Grilled Mexican Street Corn (Elotes)
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.
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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Try these other summer recipes:
- Grilled Chicken Kabobs with Thyme and Peach Glaze
- Tender and Delicious Grilled Marinated Steak
- Honey Roasted Root Vegetables with Butternut Squash
- Roasted Vegetables: Radishes with Thyme and Sea Salt
- Rainbow Pasta Salad with Italian Dressing
- 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
- 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.
- In a medium bowl, mix together remaining ingredients, leaving ¼ cup of the grated parmesan aside for garnish.
- Slather the cooked corn with a generous amount of creamy mixture, garnish with cilantro (torn into small pieces), grated parmesan, lime juice and paprika.