Grilled Mexican Street Corn Recipe

If you've never tried elotes, or Mexican street corn, then you are missing out. Picture all of the goodness of charred corn on the cob, then add some creaminess, cheesiness, acidity, and some spice — and there you have elotes! Recipe developer Michelle McGlinn is admittedly not a big fan of corn, but absolutely swears by her elotes recipe. "Seriously, corn is so much better drenched in crema and cilantro," she says. We're certainly not arguing with her there.

She goes on: "The crema [after the addition of some chili powder] is a tiny bit spicy, and the lime and cilantro make it so fresh and a little bit sweet," McGlinn describes. Pair the elotes with tacos, chips and guacamole, or a refreshing margarita to stay on the Mexican food theme, or whip the dish up to accompany really any main course. Elotes are also a great option for backyard barbecues or summer dinners, and your family will surely thank you for making what is not typically the most exciting side dish a total scene stealer.

To make elotes, you'll of course need fresh corn on the cob, along with vegetable oil, salt, pepper, Mexican crema (or sour cream), mayonnaise, lime juice, cotija cheese, chopped cilantro, chili powder, Tajín, and some lime wedges.

While you might expect to use a grill in a recipe like this, you'll actually broil the corn, a method that McGlinn says is "super quick and still achieves a char like the grill would." Not everyone has access to a grill, but if you have an oven, then you likely have a broiler, so this special method is quick, accessible, and easy. So, go ahead and get the broiler preheating on high, then place the top rack at the top of the oven (it should be about 3 or 4 inches below the broiler).

As the broiler preheats, you can focus on the corn. Shuck each ear and remove any hairy fibers. Brush the corn all over with vegetable oil, sprinkle on salt and pepper, then arrange each ear on a foil-lined sheet pan.

Pop the sheet pan into the oven, allowing the corn to broil for 12 to 16 minutes. Be sure to rotate each cob halfway through so that every kernel gets cooked and chars evenly.

As the corn broils, you can mix up the tangy, creamy sauce that will go on top. In a bowl, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder, then set it aside for a bit.

McGlinn acknowledges that "corn on the cob is inherently messy," so she does offer up a solution. "You could use the same method of broiling or grillin, then shave the kernels into a bowl and combine with the crema," she explains. While she notes that this is "not as fun" as eating it right off the cob, it is significantly less messy, and you could even shave the kernels off and right into the bowl of crema that you just mixed up. 

Once the corn is done cooking, remove it from the oven. Spread lots of the crema mixture right onto each cob, then sprinkle on some cilantro, cotija cheese, and a pinch of Tajín. Serve each cob with a lime wedge, and you're ready to dive right in. "My mom always served these in summertime with tacos, birria, pambazos and a side of arroz rojo," McGlinn recalls. She also notes that it's easy to make elotes in large batches, so if you want to make the most impressive and sought-out dish at a party, you can't go wrong here.