By Erin Brighton, CampBrighton.com
Have you ever had grilled Mexican street corn? It’s so good! So much flavor and much easier to make than you might think. With just a few ingredients, you can have this ready in minutes. It’s a great addition to a Memorial Day weekend cookout!
We have a local restaurant here in Charlotte, Sabor, that makes the best grilled corn. If you are looking for this on a menu, look for Elote. Sabor makes a grilled corn called Elote Loco – grilled corn lightly coated in mayo and then covered in cotija cheese and dusted with chile powder. YUM. This version is pretty close to that – minus the cotija cheese.
Grilling the corn
My favorite way to grill corn is to first drop it into salted boiling water for 5 minutes, take it out of the water, and put it directly onto your hot grill.
You can brush the corn with a little olive oil first and then put it on the grill – or you can just put the corn on the grill and do nothing. I just did nothing. I get nervous adding anything that might create extra flames. True story.
Cook for a few minutes each side until the kernels start to blacken.
Mix Together A Creamy Sauce
After the corn is grilled, you are going to brush it with a slightly spicy, slightly sour sauce. It’s such an awesome combination of flavors.
In a small bowl, combine sour cream, lime juice, Ancho chile powder, and salt. You can also use mayonnaise instead of sour cream or a combination of sour cream and mayo. We used a combination of sour cream and mayo today because that’s what we had.
After you remove the corn from the grill, brush the creamy sauce onto all sides of your corn and serve. I also like to add chopped cilantro to the top as well.
Ingredients
6 ears corn
3 T sour cream Or mayonnaise (or a combination of both)
1 t Mexican chile powder
1/4 t salt
1/2 lime juiced
2 T cilantro freshly chopped
Instructions
Remove the husks and hair from your corn. Bring a pot of water to boiling. Add a little salt. Cook the corn for five minutes. Remove promptly.
Heat the grill to a medium hot temperature – we used the same temperature we were cooking our burgers at.
You can brush the corn with a little olive oil first and then put it on the grill – or you can just put the corn on the grill and do nothing. I just did nothing. I get nervous adding anything that might create extra flames.
Cook for a few minutes each side until the kernels start to blacken.
In a small bowl, combine sour cream, lime juice, Ancho chile powder, and salt. You can also use mayonnaise instead of sour cream or a combination of sour cream and mayo. We used a combination of sour cream and mayo today because that’s what we had.
After you remove the corn from the grill, brush the creamy sauce onto all sides of your corn and serve. I also like to add chopped cilantro to the top as well.
