Grilled Mexican Street Corn (Elotes)
With its smoky, charred kernels smothered in a creamy, zesty sauce, these Grilled Mexican Street Corns (Elotes) are the perfect balance of flavours: tangy, spicy, salty, and sweet.
The key to authentic Mexican Elote lies in the use of fresh, sweet corn and simple yet flavourful toppings like cotija cheese, lime zest, and coriander. This recipe stays true to the traditional roots, with a slight twist: we're incorporating TRUFF Hot Black Truffle Jalapeno Lime Hot Sauce for an added gourmet touch.
What is Mexican Elote?
Elote is the Spanish word for corn, and in Mexican cuisine, it refers to corn on the cob that is grilled or boiled, then slathered with a creamy mixture of mayonnaise and Mexican crema, and topped with chilli powder, cotija cheese, and lime juice. Traditionally sold by street vendors throughout Mexico, it’s a popular and affordable snack, perfect for on-the-go eating. Elote is a symbol of Mexico’s rich culinary heritage, representing simple ingredients transformed into something extraordinarily delicious.
The Significance of This Recipe
Grilled Mexican Street Corn is more than just a delicious treat; it reflects a deep cultural connection to maize (corn), a staple crop that has been central to Mexican cuisine for thousands of years. Elote combines the essential flavours of Mexican cuisine—saltiness from the cheese, tang from the lime, heat from the chilli, and a creamy, rich texture from the mayonnaise-based sauce. This recipe offers a modern twist with the addition of TRUFF Hot Black Truffle Jalapeno Lime Hot Sauce, blending classic and contemporary flavours to elevate this humble street food.
Equipment
Ingredients
For the Corn:
6 to 8 medium ears of sweet corn, husks removed
1/4 cup melted butter, for basting the corn cobs
Three Blue Ducks Smoked Salt, to taste
For the Sauce:
1/2 cup mayonnaise
1/2 cup TRUFF Hot Black Truffle Jalapeno Lime Hot Sauce
Toppings:
1/2 cup chopped coriander
1/4 teaspoon chilli flakes
2 teaspoons finely grated lime zest (from 1 lime)
2 tablespoons lime juice (from 1 lime)
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
Method
STEP 1Begin by removing the husks from each ear of corn (see notes). If you want to maintain an authentic look, keep a few of the inner husks attached at the base of the cob and tie them together. This creates a handle for the corn, adding visual appeal while making it easier to hold. To do this, peel back the husks carefully without tearing them off, tie them together at the base using kitchen string, and remove all the silk from the corn kernels.
STEP 2Prepare your grill for medium-high heat, aiming for around 180°C (350°F) to 200°C (400°F). If using a charcoal grill, allow the coals to become white-hot before cooking. For gas grills, preheat for about 10-15 minutes with the lid closed.
STEP 3Place the prepped corn directly on the grill grates over medium-high heat. Baste each ear with the melted butter and season generously with Three Blue Ducks Smoked Salt. Grill the corn for about 10-12 minutes, turning every few minutes to ensure the corn is evenly charred. You’re looking for a mix of golden and lightly blackened kernels, which give the corn that classic Elote smoky flavour.
STEP 4While the corn is grilling, prepare the sauce. In a small bowl, combine ½ cup of mayonnaise with ½ cup of TRUFF Hot Black Truffle Jalapeno Lime Hot Sauce. Stir the mixture until smooth. This sauce brings a luxurious heat and tang to the dish, complementing the sweetness of the grilled corn.
STEP 5Once the corn is grilled, remove it from the heat and let it rest for a minute. Using a brush or spoon, generously coat each ear with the TRUFF and mayonnaise mixture. While the sauce is still wet, sprinkle the corn with the chopped coriander, chilli flakes, grated lime zest, and crumbled cotija cheese. To finish, drizzle with fresh lime juice and serve with extra lime wedges on the side for squeezing. The balance of creamy, spicy, and citrusy flavours with the smoky grilled corn is simply mouthwatering.
Notes
Prepping your corn is crucial to achieving that perfectly grilled texture and flavour. Follow these simple steps to get your corn ready for the grill:
- Peeling the Husks:
Start by peeling back the husks from the corn but do not remove them entirely. Gently pull the husks down towards the base of the cob, exposing the kernels while keeping them attached. This method allows you to tie the husks around the base for easy handling later. - Removing the Silk:
Once the husks are pulled back, remove the silk from the kernels by running your hands or a soft brush over the cob. Removing the silk ensures it doesn’t burn during grilling. - Tying the Husks:
After removing the silk, pull the husks back up over the corn and tie them at the base using a small piece of husk or kitchen twine. This prevents the husks from burning on the grill and makes handling easier while cooking.
If you can’t find cotija cheese, don’t worry. There are a few great substitutes that work just as well:
- Feta Cheese: This is the closest alternative to cotija due to its crumbly texture and salty flavour. Choose a firm feta for the best result.
- Parmesan Cheese: Though not traditional, parmesan can be used in a pinch. Its sharp, nutty flavour complements the grilled corn well.
- Queso Fresco: This is a milder, softer Mexican cheese often used in similar dishes. It doesn’t have the same saltiness as cotija but still works wonderfully in Elotes.
- Ricotta Salata: A firm, salty ricotta that mimics cotija’s crumbly texture and adds a slightly creamy flavour.
For an extra indulgent BBQ meal, serve your Grilled Mexican Street Corn alongside our Picanha Steak Tacos. The rich, juicy picanha steak pairs wonderfully with the zesty, spicy flavours of the Elotes. You can even add the grilled corn to your tacos for a fun twist—slice the kernels off the cob and mix them with your taco fillings. The smoky char from the grill and the creamy, tangy sauce make for a taco experience unlike any other!
Traditional Elote is typically topped with crumbled cotija cheese, fresh coriander, chilli powder or chilli flakes, and lime juice. Cotija cheese is a dry, crumbly Mexican cheese with a salty flavour, similar to feta but less creamy. The lime and coriander brighten up the richness of the mayo-based sauce, while the chilli adds a punch of heat. For a more traditional take, you can also add a sprinkle of smoked paprika or Tajín (a chilli-lime seasoning) for extra flavour.
Elotes are an integral part of Mexican street food, often served by vendors pushing carts through bustling markets and neighbourhoods. Traditionally, they are grilled over open flames, giving the corn a unique smokiness that pairs perfectly with the creamy, tangy, and spicy toppings. This recipe brings that same street food flair to your home BBQ, allowing you to experience the bold flavours of Mexican cuisine right from your backyard.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
