salt and pepper

Remove

Remove the husks and silks from each corn. Lightly brush the naked corn with avocado oil or another neutral, high-heat oil.

Grill

Preheat your grill to medium-high heat. Place the corn directly on the grill, close the lid, and cook for 10 minutes, rotating every few minutes for an even char.

Brush

Using tongs, remove the corn from the grill and transfer to a plate. Top with a pat of butter and sprinkle with salt and pepper before serving.

Without The Husk

Preheat your grill to medium-high heat. Place your corn on the grill, close the lid, and cook for 15 minutes, while rotating every few minutes. The husk will become blackened.

Cool &amp; Remove

Using tongs, remove the corn from the grill and transfer to a plate. Let it cool to the touch before removing the husks and silks.

Top the corn with a pat of butter and sprinkle with salt and pepper before serving.

With The Husk

https://www.youtube.com/watch?v=UCwJK4872wg

Grilled corn on the cob is a quintessential BBQ side dish! But what's the best way to grill it? In the husk or without the husk? I'll answer that question today (there's pros and cons to each method), I'll show you how to grill corn perfectly, and then I'll share a simple farm-to-table-style corn salad recipe - it's the best side dish!

Once you master this grilled corn recipe you can make it for barbecues, outdoor parties, and serve it up on holidays like 4th of July, Memorial Day, Labor Day... and well, really any day of the week during the summer! Because who doesn't love that juicy, smoky char flavor?! 

🖨  Printable Grilled Corn on the Cob recipe: https://downshiftology.com/recipes/grilled-corn-on-the-cob/

🖨  Printable Corn Salad recipe: https://downshiftology.com/recipes/fresh-corn-salad/

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► TIMESTAMPS:
00:00 Intro
00:39 How to buy fresh corn on the cob
01:19 How to grill corn - in the husk and without the husk
03:43 Top grilled corn on the cob with butter, salt, and pepper before serving
04:06 How to make an easy corn salad recipe
06:58 Taste test

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#grilledcorn #cornonthecob #cornrecipe

GRILLED CORN ON THE COB | plus the BEST corn salad recipe!

This Mexican Street Corn Salad has fantastic layers of flavor and texture! A delicious twist on elote. Really easy to make and can be mostly made ahead!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

Mexican Street Corn Salad

cilantro

green onions

lime juice

chipotle chile pepper powder

cotija cheese, divided

water

cilantro and sliced green onions

Preheat your grill on medium to medium-high heat.

Lay your husked corn on the grill and...

Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.

Remove the corn from the grill and allow...

Remove the corn from the grill and allow it to cool until you can safely handle it. (You can also grill the corn several hours in advance or a day ahead, if needed, and store it in the refrigerator once cooled.) When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef's knife) or a handy "corn stripper."

Place 4 cups of corn kernels in a...

Place 4 cups of corn kernels in a medium bowl (reserve any extra kernels for another use). Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.

Stir in most of the cotija cheese, reserving...

Stir in most of the cotija cheese, reserving just a little (about 1-3 teaspoons) to sprinkle on top of the finished salad.

Spoon corn mixture onto a shallow serving platter...

Spoon corn mixture onto a shallow serving platter or bowl, in a relatively thin layer.

In a small bowl, combine mayonnaise, sour cream,...

In a small bowl, combine mayonnaise, sour cream, and water until smooth. Drizzle over the corn mixture. (As shown in the photo in the post above, I like to do this by pouring the dressing mixture into a zipper bag and snipping the corner of the zipper bag for drizzling. You can also simply drizzle the dressing onto the salad from a spoon.)

Garnish the top of the salad by sprinkling...

Garnish the top of the salad by sprinkling it with the reserved cotija cheese, and (if desired) with a little extra chopped cilantro and sliced green onions.

Serve immediately.

Learn how to grill corn with husks and without husks with this easy step-by-step tutorial. Grilling corn on the cob makes it sweet and smokey!

How to Grill Corn

olive oil

Salt and pepper

Pull the husks down to the base of the corn without detaching them from the ear of corn. Remove the silk from each ear of corn, and fold the husks back to cover the corn.

Fill a large bowl or pot with cold water, submerge the corn in the water and let stand for 30 minutes or overnight.

Preheat grill to medium heat.

