Grilling Tips: How To Make Delicious Mexican Street Corn

how to grill mexican street corn

There's something irresistibly delicious and addictively satisfying about Mexican street corn. The combination of sweet, juicy corn on the cob, tangy mayonnaise, crumbly cotija cheese, and fiery spices creates a flavor explosion that will have you coming back for more. And what better way to enjoy this beloved street food than by grilling it to perfection? Grilling Mexican street corn adds a smoky char to the corn kernels, intensifying the flavors and taking them to a whole new level. Get ready to fire up your grill and discover the secret to grilling the best Mexican street corn you've ever tasted.

Characteristic Value
Corn 4-6 ears of corn
Butter 1/2 cup softened butter
Mayonnaise 1/4 cup mayonnaise
Lime 1 lime, juiced
Chili Powder 1 teaspoon chili powder
Garlic Powder 1/2 teaspoon garlic powder
Cotija Cheese 1/4 cup crumbled cotija cheese
Cilantro Fresh cilantro, chopped
Lime wedges For serving
Grilled Street Corn Make a mixture of softened butter, mayonnaise, lime juice, chili powder and garlic powder. Coat the corn with the mixture and grill it until charred and cooked through. Sprinkle cotija cheese and cilantro on top and serve with lime wedges.

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What ingredients do I need to grill Mexican street corn?

To grill Mexican street corn, you'll need a few key ingredients that give this dish its distinctive flavors. First and foremost, you'll need fresh ears of corn. Ideally, you want corn that is in season and at its peak sweetness. Look for corn that is firm and has bright green husks with moist silk inside.

Another crucial ingredient for Mexican street corn is the crema or Mexican sour cream. This creamy and tangy condiment adds a rich and decadent element to the dish. If you can't find crema, regular sour cream mixed with a little lime juice can be a good substitute.

Next, you'll need crumbled cotija cheese. This cheese is a staple in Mexican cuisine, known for its salty and crumbly texture. It adds a deliciously savory element to the sweet corn. If you can't find cotija cheese, feta cheese can be used as a substitute.

The final, and perhaps most important, ingredient is the seasoning mixture. The traditional seasoning for Mexican street corn is a combination of chili powder, lime juice, and salt. You can adjust the amount of chili powder based on your spice preference and add more lime juice for a tangier taste. Don't be afraid to experiment with other spices and herbs to make it your own!

To grill Mexican street corn, first, you'll need to remove the husks and silks from the corn. Then, brush each ear of corn with a thin layer of oil to help prevent sticking. Preheat your grill to medium-high heat and place the corn directly on the grates. Grill the corn for about 10-15 minutes, turning occasionally, until it is cooked and slightly charred.

Once the corn is done grilling, remove it from the heat and let it cool for a few minutes. Brush each ear of corn with the crema, then sprinkle on the cotija cheese and the seasoning mixture. Serve the corn with additional lime wedges for squeezing over the top. The result is a deliciously smoky, sweet, and tangy dish that captures the essence of Mexican street food.

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How long do I need to grill the corn for it to be cooked through?

Grilling corn on the cob can be a delicious way to enjoy this summer staple, but how long do you actually need to grill it for it to be cooked through? The answer may vary depending on a few factors, but generally, it takes about 8-10 minutes on a medium-high heat grill to cook corn through.

When grilling corn, it's important to start with fresh ears that have been husked and cleaned. This ensures that the corn cooks evenly and has the best flavor. Once your corn is prepared, preheat your grill to medium-high heat, around 375-400 degrees Fahrenheit.

When you place the corn on the grill, it's a good idea to turn it every couple of minutes to ensure even cooking. This helps to prevent any charred or unevenly cooked spots on the corn. After about 8-10 minutes of grilling, you can test the corn for doneness by piercing a kernel with a fork. If the fork easily goes through the kernel, the corn is cooked through and ready to be enjoyed.

Keep in mind that cooking times may vary depending on the size of the corn and the heat of your grill. If you have larger ears of corn, you may need to grill them for a bit longer to ensure they are cooked through. Additionally, if you prefer your corn to be more charred, you can leave it on the grill for a few additional minutes.

Grilling corn is not only a delicious way to enjoy this summer favorite, but it also adds a smoky flavor that enhances the natural sweetness of the corn. By following these timing guidelines and using your own personal preferences, you can grill corn to perfection every time. So fire up the grill, grab some corn, and enjoy this classic summer treat!

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What are some traditional toppings for Mexican street corn?

Mexican street corn, also known as elote, is a popular and delicious snack that is typically sold by street vendors in Mexico. This savory treat is made with cooked corn on the cob, which is then slathered in a variety of toppings to create an explosion of flavors. Some traditional toppings for Mexican street corn include mayonnaise, cotija cheese, chili powder, lime juice, and cilantro.

Mayonnaise is often used as a base for the toppings on Mexican street corn. It adds a creamy and tangy flavor to the corn, creating a rich and indulgent taste. The mayonnaise helps the other toppings adhere to the corn, ensuring that every bite is packed with flavor.

