Slathered with lime-infused mayo, Tajín, and cotija cheese, this lighter grilled Mexican road corn recipe is each bit as scrumptious as the normal model. Take pleasure in it whereas contemporary candy corn is in season!
Smoky Grilled Road Corn (Elotes)
My household loves contemporary candy corn in the summertime, whether or not it’s in my Grilled Corn Salad with Feta, or this Mexican road corn recipe. When you’ve tried my Mexican-Impressed Grilled Corn Salad with Cotija, this recipe is extra like road corn in its authentic kind, the sort you should buy all through Mexican and Mexican neighborhoods in the US. The one distinction is, my model of this summer season facet dish is slightly bit more healthy!
Why This Mexican Road Corn Is All the time a Hit
Summer time corn is so good, you possibly can serve it with no seasonings in any respect and there’d be no complaints. However why settle when you can also make it even higher with some easy additions? Right here’s why I really like this recipe and why you’ll too.
- Wealthy and creamy. The mayo combination slathered over the corn provides a satisfying richness.
- Layers of taste. Along with the mayo, you’ve received the sweetness of the corn, vivid lime juice and zest, spicy Tajin (or chili powder, in the event you desire), salty cotija, and contemporary cilantro. All of it comes collectively within the tastiest potential manner!
- Indulgent with out overdoing it. This Mexican road corn recipe has the flavour of the unique with out as a lot fats. I swap in gentle mayonnaise, use a extra measured quantity of cheese, and solely coat every ear of corn in a couple of tablespoon of the lime mayo combination. This provides loads of taste with out overwhelming the corn, and it retains the energy in test too.
Components You’ll Want
Listed below are some notes on the components you’ll must make my lightened up model of Mexican road corn. Scroll right down to the recipe card to seek out the ingredient portions and recipe directions.
- Candy corn – Contemporary summer season corn is greatest—the flavour of frozen corn pales compared and it has a soggier texture when grilled.
- Gentle mayonnaise – Use any model you want.
- Lime – You’ll want juice and zest.
- Tajín – Or chili powder, in the event you desire or don’t have Tajín available.
- Cotija cheese – It is a salty, savory Mexican cheese. When you can’t discover it, some individuals prefer to swap in grated Parmesan and even finely crumbled feta.
- Cilantro – When you don’t like cilantro, you may go away it out or use parsley.
The right way to Make Mexican Road Corn
Beneath you’ll discover a visible information to creating this Mexican road corn recipe.
- Make the mayo combination. In a small bowl, stir the mayonnaise along with the lime zest and juice.
- Grill the corn. Place the corn instantly on frivolously oiled grill grates over medium-high warmth. Flip the corn to evenly char all the edges, then switch to a rimmed baking sheet.
- Brush with the mayo. Use a silicone brush to unfold a couple of tablespoon of the mayo combination onto every ear.
- End. Season with the chili powder, cotija, and cilantro, then serve.
Ideas for Excellent Grilled Corn
I’ve a full put up on the right way to grill corn on the cob, which is a must-read in the event you’ve by no means executed it earlier than! However listed here are a couple of of an important pointers if you’re making Mexican road corn.
- Begin with one of the best corn. The silk ought to really feel moist and never dry, and the husks ought to be inexperienced and moist, not brown or dried out. The kernels ought to be plump all the way in which to the tip of the ear.
- Take away the husks and silk. After I make “common” grilled corn, I typically go away the husks on however take away the silk. For Mexican road corn, I feel it’s neater and simpler in the event you take away the entire husks together with the silk.
- Preheat the grill. In case your grill isn’t scorching, it would take longer to get a pleasant char on the kernels, and that longer time on the grill will dry out the corn, making it robust.
What to Serve With This Recipe
You possibly can serve this Mexican road corn with so many summer season favorites! Listed below are some concepts for inspiration.
Storing and Utilizing Leftovers
Mexican road corn is greatest eaten immediately. When you do have leftovers, I like to recommend slicing the kernels off and having fun with the leftovers chilly as a salad or as a topping for tacos or Baked Potatoes.
Yield: 4 ears of corn
Serving Measurement: 1 corn
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Combine the mayonnaise, lime zest, and lime juice in a small bowl till evenly mixed. Put aside.
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Preheat a grill to medium excessive warmth and frivolously oil the grates. As soon as heated, switch the corn to the grill. Cook dinner, turning the corn till evenly charred, the entire course of ought to take 5-7 minutes. Take away the corn to a rimmed baking sheet and switch the grill off.
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Whereas the corn remains to be heat, use a silicone brush to coat every ear of corn with the lime mayonnaise combination. You’ll use about 1 tablespoon of the mayo combination per ear of corn. Sprinkle the chili powder, cotija, and cilantro on every ear of corn. Serve instantly.
Final Step:
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Mayo combination makes about ¼ cup – 1 tablespoon per ear of corn
Serving: 1 corn, Energy: 137 kcal, Carbohydrates: 19 g, Protein: 4 g, Fats: 6 g, Saturated Fats: 2 g, Polyunsaturated Fats: 2 g, Monounsaturated Fats: 2 g, Ldl cholesterol: 11 mg, Sodium: 242 mg, Potassium: 265 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 344 IU, Vitamin C: 7 mg, Calcium: 51 mg, Iron: 1 mg
