Mexican Corn Recipe
This Mexican Corn Recipe is a fun twist on classic elotes—grilled to smoky perfection, slathered in zesty crema and crumbly cheese.
Full Recipe Introduction
Picture golden ears of maize kissed by flame, each kernel popping with sweet juiciness. Mexican street food fans know elotes as handheld fiestas—corn on the cob dressed up in creamy, spicy toppings. What makes this version special? I’ve added a hint of lime zest and chopped cilantro for freshness, plus a sprinkle of chili powder to tickle your taste buds. It’s low in fat (just two tablespoons of Greek yogurt per cob!), yet packed with protein, fiber, and vitamin C—an easy summer side or a showstopper at your next backyard barbecue. You know what’s even better? It takes under 30 minutes from husk to happy mouth. As a 50-year-old mom of three and longtime grill enthusiast, I serve these elotes at family reunions, block parties, even cozy weeknight dinners—it’s always a hit.
Why You’ll Love This Recipe
- No oven needed—just a grill or grill pan.
- Ready in under 30 minutes—perfect for last-minute plans.
- Uses simple pantry staples (corn, yogurt, and cheese).
- Gluten-free and adaptable for vegetarian or keto diets.
- Balanced flavors—sweet maize, tangy crema, spicy chili.
- Minimal cleanup—foil wraps keep hands tidy.
- Crowd-pleaser—kids and adults rave about the cheesy twist.
- Scalable—make two cobs or twenty, no fuss.
Ingredients
• 4 ears fresh corn (maize), husks removed
• ½ cup plain whole-milk Greek yogurt (for creaminess)
• 2 tablespoons Mexican crema or sour cream (optional)
• ½ cup crumbled Cotija cheese (or queso fresco)
• 1 teaspoon chili powder (adjust for spice)
• 1 lime, zested and juiced
• 2 tablespoons chopped fresh cilantro (leaves and tender stems)
• 2 tablespoons melted unsalted butter or olive oil
• Fine sea salt and freshly cracked black pepper, to taste
• 4 sheets heavy-duty aluminum foil (for easy grilling)
Tips for ingredients:
– Choose firm ears of corn with green husks and silky tassels.
– Sargento makes a tasty Cotija; avoid pre-crumbled if you want real texture.
– Greek yogurt adds protein; swap for dairy-free yogurt to keep it vegan.
– Fresh limes pack more zing than bottled juice—trust me.
Directions
-
Preheat & prep the corn
Fire up your grill or stovetop grill pan to medium-high. Pat each ear dry, then brush with melted butter or olive oil—this helps the corn char evenly. Wrap each ear loosely in foil so flavors seep in but smoke can still swirl around. -
Grill until fragrant
Lay the wrapped cobs on the hot grates. Grill for about 12–15 minutes, turning every 4 minutes. You’re looking for grill marks and a slight blackening—like freckles on a summer nose. It smells irresistible when done. -
Mix the crema topping
While the corn grills, whisk Greek yogurt, Mexican crema, lime juice, lime zest, a pinch of salt, and half the chopped cilantro in a bowl. Add water by the teaspoon if you want a thinner drizzle—just don’t make it watery. -
Unwrap & slather
Carefully open the foil (steam burns are real—use tongs). Brush each ear generously with the yogurt-lime mixture. You want it to cling to the kernels, so don’t skimp. -
Garnish & serve
Sprinkle chili powder evenly, then dust with crumbled Cotija. Finish with remaining cilantro and a crack of black pepper. Serve immediately—warm, tangy, spicy, and cheesy, just as elotes should be.
Servings & Timing
Makes 4 ears of elotes
Prep Time: 10 minutes (husking, mixing, zesting)
Grilling Time: 15 minutes (including turns)
Total Time: 25 minutes
Variations
• Smoky chipotle: swap chili powder for 1 tsp chipotle chili flakes.
• Vegan twist: use coconut yogurt and vegan queso.
