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Mexican Street Corn (Elote)
Grilled Mexican corn is an exciting way to kick up the all-time favorite summer side! It adds so much flavor, you may never be satisfied with just butter ever again.
All-Purpose Barbecue Seasoning (makes 2 cups)
What You'll Need
- Granulated Sugar | 1/2 cup
- Sweet Paprika | 1/2 cup
- Salt | 1/4 cup
- Granulated Garlic | 2 Tbsp.
- Granulated Onion | 2 Tbsp.
- Dark Brown Sugar | 1/3 cup
- Dried Oregano | 1 tsp.
- Fennel Seed Powder | 1/4 tsp.
- Cumin | 1 tsp.
- Chili Powder | 2 tsp.
- Cayenne | 1/2 tsp.
- Dried Thyme | 1/2 tsp.
- Freshly Ground Black Pepper | 2 Tbsp.
- Hatch Chili Powder | 2 tsp.
Method
Combine all ingredients in a mixing bowl, then transfer to a food processor and pulse until all ingredients are evenly incorporated. Set aside.
Corn
What You'll Need
- Sour Cream | 1/2 cup
- Mayonnaise | 1/2 cup
- Chopped Cilantro | 1/2 cup
- Garlic, minced | 1 clove
- Lime, juiced and zested | 1
- Sweet Corn on the Cob, husks removed | 6 ears
- All-Purpose Barbecue Seasoning (recipe above) | 1 Tbsp.
- Cotija Cheese, crumbled | 1 cup
- Lime Wedges | 6
- Nonstick Cooking Spray | As needed
Method
- Clean, oil and preheat grill to high.
- In a mixing bowl, combine sour cream, mayonnaise, chopped cilantro, minced garlic, lime zest and lime juice and set aside.
- Once the grill comes up to temperature, grill the corn for approximately 2 minutes per side, creating a nice charred exterior.
- Once the corn has been completely cooked, transfer to serving dish and generously spoon or brush on the cream mixture to evenly coat the corn.
- Crumble the cotija cheese on corn and season with all-purpose barbecue seasoning. Serve with additional lime wedges.
