Grilled Mexican Street Corn

Have you ever had grilled Mexican street corn? It’s so good! So much flavor and much easier to make than you might think. With just a few ingredients, you can have this ready in minutes. Jump to Recipe

We have a local restaurant here in Charlotte, Sabor, that makes the best grilled corn. If you are looking for this on a menu, look for Elote. Sabor makes a grilled corn called Elote Loco – grilled corn lightly coated in mayo and then covered in cotija cheese and dusted with chile powder. YUM. This version is pretty close to that – minus the cotija cheese.

These photos only contain three ears of corn because I was only actually allowed to order three ears of corn with my online grocery order this week. Quarantine rules. Big families should really get a pass. Three. Three ears of corn for seven people.  This corn was so good and the kids tried not to complain about only getting 1/2 of an ear. Truth be told, the kids with braces got even less than that. I made the three of them split one ear of corn after I removed the kernels for them. No mercy. 

Have You Ever Grilled Corn?

If you have never grilled corn, you are missing out. My favorite way to grill corn is to first drop it into salted boiling water for 5 minutes, take it out of the water, and put it directly onto your hot grill.

You can brush the corn with a little olive oil first and then put it on the grill – or you can just put the corn on the grill and do nothing. I just did nothing. I get nervous adding anything that might create extra flames. True story.

Cook for a few minutes each side until the kernels start to blacken.

Mix Together A Creamy Sauce

After the corn is grilled, you are going to brush it with a slightly spicy, slightly sour sauce. It’s such an awesome combination of flavors.

In a small bowl, combine sour cream, lime juice, Ancho chile powder, and salt. You can also use mayonnaise instead of sour cream or a combination of sour cream and mayo. We used a combination of sour cream and mayo today because that’s what we had.

After you remove the corn from the grill, brush the creamy sauce onto all sides of your corn and serve. I also like to add chopped cilantro to the top as well.

We had 1/2 an ear of grilled Mexican corn with our burgers tonight. So delicious. The only thing that would have made this better would have been if we could have actually had an entire ear of corn. Next time! Excited for summer corn season! So close!

How To Make Grilled Mexican Street Corn 

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Grilled Mexican Street Corn

Course Side Dish

Cuisine Gluten-free, Mexican, Vegetarian

Keyword vegetarian

Prep Time 5 minutes

Cook Time 15 minutes

Servings 6

Calories 14 kcal

Author Erin Brighton

Ingredients

• 6 ears corn
• 3 T sour cream Or mayonnaise (or a combination of both)
• 1 t Mexican chile powder
• 1/4 t salt
• 1/2 lime juiced
• 2 T cilantro freshly chopped

Instructions

1. Remove the husks and hair from your corn. Bring a pot of water to boiling. Add a little salt. Cook the corn for five minutes. Remove promptly.

2. Heat the grill to a medium hot temperature - we used the same temperature we were cooking our burgers at.

3. You can brush the corn with a little olive oil first and then put it on the grill - or you can just put the corn on the grill and do nothing. I just did nothing. I get nervous adding anything that might create extra flames.

4. Cook for a few minutes each side until the kernels start to blacken.
5. In a small bowl, combine sour cream, lime juice, Ancho chile powder, and salt. You can also use mayonnaise instead of sour cream or a combination of sour cream and mayo. We used a combination of sour cream and mayo today because that's what we had.
6. After you remove the corn from the grill, brush the creamy sauce onto all sides of your corn and serve. I also like to add chopped cilantro to the top as well.

Other Favorite Corn Recipes … 

Creamy Black Bean and Corn Dip

Easy Corn and Seafood Chowder

Sweet Cornbread Muffins (Gluten-free)