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Tag: grilled corn

  • Grilled Corn (Smoky, Buttery & 15 Minutes)

    Grilled Corn (Smoky, Buttery & 15 Minutes)

    Grilled corn is summer on a plate. Sweet, smoky, buttery, and kissed with char. Fifteen minutes. Grill optional (stovetop works too). The perfect side for burgers, BBQ, or just because.

    You’ll never boil corn again.

    Ingredients

    Serves 4.

    • 4 ears of corn, husked
    • 4 tbsp butter, melted
    • 2 cloves garlic, minced (optional)
    • ½ tsp salt
    • ¼ tsp black pepper
    • Optional toppings: chopped cilantro, chili powder, lime wedges, cotija cheese, or Parmesan

    Step-by-Step Instructions

    Step 1: Preheat the Grill

    1. Preheat grill to medium-high heat (400-450°F).

    Step 2: Grill the Corn

    1. Place corn directly on the grill grates.
    2. Grill for 10-15 minutes, turning every 3-4 minutes, until charred in spots and tender.

    Step 3: Make Garlic Butter

    1. In a small bowl, mix melted butter, garlic, salt, and pepper.

    Step 4: Butter & Serve

    1. Remove corn from grill. Brush generously with garlic butter.
    2. Add any optional toppings. Serve hot.

    Stovetop Method:

    Heat a dry cast-iron skillet over high heat. Cook corn, turning frequently, until charred on all sides, about 10-12 minutes.

    Summary

    Prep Time: 5 minutes | Cook Time: 10-15 minutes | Total Time: 15-20 minutes

    Yield: 4 servings

    Difficulty: Super Easy

    Storage Notes

    Best fresh off the grill. Leftovers keep in fridge for 3 days. Reheat in dry skillet or microwave. Cut kernels off the cob for salads, salsas, or rice bowls. Great cold too.

  • Authentic Elotes: Mexican Street Corn

    Authentic Elotes: Mexican Street Corn

    Elotes, or Mexican street corn, is one of the most beloved street foods in Mexico—grilled corn on the cob slathered in a creamy mixture of mayonnaise and Mexican crema, then rolled in crumbled cotija cheese and sprinkled with chili powder and fresh cilantro.

    It’s the perfect combination of smoky, creamy, tangy, and spicy. Whether you’re at a street fair in Mexico City or grilling in your own backyard, elotes are pure summer bliss. This authentic recipe captures all the flavors of this iconic dish.

    Ingredients

    For the Elotes (serves 4):

    • 4 ears fresh corn, husked
    • ¼ cup (60g) mayonnaise
    • ¼ cup (60ml) Mexican crema or sour cream
    • ½ cup (50g) cotija cheese, crumbled
    • 1 teaspoon chili powder or Tajín
    • ¼ cup fresh cilantro, chopped
    • 1 lime, cut into wedges
    • Salt to taste

    Instructions

    1. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F / 200°C).

    2. Grill the Corn: Place the husked corn directly on the grill grates. Grill for 10-12 minutes, turning occasionally, until the corn is tender and charred in spots.

    3. Make the Sauce: While the corn grills, in a small bowl, combine the mayonnaise and Mexican crema. Mix well.

    4. Coat the Corn: Remove the corn from the grill. While still hot, brush or spread the creamy sauce generously over each ear of corn.

    5. Add Toppings: Sprinkle the crumbled cotija cheese over the sauced corn, turning to coat. The cheese will stick to the creamy sauce. Sprinkle with chili powder and fresh cilantro.

    6. Serve: Serve immediately with lime wedges for squeezing over the top.

    Pro-Tips for Elote Perfection

    • Get a Good Char: Don’t be afraid of char marks—they add smoky flavor.
    • Work Quickly: Apply the sauce and toppings while the corn is still hot so everything sticks.
    • Use Cotija Cheese: It’s salty and crumbly—perfect for elotes. Feta can substitute in a pinch.
    • Try Tajín: Tajín is a Mexican seasoning made with chili, lime, and salt—it’s perfect on elotes.
    • Make It a Meal: Serve elotes as a side for tacos, grilled meats, or at your next barbecue.
    • Esquites Option: For a bowl version, cut the grilled corn off the cob and toss with the sauce and toppings—serve in cups.
    • Double the Sauce: Make extra sauce—you’ll want it.
    • Fresh Corn is Best: Fresh, sweet corn is ideal, but this works with frozen corn on the cob too (thaw first).

    These Authentic Elotes are Mexican street corn at its finest—absolutely delicious.