Simple Elote- Grilled Mexican Street Corn

There are few foods more summery in our part of the country than corn on the cob. Seeing that bulk bin of inexpensive ears of corn in the husks screams of summer, along with grilling and drinking beer from a can. Nothing better than feeding a bunch of hungry people for a few dollars and have them asking for more. Mexican Street Corn is an excellent way to prepare the corn, and it is sure to wow the Family.

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Why Elote?

To be honest, I had no idea that it was called Elote when I first saw it. John Favreau and Chef Roy Choi made it on The Chef Show and it looked so simple and delicious, I had to try it. Anything I can whip together to feed the family that is devoured is aces in my book.

“This is my favorite way you make corn. Thank you Dad!”

Josephine, 4.5 years old

Hearing anyone utter the above will probably get that recipe into our weekly rotation. It’s a bonus that it’s quite simple to make and can synergize really well with grilling the main course on the other side of the grill. More on that later.

Ingredients and Equipment

No special ingredients are needed for this recipe, unlike some other Mexican Street Corn recipes I have stumbled across. Corn on the cob, in the husk, is obviously the main ingredient. I only buy it when it’s on sale, usually 3 for $1 or cheaper. I use this reasoning on almost all seasonal produce. If it’s on sale, it’s ripe. It works really well. Since you can’t see the quality of the corn in the husk, I usually go for thick, hefty ears.

“If it’s on sale, it’s ripe.”

Kyle E.

Mexican Street Corn demands quality corn, but otherwise, the ingredients are not specific. The butter helps the corn cook evenly and not dry out, and it also helps the salt and pepper stick to the corn as it cooks. I used whatever mayo I had in the fridge (Kraft mayo with olive oil, if you’re curious). I think Japanese Mayo would be an interesting twist, but I don’t keep it around. Experiment for another day, I suppose.

The final two ingredients are the grated cheese and fresh cilantro. I used Romano cheese in a shaker jar and it worked out beautifully. I skipped the cilantro since it can be overwhelming when eaten straight, but I can totally see how it would be a nice addition. If you have it, try it out and let me know how it goes. I would love to try this with the final cheese being the tasty white queso (Gringo Cheese).

The only thing you really need to cook these ears is a grill. I use a small Weber Gas Grill for all things grilling and it has served me well. It’s pretty small, so it gets crowded if I am cooking 2 items at once. Otherwise, it’s great and a very reliable tool which has served us well for 5 years now.

Cooking Street Corn- Walkthrough & Tips

Preparation of the corn is super simple. Shuck the ears as you would for any other method of cooking. Remove the leaves and set them aside, leaving the shank for a handle. Butter all sides of the corn and sprinkle with salt and pepper to your preference.

Place the corn on a hot grill and layer the husk leaves into the spaces around the ears. Trust me, this will blow your mind and it has two benefits: First, it keeps the ears from rolling around as you flip them. Second, it produces that amazing smoky aroma you can only find at State Fares. If your using charcoal, toss some husk leaves onto the coals every time you turn the ears.

After turning the ears every 4-5 minutes until cooked all over, remove them from the heat and slather with mayonnaise. Then sprinkle gingerly with your grated cheese and cilantro. Eat immediately. If they have to wait, I stack them in a pyramid and cover the pyramid with aluminum foil.

Frequently Asked Questions

How Do You Pick Good Corn on the Cob?

Look for the following things when choosing your ears of corn:

• Bright green husks. The color of the husk will indicate how much moisture is left, kind of like grass. Avoid brown or spotted husks.
• Yellow or brown silks at the top of the ear. Black silks suggest that the corn is old.
• Heft. Like most produce, the corn should feel dense and hefty. Hefty produce is full of moisture and sugars, and corn is no exception. I always look away as I grab an ear, and see if it feels heavy or light compared to what I am expecting.

What Can I Substitute Mayonnaise?

The simplest answer is more butter. Grab the stick of butter and slather it all over the roasted corn on the cob. Then sprinkle with salt, pepper, and Parmesan cheese as usual.

How Long Will Elote Keep in the Refrigerator?

I have kept elote in the fridge for up to 5 days with no ill side effects. Wrap them loosely in aluminum foil and avoid smashing the mayo/cheese mixture too much and it should taste just fine when reheated.

Alternatively, you could cut off the kernels off the cob and store it in a leftover container. It will reheat nicely for a quick side or lunch.

How Do I Eat Mexican Street Corn?

When I roast corn, I try to leave the “handle” at the end to simplify both cooking and eating. Personally, I like to cut the kernels off with a steak knife and eat it with a fork. Obviously, it’s not as fun but it avoids cramming a bunch of corn between my teeth… My kids like to gnaw it off the cob with gusto.

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