Chef Mia

Grilled Mexican Street Corn

The most popular Mexican corn recipe 👉🏻 Mexican Street Corn on The Cob (Elote)

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Mexican Street Corn Recipe

  • Author: Chef Mia
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Description

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways – (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

Ingredients

Scale
  • 6 medium-size ears of yellow corn on the cob
  • 1 tablespoon vegetable oil or melted butter
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon chile powder
  • 1 tablespoon lime juice (plus wedges of a lime for serving)
  • ½ cup crumbled cotija cheese
  • 3 tablespoons fresh cilantro (chopped)

Instructions

  1. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
  2. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
  3. To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
  4. Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
  5. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
  6. Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
  7. Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
  8. Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

Johnny B’s Caesar Dressing

Everyone needs a good Caesar Salad Dressing, and I am convinced you just found your new favourite recipe. This is a tried and true recipe that my family has been making for decades. It’s rich, creamy, garlicky, zesty, and so delicious.

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Johnny B’s Caesar Dressing

  • Author: Chef Mia
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Description

Everyone needs a good Caesar Salad Dressing, and I’m convinced you just found your new favourite recipe. This is a tried and true recipe that my family has been making for decades. It’s rich, creamy, garlicky, zesty, and simply addictive.

Ingredients

Scale
  • 1½ cups mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp anchovy paste
  • 1 tbsp + 1/4 tsp worcestershire
  • 4 garlic cloves (minced)
  • 1/2 lemon (juiced)
  • 1 tsp lemon zest
  • 1¼ cup parmigiano-reggiano (finely grated)
  • 1/4 tsp black pepper

Instructions

  1. In a medium bowl, whisk all ingredients except the parmigiano-reggiano until smooth and well combined. Once the base is creamy, gently stir in the parmigiano-reggiano until everything has been thoroughly combined.
  2. Refrigerate for up to 5 days.

Bacon Wrapped Grilled Corn

Bacon Wrapped Grilled Corn…the best smoky flavor on the grill! Corn on the cob recipe. Summer BBQ side dish idea.- Summer BBQ Ideas | Summer BBQ Party | Summer BBQ Side Dishes | Summer BBQ Food | BBQ Recipes | Summer BBQ Dishes | Backyard Parties | Simple BBQ Ideas | BBQ Dinners | BBQ Lunch | 4th of July | Grilled Recipes | Outdoor Cooking | Barbecue #summer #bbq #barbecue #grill #cooking #recipes #food

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Bacon Wrapped Grilled Corn

  • Author: Chef Mia
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Ingredients

Scale
  • 6 ears of corn – husks and silks removed
  • 1 lb package of bacon
  • Salt and Pepper
  • Optional: Fresh Cilantro for garnish

Instructions

  1. Prepare grill for direct high heat.
  2. Rinse corn cobs under water and pat dry.
  3. Season with salt and pepper to taste.
  4. Wrap 2-3 pieces of bacon around each corn cob.
  5. Wrap the bacon wrapped corn in foil, ensuring the ends are completely covered in foil and turned inwards.
  6. Grill for about 40-45 minutes, turning every ten minutes. (10 minutes for all four sideKeep grill cover on when not turning.
  7. 40 minutes into grilling, open a packet to check for done-ness. Corn kernels should be tender and bacon should be starting to get crispy.
  8. Serve with fresh cilantro.

Grilled Mexican Street Corn

The most popular Mexican corn recipe 👉🏻 Mexican Street Corn on The Cob (Elote)

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clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Street Corn Recipe

  • Author: Chef Mia
Print Recipe

Description

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways – (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

Ingredients

Scale
  • 6 medium-size ears of yellow corn on the cob
  • 1 tablespoon vegetable oil or melted butter
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon chile powder
  • 1 tablespoon lime juice (plus wedges of a lime for serving)
  • ½ cup crumbled cotija cheese
  • 3 tablespoons fresh cilantro (chopped)

Instructions

  1. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
  2. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
  3. To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
  4. Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
  5. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
  6. Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
  7. Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
  8. Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

Grilled Mexican Corn (Elote) 🌽🌽

Grilled Mexican Corn (Elote) 🌽🌽- Learn how to make this EASY and FLAVORFUL grilled Mexican street corn at home in minutes!! 💛💚 Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro!! 😋

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Grilled Mexican Corn (Elote)

  • Author: Chef Mia
Print Recipe

Description

🌽👏🏻🎉 Learn how to make EASY and FLAVORFUL grilled Mexican street corn at home in minutes! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro! If you’ve never tried corn this way, you’re in for a real treat!

Ingredients

Scale
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema (sour cream may be substituted, or as necessary for consistency)
  • 2 cloves garlic (finely minced or pressed)
  • vegetable oil (for brushing)
  • 6 ears fresh corn (husked and cleaned)
  • 1/2 cup cotija cheese (crumbled)
  • fresh lime juice (from about 2 medium limes)
  • chili powder (cayenne powder, and/or smoked paprika, for sprinkling as desired)
  • fresh cilantro for garnishing (optional)

Instructions

  1. Preheat an outdoor grill to medium-high heat (or indoor grill pan).
  2. To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.
  3. Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.
  4. Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you dont you will likely have some left over)
  5. Either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.
  6. Evenly squirt with lime juice and sprinkle with chili powder, cayenne powder, and/or smoked paprika, to taste.
  7. Optionally garnish with cilantro and serve immediately.

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