Grilled Mexican Street Corn Elotes Recipes

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ELOTE



Elote image

The experts at Food Network Kitchen share their easy recipe for grilled Mexican street corn, also known as elote. All you'll need is corn, vegetable oil, mayonnaise, Cotija cheese, Ancho chile powder and lime wedges.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 6

4 ears corn, shucked
Vegetable oil, for brushing
1/4 cup mayonnaise
1/2 cup crumbled Cotija cheese
Ancho chile powder, for sprinkling
Lime wedges, for serving

Steps:

  • Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
  • Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
  • Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.

GRILLED MEXICAN STREET CORN (ELOTE)



Grilled Mexican Street Corn (Elote) image

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!

Provided by Megan Keno

Categories     Side Dish     Grill     Quick and Easy

Time 20m

Yield 8

Number Of Ingredients 10

6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

Steps:

  • Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.

Nutrition Facts : Calories 242 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 274 mg, Sugar 4 g, Fat 18 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

3-INGREDIENT GRILLED MEXICAN STREET CORN (ELOTE)



3-Ingredient Grilled Mexican Street Corn (Elote) image

Make this street food favorite at home using just flavor-packed chipotle mayonnaise and crumbly Cotija cheese.

Provided by Katherine Sacks

Categories     3-Ingredient Recipes     Grill     Grill/Barbecue     Summer     Side     Corn     Cheese     Mayonnaise

Yield 4 servings

Number Of Ingredients 6

Vegetable oil (for brushing)
4 ears of corn, husked
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup store-bought or homemade (see Cooks' Note below) chipotle mayonnaise
1/4 cup grated fresh Cotija cheese

Steps:

  • Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Lightly brush corn with oil and season with salt and pepper. Grill, covered, until tender and well charred, 4-5 minutes per side (16-20 minutes total). Let cool slightly.
  • Spread each ear with 1 Tbsp. mayonnaise and sprinkle with 1 Tbsp. cheese.

GRILLED MEXICAN STREET CORN (ELOTE)



Grilled Mexican Street Corn (Elote) image

Slathered with a creamy, tangy sauce and dusted with chili powder and cotija cheese, this Mexican street corn takes your corn on the cob up a notch.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 25m

Yield 8

Number Of Ingredients 10

¼ cup mayonnaise, best quality such as Hellmann's or Duke's
¼ cup sour cream
1 tablespoon fresh lime juice, from 1 lime, plus lime wedges for serving
1 small clove garlic, minced
½ teaspoon salt
¼ teaspoon sugar
8 ears corn, shucked
1 cup finely crumbled cotija cheese (see note)
⅓ cup finely chopped fresh cilantro
Chipotle chile powder, for sprinkling

Steps:

  • In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Set aside.
  • Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, covered, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes.
  • Let the corn sit for a few minutes until cool enough to handle. Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture. Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges.
  • Note: Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you're unable to find it, feta cheese makes a good substitute.

Nutrition Facts :

ELOTES (GRILLED MEXICAN STREET CORN) RECIPE



Elotes (Grilled Mexican Street Corn) Recipe image

Slathered with cheese, mayo, chile, garlic, cilantro, and lime, Mexican elote is one of the best ways to serve grilled corn. Try this easy recipe.

Provided by J. Kenji López-Alt

Categories     Quick and Easy     Sides

Time 45m

Yield 4

Number Of Ingredients 8

1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
1/4 cup (60ml) mayonnaise
1/4 cup (60ml) sour cream or Mexican crema
1/4 cup finely chopped cilantro leaves and tender stems
1/2 teaspoon ancho or guajillo chile powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
4 ears shucked corn (see note)
1 lime, cut into wedges

Steps:

  • 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 cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic 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.

Nutrition Facts : Calories 311 kcal, Carbohydrate 22 g, Cholesterol 42 mg, Fiber 3 g, Protein 9 g, SaturatedFat 8 g, Sodium 488 mg, Sugar 5 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g

GRILLED MEXICAN STREET CORN RECIPE



Grilled Mexican Street Corn Recipe image

There's no tidy way to eat corn on the cob. So you might as well lean in and slather it with some spiced crema and top it with cheese, cilantro, and more!

Provided by Michelle McGlinn,Tasting Table Staff

Categories     side dish

Time 22m

Number Of Ingredients 12

4 ears corn on the cob
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
½ cup Mexican crema or sour cream
¼ cup mayonnaise
juice from ½ lime
½ cup cotija cheese, plus more for topping
¼ cup chopped cilantro, plus more for topping
1 teaspoon chili powder
1 teaspoon Tajín
lime wedges, for serving

Steps:

  • Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
  • Shuck the ears of corn, removing any hairy fibers.
  • Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
  • Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
  • In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
  • Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.

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