Grilled Mexican Street Corn Recipe
This delicious street corn on the cob is the perfect side dish to serve at your next BBQ or summer party. It’s an easy elote recipe made with a delicious smoky lime crema and topped with cotija cheese and fresh cilantro.
Servings: 6 people
Calories: 271kcal
Ingredients
- 12 ears sweet corn husks removed
Spicy Chili Lime Mayo
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon sriracha
- 1½ tablespoons lime juice
Toppings for Corn on the Cob
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons cotija cheese
- 1 tablespoon cilantro fresh, chopped
Instructions
- Heat grill to 400 degrees F.
- In a small bowl, whisk together the mayonnaise, chili powder, smoked paprika, sriracha, and lime juice. Set aside.
- Place corn on the hot grill and cook for about 3 minutes, or until the kernels begin to turn golden brown. Using tongs, turn over and cook for another 3-4 minutes until golden.
- Once all sides are golden brown, remove from the grill onto a large platter.
- Brush with the crema mixture, along with salt and pepper, then sprinkle with crumbled cotija cheese and fresh chopped cilantro. Serve warm. Enjoy!
Notes
Storing leftovers: this grilled corn is best when eaten soon after it is made, but you can store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: reheat on a skillet over the stovetop or in the microwave then top with extra crema, cheese, and cilantro.
Nutrition
Calories: 271kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 255mg | Potassium: 416mg | Fiber: 3g | Sugar: 9g | Vitamin A: 497IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg