Mexican corn on the grill, often referred to as Elote, is a delicious and flavorful street food enjoyed by many. This dish is a popular treat in Mexico, typically served on the cob and coated with a variety of toppings like chili powder, mayonnaise, and cheese. Whether you’re having a summer barbecue, hosting a party, or simply craving something flavorful, grilled Mexican corn makes for a great side dish or snack.
In this article, we’ll guide you through the entire process of making Mexican corn on the grill, from preparing the ingredients to grilling and serving the perfect elote.
Ingredients You’ll Need for Mexican Corn on the Grill
Before you start grilling, it’s important to gather all the necessary ingredients for your Mexican corn. Here’s a list of ingredients that will help you create the most authentic and delicious elote:
For the Corn:
- Fresh corn on the cob (preferably with husks still intact)
- Butter (for grilling)
For the Elote Toppings:
- Mayonnaise (creamy and tangy)
- Sour cream (optional, for extra creaminess)
- Chili powder (adds heat and flavor)
- Cotija cheese (Mexican cheese that’s crumbly and salty)
- Lime wedges (for that zesty finish)
- Fresh cilantro (optional, for garnish)
- Salt (to taste)
- Smoked paprika (optional, for extra smokiness)
Tools Needed:
- Grill or barbecue
- Brush for butter
- Tongs for turning the corn
- Small bowl for mixing toppings
Step-by-Step Guide on How to Make Mexican Corn on the Grill
Now that you have your ingredients ready, let’s break down the steps for making Mexican corn on the grill.
Step 1: Preheat the Grill
Start by preheating your grill to medium heat. You want the grill to be hot enough to sear the corn, but not so hot that it burns quickly. If you’re using a charcoal grill, allow the coals to settle to a medium heat before placing the corn on the grill.
Step 2: Prepare the Corn
If you’re using fresh corn with husks, you have two options: grill the corn with the husk on or remove the husk.
Grilling with Husks On: If you choose to leave the husk on, pull back the husk and remove the silk from the cob. Leave the husks attached to the base of the corn, so you can fold them back over the cob after grilling. The husk helps protect the corn while grilling, keeping it moist and tender.
Grilling with Husk Off: For a more direct flame flavor, you can remove the husk completely. Brush the corn with some butter or olive oil to prevent it from drying out while grilling.
Step 3: Grill the Corn
Place the corn on the grill, either directly on the grill grates or on a grilling tray. If you’re grilling with husks on, ensure they are folded back over the corn after placing it on the grill. Grill the corn, turning it every 5 minutes to ensure it’s evenly charred. The corn should cook for about 15 to 20 minutes, depending on how intense the heat is and how charred you want the corn to be.
If you’re grilling without husks, be extra vigilant and keep turning the corn regularly to avoid burning. The goal is to get a good sear on all sides and a slightly charred look on the kernels. You’ll know the corn is done when it becomes tender and has a nice, golden brown color.
Step 4: Prepare the Toppings
While the corn is grilling, prepare the toppings for your Mexican corn. In a small bowl, combine mayonnaise and sour cream (if using) for the creamy base. Stir well until it’s smooth and combined.
For the chili powder, use a generous amount, but adjust it based on how spicy you want your corn. You can also use a mix of chili powder and smoked paprika for a more complex flavor profile.
Grate the Cotija cheese finely, as it will easily stick to the corn when it’s topped. Chop some fresh cilantro for garnish, and cut lime wedges for serving.
Step 5: Assemble the Mexican Corn
Once the corn is perfectly grilled, remove it from the grill using tongs. Place the corn on a serving platter and immediately brush it with the creamy mayonnaise mixture. Ensure the corn is evenly coated for that signature flavor.
Next, sprinkle the chili powder evenly over the corn. Add a generous amount of Cotija cheese, covering the corn with its salty, crumbly texture. If you like extra heat, feel free to sprinkle more chili powder or even a dash of cayenne pepper.
Top the corn with fresh cilantro for an aromatic touch and squeeze lime juice over it for that zesty, tangy finish. Finally, sprinkle some salt to taste.
Step 6: Serve and Enjoy!
Your Mexican corn on the grill is now ready to be served. Elote is best enjoyed hot off the grill, so make sure to serve it immediately. You can also serve it with extra lime wedges or a side of salsa for added flavor.
Optional Variations to Try
While traditional Mexican corn on the grill is already delicious, there are several variations you can try to make your elote even more exciting:
1. Spicy Mexican Corn
For those who love a spicy kick, add more chili powder or even a drizzle of hot sauce (like sriracha) on top. You can also experiment with different types of hot peppers, such as finely chopped jalapeños or serrano peppers, to add an extra layer of heat.
2. Cheese Lover’s Elote
Instead of Cotija cheese, try using other cheeses like feta or Parmesan for a slightly different flavor. You could also add some shredded mozzarella for a creamy twist.
3. Grilled Elote with Bacon
For a savory twist, try adding crumbled bacon to the toppings. This extra layer of flavor pairs wonderfully with the creamy mayo mixture and the smoky grilled corn.
4. Vegan Mexican Corn
If you’re following a plant-based diet, you can easily make a vegan version of Mexican corn. Swap the mayo for vegan mayo or cashew cream, and omit the cheese or replace it with a plant-based cheese alternative.
What to Serve with Mexican Corn on the Grill
Mexican corn on the grill makes a great side dish, but it can also be served as a standalone snack. Here are some great dishes that pair well with grilled elote:
Grilled meats: Serve the corn alongside grilled chicken, steak, or pork. The smoky flavor of the meat complements the corn’s bold flavors.
Tacos: Serve with a side of tacos filled with carne asada, carnitas, or grilled fish for a festive Mexican meal.
Fresh salad: A light, refreshing salad with avocados, tomatoes, and cucumbers can balance out the richness of the elote.
Mexican rice: Serve with some flavorful Mexican rice for a complete meal that packs a punch.
Why Mexican Corn on the Grill is So Popular
Mexican corn on the grill, or Elote, is not just about the ingredients or the preparation—it’s a cultural experience. This dish is a staple in Mexican street food culture, often sold by vendors on street corners. The combination of charred corn, creamy toppings, and tangy lime has made it a beloved dish across the world.
Its popularity is also due to its versatility. You can easily adjust the toppings to suit your preferences, whether you want a spicy, cheesy, or tangy flavor profile. Grilled corn is also a perfect summer dish when fresh corn is in season, making it a favorite for barbecues and picnics.
Conclusion
Making Mexican corn on the grill is a fun and flavorful way to enjoy corn. With just a few simple ingredients, you can create a dish that is both delicious and visually appealing. The smoky, charred flavor of the grilled corn, combined with the creamy and zesty toppings, will make your taste buds dance with joy.
Whether you’re preparing it for a special occasion, a summer barbecue, or a casual family dinner, Mexican corn on the grill is sure to impress. With this detailed guide, you now have everything you need to make the perfect elote. So fire up that grill, gather your ingredients, and get ready to enjoy a mouthwatering, authentic Mexican treat!
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