Elote - Mexican Grilled Corn
Grilled corn slathered with a creamy mixture of mayo and sour cream, then sprinkled with a savory blend of chili powder, salt, and pepper. Topped with grated Parmesan cheese and chopped cilantro, this dish is a perfect blend of flavors and textures.
Grilled corn slathered with a creamy mixture of mayo and sour cream, then sprinkled with a savory blend of chili powder, salt, and pepper. Topped with grated Parmesan cheese and chopped cilantro, this dish is a perfect blend of flavors and textures.
- Carbohydrate 21.6829721180555 g
- Cholesterol 6.8515625 mg
- Fat 4.35550496527778 g
- Fiber 3.14462226710055 g
- Protein 6.04256375 g
- Saturated Fat 1.74647469444444 g
- Serving Size 1 1 Serving (126g)
- Sodium 150.031048611111 mg
- Sugar 18.538349850955 g
- Trans Fat 0.21029548611111 g
- Calories 134 calories
Step-by-step
- Heat grill over medium heat and spray rack with non-stick cooking spray.
- Grill corn, turning frequently (so they don't burn), until the corn is slightly browned and heated through. (about 8-10 minutes)
- Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.
- In another small bowl combine the chili powder, salt and pepper.
- Slather the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese, and sprinkle with the chopped cilantro.
- Serve with a lime wedge (use the lime to squirt lime juice all over the cobs).
- Enjoy!
Grilling ears of corn over a medium heat source requires frequent rotation to achieve an even, blistered char without scorching the natural sugars concentrated in the kernels. Maintaining a steady medium-hot fire ensures the interior cooks through while exterior starches caramelize within that critical eight-to-ten-minute window. Shucking the ears thoroughly and removing every stubborn silk strand beforehand prevents bitter charred fibers from adhering to the hot cobs.
Pairing grilled street corn alongside smoky carne asada, charred chicken thighs, or black bean enchiladas balances the rich, dairy-heavy coating with deeply savory, protein-dense mains. Bright, acid-forward side dishes like a crisp radish and cucumber salad or tangy escabeche cut directly through the heavy layer of mayonnaise and sour cream. Providing grilled poblano peppers or charred scallions on the platter reinforces the robust, open-flame aromas established by the corn itself.
Dividing kitchen tasks efficiently prevents the cooked corn from cooling down before the dairy application occurs. Whisking the mayonnaise and sour cream base and blending the chili powder, salt, and black pepper in separate bowls prior to firing up the grill allows for rapid assembly while the cobs retain maximum heat. Hot corn melts the dairy fats slightly upon contact, helping the grated parmesan and aromatic cilantro adhere securely to the rounded surfaces.
Street vendors historically served similar preparations wrapped in husks or mounted on wooden sticks for immediate consumption on urban thoroughfares. Substituting dry grated parmesan for traditional cotija cheese yields a sharper, saltier profile that mimics the aged cow-milk cheeses frequently utilized in Mexican street food traditions. Squeezing fresh lime juice directly over the seasoned kernels right before eating activates the spices and provides a necessary citrus contrast to the creamy binders.
