3-INGREDIENT GRILLED MEXICAN STREET CORN (ELOTE)
Make this street food favorite at home using just flavor-packed chipotle mayonnaise and crumbly Cotija cheese.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Grill Grill/Barbecue Summer Side Corn Cheese Mayonnaise
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Lightly brush corn with oil and season with salt and pepper. Grill, covered, until tender and well charred, 4-5 minutes per side (16-20 minutes total). Let cool slightly.
- Spread each ear with 1 Tbsp. mayonnaise and sprinkle with 1 Tbsp. cheese.
ELOTE (MEXICAN STREET CORN)
Steps:
- Gather the ingredients and preheat a grill to medium heat. (For an oven option, see variations below.)
- Grill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn.
- Char the corn directly on the hot grill for extra flavor and color, about 3 minutes, rotating a few times.
- In a medium bowl, combine the sour cream, mayonnaise, and lime juice.
- Using a Microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.
- Spread the mayo mixture onto a flat plate. Crumble the cotija cheese on a separate flat plate.
- Roll the corn in the mayo mixture to completely coat the ear. You can use corn on the cob holders to help you roll them; tongs will also work.
- Roll the coated ear of corn in the crumbled cheese and set aside on a platter. Repeat with the remaining ears.
- Top the corn with chopped cilantro and a sprinkle of chili powder, or Tajin. Serve immediately.
Nutrition Facts : Calories 261 kcal, Carbohydrate 20 g, Cholesterol 29 mg, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, Sodium 587 mg, Sugar 5 g, Fat 19 g, ServingSize 8 ears of corn (Serves 8), UnsaturatedFat 0 g
MEXICAN ELOTE
Make and share this Mexican Elote recipe from Food.com.
Provided by Food.com
Categories Corn
Time 22m
Yield 4 Ears
Number Of Ingredients 10
Steps:
- Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
- In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
- Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.
Nutrition Facts : Calories 138.4, Fat 3.2, SaturatedFat 1, Cholesterol 4.3, Sodium 413.2, Carbohydrate 27.6, Fiber 3.6, Sugar 5.9, Protein 5.3
ELOTE
Elote, or Grilled Mexican Street Corn, is an easy side dish topped with mayonnaise, crema, queso fresco, chili powder and lime.
Provided by Sabrina Snyder
Categories Side
Time 15m
Number Of Ingredients 8
Steps:
- Add the corn to a pot of boiling water.
- Boil for 8-10 minutes then remove from the water and dry well with paper towels.
- Mix mayonnaise with sour cream and spread all over the corn.
- Mix together the chili powder, cayenne pepper and salt then sprinkle it all over the corn.
- Top with the cotija cheese then squeeze a wedge of lime over each ear of corn before serving.
Nutrition Facts : Calories 181 kcal, Carbohydrate 4 g, Protein 3 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 464 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ELOTE
The experts at Food Network Kitchen share their easy recipe for grilled Mexican street corn, also known as elote. All you'll need is corn, vegetable oil, mayonnaise, Cotija cheese, Ancho chile powder and lime wedges.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
- Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
- Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.
ELOTES (GRILLED MEXICAN STREET CORN) RECIPE
Slathered with cheese, mayo, chile, garlic, cilantro, and lime, Mexican elote is one of the best ways to serve grilled corn. Try this easy recipe.
Provided by J. Kenji López-Alt
Categories Quick and Easy Sides
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside.
- When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Nutrition Facts : Calories 311 kcal, Carbohydrate 22 g, Cholesterol 42 mg, Fiber 3 g, Protein 9 g, SaturatedFat 8 g, Sodium 488 mg, Sugar 5 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g
GRILLED MEXICAN STREET CORN RECIPE
There's no tidy way to eat corn on the cob. So you might as well lean in and slather it with some spiced crema and top it with cheese, cilantro, and more!