Cotija cheese is another staple ingredient in traditional Mexican street corn. This crumbly and salty cheese is sprinkled generously over the corn, adding a savory and tangy element to the dish. The cheese also adds a bit of texture and creaminess to the overall taste.

Chili powder is a key ingredient in Mexican cuisine and adds a distinctive heat to the street corn. The spice level can vary depending on personal preference, but it typically provides a mild to medium level of heat. The chili powder gives the corn a nice kick and balances out the creaminess of the mayonnaise and cheese.

Lime juice is a crucial component of the traditional Mexican street corn toppings. The acidity of the lime juice helps to cut through the richness of the mayonnaise and cheese, adding a bright and refreshing flavor to the dish. It also enhances the overall taste of the corn and brings all the flavors together.

Cilantro is often used as a garnish for Mexican street corn and adds a fresh and herbaceous touch to the dish. The vibrant green leaves of the cilantro provide a burst of freshness, which complements the other toppings and adds a pop of color to the corn.

In conclusion, traditional toppings for Mexican street corn include mayonnaise, cotija cheese, chili powder, lime juice, and cilantro. These ingredients work together to create a delicious combination of flavors, ranging from creamy and tangy to spicy and refreshing. Next time you spot a street vendor selling elote, give it a try and savor the unique and irresistible taste of this popular Mexican snack.

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Can I grill the corn on a gas grill or does it need to be charcoal?

Grilling corn on the cob is a classic summer favorite, and luckily, you can achieve delicious results with both a gas grill and a charcoal grill. While purists may argue that grilling corn on a charcoal grill imparts a smokier and more authentic flavor, a gas grill can also deliver fantastic results.

When grilling corn on a gas grill, it's essential to preheat the grill to medium-high heat, around 400 to 450 degrees Fahrenheit. This high heat will help caramelize the sugars in the corn and create those coveted grill marks. It's also essential to oil the grates before placing the corn on them to prevent sticking.

To grill corn on a gas grill, you can either leave the husk on or remove it. If you choose to leave the husk on, you should soak the ears of corn in water for about 15 minutes before grilling. This step helps ensure the corn stays moist and prevents the husk from burning too quickly on the grill. Once soaked, place the corn directly on the grill and cook for about 15-20 minutes, turning every 5 minutes or so.

If you prefer to remove the husk, you can either wrap the corn in aluminum foil or grill it directly on the grates. When grilling without the husk, it's a good idea to brush the corn with some oil or butter to enhance the flavor and prevent it from drying out. Cook the corn for about 10-15 minutes, turning occasionally, until it develops a nice char and is tender.

While grilling corn on a charcoal grill can lend a smokier flavor, the gas grill offers more convenience and precise temperature control. It's a matter of personal preference and the equipment available to you. Regardless of the type of grill you use, both methods can yield delicious and beautifully charred corn on the cob. So go ahead and fire up your gas grill or charcoal grill, and enjoy the taste of summer with perfectly grilled corn.

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Can I make Mexican street corn ahead of time and reheat it later?

Yes, you can make Mexican street corn ahead of time and reheat it later. This popular Mexican street food can be prepared in advance and reheated without losing much of its delicious flavor. However, there are a few tips and tricks to ensure that the corn retains its texture and taste when reheated.

If you plan to make Mexican street corn ahead of time, it is recommended to cook the corn on the cob and dress it with the desired toppings. Once the corn is fully cooked and dressed, you can let it cool to room temperature before storing it in the refrigerator. It is important to make sure that the corn is completely cooled down before refrigerating to prevent the growth of bacteria.

When reheating the Mexican street corn, it is best to use a grill or stovetop rather than a microwave. This will help maintain the texture of the corn and prevent it from becoming mushy. Simply place the corn on the grill or stovetop over medium heat and cook for a few minutes on each side until heated through. You can also brush the corn with a little olive oil or melted butter before reheating to enhance its flavor.

Alternatively, if you don't have access to a grill or stovetop, you can reheat the Mexican street corn in the oven. Preheat the oven to 350°F (175°C) and place the corn on a baking sheet. Heat for about 10 minutes, or until the corn is warmed all the way through. Again, brushing the corn with olive oil or melted butter before reheating can help enhance its flavor.

It is important to note that while reheating Mexican street corn is possible and can still taste delicious, the texture and charred flavor may not be as pronounced as when the corn is freshly grilled. The reheated corn may also be slightly softer. However, the flavors of the toppings and seasonings should still be present, making it a tasty and convenient option for enjoying this popular street food.

Frequently asked questions

Mexican street corn typically takes about 10-15 minutes to grill. You want the corn to have a nice char on the outside, but still be tender on the inside.

Soaking the corn in water before grilling is not necessary, but it can help prevent the husks from burning while on the grill. If you choose to soak the corn, you can do so for about 10-15 minutes.

Traditional Mexican street corn is seasoned with a mixture of mayonnaise, chili powder, lime juice, and cotija cheese. You can also add some fresh cilantro and a sprinkle of cayenne pepper for an extra kick.

While grilling Mexican street corn with the husks on is the traditional method, you can also grill it without the husks. To do this, remove the husks and silk from the corn and brush it with some oil or butter before grilling. The cooking time will be slightly shorter, around 8-10 minutes.

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