Grilled Mexican Street Corn

Hello everybody! This last month has been wicked-busy. One of my major PR clients is in education, and if you have caught any of the news coming out of Arizona, you have seen that we are back at school, both remote and in-person. This back-to-school season though started with less than 7 days’ notice from our Governor, however, and so I have been one busy beaver! But not too busy to share something amazing with you.

Let me introduce you to Grilled Mexican Street Corn or Elote!

This is so, so good guys! It’s typically a summer-time dish, brought to you by your favorite taco-cart or stand, but now…..lucky you, it can also be enjoyed at home!

Making it is really pretty easy, especially if you have a culinary genius like my husband to help you master-mind recipes. He came up with the brilliant idea for halfing the corn ears, since with our family the full ears get to be a little long.

Here are the ingredients you will need:

5 to 6 corn cobs shucked

1/2 cup Mexican crema or sour cream

1/2 cup mayonnaise

1/2 cup minced cilantro

1/4 teaspoon ground chile pepper to taste

2 teaspoons lime juice

1/2 cup freshly shredded Parmesan cheese

Here is how to make them.

Mix the sauce up adding the crema, mayo, chipotle pepper, and lime juice.

Place the husked corn directly onto the grill grates. Grill the corn for about 4 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Drizzle the sauce all over the corn and top with the minced cilantro and cheese. ENJOY!!

Aren’t you glad I shared this recipe with you! Here’s a printable copy for you as well.

Thanks for stopping in and have a great one!



Love,

Jen