Grilled Elote Corn

$- 4 ears of fresh corn (husks removed) - 1/2 cup mayonnaise - 1/2 cup sour cream - 1/2 cup crumbled Cotija cheese (or feta cheese substitute) - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 tablespoon fresh lime juice - Fresh cilantro, chopped for garnish - Lime wedges for serving - Salt to taste To make grilled elote corn, you need fresh corn. Choose ears that are bright and firm. Remove the husks for better grilling. You also need mayonnaise and sour cream for the creamy sauce. This blend adds richness to the corn. For seasoning, Cotija cheese adds a salty kick. If you can’t find it, feta works too! Chili powder and garlic powder give the corn flavor. Lime juice brightens the dish and adds zest. Fresh cilantro and lime wedges make great garnishes. Salt enhances all the flavors. These ingredients combine to create a delicious summer treat. They bring a mix of rich, tangy, and spicy flavors to your table. 1. First, preheat your grill to medium-high heat. This step is key for good grilling. 2. Next, fill a large pot with water and bring it to a rolling boil. 3. Carefully add the husked corn to the pot. Blanch the corn for about 3-4 minutes. This makes the corn sweet and tender before grilling. 4. Remove the corn from the pot and let it cool slightly. 1. While the corn cools, make the creamy sauce. 2. In a medium bowl, mix together the mayonnaise, sour cream, chili powder, garlic powder, lime juice, and salt. 3. Whisk until the mixture is creamy and well-blended. 1. Take the cooled corn and coat it with the creamy sauce using a brush or spatula. 2. Make sure to cover all sides evenly. 3. Place the coated corn directly on the preheated grill. 4. Grill the corn for about 10-12 minutes. 5. Turn the corn every few minutes for even cooking and nice grill marks. 6. Once done, remove the corn from the grill. 7. Sprinkle crumbled Cotija cheese on the hot corn. 8. For extra flavor, add more chili powder if you like. 9. Finally, garnish with chopped cilantro and serve with lime wedges. Preheating the grill is key. Set it to medium-high heat. This step helps the corn cook evenly. It also gives you those nice grill marks that look great. Turn the corn every few minutes. This way, each side gets that perfect char. You can boost flavor by adding spices. Try mixing in smoked paprika or cayenne pepper for heat. These spices add depth to your creamy sauce. When it comes to cheese, Cotija is best. But if you can't find it, feta works well too. Both give a rich taste that makes the corn shine. Garnish the corn with chopped cilantro. This adds a fresh touch that brightens the dish. Lime wedges are a must. They add a zing when squeezed over the corn. For drinks, pair it with a cold beer or lemonade. These drinks complement the smoky and spicy flavors perfectly. {{image_4}} If you want a vegetarian or vegan version of grilled elote corn, simply swap the sour cream and mayo. Use plant-based mayo and vegan sour cream. Both options give a creamy texture without animal products. You still get that rich, delicious taste. For those who love heat, add jalapeños or hot sauce to the creamy mix. Start with a small amount and taste as you go. You can even mix diced jalapeños right into the sauce. This adds a bold kick that enhances the sweet corn flavor. Get creative by adding flavors from different cuisines. For a Mexican twist, add lime zest and chili lime seasoning. For a Mediterranean flair, try mixing in feta cheese and oregano. You can even sprinkle some za'atar for a Middle Eastern touch. Each variation brings a new taste to your grilled elote corn. To store leftover grilled elote corn, let it cool first. Wrap each ear in plastic wrap or foil. Place the wrapped corn in an airtight container. Store it in the fridge for up to three days. This keeps the corn fresh and tasty. For the best reheating, use the grill. Preheat the grill to low heat. Place the corn on the grill for about five minutes. Turn it often to warm it evenly. You can also use the microwave. Place the corn on a microwave-safe plate and cover it. Heat for one to two minutes, checking until warm. To freeze grilled corn, let it cool completely. Wrap each ear in plastic wrap. Then, place the wrapped corn in a freezer bag. Squeeze out as much air as you can. You can freeze it for up to six months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the grill or in the microwave for best results. Yes, you can use frozen corn. Just make sure to thaw it first. Drain any extra water to avoid soggy corn. You can skip the blanching step since frozen corn is already cooked. Grill it directly for about 8-10 minutes. This gives it a nice char and keeps it sweet. If you can't find Cotija cheese, feta cheese works well. It has a similar crumbly texture and salty taste. You could also use queso fresco or parmesan cheese for a different flavor. Each option adds a unique twist to your dish. Look for a few signs to know your corn is ready. It should have nice grill marks and a slight char. The kernels will be tender but not mushy. You can gently squeeze the corn to check for tenderness. A good rule is to grill it for about 10-12 minutes, turning it often for even cooking. This blog post shared how to make delicious grilled elote corn. We covered the key ingredients, like fresh corn and Cotija cheese, and went through step-by-step grilling instructions. I also shared tips for perfect grill marks and serving ideas to impress your guests. Remember, you can customize the recipe with spices or plant-based options. With proper storage techniques, you can enjoy your elote corn later too. Dive into this fun dish, and enjoy cooking!$

Savor the flavors of summer with this delicious Grilled Elote Corn recipe! Perfectly charred and smothered in a creamy, zesty sauce, this dish is a crowd-pleaser for any BBQ or gathering. With just a few simple ingredients and easy steps, you can impress your guests and elevate your cookout. Don’t miss out on this tasty treat—click through to explore the full recipe and make your grilling game unforgettable!

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Ingredients

4 ears of fresh corn (husks removed)

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup crumbled Cotija cheese (you can substitute with feta cheese)

1 teaspoon chili powder

1 teaspoon garlic powder

1 tablespoon fresh lime juice

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salt to taste

Instructions

Begin by preheating your grill to medium-high heat. This will ensure that your corn cooks evenly and develops that beautiful char.

In a large pot, fill it with water and bring it to a rolling boil. Once boiling, carefully add the husked corn. Blanch the corn in the boiling water for about 3-4 minutes; this step will partially cook the corn and enhance its sweetness before grilling. After blanching, remove the corn from the pot and allow it to cool slightly.

While the corn is cooling, prepare your creamy sauce. In a medium mixing bowl, combine the mayonnaise, sour cream, chili powder, garlic powder, lime juice, and a generous pinch of salt. Whisk these ingredients together until the mixture is creamy and well-blended.

Once the corn is cool enough to handle, use a brush or spatula to apply an even coat of the creamy mixture onto each ear of corn, ensuring every side is generously covered.

Now it’s time to grill! Place the prepared corn directly onto the preheated grill. Grill the corn for approximately 10-12 minutes, turning the ears every few minutes to achieve nice grill marks and a slight char on all sides. You want that smoky flavor to infuse the corn!

After grilling is complete, remove the corn from the grill. While it’s still hot, generously sprinkle the crumbled Cotija cheese over the corn. For an extra kick, feel free to dust more chili powder on top if desired.

To finish, garnish your grilled elote with freshly chopped cilantro. Serve hot alongside lime wedges for an added burst of flavor that guests can squeeze over their corn.

- Prep Time: 10 minutes

- Total Time: 30 minutes

- Servings: 4