Mexican Street Corn Recipe (Grilled Elote Corn)
This Mexican Street Corn Recipe has a smoky, sweet flavor with a spicy twist! Perfect as a snack, side dish, or party appetizer!
Ingredients
- 1/4 cup salt
- 1 cup very hot water
- 1/2 gallon ice cold water
- 4 ears fresh corn on the cob shucked
- lime wedges optional
- chopped cilantro optional
Spicy Mayo:
- 3/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chipotle in adobo sauce minced (mince if you’re not using a food processor)
- 1/2 tablespoon sriracha sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Cotija Queso Fresco or feta cheese, crumbled
Instructions
- Dissolve the salt in the hot water in a large bowl or pot. Add the cold water and corn. Let the corn soak for at least 1/2 hour, but no longer than 8 hours. (Weigh the corn down with a plate so it doesn’t bob up out of the water).
- Preheat a grill to medium-high heat (I heated mine to 400 degrees F).
- While the grill is heating, make your spicy mayo. Place the mayonnaise, lime juice, chipotle in adobo sauce, sriracha, paprika and salt in a small bowl and stir. For an even creamier spicy may, place the ingredients into a food processor and blend until smooth. Set aside.
- Pat the corn dry and grill, turning often, until lightly charred on all sides and cooked through, 15 to 20 minutes.
- Put the corn in a shallow dish and use a pastry brush to coat each ear with the mayonnaise mixture.
- Roll or sprinkle the ears with crumbled cheese.
- Garnish generously with chopped cilantro and serve with lime wedges on the side, optional.
- Enjoy!
Nutrition
Serving: 1 | Calories: 369cal | Carbohydrates: 19g | Protein: 3g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 7542mg | Sugar: 6g | Fiber: 2g | Calcium: 11mg | Iron: 1mg