When I lived in Southern California and Arizona, every Saturday in the park, you would hear the sound of bells from either the Tamale cart or the Elote cart. Elote, more commonly called Mexican Street Corn, is a staple at every cookout throughout the Southwest and Southern California.
Learn how to make Grilled Mexican Street Corn the Grilled Jawn way. And believe me, it’s easy.
Grilled Mexican Street Corn
- Corn on the Cob
- Cotija Cheese
- Get some fresh corn on the cob from your local Farmer’s Market or Grocery Store. (Do your self a favor and please do not attempt with frozen corn on the cob, sorry to even have to say that…)
- Pre-heat grill to 350-400 degrees.
- Dehusk corn, Soak corn in cold water for 20 minutes and place on the grill.
- Turn the corn every four minutes until the corn is slightly charred and cooked.
- Combine equal part mayo and sour cream depending on how many ears of corn you are grilling. (It’s also ok to substitute Greek Yogurt for Sour Cream.)
- Add Cilantro, Minced Garlic, and Chili Powder to the Crema. I typically do not measure anything, I add all dry ingredients to taste.
- Mix in juice of a lime and stir until it’s blended weil.
- With a kitchen brush slather the corn with the crema and Enjoy!
(NOTE: This Mexican Crema recipe is also great for tacos or burritos.)
Preparing your Grilled Mexican Street Corn
Now that the corn is grilled and the crema is made it’s time to prepare the Elote. With a kitchen brush, generously brush the crema on the grilled corn and sprinkle Cojita or Feta to the corn. If you want to add extra chili powder, or smoked paprika to the prepared corn — feel free to add a little kick.
Depending on the availability of fresh corn we like to make this side dish as often as possible throughout the year. Elote is the perfect side dish to bring to any occasion and impress your guests.