• Baja style: add a teaspoon of adobo sauce to the crema mix.
• Street-corn salad: slice kernels off the cob and toss with halved cherry tomatoes and avocado.
• Kid-friendly: omit chili powder and let guests sprinkle on their own.
Storage & Reheating
Refrigerate leftover elotes (unwrapped or in an airtight container) for up to 2 days. To reheat, unwrap and place on a hot grill or grill pan for 2–3 minutes, turning once, until warmed through. You can also microwave at 70% power for 1–2 minutes—though you’ll miss that charred flavor. Make-ahead tip: grill and foil-wrap ears, then chill; next day, reheat and dress for fresh toppings.
Notes
• I learned that brushing the corn before and after grilling locks in moisture—no dry kernels here.
• If your grill is wildly hot, move cobs to a cooler spot after initial sear (about 3 minutes per side).
• For extra zest, toss the cilantro with a pinch of salt before garnishing—it sticks better.
• Cotija varies in saltiness; taste as you go to avoid oversalting.
• Leftover crema makes a great dip for veggies or chips—so creamy!
FAQs
Q: Can I boil the corn instead of grilling?
A: Yes—boil 8–10 minutes, then follow steps 3–5; you’ll miss the smoky note but keep great flavor.
Q: Is this recipe dairy-free?
A: Swap Greek yogurt for your favorite plant-based yogurt and use vegan cheese; you’ll still get creamy, cheesy notes.
Q: How spicy is one teaspoon of chili powder?
A: It’s mild to moderate—enough to tingle but not overwhelm; increase by ½ teaspoon for more heat.
Q: Can I prep the crema the night before?
A: Absolutely—cover and chill, then stir before using; lime zest might darken slightly but won’t affect taste.
Q: What’s the best way to reheat without a grill?
A: Microwave on medium power in 30-second bursts or broil for 1–2 minutes, watching closely.
Q: Any tips for perfect grill marks?
A: Let the corn sit untouched for 3–4 minutes per side over direct heat before turning; resist peeking!
Q: How do I keep hands clean while eating?
A: Slip a small piece of parchment or foil under each ear after dressing, creating a “handle” for easy grip.
Q: Can I use frozen corn cobs?
A: Thaw completely, pat dry, brush with oil, then follow the same grilling steps; you’ll get good flavor, though fresh is best.
Conclusion
This Mexican Corn Recipe brings festive, street-food vibes right to your backyard grill—no fancy gear required, just delicious maize, creamy yogurt, and a kick of spice. Give it a whirl this weekend, drop a comment to let me know how it went, and don’t forget to explore my Mexican Street Corn Salad and Tacos al Pastor recipes for a full fiesta spread. Happy grilling!
Mexican Corn Recipe
Ingredients
- 4 ears fresh corn (maize), husks removed
- 1/2 cup plain whole-milk Greek yogurt for creaminess
- 2 tablespoons Mexican crema or sour cream optional
- 1/2 cup crumbled Cotija cheese or queso fresco
- 1 teaspoon chili powder adjust for spice
- 1 lime, zested and juiced
- 2 tablespoons chopped fresh cilantro leaves and tender stems
- 2 tablespoons melted unsalted butter or olive oil
- Fine sea salt and freshly cracked black pepper to taste
- 4 sheets heavy-duty aluminum foil for easy grilling
Instructions
- Fire up the grill to medium-high. Brush corn with butter or oil and wrap in foil. Grill for 12-15 minutes, turning occasionally.
- Grill the wrapped cobs for about 12–15 minutes until fragrant and slightly charred.
- Whisk Greek yogurt, Mexican crema, lime juice, lime zest, salt, and half the cilantro in a bowl.
- Carefully open the foil and generously brush each cob with the yogurt-lime mixture.
- Sprinkle chili powder, cotija cheese, remaining cilantro, and black pepper over the corn. Serve immediately.
