If you’ve done any traveling to South or Central America, you are probably familiar with all the wonderful street vendors selling their wares in the center square of many small towns. One of my absolute favorite things to buy as a snack in the middle of a long day of site seeing is elote, or grilled corn. Well, it’s not always grilled, sometimes it is steamed, but I like to grill it!The corn always comes with lots of toppings and a rich sauce that has some spice and tang to it. It’s a wonderful snack and you shouldn’t have to travel to Mexico to have it!
When you’re grilling these corn ears, shuck the corn but leave the husks on around the bottom of the corn ears so you can easily move them around on the grill. The husks will burn but that’s not a big deal. Rub the corn cobs with olive oil and season them with salt and pepper. Then grill them over medium high heat until they are charred in spots, about 10 minutes.
Rub the corn cobs with olive oil and season them with salt and pepper. Then grill them over medium high heat until they are charred in spots, about 10 minutes. To be honest, the corn is great just like this!
Go heavy on the toppings, which should include crumbled queso fresco cheese, chili powder, and fresh cilantro! To take it to the next level though, whisk together some sour cream, Greek yogurt, and lime juice while the corn grills.
When the corn comes off the hot grill, smear it with some of this delicious sauce. Now all the toppings will stick to it!
The nice thing about using these little corn cob caddies is that they catch all those wonderful toppings under the corn so you can scoop them up later. The nice thing about using these little corn cob caddies is that they catch all those wonderful toppings under the corn so you can scoop them up later.You won’t be able to find good sweet corn for too many more weeks so make this while you can!
Mexican Street Corn Recipe Instructions
- 4 ears sweet corn, grilled
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1/2 lime, juice only
- 4 ounces queso fresco
- 1-2 teaspoons chili powder
- Kosher salt
- Black Pepper
- Fresh cilantro, garnish
- Preheat grill to medium-high heat and shuck corn. Leave some of the husks on the corn so you can handle them easier later. Rub corn with olive oil and sprinkle with salt and pepper.
- Grill corn, over medium high heat, for about 10 minutes until the kernels are seared in spots. Don’t worry if the husks burn off.
- Meanwhile, stir together sour cream and yogurt in a small bowl. Add lime juice and a pinch of salt.
- When corn are done grilling, let them cool for a minute or two and then rub them generously with the sour cream mixture.
- Top corn ears with crumbled queso fresco, a generous chili powder dusting, and fresh cilantro.
- Serve the corn immediately while warm with extra lime on the side.