Homemade Mexican Grilled Corn Recipe
Grilled corn (aka Elote) is common street food in Mexico.It is the most fabulous corn recipe of all time. The combination of salted cheese, a lime mayonnaise along with that buttery, smoky corn, makes this recipe magnificent combination of flavors.
For this recipe I like to use Mexican Shredded Cheese Blend, it is a combination of 4 cheese blend including Natural Cheddar, Monterey Jack, Asadero,Queso Quesadilla. Which brings the authentic Mexican cheese taste to your recipe,it may not sound that delicious in words but trust me with this combination; it is unbelievable.
This recipe is so flexible due to which it is excellent for serving family-style. You can put all the ingredients out separately and let your guests top the corn however they wish.
The grilled corn will taste so delicious that you will wonder why you do not know about this recipe sooner. Let’s start the recipe.
Corn 4 ears
Mayonnaise ½ cup
Sour cream 1 ½ cups (optional)
Mexican Shredded Cheese 1/4 cup
Lime 1 piece
Chilly powder and paprika to taste
Cilantro leaves ¼ cup
Step 1:First prepare the chilly mayonnaise mixer. Take mayonnaise in a small bowl, add fresh lime juice, chilly powder and smaller spoon of smoked paprika. Wisk and mix them and reserve in fridge until needed.
(Note: use fresh spices to make the mixer, as the flavor of spices fade with age and using old spices won’t do justice to this amazing recipe)
Step 2: Now take an ear of corn and remove its husks but leave the core attached at the end so you will have something to hold on.
Step 3:Boil the corn in salted water for around 5 mins. It’s better to precook the cork before grilling them.
Step 4:It’s time for a grill, place the corn in hot charcoal grill (you can use the gas grill, but I think the smokiness of the charcoal addsa lot to this). Keep rolling the corn to make them grill evenly as possible.
Some people barely want the golden brown in there, other people like it entirely, it’s up to you.Don’t make the corn too black;anice caramelization will do the job. It will sweet the corn and add little bit of smokiness.
Step 5:Take the corn off the grill and place in the plate. Brush the melted butter in the hot smoky corn. (It looks so delicious you might want to eat them like that. But hold on, we are going to kick this off with something more)
Step 6:After you apply the butter, take your chilly mixer and start brushing the corn. Don’t get greedy; we want complete coverage, keep brushing seamlessly until the corn is completely coated with a nice thick layer.
Step 7: Now, the best part of this recipe; the Mexican Shredded cheese. Sprinkle cheese all over the corn, if you want you can turn over the other side and sprinkle more cheese
Step 8:Garnish with some pieces of lime and freshly chopped cilantro.Very simple and easy, the gorgeous Mexican grilled corn is ready to go!
The best thing about this recipe is there is no wrong way to prepare this dish; you can add any garnish you enjoy most
Try making this recipe at home,and you will never grill the corn another way. It’s that delicious, that way that mild salty cheese works with that mayo along with that buttery salty corn. It is just a magnificent combination of flavors. It is one of the world best corn recipes
You can prepare your mayo and corn ahead of time and just grill and eat when you are ready I really hope you are goingto try this at home!
How To Pick The Best Ear Of Corn?
- Check the color of the husk; if it’s bright green and is tightly wrap against the cob then the corn is fresh
- The silk at the top of the ear should be brown and sticky to the touch. If the silk is dry or black, then it’s old corn.
- Feel the kernels of the corn; it should be plump and plentiful. If it feels like holes, choose another corn.