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To make this tasty grilled corn, you will need the following items: - 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 cup crumbled cotija cheese (or feta cheese) - 2 tablespoons lime juice - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Salt and pepper to taste If you can't find cotija cheese, you can use feta cheese instead. It gives a similar taste and texture. For a lighter option, swap mayonnaise with Greek yogurt. You can also use lemon juice if you run out of lime juice. For spice lovers, try adding cayenne pepper to the mix for extra heat. When choosing corn, look for ears with bright green husks. The silk should be light brown and slightly sticky. Fresh corn should feel firm and heavy for its size. If possible, buy corn the same day you grill it. This keeps it sweet and juicy. Always check for any dark spots or blemishes on the kernels. Start with fresh corn. You need four ears. First, husk the corn and take off the silk. Rinse each ear under cold water and pat them dry with a cloth. This step makes sure your corn is clean and ready for grilling. In a medium bowl, mix the sauce. Combine 1/2 cup of mayonnaise and 1/2 cup of sour cream. Add 2 tablespoons of lime juice for a bright taste. Stir in 1 teaspoon of chili powder and 1/2 teaspoon of garlic powder. Season with salt and pepper. This sauce is key for flavor. Preheat your grill to medium-high heat. Once hot, place the corn directly on the grill. Grill the corn for 10-15 minutes. Turn it every few minutes to char all sides. When done, the corn should be tender and slightly blackened. Remove it from the grill and let it cool for a bit. Brush the corn with the sauce you made. Make sure to cover it well. Next, roll the corn in crumbled cotija cheese. You want to coat all sides. For an extra kick, sprinkle more chili powder on top. Garnish with fresh cilantro and serve hot. Add lime wedges on the side for more zing. To get those perfect grill marks, start with hot grates. Preheat your grill to medium-high heat, around 400°F. Place the corn on the grill and leave it alone for a few minutes. Don’t keep moving it! After about three to four minutes, turn the corn a quarter turn. This gives you those nice, dark grill lines. Rotate the corn every few minutes until it is evenly charred. If you want more heat, add more chili powder to the sauce. You could also sprinkle some cayenne pepper for a kick. If you prefer less spice, cut back on the chili powder. You can also skip it altogether. Taste the sauce before spreading it on the corn. This way, you can adjust the flavors to your liking. Serve the corn hot right off the grill. I like to brush extra sauce on each ear for more flavor. Roll the corn in crumbled cotija cheese for a creamy touch. Don’t forget to sprinkle fresh cilantro on top. Serve lime wedges on the side to add a zesty twist when you bite in. Enjoy this dish with friends or at family gatherings. It’s a hit every time! {{image_2}} You can use several cheeses with grilled Mexican street corn. Cotija cheese is the classic choice. It adds a salty, crumbly texture. However, you can also try feta cheese. Feta brings a tangy flavor that pairs well with corn. If you want a creamier option, use queso fresco. This cheese melts slightly, making the corn extra delicious. Making this dish vegetarian is easy. Just skip the mayonnaise and sour cream. Instead, use a mix of avocado and lime juice. This keeps the creamy texture without dairy. For a vegan version, use plant-based mayonnaise. You can also use coconut yogurt for added creaminess. This way, everyone can enjoy the dish. You can boost the flavor of your grilled corn in many ways. Try adding a sprinkle of smoked paprika for a smoky taste. You can also mix in some chopped jalapeños for heat. If you love garlic, increase the garlic powder in the sauce. For a sweet touch, drizzle honey or agave syrup over the corn. These small changes can make your dish unique and tasty. To keep your grilled corn fresh, store it properly. Let the corn cool down first. Wrap each ear in plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to three days. Reheating is easy. You can use the grill or the microwave. For the grill, heat it over medium heat for a few minutes. Turn it often to warm up evenly. If using the microwave, place the corn on a plate. Cover it with a damp paper towel. Heat for about one minute, checking to make sure it is warm. If you want to save corn longer, freezing works well. First, cut the corn off the cob. Place the kernels in a freezer bag. Remove as much air as possible before sealing. Label the bag with the date and store it in the freezer. The corn will last for about six months. When ready to use, thaw it in the fridge overnight before cooking. Mexican street corn, or elote, is a popular snack in Mexico. It features grilled corn on the cob. Vendors often coat it in mayonnaise, sour cream, and cheese. Then, they sprinkle chili powder and lime juice on top. This dish is tasty, messy, and full of flavor! Yes, you can make grilled Mexican street corn in the oven. Preheat your oven to 400°F. Husk the corn and place it on a baking sheet. Brush it with oil or butter. Roast for about 20 minutes, turning halfway. Follow the same sauce and topping steps after roasting. To add spice, try these ideas: - Use more chili powder in your sauce. - Add cayenne pepper for extra heat. - Mix in hot sauce with the mayo and sour cream. - Top with diced jalapeños or spicy cheese. These options will give your corn a kick! Grilled Mexican street corn pairs well with many dishes. Here are a few ideas: - Tacos: Any filling works great. - Grilled meats: Chicken or steak complements the flavors. - Salads: A light salad balances the richness. - Rice dishes: Try it with Mexican rice or cilantro lime rice. These pairings will enhance your meal! This blog post covered key ingredients for grilled corn, including substitutions and selection tips. I shared step-by-step instructions for prepping corn, making sauce, and grilling. We discussed tips for great grill marks and spice levels, plus serving suggestions. I highlighted variations like different cheeses and vegetarian options. Lastly, I provided storage info for leftovers and answered common questions about the dish. Grilled corn is fun to prepare and can please everyone. Enjoy experimenting with flavors and sharing this tasty treat.

Grilled Mexican Street Corn

Discover the deliciousness of Fiesta Grilled Mexican Street Corn, a perfect addition to your summer BBQ! This simple and flavorful recipe features fresh corn coated in a creamy, zesty sauce and topped with crumbled cotija cheese and cilantro. Ready in just 30 minutes, it's an easy way to impress your guests. Click through to explore this mouthwatering recipe and bring the taste of Mexico to your grill!
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Ingredients
  

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup sour cream

1 cup crumbled cotija cheese (or feta cheese)

2 tablespoons lime juice

1 teaspoon chili powder

1/2 teaspoon garlic powder

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salt and pepper to taste

Instructions
 

Preheat your grill to medium-high heat.

    Husk the corn and remove any silk. Rinse the ears of corn under cold water and pat them dry.

      In a medium bowl, mix together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper to create a tangy sauce.

        Once the grill is hot, place the corn directly on the grill grates. Grill the corn, turning occasionally, for about 10-15 minutes or until it's slightly charred and cooked through.

          Remove the corn from the grill and let it cool slightly.

            Brush the grilled corn generously with the prepared sauce, ensuring even coverage.

              Roll the corn in the crumbled cotija cheese, coating all sides.

                Sprinkle additional chili powder over the corn for an extra kick and garnish with fresh cilantro.

                  Serve the corn hot, with lime wedges on the side for more zing.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4