This Lil Piglet

Grilled Mexican Street Corn (Elotes)

It’s getting to be grilling season and I for one could not be happier. We grill 4-5 times per week in the summer months; we love the taste but avoiding a heated house and the mess of cooking in the kitchen has it’s bonuses. Corn on the Cob is practically a staple in the summer months around here; this Grilled Mexican Street Corn is perfect for a slightly spicy Mexican flare.
Grilled Mexican Street Corn Cinco de Mayo // thislilpiglet.net
Grilled Mexican Street Corn // thislilpiglet.net

Grilled Mexican Street Corn – Flavour

Between the juicy sweet corn niblets and creamy slightly spicy kick to your tastebuds, you will have a new favourite grilled side dish with Grilled Mexican Street Corn. The mix of cheese to the lime citrus and cilantro herb gives a perfect blend of salt, sweet and heat reminiscent of a fresh summer experience. Try not to eat the creamy mixture straight from the bowl.

*For the purpose of my smaller kids, I held back on the cayenne pepper to avoid being too spicy. A little goes a long way but for those wanting a more heat, sprinkle cayenne pepper on the top.

Grilled Mexican Street Corn with Lime and Cilantro // thislilpiglet.net

Try this Grilled Mexican Street Corn for Cinco de Mayo or your next backyard barbecue and you’ll have a delicious side dish to go with your favourite meat.

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Grilled Mexican Street Corn for Cinco de Mayo // thislilpiglet.net

Grilled Mexican Street Corn
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 6
Ingredients
  • 6 corn on the cob
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 cup grated parmesan cheese (or Cotija cheese)
  • ¼ tsp cayenne pepper
  • Juice of 1 lime (approx. 2 tsp)
  • 1 tbsp minced cilantro
  • Cilantro and Paprika for garnish
  • Lime
Instructions
  1. Shuck and cook corn on a preheated grill low to medium heat until cooked through and browned but not burned. Approximately 8 minutes with the lid closed, turning halfway.
  2. In a medium bowl, mix together remaining ingredients, leaving ¼ cup of the grated parmesan aside for garnish.
  3. Slather the cooked corn with a generous amount of creamy mixture, garnish with cilantro (torn into small pieces), grated parmesan, lime juice and paprika.
Notes
If you would like the creamed mixture spicier, add 1 tsp of cayenne pepper instead of ¼ tsp. I found ¼ tsp to be enough for everyone to enjoy; you could sprinkle a small amount of cayenne pepper on top for individuals who enjoy hotter spice as well.

 

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