Grilled Elote Corn

$- 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/2 cup sour cream - 1/2 cup crumbled Cotija cheese - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 tablespoon lime juice Grilled elote corn is a vibrant dish. Fresh corn is the star here. Use sweet, tender corn for the best flavor. You will also need mayonnaise and sour cream for creaminess. Cotija cheese adds a salty kick. Chili powder brings that spicy warmth, while garlic powder adds depth. Lastly, lime juice gives a bright, zesty finish. - Fresh cilantro, chopped - Lime wedges - Salt Cilantro can enhance the dish's flavor. It adds freshness and a pop of color. Lime wedges are perfect for squeezing over the corn. They add an extra zesty touch. Salt is also key to balance the flavors. Feel free to adjust it based on your taste. To start, you need to cook the corn. Fill a large pot with water and bring it to a boil. Once the water boils, add the husked corn. Blanch the corn for 3-4 minutes. This quick cook helps the corn get tender. After cooking, remove the corn and let it cool. Cooling is key. You want to handle it without burning your hands. Next, let’s make the creamy mixture. In a medium bowl, combine the mayonnaise, sour cream, chili powder, garlic powder, lime juice, and salt. Use a whisk or a spoon to mix it all together. Keep mixing until the mixture is creamy and smooth. This blend adds a rich flavor to the corn. Now, it’s time to grill! First, prepare the grill by preheating it to medium-high heat. Place the corn on the grill after brushing it with the creamy mixture. Grill for about 10-12 minutes. Remember to turn the corn every few minutes. You want nice grill marks and a slight char. Once grilled, take it off the heat. Sprinkle crumbled Cotija cheese on top and add extra chili powder if you like. Garnish with fresh cilantro. Serve with lime wedges on the side for a zesty finish. Enjoy your grilled elote corn! To get those perfect grill marks, start with medium-high heat. This heat gives a nice char. Brush the corn with oil before grilling. This helps it not stick. Turn the corn every few minutes. This way, you get even cooking. Avoiding overcooking is key. Grill the corn for about 10 to 12 minutes. It should be tender but still have a bite. If it gets too soft, it will lose flavor. Adding spice with chili powder can take your elote to the next level. Mix it into your creamy blend for a kick. You can also sprinkle it on top for more heat. To make your elote creamy, use a mix of mayonnaise and sour cream. This combo gives a rich taste. You can adjust the amounts to fit your taste. It adds a nice layer of flavor that pairs well with the corn. For garnishing options, fresh cilantro is a must. It adds a pop of color and taste. You can also sprinkle more Cotija cheese on top for extra flair. Serving style is important. Lime wedges on the side let guests add a fresh squeeze. This brightens the flavors and makes the dish more enjoyable. {{image_2}} You can make your grilled elote even more exciting. Adding jalapeños gives it a nice kick. Chop fresh jalapeños and mix them into your creamy sauce. You can also grill the jalapeños for a smoky flavor. Using different spices can change the taste too. Try adding smoked paprika or cayenne pepper for heat. You can even experiment with cumin for a warm flavor. Each spice adds its own twist to this classic dish. If you want to change the cheese, feta is a great choice. It adds a tangy flavor that goes well with corn. Simply crumble it over your grilled elote just like Cotija. For those who prefer non-dairy options, use nutritional yeast. It gives a cheesy flavor without any dairy. You can also use dairy-free cheese shreds. Just sprinkle them on right after grilling. To make this recipe vegan, swap out the mayonnaise and sour cream. Use avocado or a cashew cream instead. Blend soaked cashews with lime juice for a creamy topping. For toppings, consider using fresh herbs like parsley or basil. You can also top it with diced tomatoes or corn salsa. These add freshness and flavor without dairy. To keep your grilled elote fresh, cool it first. Let it sit at room temperature for about 30 minutes. Once cooled, pack the corn in airtight containers. Glass or plastic containers work well. Make sure to seal them tightly. This helps prevent moisture loss. When you want to enjoy leftovers, the best method is to use a grill or stovetop. Heat it on medium-low, turning often. This helps keep the corn's texture. If you use a microwave, cover it with a damp paper towel. This keeps it moist, but be careful to avoid sogginess. Heat for short bursts, about 30 seconds at a time. You can freeze grilled corn for later use. Cut the corn off the cob if you prefer. Place it in a freezer-safe bag, removing as much air as possible. For best taste, use it within three months. When ready to eat, thaw it in the fridge overnight. You can also warm it up in a skillet for added flavor. Grilled elote is a popular Mexican street food. It features sweet corn grilled to perfection. The corn gets coated in a creamy sauce made from mayonnaise and sour cream. Then, it’s sprinkled with cheese and spices for added flavor. This dish is both savory and rich, making it a favorite at summer barbecues. Yes, you can still enjoy grilled elote without a grill. One option is to use a stovetop grill pan. You can also boil the corn, then broil it in the oven for a charred effect. Another way is to use an air fryer if you have one. Both methods will give you tasty results. The best corn for grilling is fresh sweet corn. Look for ears that have bright green husks and plump kernels. Varieties like Silver Queen or Sugar Baby are excellent choices. Always choose corn that feels heavy for its size. This ensures it is juicy and sweet, perfect for grilling. This blog post covers everything you need for making delicious grilled elote. We explored main and optional ingredients, shared step-by-step instructions, and provided useful tips for grilling. We also discussed variations to make it your own and how to store leftovers. Grilled elote is more than a dish; it’s an experience. Enjoy making and sharing this tasty treat with friends and family. Your taste buds will thank you!$

Savor the taste of summer with this delicious Grilled Elote Corn recipe! Featuring fresh corn brushed with a creamy mayo and sour cream mixture, topped with flavorful Cotija cheese and a sprinkle of chili powder, it's the perfect side dish for your next barbecue. Easy to make in just 30 minutes, this recipe will elevate your grilling game. Click to discover how to make this mouthwatering treat and impress your guests!

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Ingredients

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup crumbled Cotija cheese (or feta cheese)

1 teaspoon chili powder

1 teaspoon garlic powder

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salt to taste

Instructions

Preheat your grill to medium-high heat.

Fill a large pot with water and bring it to a boil. Once boiling, add the husked corn and blanch for 3-4 minutes to slightly cook it before grilling. Remove from water and let cool.

In a medium bowl, combine the mayonnaise, sour cream, chili powder, garlic powder, lime juice, and salt. Mix until creamy and smooth.

Once the corn has cooled enough to handle, brush each ear with the creamy mixture, ensuring it’s evenly coated.

Place the corn on the preheated grill and grill for about 10-12 minutes, turning the corn every few minutes until it has nice grill marks and a slight char.

Once grilled, remove the corn from the grill and generously sprinkle with crumbled Cotija cheese and extra chili powder if desired.

Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4