Remove the corn from the pot of water and shake off any excess water. Place on the preheated grill.

Close lid and cook until the husk starts to char, about 7-10 minutes. Rotate and cook on the other side until the husk starts to char, about 7-10 more minutes.

Remove the corn from the grill and allow them to cool for five minutes. Peel off the husks and enjoy with olive oil, salt and pepper, if desired.

With Husks

Remove the husks and silk completely from the corn and discard.

Brush the corn on all sides with olive oil and place on the preheated grill.

Close the lid and cook for 5-7 minutes. Rotate and cook for another 5-7 minutes until the kernels are tender when pierced with a knife.

Remove the corn from the grill and allow them to cool for five minutes. Season with salt and pepper, if desired.

Without Husks

Turn ordinary corn on the cob into a flavorful dish with this easy Vietnamese corn recipe. Make a Vietnamese street food favorite for your next summer BBQ, especially when corn and scallions are in season.

Vietnamese Grilled Corn with Scallion Oil (Bắp Nướng Mỡ Hành)

onions

vegetable oil

sea salt

sugar

Pull back the corn husks

to remove the silk, then pull the husks back up over the corn. Soak the corn in water for 30 minutes to prevent the husks from catching fire on the grill.

Preheat the grill to 400°F

Grill the corn for about 30 minutes, rotating occasionally to ensure even cooking.

Make the scallion/green onion oil

using either the microwave or stovetop method.

Stovetop method

. Heat the oil in a small saucepan over medium-high heat. Add the scallions, salt, and sugar. Cook for 10 seconds, then immediately turn off the heat.

the grilled corn generously with the scallion oil and enjoy.

https://www.youtube.com/watch?v=SJwKKuYZ0Ns

Do you have a lot of green onions/scallions growing in the garden? Check out this great tip to store them that will last for eternity. Plus, a quick Vietnamese recipe to use up scallions.
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Grilled Corn & Scallion Oil (Bap Nuong Mo Hanh)

Grilled corn on the cob, tested five ways — with the husk on (soaked or dry), pulled back and tied, fully husked, or wrapped in foil. Each method gives a unique balance of char, tenderness, and smoky flavor.

Best Grilled Corn Recipe

butter (for serving)

salt (to taste)

Parmesan, lemon zest, chili powder, lime wedges, black pepper

Preheat your grill to medium-high heat.

Place soaked or dry cobs (with husks fully intact) directly on the grill. Soaking whole corn cobs (with husks) in water for 1–2 hours helps prevent burning and adds steam for juicier kernels, but grilling dry is quicker—just watch carefully for flare-ups.

Grill for 15–20 minutes, turning every 5 minutes, until the husks are evenly charred.  Let cool slightly, then peel back the husks and remove the silk.

To develop a nice char, grill the peeled corn for 1–2 more minutes.

Husk-on methods:

Peel the husks back without removing them and remove the silk. Tie the husks back and wrap the ends in foil.

Brush the exposed kernels lightly with oil.

Grill for 10–12 minutes, turning every 2–3 minutes, until well charred.

Tied-back husk method:

Remove the husks and silk completely.

Brush the corn with oil

Grill for 10–12 minutes, turning every 2–3 minutes until charred all over.

Husk-removed method:

Remove the husks and silk.

Brush with oil or butter and wrap tightly in foil.

Grill for 15–18 minutes, turning a few times.

Unwrap and serve warm with your favorite toppings.

Foil-wrapped method:

All of these look great, thanks for sharing! I’m excited to try the tied-back husks method.

Top 8 grilled corn recipe recipes from across the web

The most viewed grilled corn recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Elote (Mexican Street Corn)

Grilled Corn

Grilled Corn On The Cob

Mexican Street Corn Salad

How to Grill Corn

Vietnamese Grilled Corn with Scalli...

Vietnamese Grilled Corn with Scalli...

Best Grilled Corn Recipe

Top 8 grilled corn recipe recipes from across the web

The most viewed grilled corn recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Elote (Mexican Street Corn)

Grilled Corn

Grilled Corn On The Cob

Mexican Street Corn Salad

How to Grill Corn

Vietnamese Grilled Corn with Scalli...

Vietnamese Grilled Corn with Scalli...

Best Grilled Corn Recipe

The most viewed grilled corn recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine