Mexican Street Corn - Karen Lipa

Mexican Street Corn (Elote) is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican spiced cheese topping.

Three corns on the cob next to each other on a place and skewer

It’s Memorial Day weekend and I’m in denial.  Does it seem like it came quickly this year?  Down here, kids are now out of school for the summer.  I never remember being out of school before Memorial Day.  Pretty sure we even went well into June.

Three corn on the cob on skewers for mexican street corn

That must be because it’s Mississippi.  It’s hot here, so they let the kids out early and bring them back early August, too.  I guess that’s okay.  When do your kids end school for the summer?

Three mexican street corn on skewer

I’m guessing everyone is looking for grilling recipes this weekend.  I have a few favorite ideas already on the blog, but we can always add new ones to the list, right?  This Mexican Street Corn is the best.  I first had it a little over a year ago at one of our favorite local restaurants.  We now make it at home on our grill, because it’s super easy and amazingly flavorful.

Mexican street corn on a skewer
Whenever we turn on the grill, Ben asks if we can make this Mexican Street Corn.  Does that tell you anything?  😉
HOW TO MAKE MEXICAN STREET CORN ON THE COB
It is so easy to make this Mexican Street Corn on the cob at home.  Just a quick mixture of mayonnaise, sour cream and a few spices does the trick!  Traditionally it’s grilled first then smothered with the cream.  Sprinkle with Cotija cheese, or Parmesan if you can’t find Cotija.  Queso fresco can work here as well.
Mexican Street Corn on a skewer
WHAT TO SERVE WITH MEXICAN STREET CORN (ELOTE)?
This Mexican Street Corn is great with any Mexican meal or outdoor barbecue party!  Try it with grilled chicken tacos, enchiladas, my Santa Fe Burger, or whatever floats your boat!

What are you up to this Memorial Day weekend?  We have no plans until Monday, when we leave for North Carolina for about 1 1/2 weeks.  We are spending a few days at Wrightsville Beach and then another few days in Winston-Salem.  I want to check out the restaurants, bakeries, etc while there, so please let me know if you have any recommendations!

• 5 from 2 votes


• Mexican Street Corn on a skewer


• Print


• Mexican Street Corn


• Prep Time


• 5 mins


• Cook Time


• 10 mins


• Total Time


• 2 mins


•  

Mexican Street Corn is grilled corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.

Servings: 5 servings

Ingredients

• 5 ears fresh corn , husked


• For the Spread:


• 1/4 cup mayonnaise


• 2 Tablespoons sour cream


• 1/4 teaspoon garlic salt


• Juice from one lime


• For the Topping:


• 1/4 cup grated Cotija cheese (or Parmesan or Queso Fresco)


• 1 teaspoon smoked paprika (or chili powder if you want heat)


• Chopped cilantro , for garnish (optional)

Instructions

• Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.


• Preheat the grill to medium heat (between 350-450 degrees F).


• Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.


• Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.


• Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.


• Recipe Notes


• Tried this recipe? Tag @SeededTable on Instagram.

RECIPES AND IMAGE ADAPTED FROM https://www.seededatthetable.com

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