Provided by Michelle McGlinn,Tasting Table Staff
Categories side dish
Time 22m
Number Of Ingredients 12
Steps:
- Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
- Shuck the ears of corn, removing any hairy fibers.
- Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
- Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
- In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
- Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.
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ELOTES: MEXICAN STREET CORN RECIPE (OVEN OR GRILL) - …
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4.8/5 (6)Total Time 25 minsCategory SidesCalories 181 per serving
- Preheat grill to about 400°F. Place shucked corn on grates and grill until nicely browned but still tender, about 3 minutes per "side," 10-ish minutes total. Place on a serving platter to cool slightly.
- In a small bowl, stir together the mayonnaise, crema or sour cream, chili powder, garlic, lime juice and zest, cilantro and salt.
- Spread sauce over corn with a spoon. Sprinkle with Cotija and with extra cilantro and chili powder. Garnish with lime wedges and serve warm.
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5/5 (4)Total Time 30 minsCategory Side DishCalories 150 per serving
- Whisk together the sauce: In a bowl, whisk together the sour cream, mayonnaise, garlic, salt chili powder, lime zest and lime juice. Add more salt to taste, if desired. Set aside.
- Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3-5 minutes or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
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5/5 (9)Total Time 20 minsCategory Side DishCalories 196 per serving
- Preheat the grill to 400° F (medium high heat). Prepare your corn. Remove the leaves and silk from the corn cobs (leave the stalk if using it as a handle).
- Add the corn to the grill (no you do not need to oil or butter the corn before adding it to the grill). Grill the corn for 2-3 minutes on each side before flipping.
- Once cool enough to hold, coat each ear of corn with a thin layer of mayonnaise (a little less than a tablespoon per cob), sprinkle on the cotija cheese, chili powder, and a squeeze of lime.
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- Add Creamy Sauce ingredients to a large plate and stir to combine. Spread cheese crumbles on a separate plate. Set aside.
- Whisk together Chili Oil ingredients on a large plate. Add corn one piece at a time and brush evenly in oil.
- Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations.
- Immediately after removing from grill, working with one piece of corn at a time, transfer corn to plate with mayonnaise mixture and turn and brush to evenly coat. Transfer corn to cheese plate and sprinkle all over corn (I don’t recommend rolling the corn as it gets really clumpy once it comes in contact with the sauce).
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4.5/5 (2)Category Appetizers & SnacksCuisine MexicanEstimated Reading Time 4 mins
- First, completely peel back the husk (keep attached to corn) and dip the husk in water to prevent burning.
- Place the exposed corn on the cob directly on a hot grill and rotate every few minutes (or as needed) until golden brown.
- Remove the corn from the grill, then completely coat your corn with the mayonnaise and crema.
ELOTES (GRILLED MEXICAN STREET CORN) • CRAVING SOME …
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Ratings 6Category Side DishCuisine MexicanTotal Time 20 mins
- Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through with nice grill char marks, 8 to 10 minutes.
- Remove the corn from the grill and immediately brush each cob liberally with the mayo mixture. Either roll the ears of corn in cotija cheese or sprinkle the cheese liberally over top. Transfer to a platter. Garnish each cob with a sprinkle of chili powder and cilantro. Serve with lime wedges, if desired.
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- If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.
- In a small bowl, combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn.
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- Fill up a large pot with water and place the corn in the husks into the pot, ensuring the corn is covered. Allow the corn to sit in the water for 15 minutes so the husks soak in the water. This will prevent them from burning up on the grill.
- Remove the corn from the pot and place the corn on the grill and grill for 7-10 minutes per side or until tender on the inside. If when removing the husks from the corn, the corn does not have enough color, place the corn onto the grill and allow it to char for a bit to get some more color.
- While the corn is grilling, in a bowl combine mayonnaise, crema, garlic, finely chopped cilantro, 1/2 of the lemon zest and all of the lemon juice, and 1 tbsp of Kenny’s special spice mix.
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- Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
- (Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
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