Grilled Mexican Street Corn

$Here is what you will need to make Grilled Mexican Street Corn: - Fresh corn on the cob - Creamy mayonnaise - Cotija cheese - Chili powder - Smoky paprika - Garlic powder - Lime juice - Fresh cilantro - Salt and pepper - Lime wedges Each ingredient plays a key role in bringing this tasty dish to life. The corn gives a sweet crunch, while the creamy mayonnaise provides a rich base. Cotija cheese adds a salty, tangy flavor. Chili powder and smoky paprika bring warmth and depth. Garlic powder gives an added kick, and the lime juice brightens every bite. Fresh cilantro adds a burst of color and freshness. Don't forget the salt and pepper; they help balance the flavors. Lime wedges are perfect for a zesty finish. For the full recipe, see above. You'll find all the steps to create this delicious dish. Enjoy every bite! First, you need to preheat the grill to a medium-high temperature. This step is key for perfect grilling. A hot grill gives the corn a nice char. The heat helps to lock in the juices and flavors. To husk corn, grab an ear and pull back the green leaves. Remove all the silk strands. Make sure to get it all off for the best taste. When the corn is clean, it is ready for grilling. Now, let’s make the flavor mixture. In a small bowl, mix together the mayonnaise, chili powder, smoky paprika, garlic powder, lime juice, and a pinch of salt and pepper. Stir until smooth and well blended. This mixture will add a creamy, zesty touch to the corn. Place the husked corn directly on the grill. Grill the corn for about 10-15 minutes. Turn the corn every few minutes to get an even char. Look for a nice golden-brown color. This is when the corn is ready to come off the grill. Once the corn cools a bit, coat each ear with your mayo mixture. Use a pastry brush or the back of a spoon to spread it out. Make sure every bit of corn is covered. Then, sprinkle crumbled cotija cheese over each ear, allowing it to stick to the mayo. To serve, arrange the grilled corn on a platter. Garnish with fresh cilantro and a sprinkle of chili powder. Add lime wedges on the side for guests to squeeze over the corn. This will add a refreshing zing right before they take a bite. Enjoy your tasty grilled Mexican street corn! For the complete recipe, check out the Full Recipe. To avoid overcooking the corn, watch the time closely. Grill the ears for about 10 to 15 minutes. Turn them every few minutes for even cooking. You want a nice golden-brown color but not burnt. If you see the kernels drying out, take them off the heat. You can spice things up with some extra seasonings. Try adding cayenne pepper for heat. Smoked paprika gives a nice flavor too. You could also add some zest from lime for a fresh twist. Get creative! Mix and match to find your perfect blend. For an attractive display, use a wooden platter or a simple white dish. Lean the grilled corn against each other for a fun look. Scatter fresh cilantro around the corn for color. Place lime wedges on the side. This way, guests can squeeze fresh lime juice over the corn right before eating. Enjoy the vibrant colors and flavors! {{image_4}} You can make this dish vegetarian by swapping out a few items. Use vegan mayonnaise instead of regular mayo. For cheese, try using dairy-free options like cashew cheese or nutritional yeast. Both choices give a tasty twist while keeping it meat-free. This way, you can enjoy the same street corn feel without using animal products. Want to heat things up? Add hot sauce to the mayo mix for a spicy kick. You can also chop some fresh jalapeños and sprinkle them on top. This adds flavor and nice heat to the corn. Adjust the amount based on how spicy you like it. This variation makes your grilled corn stand out at any cookout. Cotija cheese is traditional, but there are many tasty options. You can use feta cheese if you want something a bit different. For a creamier texture, try goat cheese. Each cheese brings its own flavor, so feel free to experiment. This lets you find the perfect cheese that fits your taste buds and adds a new twist to the classic recipe. To store leftover grilled corn, let it cool first. Wrap each ear tightly in plastic wrap or foil. You can also place it in an airtight container. This helps keep the corn fresh. Store it in the fridge for up to three days. If you want to enjoy it later, check for any signs of spoilage before using. To reheat grilled corn, use a grill or stovetop. Heat your grill to medium heat. Place the corn on the grill for about 5 minutes. This will help revive the flavors. You can also use a microwave. Wrap the corn in a damp paper towel and heat for 1-2 minutes. This method keeps the corn moist and tasty. Freezing corn on the cob is simple. First, husk the corn and remove all silk. Blanch the corn by boiling it for 4-5 minutes. Then, cool it in ice water for the same time. Pat it dry and wrap each ear in plastic wrap. Place them in a freezer bag, and label the bag with the date. You can freeze the corn for up to six months. When you're ready to eat it, just thaw it overnight in the fridge or cook it from frozen. Enjoy that fresh flavor anytime! Grilled Mexican street corn, or elote, is a popular snack in Mexico. It features fresh corn on the cob, grilled to perfection. Vendors often serve it on the street, slathered with creamy toppings. The dish combines flavors of mayonnaise, cheese, lime, and spices. This dish reflects the rich food culture of Mexico and brings joy to many. Yes, you can prep some parts before serving. Husk the corn a few hours in advance. You can also mix the mayo sauce ahead of time. Just store it in the fridge until you are ready to grill. Cook the corn fresh to keep it warm and tasty. To make it mild, skip the chili powder or use a small amount. For medium heat, stick to the recipe. For a hot version, add cayenne pepper or diced jalapeños. Taste the mayo mix and adjust the spices to your liking. Grilled Mexican street corn pairs well with many dishes. Try it with tacos, grilled meats, or a fresh salad. It also goes nicely with beans or rice. You can serve it at parties or cookouts for a fun twist! Grilled Mexican Street Corn is a tasty treat you can easily make. We covered the best ingredients, from fresh corn to creamy toppings. I shared steps for grilling and tips for perfect flavors. You can add your twists, too, like spicy or vegetarian options. Store leftovers correctly for later enjoyment. Now, you have the tools to impress friends and family with this delicious dish. Enjoy your cooking and have fun experimenting with flavors!$

