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Grilled Mexican Street CornGrilled Mexican Street Corn
Grilled Mexican Street Corn

Grilled Mexican Street Corn

Fresh from the grill and smothered in a mayo-based sauce with cilantro, cotija cheese and chili powder sprinkled on top, this Grilled Mexican Street Corn side does not skimp on the flavor or heat!
Chef Billy Parisi
Chef Billy Parisi
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Recipe - Heinen's of Rocky River
Plate of grilled mexican street corn (or elote) with the husks still on
Grilled Mexican Street Corn
Prep Time15 Minutes
Servings8
Cook Time25 Minutes
Ingredients
8 ears of corn, unshucked
1 cup mayonnaise
¼ cup sour cream
2 garlic cloves, finely minced
Zest and juice of 1 lime
2 tsp. chili powder
½ cup cotija cheese
3 Tbsp. fresh cilantro, chopped
Salt
Pepper
Directions
  1. Preheat the grill to high heat.
  2. Add the un-shucked corn to the grill and cook for 20-25 minutes, turning after 12-15 minutes. The leaves should be browned and the corn cooked.
  3. Remove from the grill and set aside.
  4. In a medium-size bowl, whisk together the mayonnaise, sour cream, garlic, lime zest, lime juice, salt and pepper until combined. Set aside.
  5. Shuck the corn, gently folding the leaves back but not separating them from the cob. Tie a knot around the husk using butchers twine. Repeat with the remaining corn cobs.
  6. Brush the shucked corn with the mayonnaise mixture on all sides and evenly sprinkle with the chili powder, cheese and cilantro.
  7. Serve.
15 minutes
Prep Time
25 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
8 ears of corn, unshucked
Bicolor Sweet Corn
Bicolor Sweet Corn, 1 Each
$0.60
1 cup mayonnaise
Duke's Mayonnaise, Real
Duke's Mayonnaise, Real, 30 Ounce
$7.49$0.25/oz
¼ cup sour cream
Daisy Sour Cream
Daisy Sour Cream, 8 Ounce
On Sale!
$1.00 was $1.99$0.13/oz
2 garlic cloves, finely minced
Bulk Garlic
Bulk Garlic, 0.15 Pound
$0.60 avg/ea$3.99/lb
Zest and juice of 1 lime
Limes
Limes, 1 Each
$0.75
2 tsp. chili powder
Heinen's Chili Powder
Heinen's Chili Powder, 2 Ounce
$4.99$2.50/oz
½ cup cotija cheese
V&V Supremo Grated Cotija
V&V Supremo Grated Cotija, 7 Ounce
$8.99$1.28/oz
3 Tbsp. fresh cilantro, chopped
Cilantro
Cilantro, 1 Each
$0.99
Salt
Heinen's Mediterranean Sea Salt Grinder
Heinen's Mediterranean Sea Salt Grinder, 4.6 Ounce
$5.99$1.30/oz
Pepper
Heinen's Ground Black Pepper
Heinen's Ground Black Pepper, 1.9 Ounce
$4.99$2.63/oz

Directions

  1. Preheat the grill to high heat.
  2. Add the un-shucked corn to the grill and cook for 20-25 minutes, turning after 12-15 minutes. The leaves should be browned and the corn cooked.
  3. Remove from the grill and set aside.
  4. In a medium-size bowl, whisk together the mayonnaise, sour cream, garlic, lime zest, lime juice, salt and pepper until combined. Set aside.
  5. Shuck the corn, gently folding the leaves back but not separating them from the cob. Tie a knot around the husk using butchers twine. Repeat with the remaining corn cobs.
  6. Brush the shucked corn with the mayonnaise mixture on all sides and evenly sprinkle with the chili powder, cheese and cilantro.
  7. Serve.