mexican grilled corn

You&#039;ll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.

Grilled Corn

sweet corn (husks on* (see notes))

unsalted butter

Parmesan cheese (or nutritional yeast)

chili powder

chipotle chile powder

cumin

salt

lime (divided)

Kosher salt

black pepper

Fill

Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.

Trim

Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).

Heat

Heat a gas or charcoal grill to medium (about 350 to 400 degrees F).

Grill

Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.

Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.

Peel

Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).

Brush

Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.

https://content.jwplatform.com/videos/a4pw52gH.mp4

The absolute best way to cook grilled corn on the cob. Keep the husk on for juicer kernels, and rub with butter and Mexican spices, or your favorite seasonings.

This messy goodness is sweet, spicy, salty, and tangy, all in one glorious bite. It’s an explosion of Latin flavors that you will crave all summer long.

Mexican Street Corn (Elote)

corn

olive oil

unsalted butter (softened)

crema Mexicana

crumbled cotija or queso fresco

Tajin

Mexican hot sauce (such as Valentina)

limes

Heat grill to medium-high heat.

Carefully pull back the corn husks, leaving them attached at the base. Remove the silk and rinse them.

Soak the corn for a few minutes – this will help prevent husks from burning on the grill.

Lightly brush the corn with olive oil.

Add the corn to the grill and cook, turning every 3 minutes, until tender and slightly charred for about 12 to 15 minutes.

Serve with traditional garnishes so that everyone can fix their corn the way they want.

The traditional way is to spread on a layer of butter, and then layer with crema Mexicana. Next, sprinkle the corn with crumbled cheese. Finish it with a sprinkle of salt, ground chile, squeeze of lime juice, and for an added kick drizzle Mexican hot sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621960501/ssihuol1j0zp5trugksy.mp4

Mexican Street Corn (Elote) -- This messy goodness is sweet, spicy, salty, and tangy, all in one glorious bite. It’s an explosion of Latin flavors that you will crave all summer long.

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

Grilled Mexican Corn with Mayo

neutral oil

mayonnaise

lime juice

pepper

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’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, stir together the mayo, lime juice, chili powder and cumin. Season with salt and pepper if desired.

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.

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.

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Grilled Corn

Mexican Street Corn (Elote)

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Top 3 mexican grilled corn recipes from across the web

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

Top Tags

Grilled Corn

Mexican Street Corn (Elote)

Grilled Mexican Corn with Mayo

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