Experience the explosive flavors of Mexican street food with Elote Grilled Mexican Street Corn with Carne Asada Seasoning! Enjoy the authentic taste of Elote, made with creamy mayonnaise and cilantro-infused Cotija cheese.
WHAT YOU'LL LOVE
- Grilling the corn plain first, before any sauce goes on, lets the kernels char and brown directly against the grate instead of the sauce burning before the corn even cooks through
- Blending red chile sauce into the mayonnaise instead of using plain mayo builds a smoky, spicy base coat that plain mayo alone wouldn't provide
- Brushing on the mayo mixture while the corn is still hot off the grill helps it melt slightly into the kernels, giving the cotija something tacky to stick to right after
- Finishing with a squeeze of fresh lime right before serving adds a bright acidity that balances the richness of the mayo and cheese, rather than getting cooked into the corn earlier
Elote Grilled Mexican Street Corn
Tom Jackson
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Mexican
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Calories
202
Chef Tom fires up the Kamado Joe Classic III Charcoal Grill for Elote Grilled Mexican Street Corn!
Ingredients
- 6 ears corn, shucked
- 3/4 cup mayonnaise
-
3 tbsp Red Chile Sauce
-
Jacobsen Salt Co. Black Garlic Sea Salt, to taste
- 1 cup cotija cheese, crumbled
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, to taste
- lime wedges, for serving
Directions
- Preheat your grill for high heat (500ºF+) direct grilling.
- Grill the corn until browned, rotating to brown evenly. Remove from heat.
Combine the mayonnaise, Red chile sauce, and Jacobsen Salt Co. Black Garlic Sea Salt. Mix well.
Brush the corn with the mayo mixture. Sprinkle with cotija cheese to coat the surface. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.
- Serve immediately with a squeeze of lime juice.
Recipe Note
Recipe FAQ
Why grill the corn plain before adding any sauce or cheese?
Charring the bare kernels directly over high heat first lets them brown properly. Coating the corn in mayo before grilling would risk the sauce burning before the corn itself cooks through.
Why blend red chile sauce into the mayonnaise instead of using plain mayo?
The chile sauce builds a smoky, spicy base coat into the mayo, giving the corn more depth than plain mayonnaise would provide on its own.
Why brush on the mayo mixture while the corn is still hot?
Coating it right off the grill lets the mayo mixture soften slightly against the hot kernels, which also gives the crumbled cotija something tacky to adhere to once it's sprinkled on.
Why add the lime juice at the very end instead of earlier in the process?
Squeezing it on right before serving keeps the acidity bright and fresh, balancing the richness of the mayo and cheese. Adding it earlier would mean the juice gets absorbed or cooked off before it reaches the plate.
How indoor-friendly is this recipe?
4 out of 5 a hot cast iron grill pan or broiler on the stovetop can char the corn just as well as an outdoor grill; the technique translates directly indoors.
Recipe Highlights
Sauce-free initial grilling: Chars the corn directly instead of risking a burnt coating.
Chile-blended mayo: Builds smoky depth beyond plain mayonnaise.
Hot-corn saucing: Helps the mayo mixture soften and the cotija stick.
Last-minute lime: Keeps the acidity bright at serving time.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2.59 oz
- per serving
- Calories
- 202
- Carbs
- 20 grams
- Protein
- 7 grams
- Fat
- 11 grams
- Sodium
- 729 milligrams