Grilled Mexican Street Corn

Bring the vibrant flavors of Mexico to your backyard with this Spicy Fiesta Grilled Mexican Street Corn recipe! It's easy to make and packed with deliciousness, featuring grilled corn slathered in a creamy chili mayo, topped with cotija cheese and fresh cilantro. Perfect for barbecues or summer nights, this corn will be a hit! Click through for step-by-step instructions and elevate your grilling game today!

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Ingredients

4 ears of fresh corn, husked

1/2 cup creamy mayonnaise

1/2 cup crumbled cotija cheese (or substitute with feta cheese)

1 tablespoon vibrant chili powder

1 teaspoon smoky paprika

1/2 teaspoon garlic powder

2 tablespoons freshly squeezed lime juice

2 tablespoons finely chopped fresh cilantro

Salt and freshly cracked black pepper, to taste

Lime wedges for serving

Instructions

Begin by preheating your grill to a medium-high temperature to ensure optimal charring of the corn.

While the grill heats up, take the corn ears and completely husk them, making sure to remove all silk strands for a clean finish.

In a small mixing bowl, combine the mayonnaise, chili powder, smoked paprika, garlic powder, lime juice, and a pinch of salt and pepper. Stir together until the mixture is completely blended and flavorful.

Once preheated, place the husked corn directly onto the grill. Grill the corn, turning every few minutes to achieve an even char, for approximately 10-15 minutes or until you achieve a nice golden-brown color throughout.

After grilling, carefully remove the corn from the grill and allow it to cool for a couple of minutes until it is safe to handle.

Using a pastry brush or the back of a spoon, generously coat each ear of hot corn with your prepared mayo mixture, ensuring every bit is covered.

Evenly sprinkle the crumbled cotija cheese over the mayo-drenched corn, allowing it to adhere beautifully to the creamy layer.

Top off your grilled corn with a generous sprinkle of fresh cilantro and an additional dash of chili powder for an extra burst of flavor and color.

Serve the corn immediately, garnished with lime wedges on the side for a refreshing squeeze of zesty lime just before enjoying.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: For an appealing display, arrange the grilled corn on a rustic wooden platter or a white serving dish. Lean each ear against one another for an inviting look. Scatter additional cilantro around the platter and place lime wedges artistically for guests to squeeze over their delicious street corn!